Asparagus Basil Soup

This creamy asparagus and potato side-dish soup is made with soy milk. It's a good way to get more heart-healthy soy in your diet.

Asparagus Basil Soup Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Serving Size:
1 cup
Start to Finish:
30 mins
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Asparagus Basil Soup

Ingredients
1
pound fresh asparagus
1
14 ounce can vegetable broth
1 1/2
cups loose-pack frozen chopped hash brown potatoes
1
cup water
1
cup regular soy milk or rice milk
1/2
cup chopped fresh basil
 
Salt
 
Ground black pepper
 
Fresh basil leaves (optional)

Directions

  1. Wash asparagus; break off woody bases where spears snap easily. Cut off tips; set aside. Chop remaining asparagus stalks. In a medium saucepan, combine chopped asparagus stalks, vegetable broth, and potatoes. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until asparagus is barely tender. Remove from heat. Cool for 5 minutes. Pour into blender. Cover and blend until pureed. Return to saucepan.
  2. Meanwhile, in a small saucepan, combine the water and reserved asparagus tips. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Drain and set aside. Add soy milk or rice milk to pureed mixture; stir until well mixed. Stir in the chopped basil; heat through. Stir in asparagus tips. Season to taste with salt and pepper. If desired, garnish individual servings with basil leaves. Serve immediately.

From the Test Kitchen

Hints:

Try making this in a stainless steel pot and process it with an immersion blender directly in the pot. (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl. Do not use an immersion blender in a pot that is not stainless steel.)

Nutrition Facts

(Asparagus Basil Soup)
    Per serving:
  • 119 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 515 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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