Creamy Asparagus Soup Recipe serves: 8
Prep Time 15 Minutes
Cook Time 15 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 130
Calories from Fat 90
Total Fat 11 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 450 mg
Total Carbs 7 g
Dietary Fiber 2 g
Sugars 2 g
Protein 4 g
Vitamin A 10 %
Vitamin C 30 %
Calcium 6 %
Iron 4 %

Creamy Asparagus Soup

Ingredients

  • 4 Tbsp. Bertolli┬« Extra Virgin Olive Oil
  • 1 tsp. chopped fresh thyme
  • 2 large shallots [or 1 medium onion], chopped
  • 2 boxes (7.5 oz. ea.) frozen asparagus spears, cut into 1-inch pieces
  • 1 jar Bertolli┬« Light Garlic Alfredo Sauce
  • 3 cups fat free reduced sodium chicken broth
  • 1 1/4 cups water
  • Pinch ground nutmeg

Directions

  1. Combine 3 tablespoons oil and thyme in small bowl; set aside.
  2. Heat remaining 1 tablespoon olive oil in 4-quart saucepot over medium heat and cook shallots, stirring frequently, until tender, about 4 minutes. Stir in asparagus and cook, stirring occasionally, until moisture is evaporated, about 3 minutes. Stir in broth and Sauce. Process soup, in batches in blender, taking care not to fill blender more than halfway. Return to saucepot. Stir in water and cook over medium heat until heated through, about 2 minutes.
  3. Serve drizzled with thyme oil.

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