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Cream of Asparagus Soup
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Cream of Asparagus Soup

40 Min(s)
25 Min(s) Prep
15 Min(s) Cook
Combine asparagus spears & cream cheese for a velvety Cream of Asparagus Soup. This Cream of Asparagus Soup is a perfect complement to a sandwich or salad.
What You Need
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6 servings
Original recipe yields 6 servings
1 Tbsp. oil
1 large onion, chopped
1-1/2 lb. fresh asparagus spears, trimmed, chopped
2-1/2 cups fat-free reduced-sodium vegetable broth
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
2 Tbsp. milk
1 tsp. garlic powder
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Let's Make It
1
Heat oil in large saucepan on medium heat. Add onions; cook 5 min., stirring occasionally.
2
Add asparagus and broth; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until vegetables are very tender.
3
Blend asparagus mixture, in batches, in blender until smooth; return to saucepan. Add remaining ingredients; cook and stir on medium heat 2 to 3 min. or until cream cheese is completely melted, and soup is well blended and heated through.
Kitchen Tips
Tip 1
Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Tip 2
Serving Suggestion
Serve with a small mixed green salad and whole wheat roll to round out the meal.
Tip 3
Special Extra
Cook additional asparagus tips; use as a garnish for individual bowls of soup.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 170mg
7%
Total Carbohydrates 9g
3%
Dietary Fibers 3g
11%
Sugars 6g
12%
Protein 5g
10%
Vitamin A
25%
Vitamin C
6%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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