Quick and Easy Cream of Asparagus Soup

Ingredients

• 3/4 pound asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 cup thinly sliced carrots
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 cup half-and-half

Directions

Separate asparagus tips and stalk pieces, and set asparagus tips aside.

Heat olive oil in a saucepan over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

Mix chicken broth, asparagus stalk pieces, carrots, parsley, basil, pepper, and salt into onion mixture; bring to a boil. Reduce heat to medium and simmer until asparagus and carrots are tender, 10 to 15 minutes.

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan, add asparagus tips, and stir in half-and-half. Simmer soup until tips are tender, about 5 minutes.