Asparagus & Red Pepper Soup Recipe

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Asparagus & Red Pepper Soup

Kitchen Crew


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2 lb
asparagus, trimmed, cut into 1" pieces
2 c
vegetable broth
roasted red pepper, diced
1 can(s)
evaporated skim milk
pepper to taste


1Place asparagus and broth into 4 quart pan and simmer for 15 minutes, until tender.
2Puree asparagus broth in blender.
3Take out some pieces for a chunkier consistency if you wish.
4Put puree back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk.
5Heat until thickened to your liking.
6NOTE: You can add some thickener (flour, cornstarch) to hasten the process.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy