Creamy Asparagus Soup
Cuisine: Kosher
Author: Kitchens
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Adapted from Joy of Kosher.
  • 1 Tablespoon oil
  • 1 large onion, chopped
  • 1 to 1 1/2 pounds fresh asparagus spears, trimmed, chopped
  • 2 1/2 Cups fat-free reduced-sodium vegetable broth
  • 8 ounces (1 package) PHILADELPHIA Cream Cheese, softened
  • 2 Tablespoons whole milk
  • 1 teaspoon garlic powder
  1. Heat oil in large saucepan on medium heat. Add onions; cook 5 minutes, stirring occasionally.
  2. Add asparagus and broth; stir. Bring to boil; cover. Simmer on medium-low heat 15 minutes 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 minutes or until cream cheese is completely melted, and soup is well blended and heated through.
Calories: 160 Fat: 12g Sugar: 5g Fiber: 3g Protein: 5g Cholesterol: 25mg
Cook additional asparagus tips; use as a garnish for individual bowls of soup.
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