Red Pepper Asparagus Soup

Red Pepper Asparagus Soup

This easy, light and creamy soup is the perfect beginning to a special meal.

30 min. prep time
8 servings
000 Ratings



3 tablespoons Land O Lakes® Butter
1 1/2 pounds (about 5 cups) asparagus, ends trimmed, cut into 1/2-inch pieces
2 medium (1 cup) red potatoes, peeled, coarsely chopped
1 medium (1 cup) red bell pepper, coarsely chopped
1 medium (3/4 cup) leek, rinsed, thinly sliced*
1 teaspoon finely chopped fresh garlic
2 (14-ounce) cans vegetable broth
1 tablespoon balsamic vinegar or soy sauce
1 tablespoon finely chopped fresh tarragon leaves**
1 teaspoon salt
1/4 teaspoon pepper


1/2 cup sour cream
1/2 teaspoon chopped fresh tarragon leaves***


Melt butter in 6-quart saucepan over medium-high heat until sizzling; add asparagus, potatoes, bell pepper, leek and garlic. Cook, stirring occasionally, 10-12 minutes or until asparagus is crisply tender.

Stir in broth, balsamic vinegar and 1 tablespoon tarragon. Continue cooking 10-12 minutes or until asparagus is tender. Remove from heat; cool 10 minutes. Stir in half & half, salt and pepper.

Place 2 cups soup in 5-cup blender container. Cover; blend until very smooth. Repeat with remaining soup, 2 cups at a time. Place soup into 4-quart saucepan. Cook over medium heat 8-10 minutes or until soup is heated through.

Combine sour cream and 1/2 teaspoon tarragon leaves. Top each serving with 1 tablespoon sour cream mixture.

*Substitute 3/4 cup thinly sliced onion.

**Substitute 1 teaspoon crushed dried tarragon leaves.

***Substitute 1/8 teaspoon crushed dried tarragon leaves.

Recipe Tip

The smaller the leek, the more tender it will be. To cut leeks, trim roots and leafy ends. Split leeks from top to bottom; rinse thoroughly and slice. Store leeks in plastic food storage bag; place in refrigerator up to 5 days.

Nutrition Facts (1 serving)

Calories: 150

Fat: 8g

Cholesterol: 20mg

Sodium: 900mg

Carbohydrates: 16g

Dietary Fiber: 2g

Protein: 4g

Recipe #13691©2006Land O'Lakes, Inc.

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