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Red Pepper Asparagus Soup



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 (3/4 cup) leek,   rinsed, thinly sliced

1 medium (1 cup) red bell pepper, coarsely chopped

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  

2 cups Land O Lakes® Half & Half

1 teaspoon salt

1/4 teaspoon pepper


1/2 cup sour cream

1/2 teaspoon chopped fresh tarragon leaves  

 *Substitute 3/4 cup thinly sliced onion. **Substitute 1 teaspoon crushed dried tarragon leaves. ***Substitute 1/8 teaspoon crushed dried tarragon leaves.

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

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

Tip #1

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.

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