Quick and Easy Cream of Asparagus Soup Recipe

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.