Asparagus Red Pepper Soup


  • 2 lbs. asparagus, trimmed, cut into 1″ pieces
  • 2 cups veggie broth
  • 1 roasted red pepper diced
  • (1/3-1/2 cup total)
  • 1 can evaporated skim milk
  • Pepper to taste
  1. Place asparagus and broth into 4 qt pan and simmer for 15 minutes, until tender.
  2. Puree asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish.
  3. Put puree back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk.
  4. Heat until thickened to your liking.

Note: You can add some thickener (flour, cornstarch) to hasten the process. Start the pepper roasting at about the same time as the asparagus.


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