Asparagus Soup With Turkey and Tomato Tarts Recipe

Name: Asparagus Soup With Turkey and Tomato Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can chicken broth; 1 cup coarsely chopped sweet onion; 1 small potato, peeled and cut into 1-inch chunks; ½ cup water; ¼ teaspoon salt; ¼ teaspoon pepper; 1 bunch asparagus, about 1 lb, tough ends trimmed and spears cut in half; 2 slices flat bread or 2 slices pocketless pitas; ¼ cup light spreadable cheese with garlic and herbs; 8 slices dei-thin sliced smoked turkey; 3 plum tomatoes, sliced; ¼ cup sweet onion, thinly sliced; ¼ cup basil leaves

Servings: persons

1 (14 ounce) can chicken broth
1 cup coarsely chopped sweet onion
1 small potato, peeled and cut into 1-inch chunks
½ cup water
¼ teaspoon salt
¼ teaspoon pepper
1 bunch asparagus, about 1 lb, tough ends trimmed and spears cut in half
2 slices flat bread or 2 slices pocketless pitas
¼ cup light spreadable cheese with garlic and herbs
8 slices dei-thin sliced smoked turkey
3 plum tomatoes, sliced
¼ cup sweet onion, thinly sliced
¼ cup basil leaves

1
Heat oven to 425*.
2
Have a baking sheet ready.
3
For the soup: Bring all ingredients except asparagus to a boil in a medium saucepan.
4
Reduce heat; cover and simmer for 10 minutes, or until the potato is almost tender.
5
Add asparagus; cook 5 minutes until asparagus and potato are tender.
6
Set aside for 10 minutes to cool slightly.
7
For the tarts: Place flat breads on the baking sheet.
8
Bake 7 minutes, or until slightly crisp.
9
Remove from oven; spread each with 2 tbsp cheese spread.
10
Top each with 4 slices of turkey, folded to fit, and 1/2 the sliced tomato, onion and basil.
11
Cut each into 4 wedges.
12
Puree soup in a blender until smooth.
13
Accompany each serving with 2 tart wedges.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (14 ounce) can chicken broth, 1 cup coarsely chopped sweet onion, 1 small potato, peeled and cut into 1-inch chunks, ½ cup water, and more.

Yes, Asparagus Soup With Turkey and Tomato Tarts falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus Soup With Turkey and Tomato Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions