Red Pepper Asparagus Soup Recipe

Name: Red Pepper Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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**; 2 cups Land O Lakes Half & Half or Fat Free Half & Half; 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup sour cream; 1/2 teaspoon chopped fresh tarragon leaves***

Servings: persons

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**
2 cups Land O Lakes Half & Half or Fat Free Half & Half
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 teaspoon chopped fresh tarragon leaves***

1
Melt butter in 6-quart saucepan over medium-high heat until sizzling; add asparagus, potatoes, bell pepper, leek and garlic.
2
Cook, stirring occasionally, 10-12 minutes or until asparagus is crisply tender.
3
Stir in broth, balsamic vinegar and 1 tablespoon tarragon.
4
Continue cooking 10-12 minutes or until asparagus is tender.
5
Remove from heat; cool 10 minutes.
6
Stir in half & half, salt and pepper.
7
Place 2 cups soup in 5-cup blender container.
8
Cover; blend until very smooth.
9
Repeat with remaining soup, 2 cups at a time.
10
Place soup into 4-quart saucepan.
11
Cook over medium heat 8-10 minutes or until soup is heated through.
12
Combine sour cream and 1/2 teaspoon tarragon leaves.
13
Top each serving with 1 tablespoon sour cream mixture.
14
*Substitute 3/4 cup thinly sliced onion.
15
**Substitute 1 teaspoon crushed dried tarragon leaves.
16
***Substitute 1/8 teaspoon crushed dried tarragon leaves.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Red Pepper Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Pepper Asparagus Soup

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