How to Make Pumpkin Rosemary Soup With Bacon And Parmesan

Rosemary Asparagus Soup

My husband smokes our own bacon, which gives the soup a special flavor, but plain old bacon works wonders with it also.

Recipe Summary Rosemary Asparagus Soup

Quick, easy, and tasty! Creamy asparagus soup with white beans, flavored with rosemary and pepper.

Ingredients | Pumpkin Rosemary Soup With Bacon And Parmesan

1 tablespoon olive oil, or as desired

½ cup chopped yellow onion

1 clove garlic, minced, or more to taste

2 teaspoons dried rosemary

2 tablespoons butter

1 tablespoon all-purpose flour

2 cups chicken broth

1 (15.5 ounce) can white beans

1 (15 ounce) can asparagus, drained

1 cup heavy whipping cream

salt and ground black pepper to taste

Directions

Pour enough olive oil into a skillet to coat the bottom; cook and stir onion, garlic, and rosemary over medium heat just until onion is soft, 5 to 10 minutes. Add butter and flour; cook and stir until butter is melted and flour is dissolved, 3 to 5 minutes.

Mix broth, white beans, asparagus, cream, salt, and pepper into onion mixture; bring to a boil. Reduce heat to medium, cover skillet, and simmer for 10 minutes. Remove skillet from heat and cool for at least 5 minutes.

Pour soup into a food processor or blender no more than half full. Cover and pulse a few times before leaving on to blend for about 3 minutes. Puree in batches until smooth. Pour soup through cheesecloth or strainer.

Substitute half-and-half for the cream, if desired.

Any variety of white beans can be used, such as navy, cannellini, or butter beans.

Info | Pumpkin Rosemary Soup With Bacon And Parmesan

prep: 15 mins cook: 20 mins additional: 5 mins total: 40 mins Servings: 6 Yield: 6 cups

TAG : Rosemary Asparagus Soup

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