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Cream of Asparagus Soup with Tomato-Basil Coulis


  • 12 stalks fresh asparagus, woody ends snapped off
  • 3 cups chicken broth, preferably homemade with no salt added*
  • 1/2 cup unflavored low-fat yogurt
  • 2 tablespoons Tomato-Basil Coulis (recipe below)
  • Salt and hot sauce, to taste
  • Small toasts (for garnish, optional)


1. Cut the asparagus into 1" pieces. 

2. Bring the chicken broth to a boil. Add the asparagus, lower the heat and simmer, uncovered, for 30 minutes. Allow to cool. 

3. Place the broth, asparagus and yogurt in a blender** and purée at high speed 2 or 3 minutes until smooth. Adjust seasoning. 

To serve, reheat gently. Garnish each bowl with a tablespoon of the Tomato=Basil Coulis and, if using, the optional toasts.


*Chicken broth. If you need to keep your sodium intake under control, it's a good idea to make your own chicken broth with no salt added. Even the "reduced sodium" versions of commercial chicken broth are loaded with salt, so using one of them in this soup would increase the sodium by 6 times, to about 900 mg. Since 2400 mg is the recommended limit for daily sodium intake, getting over a third of that in an innocent-looking bowl of soup could complicate the rest of your day, to say the least. 

**Blender. You can do this with a food processor but the result will not be as smooth. If you're in a hurry and have to purée the soup while hot, be very cautious. 

Nutritional Estimate: 2 Servings. Per serving: 61 Calories; 10 g Total Carbs; 2 g Dietary Fiber; 8 g Sugars; 2 g Fat; 3 mg Cholesterol; 156 mg Sodium; 8 g Protein. Weight Watchers: 1 point.

Fresh Tomato-Basil Coulis

Makes about 3/4 cup.


  • 2 medium tomatoes, cored and cut in quarters
  • 1 clove garlic
  • 2 tsp olive oil
  • 3 anchovy fillets
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • Minced parsley or fresh basil for garnish (optional)


1. Place all the ingredients in a blender and purée on high at least 3 minutes. Correct seasoning. 

Refrigerate until ready to serve. 


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