The cream cheese gives this spring time asparagus soup the perfect flavoring and texture for a silky smooth soup
- Cook Time
- Prep Time
- 6 servings, about 1 cup each ServingsServings
- 1 tablespoon oil
- 1 large onion, chopped
- 1-1 1/2 lb. fresh asparagus spears, trimmed, chopped
- 2 1/2 cups fat-free reduced-sodium vegetable broth
- 8 oz. (1 pkg.) PHILADELPHIA Cream Cheese, softened
- 2 tablespoon milk
- 1 teaspoon garlic powder
Heat oil in large saucepan on medium heat. Add onions; cook 5 min., stirring occasionally.
Add asparagus and broth; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until vegetables are very tender.
Blend asparagus mixture, in batches, in blender until smooth; return to saucepan. Add remaining ingredients; cook and stir on medium heat 2 to 3 min. or until cream cheese is completely melted, and soup is well blended and heated through.
Special Extra: Cook additional asparagus tips; use as a garnish for individual bowls of soup.
Nutrition Information Per Serving (ff reduced-sodium vegetable broth): 160 calories, 12g total fat, 6g saturated fat, 25mg cholesterol, 180mg sodium, 10g carbohydrate, 3g dietary fiber, 5g sugars, 5g protein, 25%DV vitamin A, 6%DV vitamin C, 8%DV calcium, 15%DV iron.