Cream of Asparagus Soup
Savory and tasty crockpot recipe for asparagus soup. Lovely texture and taste. This gluten free recipe includes mushrooms, bell peppers, carrots and lots of seasonings that make it really tasty.
Ingredients
- 3 bunches asparagus cut off the top three-four inches in 1 ½” lengths, discard remainder
- 2 ribs celery diced
- 10 oz. bag matchsticks carrots
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 large onion diced
- 32 oz. vegetable broth
- 4 cloves garlic sliced or minced
- 2 cups water or more vegetable broth
- 3 bay leaves
- 1 1/2 tsp. sea salt or kosher salt
- 1 tsp. pepper
- 1 tsp. marjoram
- 1/2 to 1 tsp. tarragon as desired
- 1/2 tsp. dill weed
- 2 tbsp. parsley
- 1/3 cup Bob’s Red Mill gluten free all-purpose flour
- 2 cups half-and-half cream
- water
Instructions
- Fill crockpot with vegetable broth and 2 cups water.
- Add asparagus, celery, carrots, bell peppers, onions, garlic, bay leaves, salt, pepper, marjoram, tarragon, dill weed and parsley.
- Place crockpot on high heat for about 4-6 hours.
- Mix 1/3 cup gluten free flour with enough water to fill measuring cup to the ½ cup measuring line.
- Whisk to combine.
- Add flour paste mixture to crockpot.
- Then add cream and stir to combine.
- Check seasonings. Add more if desired.
- Allow crockpot to heat on low another 45 minutes to an hour.
- Keep warm until ready to serve.
Notes
NOTE: If you want a thicker soup then add an additional 1/3 to ½ cup gluten free flour and mix with water until smooth. Stir into crockpot to thicken soup.
NOTE: This recipe can easily be made vegan by substituting coconut milk or almond milk for the half-and-half in the recipe.
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