Creamy Asparagus Soup with Tomato and Parmesan

Creamy Asparagus Soup with Tomato and Parmesan is a soup that very quickly became one of my most revered recipes. Fresh asparagus, Basmati rice, tomatoes and lots of Parmesan cheese combine to make a thick and creamy soup hearty enough to serve as a meal.       

So…  

I had a really good reason for making this soup.

I had a root canal yesterday.

I can think of about 475 things I would rather be doing than exactly that.

It wasn’t torture, but a root canal is still a root canal. My endodontist is fantastic, so I can’t put it on him, but I think the gas just wasn’t doing enough for me. I’m not a baby, either. I can suck up some pain – I’ve delivered two big babies, had a hysterectomy, a piece of glass pulled out of my foot, etc. I don’t like pain, but I’ve definitely endured my share.

Since this wasn’t my first rodeo I knew to be prepared, so I made some soft food to accommodate my medication. I definitely didn’t want to be throwing up. That would be like literal hell and nobody wants that.

What I didn’t expect was that this soup was going to be epic. It seriously is the best soup I’ve ever had in my entire life.

Now, I know that sounds dramatic, and maybe it is, but it’s seriously the truth.

And if I’m being dramatic, give me a pass because I’m in pain here. These epic recipes usually seem to happen when I’m not really paying attention and the flavor pairing is effortless.

I’m so glad I took notes when I was making it, because when I’m not trying I usually don’t pull my notebook out. When I was tasting for seasoning, I decided I needed to write it down.

How To Make Creamy Asparagus Soup with Tomato and Parmesan

I made this with basmati rice, asparagus, tomatoes, Parmesan cheese, whole cream and some other stuff thrown in that make it beautiful. I love basmati rice because it’s fragrant, slightly sweet (but not overly sweet) and compliments just about everything it’s made with.

I did include some Cajun seasoning and for whatever reason it complimented it perfectly. I absolutely love cajun seasoning. The liquid may seem excessive, but it’s not because the rice absorbs it. Feel free to add more if needed.

The leftovers, of course, are just as good, if not better, after sitting in the fridge for a day or two. 

Here’s your printable-

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Asparagus Soup

A spring soup with asparagus, Basmati rice, tomatoes, and plenty of Parmesan cheese

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Ingredients

• 56 oz. chicken, beef or vegetable broth
• 2 cups Basmati rice, cooked
• 1 handful asparagus, snapped, washed and cooked until tender and cut into small pieces
• 2 vine ripe tomatoes, diced small
• 2 tbsp whole cream
• ¾ cup Parmesan cheese, shaved
• 1 tbsp seasoned salt
• 1 tbsp Cajun seasoning
• 1 tsp pepper

Instructions

1. Add everything in a dutch oven or large sauce pan and bring to a slow boil.
2. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.

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