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Cream of Asparagus and Rice Soup

By: Angie from God's Growing Garden
Cream of Asparagus and Rice Soup
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Once you've tried this Cream of Asparagus and Rice Soup, it will definitely become a new family favorite. This is a super creamy and rich soup, bursting with flavors from the celery and asparagus. Rice adds a great texture to the cream while the asparagus gives the recipe color and crunch. This amazing dish is really simple to throw together when you are crunched for time on a busy weeknight. Your kids will love how tasty this homemade soup is, and you'll love that they are eating their veggies.

Cooking Time15 min


  • 1 onion, peeled and chopped
  • 1 large celery stalk, chopped
  • 1 tablespoon olive oil
  • 2 cups asparagus, chopped
  • 4 cups ham stock or chicken stock (If using chicken stock, add 1/2 cup chopped ham)
  • 1 cup basmatti rice
  • ground black pepper to taste
  • 1 1/2 teaspoon dried basil
  • 1/2 package cream cheese
  • 1 1/2 cup whipping cream


  1. In a large stock pot, saute the onion and celery in the olive oil for 3 to 5 minutes. Add the asparagus and stock. (If you are using chicken stock, add chopped ham during this step.) Add the basil and black ground pepper and bring to a boil. Simmer for about 5 minutes.

  2. Add the basmatti rice. Simmer the soup until the rice is cooked to your desired texture.

  3. Remove the pot from the heat and slowly stir in 1 cup of the whipping cream.

  4. In a smaller sauce pan, combine the remaining 1/2 cup of whipping cream with the cream cheese and whisk together over medium heat. Slowly stir this mixture into the soup.

  5. Return the soup to the burner and heat for another 5 minutes while slowly stirring. Serve immediately.

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