Pressure Cooker Creamy Asparagus Soup

Image of France Cevallos
Rated 5.0 based on 5 customer reviews
Pressure Cooker Creamy Asparagus Soup
Pressure Cooker Creamy Asparagus Soup

Directions

Mealthy Tip

If you do not own an immersion blender, you can use a regular blender. Work in batches to blend, filling no more than half full. Loosely place lid over top and cover with a kitchen towel to protect from hot splashing liquids.

Try different cheeses besides the Brie cheese! Freshly grated Gruyère cheese or Parmesan cheese add a nice rich flavor.

Switch in vegetable broth for the chicken broth for a vegetarian version.

Nutrition Facts

Per Serving: 169 calories; 13g fat; 7.8g carbohydrates; 7g protein; 33mg cholesterol; 837mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 169 Calories from Fat119
% Daily Value*
Total Fat 13g 20%
Saturated Fat6g 32%
Trans Fat0.2g
Polyunsaturated Fat0.8g
Monounsaturated Fat5.0g
Cholesterol 33mg 11%
Sodium 837mg 35%
Total Carbohydrate 7.8g 3%
Dietary Fiber3g 11%
Sugars3.3g
Protein 7g
Vitamin A29% Vitamin C17%
Calcium6% Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Cam Cook

Cam Cook says:

This is usually a recipe I would make in the spring, but I've been craving asparagus and decided to try it out now that the weather is cooling down. I used vegetable broth instead of chicken broth and added a little extra Brie cheese. Really good recipe.

Image of Jace Howard

Jace Howard says:

I used a blend of Gruyère and Parmesan cheese (preference) and used 1/4 onion instead of shallot. Probably one of my top three soup recipes of all time. Bravo.

Image of Ronald Burke

Ronald Burke says:

Fantastic soup! I bumped the recipe up to the 8 serving size and my wife and I ate the whole thing in one meal as a main course. The only change I made to the recipe was to use 6 ounces of Gruyere cheese (personal preference) instead of 4 ounces of Brie. My wife told me I MUST make this recipe again!

Image of Therese  Cornelius

Therese Cornelius says:

I left out cheese and cream, and instead used onions and avocado. I only had 1/2 avocado but I would add a whole one next time. It adds the fat and creaminess I like and makes it diary free.

Image of Sharon Rhodes

Sharon Rhodes says:

This is my second time making this soup, both times were excellent at 4 serving recipe. The only changes was I garnished with a good grade Parmesan and prosciutto in the center. The second try I used the top 3 inches of the asparagus, which I feel is the tenderest. Stored in 1 cup serving containers to see how it freezes. No stringy left behinds from tough lower part of the asparagus. I highly rate this recipe.