Pressure Cooker Creamy Asparagus Soup

Image of France Cevallos
Rated 5.0 based on 3 customer reviews
Pressure Cooker Creamy Asparagus Soup
Pressure Cooker Creamy Asparagus Soup

Ingredients

  • 2 tablespoons olive oil
  • ½ cup shallots, minced
  • 3 cloves garlic, minced
  • 2 pounds asparagus spears, cut into 1-inch pieces (woody ends discarded)
  • 4 cups chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 ounces Brie cheese, rind removed and cut into 1-inch pieces
  • ½ cup heavy cream

Appliances

For best results, we recommend using:

Directions

  1. Select Sauté on the pressure cooker and heat oil over medium heat. Add shallots and garlic and stir until fragrant, about 1 minute, taking care not to burn them.
  2. Add asparagus to shallot mixture and stir to combine. Continue to sauté until asparagus are tender, 3 to 4 minutes.
  3. Pour chicken broth into pressure cooker. Add salt and pepper. Press Cancel.
  4. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook on High pressure for 5 minutes.
  5. Set steam vent to Venting to quick-release the pressure.
  6. Add Brie cheese to the pressure cooker. Blend the soup using an immersion until creamy and smooth.
  7. Stir heavy cream into the soup. Season with additional salt and pepper if needed.
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: 170 calories; 13g fat; 7.9g carbohydrates; 7g protein; 34mg cholesterol; 837mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 170 Calories from Fat 119
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 32%
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 5.0g
Cholesterol 34mg 11%
Sodium 837mg 35%
Total Carbohydrate 7.9g 3%
Dietary Fiber 3g 11%
Sugars 3.3g
Protein 7g
Vitamin A 29% Vitamin C 17%
Calcium 6% Iron 8%

* 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

(3 Reviews)

How would you rate this recipe?

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 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.