Nothing beats a hot bowl of soup on a cold winter’s day. Today Cloris is featuring her recipe for Tomato Asparagus Soup. Yum! -- AP
TOMATO ASPARAGUS SOUP
Ingredients:
two 28 oz. cans diced tomatoes
1/2 lb. asparagus, cut into 1” pieces
1 onion, diced
1 qt. chicken broth
1 teaspoon Italian seasoning
freshly grated Parmesan cheese
Combine all ingredients except cheese in a slow cooker. Cover and cook on low for 8 hrs. Sprinkle cheese over each individual bowl of soup. Serve with crusty bread.
My mouth is watering just reading this recipe. What about you, readers? Remember to post a comment to be entered into the drawing for a book from this week's Book Club Friday guest author. -- AP
2 comments:
Asparagus soup - yum! I'll try soon. I just tried a new recipe for cream of carrot soup which was delicious.
Thanks for the recipe.
Betty Gordon
Betty, please let us know how you liked the soup after you try it.
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