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
Asparagus soup - yum! I'll try soon. I just tried a new recipe for cream of carrot soup which was delicious.
ReplyDeleteThanks for the recipe.
Betty Gordon
Betty, please let us know how you liked the soup after you try it.
ReplyDelete