This asparagus soup recipe is adapted from the Williams and Sonoma Soup Cookbook. I got this cookbook from a friend for my wedding. I pretty much think of her every time I’ve used this book. Every soup from this book has been a home run at our house (except for one). The one exception was the garlic soup. The recipes calls for 12 heads (not cloves HEADS) of garlic. We thought we loved garlic until we made this recipe and realized that there really is too much a good thing.
My cousin introduced me to the best tomato basil soup- and it was at Nordstrom’s. I remember visiting California to see family and she took me out to lunch at Nordstroms. I ordered the soup and was determined after that to recreate it. This recipe is adapted from Serious Eats. I like my soup thicker and reduced the heavy whipping cream. Although I have to admit that the heavy whipping cream is what makes the soup velvety and incredible. Feel free to add more whipping cream for added decadence.
I was curious about the addition of the carrots. The carrots add a sweetness to the soup. The carrots and onion balance out the acidity of the tomato. I remember when I had my first child and I was making baby food for her. I boiled some carrots with a small amount of water so I didn’t lose nutrients. Then I blended the carrots and had a taste. They were incredibly sweet. I couldn’t believe I was using the word sweet to describe a vegetable. The carrots were sweet. It was my first time experiencing vegetables could be sweet. It also confirmed to me that homemade baby food tasted way better than the watered down version of store bought baby food.