TODAY Food Club

This soup screams Spring with vibrant asparagus, tomatoes and Parmesan cheese made just hearty enough with Basmati rice.

Asparagus Tomato Parmesan Soup

Ingredients

• 56 oz. chicken, beef or vegetable broth
• 2 cups Basmati rice, cooked
• 1 handful asparagus, snapped, washed and cooked until tender
• 2 vine ripe tomatoes, diced small
• 2 tbsp whole cream
• ¾ cup Parmesan cheese, shaved
• 1 tbsp seasoned salt
• 1 tbsp Cajun seasoning
• 1 tsp pepper

Preparation

1. Add everything in a dutch oven or large sauce pan and bring to a slow boil.
2. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
3. Add more Parmesan, if desired.

Recipe Tags

• Easy
• Spring
• Soup