Cream of Tomato and Asparagus Soup


Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

We are lucky to have the largest asparagus grower in New England right here in Connecticut, and we take full advantage of the season by cooking with asparagus every day during the late spring and summer months.


  • 3 tablespoons organic butter
  • 2 medium spring onions, coarsely chopped
  • 4 cloves organic garlic, coarsely chopped
  • 2 organic shallots, thinly sliced
  • 1 large bunch local asparagus, tough stems trimmed, remaining stems and tips cut into ΒΌ-inch slices
  • Sea salt and pepper
  • 1 35-ounce can San Marzano tomatoes in juice, squeezed with your hands
  • 4 cups water
  • 2 bay leaves
  • 1 quart organic half-and-half or organic whole milk
  • 1 tablespoon chopped fresh tarragon
  • Pinch of nutmeg


  1. Place the butter, onions, garlic, shallots, and asparagus in a 6-quart pot over medium heat. Sprinkle with sea salt and pepper. Cook, stirring occasionally, for about 7-10 minutes, until the vegetables are softened.
  2. Add the tomatoes, water, and bay leaves. Cover, raise the heat to high, and bring to a boil. When the mixture reaches a boil, reduce the heat to medium and cook, covered, at a medium boil for about 30 minutes, stirring occasionally until the asparagus is tender-soft.
  3. Gradually stir in the half-and-half, tarragon, and nutmeg. Continue cooking for about 5 minutes, stirring frequently until heated through. Taste for seasonings.