Cream of Tomato and Asparagus Soup

Preparation info
  • Serves


    • Difficulty


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

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


  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