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Challenge: Savoring Spring

Asparagus Tomato Parmesan Soup

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

Asparagus Tomato Parmesan Soup


  • 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


  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.

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