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Asparagus Soup With Turkey and Tomato Tarts

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“"The soup can be made up to 3 days ahead. Reheat, or serve chilled." - From Woman's Day, June 20 2006.”

Ingredients Nutrition

  • SOUP
  • 1 (14 ounce) can chicken broth
  • 1 cup coarsely chopped sweet onion
  • 1 small potato, peeled and cut into 1-inch chunks
  • 12 cup water
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 bunch asparagus, about 1 lb, tough ends trimmed and spears cut in half
  • 2 slices flat bread or 2 slices pocketless pitas
  • 14 cup light spreadable cheese with garlic and herbs
  • 8 slices dei-thin sliced smoked turkey
  • 3 plum tomatoes, sliced
  • 14 cup sweet onion, thinly sliced
  • 14 cup basil leaves


  1. Heat oven to 425*. Have a baking sheet ready.
  2. For the soup: Bring all ingredients except asparagus to a boil in a medium saucepan. Reduce heat; cover and simmer for 10 minutes, or until the potato is almost tender. Add asparagus; cook 5 minutes until asparagus and potato are tender. Set aside for 10 minutes to cool slightly.
  3. For the tarts: Place flat breads on the baking sheet. Bake 7 minutes, or until slightly crisp. Remove from oven; spread each with 2 tbsp cheese spread. Top each with 4 slices of turkey, folded to fit, and 1/2 the sliced tomato, onion and basil. Cut each into 4 wedges.
  4. Puree soup in a blender until smooth. Accompany each serving with 2 tart wedges.

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