Canned evaporated fat-free milk is a great alternative to cream, it’s lower in calories and has a longer shelf life. I always keep some in my pantry.

Creamy Sun Oven Asparagus Soup


1 tablespoon olive oil

1 onion, finely chopped

1 baking potato, peeled and cut into 1-inch cubes

1/2 teaspoon dried thyme

2 cups broth, chicken or vegetable

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1 cup evaporated fat-free milk

salt and pepper to taste

sour cream for serving


Set Sun Oven out to preheat.

Heat the oil in a pot over medium heat. Add the onion and saute, stirring occasionally, until softened, about 5 minutes. Add the potato and thyme, stirring to coat. Add the broth and asparagus. Stir well, cover, transfer the pot to the Sun Oven and cook until the vegetables are very tender, 40 minutes to 1 hour. Remove the pot from the Sun Oven. Stir in the evaporated milk. Using an immersion blender puree the soup until smooth. Season to taste with salt and pepper. Ladle the soup into bowls and swirl 1 tablespoon of sour cream into each serving.

Makes 4 to 6 servings

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