Print

Roasted Asparagus Soup

Roasted Asparagus Soup
Print Recipe

A creamy and flavorful roasted asparagus soup that highlights tender asparagus with a subtle smoky depth, perfect for a healthy and comforting meal.

Ingredients

Scale
  • 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 medium potato, peeled and diced
  • 1/2 cup heavy cream or coconut milk
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp lemon juice
  • Fresh chives or parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Toss asparagus pieces with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 15 minutes until tender and lightly browned.
  2. In a large pot, heat remaining olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add diced potato and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
  5. Add the roasted asparagus (reserve a few tips for garnish if desired) to the pot, simmer for 5 minutes.
  6. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and puree.
  7. Stir in the heavy cream and lemon juice. Adjust seasoning with salt and pepper to taste.
  8. Serve hot, garnished with reserved asparagus tips and fresh herbs.

Notes

For a vegan version, use coconut milk instead of heavy cream and vegetable broth. Serve with crusty bread for a complete meal.

Find it online: https://seasonedrecipe.com/roasted-asparagus-soup/