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Velvety Creamy Roasted Asparagus Soup

Close-up of vibrant green asparagus soup topped with roasted asparagus spears.
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Make this easy, silky smooth Creamy Roasted Asparagus Soup. Roasting the asparagus first deepens the flavor, creating a comforting and elegant soup perfect for spring.

Ingredients

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  • 1.5 lbs fresh asparagus, tough ends trimmed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (or substitute with Greek yogurt for a lighter version)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Asparagus tips, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender-crisp. Set aside a few tips for garnish.
  2. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the roasted asparagus (reserving the tips) and the broth to the pot. Bring the mixture to a simmer and cook for 5 minutes to let the flavors meld.
  5. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. For an extra silky texture, you can strain the soup through a fine-mesh sieve.
  6. Return the pureed soup to the pot over low heat. Stir in the heavy cream and Parmesan cheese, if using. Heat through, but do not boil.
  7. Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper.
  8. Ladle the soup into bowls, garnish with the reserved asparagus tips, and serve immediately. This recipe pairs well with ideas from the best meal delivery services for a complete meal.

Notes

  • For a dairy-free or vegan option, substitute the heavy cream with full-fat coconut milk or cashew cream.
  • If you are focusing on meal planning, this soup keeps well in the refrigerator for up to 4 days.
  • Roasting the asparagus is key to developing a deeper, sweeter flavor compared to boiling.

Nutrition

Find it online: https://kitchenuser.net/asparagus-soup-creamy-roasted-recipe/