Roasted Asparagus and Potato Soup
Warm up with a comforting bowl of Roasted Asparagus and Potato Soup, a rich and velvety dish that’s as nourishing as it is flavorful. This unique recipe combines the tender, caramelized sweetness of oven-roasted asparagus, potatoes, and garlic with a creamy, savory blend of vegetable broth and a touch of heavy cream. Brightened with a splash of lemon juice and optional parmesan cheese for added depth, this soup is perfect for cozy dinners or a simple weeknight indulgence. Ready in under an hour and made with wholesome ingredients, this recipe is ideal for anyone craving an effortless yet impressive meal. Serve it with crusty bread or a fresh side salad for a delightful pairing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 g asparagus
- 300 g russet potatoes
- 1 medium yellow onion
- 3 whole garlic cloves
- 2 tbsp olive oil
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
- 0.25 cups parmesan cheese (optional)
Instructions
Preheat the oven to 400°F (200°C).
Wash the asparagus and trim the woody ends. Cut the asparagus stalks into thirds.
Peel and dice the potatoes into 1-inch chunks.
Peel and roughly chop the onion into large slices.
Place the asparagus, potatoes, onion, and garlic cloves on a large baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and toss to coat evenly. Sprinkle with a pinch of salt and pepper.
Roast the vegetables in the preheated oven for 25 minutes, stirring once halfway through, until tender and lightly caramelized.
Remove the baking sheet from the oven and transfer the roasted vegetables to a large pot.
Pour in the vegetable broth and bring to a boil over medium-high heat. Reduce the heat and let it simmer for 10 minutes to meld the flavors.
Using an immersion blender or working in batches with a countertop blender, carefully blend the soup until smooth and creamy.
Return the blended soup to low heat and stir in the heavy cream, salt, black pepper, and lemon juice. Adjust seasoning to taste.
If desired, stir in 1/4 cup of grated parmesan cheese for added richness.
Serve the soup hot, garnished with additional parmesan cheese, a drizzle of olive oil, or a squeeze of lemon if preferred.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 5527 mg | 240% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 31.0 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1046 mg | 80% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4557 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
