Roasted Asparagus Soup
Dive into the luxurious flavors of Roasted Asparagus Soup, a velvety blend of roasted asparagus, aromatic garlic, and creamy goodness that's perfect for any season. This easy-to-make soup takes roasted asparagus to new heights, infusing it with rich flavors from sautéed onions, a hint of lemon juice, and a touch of heavy cream for the ultimate silky texture. With just 15 minutes of prep and a total cook time of 35 minutes, this comforting soup is a weeknight-friendly option that feels gourmet. Whether you serve it as a light appetizer or a satisfying main dish, garnished with fresh parsley and reserved asparagus tips, this recipe is sure to impress. Perfect for springtime gatherings or cozy nights, this one-pot wonder is a must-try celebration of asparagus's natural earthiness.
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Recipe Information
Ingredients
- 1.5 pounds asparagus
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place the spears on a baking sheet.
Drizzle the asparagus with 1 tablespoon of olive oil, and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Roast the asparagus in the preheated oven for 15 minutes, or until tender and slightly caramelized.
While the asparagus is roasting, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large pot over medium heat.
Add the diced yellow onion and sauté for 4-5 minutes, until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Chop the roasted asparagus into 2-inch pieces and add them to the pot, reserving a few tips for garnish if desired.
Pour in the chicken or vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to meld the flavors.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Work in batches if necessary.
Return the soup to the pot and stir in the heavy cream and lemon juice. Taste and adjust seasoning with additional salt and pepper, if needed.
Heat the soup gently over low heat, being careful not to let it boil.
Serve warm, garnished with reserved asparagus tips and a sprinkle of chopped fresh parsley, if desired.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 496 mg | 11% | |
*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.
