With its robust flavor and smooth texture, Cream of Roasted Asparagus Soup is always a cozy bowl of comfort. Roasted asparagus and green onions give it a smoky depth and charm, which is savored in each delicious spoonful.
It's always a special treat when I make homemade soup, but I must admit I went out on a limb the first time I made this Cream of Roasted Asparagus Soup recipe. I am an extreme asparagus lover, and can't get enough of it. I'm always ready to devour a bowl of Asparagus Tomato Salad.
But the rest of the family?--not so much.
Luckily, I'm persistent. I unintentionally hit the jackpot when I stumbled upon this savory soup recipe tucked in the back of my Nana's recipe box.
What makes this asparagus soup recipe extra special and tasty is the roasted vegetables, that get puréed with chicken broth (feel free to swap this for vegetable) for added flavor. Additional seasonings, cream/milk and fresh dill (one of my favorite herbs of all time) thicken the soup and accent its excellent flavor profile.
And guess what? This Cream of Asparagus Soup was an instant hit with the family--especially when served alongside my legendary Ham and Swiss Cheese Sliders!
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Why you'll love it
| Vitamin and nutrient-rich: Asparagus is loaded with potassium, which is great for your heart. Green onions offer some additional vitamin C. Versatile: This soup can be enjoyed as a main meal or as a side. It pairs well with grilled cheese, sliders and BLTs. Uses a blender: The hard chopping, dicing and blending are done for you in a blender or food processor. Creamy roasted asparagus soup is a great excuse to buy a Vitamix! You control the creaminess: You may choose to add sour cream to the soup before serving for added thickness, tang and cream. |
Ingredients
For a list of full ingredients and measurements, please see the printable recipe card below.
- fresh asparagus, trimmed and cut into 2- to 3-inch pieces
- red onion, cut into thin wedges
- green onions--when roasted with the other veggies, it adds a smoky depth to this soup
- olive oil--for coating the roasted vegetables
- chicken broth--provides an extra savory flavor (may substitute vegetable broth)
- kosher salt and freshly ground pepper
- half-and-half, light cream or milk--adds a creaminess to the broth
- snipped fresh dill--accentuates the flavors
Additional toppings could include fresh dill sprigs, diced green onion, and sour cream (for added cream and thickness)
Instructions
For a more detailed set of instructions, see the printable recipe card below
- Prepare your roasting pan by lining it with lightly greased foil. Add the asparagus pieces and onion wedges to the pan.
- Trim the root ends from the green onions. Cut the white parts into 1-inch lengths. Cut green tops into 1-inch lengths and reserve. Add the white parts to the pan. Drizzle all the vegetables with olive oil and brush lightly to make sure they're evenly coated.
- Roast, uncovered, for 15-20 minutes or until vegetables are charred and tender.
- Once slightly cooled, place half of the roasted vegetables in a food processor or blender. Add ½ cup of broth. Cover; process or blend until smooth. Transfer to a large saucepan. Repeat with remaining asparagus, onion wedges and ½ cup of broth.
- Stir in the remaining 2 cups of broth, salt, and pepper. Heat through over low/medium heat, stirring occasionally (about 10-15 minutes).
- Stir in half-and-half, cream or milk and snipped fresh dill. Simmer over low heat, stirring occasionally, until heated through (about 10 minutes).
- Ladle soup into bowls. Top with reserved green sections of onion and dill sprigs.
Helpful tips
- It's helpful to use a large food processor to avoid spillage. If you don't have one, a blender will work.
- For added cream and thickness, stir in a few dollops of sour cream before adding the dill sprigs!
Equipment
- cutting board
- chef's knife
- roasting pan (lined with lightly greased foil for easier cleanup)
- silicone pastry brush
- food processor or blender
- large saucepan
- stirring spoon
- ladle
Storage
Store in an airtight container and refrigerate. Enjoy within 3 days. When reheating the soup, stir occasionally until evenly heated over low to medium heat on your stovetop. (You can also reheat it in the microwave. Just make sure you stir it a lot before serving in order to prevent those dangerous heat pockets!)
Don't forget to have your toppings on hand when you enjoy the soup again!
What to serve with this soup recipe
We often enjoy this soup with grilled cheese or Ham and Swiss Cheese Sliders.
For other tasty asparagus recipes, see Asparagus Canapés and Asparagus Tomato Salad.
📋Recipe
Cream of Roasted Asparagus Soup
Ingredients
- 1 & ½ pounds asparagus, trimmed and cut into 2- to 3-inch pieces
- 1 medium red onion, cut into thin wedges
- 2 bunches green onions
- 2 tablespoons olive oil
- 3 cups low sodium chicken broth may substitute vegetable broth
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ½ cup half-and-half, light cream or milk
- ¼ cup snipped fresh dill
- dill sprigs optional topping
- sour cream optional topping
Instructions
- Before starting:
- Preheat oven to 450 degrees
- Slice onion into thin wedges
- Wash, trim and cut the asparagus into 2- to 3-inch pieces
- Snip dill, reserving some sprigs for garnish
- Prepare your roasting pan by lining it with lightly greased foil. Add the asparagus pieces and onion wedges to the pan.
- Trim the root ends from the green onions. Cut the white parts into 1-inch lengths. Cut green tops into 1-inch lengths and reserve. Add the white parts to the pan. Drizzle all the vegetables with olive oil.
- Roast, uncovered, for 15-20 minutes or until vegetables are charred and tender.
- Once slightly cooled, place half of the roasted vegetables in a food processor or blender. Add ½ cup of broth. Cover; process or blend until smooth. Transfer to a large saucepan. Repeat with remaining asparagus, onion wedges and ½ cup of broth.
- Stir in the remaining 2 cups of broth, salt, and pepper. Heat through over low/medium heat, stirring occasionally (about 10-15 minutes).
- Stir in half-and-half, cream or milk and snipped fresh dill. Simmer over low heat, stirring occasionally, until heated through (about 10 minutes).
- Ladle soup into bowls. Top with reserved green sections of onion and dill sprigs.
- Store leftovers in an airtight container and refrigerate. Enjoy within 3 days. When reheating the soup, stir occasionally until evenly heated over low to medium heat on your stovetop.
Maggie S. says
We really enjoyed this recipe. I've made asparagus soup before, but never roasted it before adding it to the soup. It really does bring out the flavor. Will definitely be making this again!
Kitchen Ready Betty says
Roasting really does make a difference with many vegetable soups. I'm so glad you enjoyed this tasty recipe.