Cream of Roasted Asparagus Soup is a cozy soup made with fresh asparagus, dill, red and green onions, and light cream. It's literally a warm hug in a bowl--and is perfect for chilly nights. The roasted veggies in this easy stovetop soup give it a smoky depth and charm, which is savored in each delicious spoonful.
This creamy homemade soup is bursting with veggie power and always gets devoured quickly.
What makes this asparagus soup extra special is the roasted vegetables, which provide a smoky, rich flavor. Additional seasonings and herbs enhance that flavor, while light cream adds just the amount of silky smoothness.
This cozy soup comes together quickly, thanks to a food processor. Simply purée the roasted veggies and then swirl them into to the delicious, savory broth.
Whether you choose to enjoy it all on its own, or with grilled cheese or Ham and Swiss Cheese Sliders (our fav way), this delicious cream of asparagus soup will warm you from head to toe!
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🥘Ingredients
- 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
- light cream- adds a silkiness 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)
See recipe card for quantities.
🔪Instructions
- Step 1: Roast veggies in oven until charred and tender.
- Step 2: Pulse roasted veggies in food processor with broth; transfer to pot.
- Step 3: Add remaining broth, salt, and pepper; warm on stove. Then add dill and cream.
- Step 4: Cook over low heat until warmed through.
Hint: It's helpful to use a large food processor (6 cups or larger) to avoid spillage. If you have a smaller one, process in intervals. The liquid will be warm, so work carefully!
🥣Substitutions
- broth- to make the soup vegetarian, use vegetable broth instead, and do not use any sour cream
- cream- the light cream can be swapped for half and half
🍽Equipment
- cutting board
- chef's knife
- roasting pan (lined with lightly greased foil or parchment paper for easier cleanup)
- silicone pastry brush
- 6 cup or larger food processor or blender
- large saucepan or Dutch oven
- stirring spoon
- small bowl
- ladle
🍶Storage
Store cream of roasted asparagus soup in an airtight container and keep refrigerated. 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!)
Freezing isn't recommended.
💭Top tip
In order to avoid curdling or white flecks in your soup, it's important to remove some of the warm broth from the pot to mix with the light cream (and sour cream, if using) before adding.
🥄Related
Looking for more soup recipes? Try these:
🍴Pairing
These are my favorite dishes to serve with Cream of Roasted Asparagus Soup:
📋Recipe
Cream of Roasted Asparagus Soup
Equipment
- cutting board
- chef's knife
- large roasting pan (lined with lightly greased foil or parchment paper for easier cleanup)
- silicone pastry brush
- 6 cup or larger food processor or blender
- large saucepan or Dutch oven
- stirring spoon
- small bowl
- ladle
Ingredients
- 1 & ½ lbs fresh asparagus trimmed and cut into 2-3-inch pieces
- 1 medium red onion cut into thin wedges
- 2 bunches green onions cut the white parts into 1-inch lengths; cut green tops into 1-inch lengths and reserve
- 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 light cream
- ¼ cup snipped fresh dill
- dill sprigs optional topping
- sour cream optional topping
Instructions
- Preheat oven to 450℉.
- Arrange prepared vegetables on roasting pan (exclude green tops of onions, which are used as a topping); drizzle 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 cream and snipped fresh dill. Simmer over low heat, stirring occasionally, until heated through (about 10 minutes). *To avoid curdling, see recipe notes.
- Ladle soup into bowls. Top with reserved green sections of onion and dill sprigs. Swirl in sour cream if desired.*
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.
Barbara K. says
We love soups and asparagus. The combination sounds like a winner.
Kitchen Ready Betty says
It's so creamy and delicious. You will love it!