Full of flavor and fresh veggies, Cream of Roasted Asparagus Soup is always a cozy bowl of nutritious comfort. Roasted green onions give it a smoky depth and charm, which is savored in each delicious spoonful.
Why We Love It
There’s nothing quite like cozying up with a big bowl of warm, comforting soup–especially on a cold day or when you’re feeling a little under the weather.
My family always enjoys when I make homemade soup, but I went out on a bit of a limb when I made this delicious Cream of Roasted Asparagus Soup. 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.
I’m always looking for new ways to enjoy asparagus (and to get my family to eat it too), so when I found this tasty soup recipe tucked away in my Nana’s recipe box, I just had to give it a try.
When preparing this soup, the asparagus is first roasted in the oven with red and green onions, which creates such a hearty flavor. The vegetables then get puréed in a food processor along with some chicken broth for a fantastic, smooth texture. Some added seasonings, milk and fresh dill (one of my favorite herbs of all time) give it a wonderful taste and charm.
And guess what? Just like other meals I’ve made (Chow Mein Beefy Rice Casserole–which everyone loved, despite having reservations about new veggies), this Cream of Roasted Asparagus Soup was an instant hit! Everyone raved about the smooth, creamy texture and flavor–especially when we added a little sour cream, extra dill and green onions on top. And I was thrilled that my family was enjoying asparagus in a new way.
With this tasty Cream of Roasted Asparagus Soup recipe under my belt, I now have license to buy asparagus in larger quantities AND more frequently–especially when I promise to serve this soup alongside my legendary Ham and Swiss Cheese Sliders!
I consider that a major win.
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. This 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 Cream of Roasted Asparagus Soup
- 1 & 1/2 pounds asparagus, trimmed and cut into 2- to 3-inch pieces
- 1 medium red onion, cut into thin wedges
- 2 bunches of green onions
- 2 tablespoons olive oil
- 3 cups low sodium chicken broth
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup half-and-half, light cream or milk
- 1/4 cup snipped fresh dill
Additional toppings could include fresh dill sprigs, diced green onion, and sour cream (for added cream and thickness)
How to make Cream of Roasted Asparagus Soup
You’ll want to gather the following equipment:
- cutting board
- chef’s knife
- roasting pan (lined with lightly greased foil for easier cleanup)
- food processor or blender
- large saucepan
- stirring spoon
- ladle
Getting Started
Prep:
- Preheat oven to 450 degrees
- Slice onion into thin wedges
- Wash, trim and cut asparagus into 2- to 3-inch pieces
- Snip the dill
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 1/2 cup of broth. Cover; process or blend until smooth. Transfer to a large saucepan. Repeat with remaining asparagus, onion wedges and 1/2 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.
Kitchen Ready Betty tip: For added cream and thickness, stir in a few dollops of sour cream before adding the greens!
We often enjoy this soup with grilled cheese or Ham and Swiss Cheese Sliders.
Cream of Roasted Asparagus Soup Leftovers?
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!
Cream of Roasted Asparagus Soup
Description
This is not your ordinary cream of asparagus soup. The secret to its excellent flavor profile comes from roasting.
The asparagus and onions roast first in the oven, which creates such a hearty flavor. The vegetables then get puréed in a food processor along with some chicken broth for a fantastic, smooth texture. Some added seasonings, milk and fresh dill give it a wonderful taste and charm.
Dolloped with some sour cream, this nutritious soup is full of flavor and comfort!
Cream of Roasted Asparagus Soup
How to Make Cream of Roasted Asparagus Soup:
-
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 1/2 cup of broth. Cover; process or blend until smooth. Transfer to a large saucepan. Repeat with remaining asparagus, onion wedges and 1/2 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.
For added cream and thickness, stir in a few dollops of sour cream before adding the greens! -
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.
Don't forget to have your toppings on hand when you enjoy the soup again!
Note
Use fresh asparagus of medium thickness for this recipe. Remember: the longer asparagus sits in the fridge, the less flavorful it'll be. Try to make this soup within a few days of buying the asparagus.
Fresh dill is highly preferred for this recipe.
I use whole milk for the cream portion, but reduced fat sour cream for the topping.
