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. I’m also a big fan of pickled asparagus (recipe coming soon to the blog)!
But the rest of the family?–not so much.
Luckily, I’m persistent. Since I’m always looking for new ways to enjoy asparagus (and to get my family to eat it too), 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 prep. The asparagus and onions are first roasted in the oven, which gives them a rich, smoky depth and flavor.
The roasted vegetables then get puréed together in a food processor, along with some chicken broth for added savoriness. 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? 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–especially when served alongside my legendary Ham and Swiss Cheese Sliders!
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
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
- 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)
How to Make Cream of Roasted Asparagus Soup
Click here to view equipment needed for this recipe:
- 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
Getting Started
Before starting, do the following:
- 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 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 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 dill sprigs!
We often enjoy this soup with grilled cheese or Ham and Swiss Cheese Sliders.
Storing Cream of Roasted Asparagus Soup
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.
