Cream of Roasted Asparagus Soup
The roasted veggies in this easy stovetop cream soup give it a smoky depth and charm, which is savored in each delicious spoonful. Serve this soup with sliders or grilled cheese for the ultimate comfort meal!
Equipment
- cutting board
- large roasting pan (lined with lightly greased foil or parchment paper for easier cleanup)
- silicone pastry brush
- large saucepan or Dutch oven
- stirring spoon
- small bowl
- ladle
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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 (use for vegetarian version)
- 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 (hold for vegetarian version)
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.*
Notes
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.
Use fresh asparagus of medium thickness for this recipe. 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.
*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.
Nutrition
Calories: 151kcalCarbohydrates: 9gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 22mgSodium: 143mgPotassium: 399mgFiber: 3gSugar: 3gVitamin A: 1139IUVitamin C: 9mgCalcium: 56mgIron: 3mg
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