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Roasted Asparagus Soup

It’s finally starting to warm up here just a little bit. And by “warm up” I do mean reach the freezing mark. That said, February is asparagus month. I adore asparagus in just about any form. I bought a huge bunch recently and lightly roasted several spears to wrap prosciutto around – just for me!

Of course, that also meant that I had quite a bit of asparagus hanging around waiting for me to do something with it. Since we’re still in winter, soup sounded good to me, and I was hoping against hope that I might also get Mister Man to try it and possibly enjoy it. I’ve found that – oddly – he’ll like soups and veggies in soups more than he does in other forms.

And since I like roasted asparagus so much, I decided to go that route. It was quick and easy, with ingredients I had on hand (yay!), and yes… Mister Man loved it. He is now officially an asparagus fan, and I couldn’t be more thrilled.

How to Make Roasted Asparagus Soup

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To prepare your asparagus, preheat your oven to 400 degrees. Then hold the asparagus in both hands and gently snap off the bottom of the asparagus. The bottom part is fairly woody and tough, and it will naturally snap off at the right point – sometimes a little higher and sometimes a little lower. It’s kinda cool!

Discard the bottoms. Place the “good” parts onto a jelly roll pan (cookie sheet with edges so they don’t roll off – or make do, if you need to). Drizzle with olive oil, and toss the asparagus with your fingers to coat. Spread into a single layer, and sprinkle lightly with salt.

Image shows asparagus on a jelly roll pan.

Place the asparagus into the oven for just 5-7 minutes. You want them still bright green and yummy. Do you see the difference in the before and after?

Image shows roasted asparagus from the oven.

While the asparagus is cooking, chop your onion and garlic. Melt the butter on medium in the pot you’re going to cook your soup in. Add 1/4 cup of the chicken stock. Once it’s heated, add the onion and garlic. Cover the pot (you don’t want the stock to evaporate) and cook for five to ten minutes. Stir it periodically, and once you see that it’s getting translucent and soft, you know you’re good to go.

Image shows chopped red onions are added to the pot.

When the asparagus comes out of the oven, remove it from the pan immediately to help it stop cooking. Cut the stems into chunks, leaving the tips separate; you’ll use those for decoration a bit later.

Image shows roasted asparagus cut into small pieces.

Add the vermouth/wine and remaining chicken stock to the pot and bring to a simmer for a few minutes to cook off the alcohol (just before a boil – nice and hot though). Add the asparagus.

Image shows milk poured into the pot with chicken stock.

Add your milk (or cream if you want extra-rich soup!). If you have an immersion blender, use it now to puree the soup really, really well. If you don’t have an immersion blender, puree the soup in batches in a regular blender, being sure to fill it no more than one-third full and using a kitchen towel to hold the top on the blender while pureeing for safety (hot liquids in a blender expand greatly when blended; you don’t want it too full which may push the top off the blender, and the kitchen towel just adds another layer of protection).

Image shows soup in the pot stirred with a large spoon.

Taste the soup and add salt and pepper to taste. I actually am good with no salt added, but I need some pepper. Most people will probably want to add some salt though, start with 1/4 teaspoon.

Annnnnd serve while hot, using the reserved asparagus tips as a garnish in your soup. If you’re inspired, slices from a fresh whole-wheat baguette go gorgeously with this soup.

Image shows roasted asparagus soup in a bowl with wheat bread.

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Image shows roasted asparagus soup in a bowl with wheat bread.

Roasted Asparagus Soup

Roasted asparagus takes center stage in this creamy soup! Tender spears are put in the oven, and then blended with broth for a smooth and flavorful base. A drizzle of olive oil and a sprinkle of pepper finish this light and satisfying lunch or appetizer.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 4 servings
Calories: 147kcal
Author: Michelle

Ingredients

  • 1 big bunch Asparagus
  • 1/2 red onion
  • 1 tablespoon unsalted butter
  • 2 cloves garlic
  • 4 cups chicken stock
  • 3/4 cup milk
  • 1/2 cup vermouth or dry white wine
  • 1/8 teaspoon black pepper
  • salt to taste
  • olive oil

Instructions

  • You’ll want to start your asparagus and onion around the same time, but your choice as to which you do first – it’s six of one, half dozen of the other.
  • To prepare your asparagus, preheat your oven to 400 degrees. Then hold the asparagus in both hands and gently snap off the bottom of the asparagus.
    1 big bunch Asparagus
  • Discard the bottoms. Place the “good” parts onto a jelly roll pan (cookie sheet with edges so they don’t roll off – or make do, if you need to). Drizzle with olive oil, and toss the asparagus with your fingers to coat. Spread into a single layer, and sprinkle lightly with salt.
    olive oil
  • Place the asparagus into the oven for just 5-7 minutes.
  • While the asparagus is cooking, chop your onion and garlic. Melt the butter on medium in the pot you’re going to cook your soup in. Add 1/4 cup of the chicken stock. 
    1/2 red onion, 1 tablespoon unsalted butter, 2 cloves garlic, 4 cups chicken stock
  • Once it’s heated, add the onion and garlic. Cover the pot and cook for five to ten minutes. Stir it periodically, and once you see that it’s getting translucent and soft, you know you’re good to go.
  • When the asparagus comes out of the oven, remove it from the pan immediately to help it stop cooking. Cut the stems into chunks, leaving the tips separate; you’ll use those for decoration a bit later.
  • Add the vermouth/wine and remaining chicken stock to the pot and bring to a simmer for a few minutes to cook off the alcohol. Add the asparagus.
    1/2 cup vermouth or dry white wine
  • Add your milk. If you have an immersion blender, use it now to puree the soup well. If you don’t have an immersion blender, puree the soup in batches in a regular blender, being sure to fill it no more than one-third full and using a kitchen towel to hold the top on the blender while pureeing for safety.
    3/4 cup milk
  • Taste the soup and add salt and pepper to taste. If you want to add some salt, start with 1/4 teaspoon.
    1/8 teaspoon black pepper, salt
  • Serve while hot, using the reserved asparagus tips as garnish in your soup. If you’re inspired, slices from a fresh whole wheat baguette go gorgeously with this soup.

Notes

  • If you have thinner asparagus, you can use them because they tend to be more tender and flavorful.
  • Make sure to cover the pot after adding chicken stock so that it doesn’t evaporate.
  • Add cream instead of milk if you want extra-rich soup.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 12g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 362mg | Potassium: 348mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Image shows close-up picture of roasted asparagus soup.

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  1. Michelle says:

    Kelly – It is. Go make some before asparagus is out of season again!

  2. septembermom says:

    I love asparagus. This soup looks heavenly.

  3. Michelle says:

    Kimberly – That's perfect! I say you go make some 🙂

  4. Michelle says:

    Susie – It was so good! I will definitely be making it again while asparagus is in season.

    Heather – Careful of the keyboard 🙂 And make some when you get home.

    Pat – It's a really nice meal, and I can't believe Mister Man loved it (and that Little Miss liked asparagus now), but I'll take it.

  5. Kimberly says:

    Looks yummy and asparagus is on sale this week 🙂

  6. Pat says:

    This looks so delicious. I'm saving it, too.

  7. Heather E says:

    OMG this looks SO SO SO SO SO SO good. i am literally drooling at work! YUM! YUM! 🙂

  8. Susie says:

    That looks divine!

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