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.

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Course: Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 23

Total Time: 33

Servings: 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.

Equipment

Large Heavy Pot

Bamboo Cutting Board

Chef's Knife

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

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