This creamy roasted asparagus soup is pure comfort in a bowl! The rich taste from roasting gives the asparagus a lovely flavor, and blending it all together makes it super smooth.
Whenever I make this soup, I secretly hope for leftovers to enjoy the next day. Pair it with some crusty bread, and you’ve got a meal that feels fancy without any fuss! 🥖💚
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is a must for the best flavor. If you can’t find fresh, you can use frozen asparagus, though the texture may be a bit different. Don’t forget to trim the ends, which can be tough!
Olive Oil: While I love using olive oil for roasting vegetables, you can substitute it with avocado oil or melted butter if you prefer. These options will still provide a lovely flavor.
Onion: A medium onion adds depth to the soup. You can switch it out for shallots or leeks for a milder, sweeter taste. If you’re in a rush, using onion powder can save time!
Heavy Cream: For a creamy texture, heavy cream is fantastic, but coconut cream works well for a dairy-free option. You can also use cashew cream or a blend of almond milk and a bit of flour for a lighter option.
Vegetable or Chicken Broth: Homemade broth is great if you have it on hand, but low-sodium store-bought works just fine. If you don’t have either, water can serve in a pinch, just add some extra herbs for flavor!
How Do I Get the Soup Silky Smooth?
One of the key steps in making this soup creamy and smooth involves thorough blending. Here’s what to do:
- Use an immersion blender for easy pureeing right in the pot, or carefully transfer the soup to a standard blender. If you do this, blend in batches to avoid a messy overflow.
- Blend until completely smooth. The longer you blend, the creamier the texture will be, as more air gets incorporated!
- After blending, return the soup to low heat. This keeps it warm and allows the flavors to meld together wonderfully.
Don’t forget to taste and adjust seasoning before serving — it’s all about making it your own!
How to Make Creamy Roasted Asparagus Soup
Ingredients You’ll Need:
For the Soup:
- 1 pound asparagus, trimmed and chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried thyme
- 1 lemon, juiced
- 1/2 cup croutons (for serving)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and around 25 minutes to cook, making it a total of about 40 minutes from start to finish. Perfect for a cozy evening or a light lunch!
Step-by-Step Instructions:
1. Roast the Asparagus:
First, preheat your oven to 400°F (200°C). While the oven heats up, take a baking sheet and toss the chopped asparagus with olive oil, some salt, and pepper. Spread them out in a single layer on the sheet. Roast the asparagus in the preheated oven for about 20-25 minutes, or until they are tender and have a nice, slightly charred look.
2. Sauté the Aromatics:
While the asparagus is roasting, grab a large pot and place it over medium heat. If needed, add a little more olive oil to the pot and sauté the chopped onion until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and let it cook for another minute until fragrant.
3. Combine and Simmer:
Once your asparagus is done roasting, it’s time to add it to the pot with the onions and garlic. Now, pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
4. Blend the Soup:
Carefully remove the pot from the heat. Use an immersion blender to puree the soup until it’s perfectly smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
5. Final Touches:
Lower the heat and return the smooth soup to the pot. Stir in the heavy cream (or coconut cream), chopped parsley, dried thyme, and freshly squeezed lemon juice. Don’t forget to taste it and add more salt and pepper if needed!
6. Serve and Enjoy:
Now the soup is ready to be served! Dish it out hot and garnish with additional parsley and a sprinkle of croutons on the side for a nice crunch. Enjoy your comforting bowl of creamy roasted asparagus soup!
Can I Use Frozen Asparagus Instead of Fresh?
Yes, you can! Just be sure to thaw and drain the frozen asparagus before using it in the recipe. You may want to roast it for shorter time, around 15-20 minutes, to prevent it from becoming mushy.
What Can I Substitute for Heavy Cream?
If you want a lighter option or need a dairy-free alternative, coconut cream works wonderfully! You can also use cashew cream or a blend of almond milk and cornstarch to achieve a similar consistency.
How to Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before freezing, and leave some space in the container for expansion.
Can I Add Other Vegetables to This Soup?
Absolutely! Feel free to add vegetables like potatoes, peas, or spinach for extra flavor and nutrition. Just make sure to adjust the cooking time accordingly to ensure everything is tender before pureeing.
