Let this roasted asparagus soup recipe change your mind about green soup! Our recipe is so flavorful made with tons of roasted asparagus, a whole head of garlic, and parmesan cheese.
Creamy, Cheesy Asparagus Soup
Asparagus season is here and creamy asparagus soup is such a fun way to use in-season asparagus.
Our asparagus soup recipe begins with roasted asparagus, potato, onion, and garlic. Then, it’s blended up with some broth, cream, and parmesan cheese to make it extra flavorful and delicious.
In this recipe, we’ll teach you how to make this simple, Spring recipe in less than an hour.
Why you’ll love it!
- Tons of veggies
- Creamy
- Cheesy
- Seasonal
Featured Ingredients
Our recipe for roasted asparagus soup combines asparagus with onion, garlic, and a little potato for a thick and creamy recipe.
- Asparagus – this recipe calls for 2-lbs. fresh asparagus. We recommend fresh, not frozen.
- Onion – onion is a great base veggie for soup. It adds sweet and savory at the same time.
- Potato – a potato adds a bit of “meat” to this soup, giving it a delicious texture.
- Olive oil – we’re using olive oil as the fat for roasting, but you can use any kind of oil or even butter.
- Chicken broth – broth is added to the roasted veggies for blending to turn it into a soup.
- Heavy cream – heavy cream adds a bit of creaminess.
- Parmesan cheese – what would a creamy soup without cheese be? We’re using parmesan cheese to add salt and flavor.
Try it!
Parmesan Cheese Recipes
Love parmesan cheese? Check out some of our very best recipes featuring parmesan cheese!
How to Make Asparagus Soup
Roast Veggies
Toss asparagus, onion, potato, and garlic with salt, pepper, and olive oil. Roast at 400ºF for 15 minutes. Remove and toss and roast again for 15 more minutes.
Bring Broth and Veggies to a Boil
Add broth and roasted veggies to a stockpot and bring to a boil.
Puree Soup
Use an immersion blender to puree the soup. Or, you can transfer into a blender and blend until smooth.
Add Cream and Cheese
Finally, add cream and parmesan cheese and mix to combine.
Serving Suggestions
We recommend serving your soup with a swirl of cream and more parmesan cheese. You can also roast up some more asparagus for great texture.
FAQ
What can I do with leftover asparagus stalks?
If you have leftover asparagus, it’s perfect for asparagus soup. Or, you can roast it and eat it as a healthy side.
Can you eat woody ends of asparagus?
You can absolutely eat woody ends of asparagus. And, they’re actually perfect for asparagus soup!
How long does asparagus soup last in the fridge?
Asparagus soup will last in the fridge for up to 3 days.
Storage
Transfer leftover soup into an airtight container and store in the fridge for up to 3 days.
To reheat: your soup will likely thicken as it sits. So, before heating up we recommend adding some broth. Then, reheat on the stovetop over medium heat for around 5 minutes or until hot.
Roasted Asparagus Soup
Ingredients
- 2 lbs. asparagus cut into 1” pieces
- 1 small onion chopped
- 1 large Yukon gold potato peeled and cut into 1” pieces
- 1 head garlic halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups chicken broth or any kind of broth
- ½ cup heavy cream
- ½ cup shaved/grated parmesan cheese (+ more for serving)
Instructions
- Preheat your oven to 400ºF and grease a large rimmed baking sheet with olive oil spray.
- Add the asparagus, onion, potato, and garlic to the pan. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Place the garlic cut side down and roast for 15 minutes.
- Flip the vegetables and roast for an additional 15-20 minutes, or until the potatoes and asparagus are fork tender.
- Add the chicken broth to a large stock pot set over medium heat. Bring the broth to a boil.
- Add the roasted vegetables to the stock, making sure to save a few pieces of asparagus for garnish, if desired. Squeeze the garlic cloves out of the head and into the pot, making sure not to get any of the garlic paper into the soup. Bring the soup to a boil again.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a high speed blender.
- Add the heavy cream and parmesan to the soup and stir to combine– the parmesan may not completely melt but don’t worry– it’s still delicious! Season with additional salt and pepper to taste and serve topped with a drizzle of heavy cream and the reserved asparagus.
- Store any leftover soup in an airtight container in the fridge for up to three days.
This is a great recipe!!! I added a few tweaks of my own – added bay leaf and fresh thyme sprigs in cheesecloth to broth while heating. Used homemade vegetable stock with some chicken base. Added 4 oz cream cheese. Roasting the veggies makes all the difference!!! Thanks for sharing!!
Amazing tweaks, Tracy! So glad you loved it 🙂