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+ servings
soup
4.89 from 9 votes

Roasted Asparagus Soup

A simple, yet elevated recipe for asparagus soup. Roast up asparagus, onions, potato, and garlic, and then blend it broth and creamy for a filling, delicious soup.
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Fat 14
Carbs 24
Protein 9
Yield 6

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.
    veggies on baking sheet
  • 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.
    soup in pot
  • 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.
    pureed soup in pot
  • 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.

Nutrition Facts

Calories: 246kcal | Carbohydrates: 24g | Protein: 9g | Fat: 14g | Fiber: 4g | Sugar: 5g