Name: Cream of Roasted Asparagus Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1-1/2 pounds Asparagus (Ends trimmed.); 2 tablespoons Olive oil; Kosher salt (To taste.); Black pepper (To taste.); 1-1/2 cups Vegetable stock; 1/2 cup Heavy cream; Sour cream (For topping, optional.); Minced fresh dill (For topping, optional.)

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Every time the asparagus season rolls around, I get excited at the thought of making Cream of Roasted Asparagus Soup. There’s something so comforting about a warm bowl of creamy soup, especially when it’s filled with the vibrant flavors of freshly roasted asparagus. I remember the first time I made this dish; the simple act of roasting the asparagus brought out its natural sweetness, transforming it into something extraordinary. It was a chilly evening, and the aroma wafting through my kitchen was enough to bring my family running to the table. This recipe is not just about the ingredients; it’s about the experience of creating something nourishing and delicious with the people you love.

Recipe Snapshot

Total Time:
25 mins

Prep Time:
5 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
230 kcal

Protein:
5 g

Diet:
Keto, Gluten-Free, Low FODMAP

Fat:
21 g

Tools Used:
Vitamix Blender

Why This Cream of Roasted Asparagus Soup Stands Out

Seasonal Delight

First and foremost, Cream of Roasted Asparagus Soup is a true celebration of spring. Asparagus is at its peak during these months, and using fresh, seasonal produce elevates this dish to another level. The vibrant green color and crisp taste reflect the beauty of nature waking up after winter.

Versatile and Customizable

This soup is incredibly versatile. You can easily adjust the ingredients based on what you have on hand or your dietary needs. For instance, if you’re looking for a lighter option, feel free to substitute the cream with almond milk. I love experimenting with different toppings too; adding a dollop of sour cream or fresh dill can completely change the flavor profile!

Easy to Make

Despite its gourmet feel, Cream of Roasted Asparagus Soup is surprisingly easy to whip up. The steps are straightforward, and the entire process comes together quickly. In no time, you can enjoy a bowlful of creamy goodness that feels indulgent but is made from simple ingredients.

Perfect for Any Occasion

This soup is not only great for a weeknight dinner; it’s also splendid for special occasions. Serve it as a starter at a dinner party or enjoy it as a comforting lunch. Its elegant presentation and rich flavor can impress your guests, making it a go-to recipe for entertaining.

Health Benefits

Lastly, let’s talk about the health benefits. Asparagus is loaded with vitamins, particularly vitamin K, and is a natural diuretic, which can help with water retention. The cream adds a rich texture, but you can always opt for healthier alternatives if you wish. This recipe allows you to indulge while still caring for your body.

Cream of Roasted Asparagus Soup Ingredients

When it comes to the ingredients for Cream of Roasted Asparagus Soup, each component plays a significant role in creating the perfect blend of flavors. The key players include fresh asparagus, which provides the base, and a touch of heavy cream to give it that luscious, creamy texture. Let’s explore these ingredients further:

1-1/2 pounds asparagus, ends trimmed – This vibrant green vegetable is packed with fiber and essential nutrients, giving this soup its fresh flavor.
2 tablespoons olive oil – Adds richness and helps to roast the asparagus to perfection, enhancing its natural sweetness.
Kosher salt, to taste – Essential for seasoning the asparagus, bringing out all the flavors.
Black pepper, to taste – Adds a hint of spice that complements the creaminess of the soup.
1-1/2 cups vegetable stock – The base of the soup, providing moisture and depth of flavor.
1/2 cup heavy cream – This gives the soup its luxurious, velvety texture.
Sour cream, for topping, optional – A perfect garnish to add tang and creaminess to each bowl.
Minced fresh dill, for topping, optional – Fresh herbs like dill brighten the dish, making it even more delicious.

How to Cook Cream of Roasted Asparagus Soup

Making Cream of Roasted Asparagus Soup is a delightful experience! The steps are simple to follow, and you’ll be rewarded with a fragrant, creamy soup. Let’s dive into the process:

Preheat your oven to 425 degrees. This temperature is perfect for roasting the asparagus quickly, allowing it to caramelize without becoming mushy.
Take 1-1/2 pounds of trimmed asparagus and place them on a high-sided sheet pan. Drizzle 2 tablespoons of olive oil over the asparagus. Season generously with Kosher salt and black pepper for flavor. I like to toss them gently to ensure they’re evenly coated.
Roast the asparagus in the oven for about 12 minutes. You’ll want to look for the stalks to become soft yet still hold their shape, with a slight char for added depth of flavor.
Once roasted, transfer the asparagus to a high-powered blender. Pour in 1-1/2 cups of vegetable stock. Start blending on the lowest speed, gradually increasing to the highest speed. Blend until the mixture is smooth and hot, taking about 6 minutes. The heat from the blending will help to warm the soup.
Lower the blender speed and add in 1/2 cup of heavy cream. This gives the soup its rich, velvety texture. Blend for an additional 30 seconds just to incorporate the dairy.
Once blended, taste your soup. Adjust the seasoning with more salt and pepper if needed. It should be creamy, flavorful, and well-balanced.
Serve the soup warm. If desired, garnish with a dollop of sour cream and a sprinkle of minced fresh dill for a touch of freshness. Enjoy each spoonful of this comforting dish!

Things Worth Knowing

Roasting Technique: Roasting the asparagus enhances its natural sweetness and adds complexity to the flavor.
Blending: A high-speed blender ensures a smooth texture. If you don’t have one, small batches in a regular blender work too, just remember to reheat the soup.
Seasoning: Always taste your soup before serving! Adjust salt and pepper according to your preference.
Serving Temperature: This soup tastes best when served warm, allowing the flavors to shine.

Pro Tips and Tweaks

If you want to elevate your Cream of Roasted Asparagus Soup, here are some pro tips and tweaks to consider:

Storage: Store any leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove.
Freezing: You can freeze this soup for up to three months. Just make sure to cool it completely before transferring it to freezer-safe containers.
Pairing: This soup pairs wonderfully with a fresh salad or crusty bread for dipping.
Flavor Variations: Experiment with adding other herbs like thyme or basil for different flavor notes.
Garnishes: Consider adding toasted nuts or croutons on top for added texture.

Serving This Cream of Roasted Asparagus Soup

When it comes to serving your Cream of Roasted Asparagus Soup, there are plenty of delightful ways to present it:

Ideal Occasions: This soup is perfect for spring gatherings, casual lunches, or even as a first course for a fancy dinner.
Sides: Pair it with a light salad topped with vinaigrette or some fresh, crusty bread to enjoy alongside your soup.
Seasonal Pairings: Enhance your meal with seasonal ingredients like fresh peas or a side of grilled vegetables.
Garnishing Styles: Top each bowl with a swirl of sour cream and sprinkle with dill for a beautiful presentation.
Storage Tips: If you have leftovers, cool the soup completely before transferring it to an airtight container in the fridge.

FAQ

Yes, you can use frozen asparagus if fresh is not available. Just make sure to thaw it before roasting to ensure even cooking. The flavors will still be delicious, but fresh asparagus does add a certain vibrancy that’s hard to replicate.

Absolutely! The ingredients used in Cream of Roasted Asparagus Soup are naturally gluten-free. Just ensure that the vegetable stock you use is also gluten-free, and you’re good to go!

You can store leftovers of this soup in an airtight container in the refrigerator for up to three days. Just reheat gently on the stove, adding a splash of water or stock if needed to bring back its creamy texture.

Yes, you can make Cream of Roasted Asparagus Soup vegan by substituting the heavy cream with a plant-based alternative like coconut cream or almond milk. Just be mindful of the flavors and pick a substitute that complements the soup well.

Conclusion

The Cream of Roasted Asparagus Soup is truly a wonderful dish that brings together the vibrant flavors of fresh asparagus in a comforting, creamy format. It’s the perfect way to celebrate spring’s bounty and to enjoy a hearty yet healthy meal. I encourage you to try this recipe yourself; it’s bound to warm your heart and satisfy your cravings. Plus, it’s simple enough for any skill level, so anyone can enjoy its deliciousness!

Cream of Roasted Asparagus Soup

Craving something creamy and comforting? Try this Cream of Roasted Asparagus Soup for a delightful dish that showcases fresh asparagus. It's easy to make and perfect for any occasion. Let the rich flavors captivate your taste buds tonight!

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

1-1/2 pounds Asparagus Ends trimmed.
2 tablespoons Olive oil
Kosher salt To taste.
Black pepper To taste.
1-1/2 cups Vegetable stock
1/2 cup Heavy cream
Sour cream For topping, optional.
Minced fresh dill For topping, optional.

Equipment

Vitamix Blender

Method

Preheat your oven to 425 degrees.
Take 1-1/2 pounds of trimmed asparagus and place them on a high-sided sheet pan. Drizzle with 2 tablespoons of olive oil and season generously with Kosher salt and black pepper for flavor.
Roast the asparagus in the oven for about 12 minutes.
Transfer the asparagus to a high-powered blender and pour in 1-1/2 cups of vegetable stock. Start blending on the lowest speed, gradually increasing to the highest speed. Blend until the mixture is smooth and hot, taking about 6 minutes.
Lower the blender speed and add in 1/2 cup of heavy cream. Blend for an additional 30 seconds just to incorporate the dairy.
Taste your soup and adjust the seasoning with more salt and pepper if needed.
Serve the soup warm, garnished with a dollop of sour cream and a sprinkle of minced fresh dill.

Notes

Tip 1: You can use chicken stock for a richer flavor.
Tip 2: Almond milk or half and half can be used in place of heavy cream.
Tip 3: If you do not own a high-speed blender, puree the soup and reheat in a soup pot.
Tip 4: Store leftovers in an airtight container for up to three days.
Tip 5: Freeze for up to three months.