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Cream of Roasted Asparagus Soup

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 minutes
Cook Time 20 minutes
Total Time 25 minutes
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
 

  1. Preheat your oven to 425 degrees.
  2. 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.
  3. Roast the asparagus in the oven for about 12 minutes.
  4. 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.
  5. Lower the blender speed and add in 1/2 cup of heavy cream. Blend for an additional 30 seconds just to incorporate the dairy.
  6. Taste your soup and adjust the seasoning with more salt and pepper if needed.
  7. 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.