Cream of Roasted Asparagus Soup
User Reviews
4.4
57 reviews
Good
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 -1/2 cups
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Course
Soup
Cream of Roasted Asparagus Soup
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1-1/2 pounds asparagus ends trimmed
- 2 tablespoon 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
Instructions
- Preheat oven to 425 degrees.
- Add asparagus to a high sided sheet pan and drizzle with olive oil and season with kosher salt and pepper.
- Roast until the stalks are soft but not mushy, about 12 minutes.
- Add asparagus stalks to a high powered blender and pour in vegetable stock. Start on the lowest speed and work your way up to the top speed. Blend until smooth and hot, about 6 minutes.
- Lower speed and add in heavy cream.
- Blend for 30 seconds just to help incorporate the dairy.
- Serve warm.
Equipments used:
Notes
- You can use chicken stock for a richer flavor.
- Almond milk or half and half can be used in place of heavy cream.
- I used a Vitamix high-speed blender which will keep the soup hot while blending. If you do not own a high-speed blender puree the soup and re-heat in a soup pot.
Genuine Reviews
User Reviews
Overall Rating
4.4
57 reviews
Good
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