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4.4 from 57 votes

Cream of Roasted Asparagus Soup

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 -1/2 cups
Course: Soup

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

    Cup of Yum
  1. Preheat oven to 425 degrees.
  2. Add asparagus to a high sided sheet pan and drizzle with olive oil and season with kosher salt and pepper.
  3. Roast until the stalks are soft but not mushy, about 12 minutes.
  4. 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.
  5. Lower speed and add in heavy cream.
  6. Blend for 30 seconds just to help incorporate the dairy.
  7. Serve warm.

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.