Roasted Asparagus Soup
This Roasted Asparagus Soup is rich, vibrant, and full of deep roasted flavor. Oven-roasted asparagus, onion, and garlic blend into a smooth, velvety soup that’s fresh yet comforting. Perfect for spring dinners or elegant starters, this easy asparagus soup recipe delivers bold flavor with simple ingredients.
Ingredients
- Main Ingredients:
- 1½ pounds fresh asparagus trimmed
- 1 small yellow onion sliced
- 2 cloves garlic peeled
- 3 –4 cups vegetable broth
- ½ cup heavy cream optional
- Flavor Base:
- 2 tablespoons olive oil
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme optional
- Juice of ½ lemon
- Optional Garnish:
- Fresh chives or parsley
- Red pepper flakes
- Drizzle of olive oil
Instructions
- Preheat & Prep
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- Arrange asparagus, onion, and garlic in a single layer.
- Drizzle with olive oil and sprinkle with salt, pepper, and thyme.
- Roast
- Roast for 18–22 minutes until tender and lightly caramelized.
- Edges should be slightly browned but not burnt.
- Blend
- Transfer roasted vegetables to a large pot.
- Add 3 cups vegetable broth.
- Blend using an immersion blender until smooth (or blend in batches carefully).
- Simmer
- Bring to a gentle simmer over medium-low heat.
- Add more broth if needed for desired consistency.
- Stir in cream if using.
- Finish & Serve
- Turn off heat and stir in lemon juice.
- Taste and adjust seasoning.
- Garnish with chives, pepper, or olive oil.
- Serve warm.
Notes
- Roast long enough for caramelization but avoid burning.
- Add lemon at the end to brighten flavor.
- Skip cream for a dairy-free version.
- Add white beans before blending for extra protein.
- Store in refrigerator up to 4 days.
- Freeze up to 2 months (texture best when fresh).