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Roasted Asparagus Soup is a deliciously creamy yet healthy and easy to make soup with roasted garlic and asparagus. It is a tasty and nutritious way to enjoy the unique flavor of asparagus and is a great option for a healthy meal.
Easy Roasted Asparagus Soup Recipe
Put that fresh asparagus to good use in this beautiful creamy roasted asparagus soup! Asparagus and garlic are roasted, pureed, and combined with cream and seasonings to create all the silkiness going on up in there. I LOVE IT!
This soup was inspired by my creamed asparagus soup. The two recipes are very similar but this one has the added step of roasting the asparagus, which creates a more robust flavor. I added some extra garlic too.
Asparagus is a delicious and versatile vegetable that is packed with nutrients. It is also a good source of vitamins and minerals, including vitamins A, C, E, and K, as well as folate, fiber, iron, and potassium. Asparagus is also rich in antioxidants. It’s a superfood!
But what matters here is that asparagus is also an excellent addition to any meal and can be used in various ways. One of the best ways to enjoy asparagus is by making soup, IMHO.
What You’ll Need
- asparagus: ends trimmed
- garlic
- olive oil
- salt and freshly ground black pepper
- vegetable broth
- heavy cream or half & half
- lemon juice
- chopped fresh parsley: for garnish
- shredded cheddar cheese: for garnish
How to Make Creamy Roasted Asparagus Soup
- First, break off the tough ends on the asparagus stalks. Then arrange the asparagus on a foil-lined baking sheet.
- Smash ten cloves of garlic, add them to the baking sheet with the asparagus, and toss everything together with salt, pepper, and oil.
- Roast in the oven at 450˚F for 10 to 12 minutes or until the asparagus is tender.
- Remove from the oven and transfer the asparagus and garlic to a blender.
- Add the broth and cream to the blender; process until everything is blended and smooth.
- Transfer the soup to a pot and set it over medium-high heat. If the soup is too thick, add more vegetable broth, about 1/4 cup more at a time or until desired consistency.
- Whisk in the lemon juice. Taste for salt and pepper, and adjust to your liking.
- Ladle the soup into bowls, garnish with parsley and shredded cheese, and serve.
Tips and Variations for Successful Soup
- Sauté or, in this case, roast the aromatics. This develops more complex and delicious flavors, as well as softens the vegetables.
- Keep liquids at a simmer. Simmering heats food more gently and more evenly.
- Add salt. This does not mean making the soup salty, but the saltiness of the broth and all other ingredients can vary greatly, so it’s always best to taste for salt, pepper, and other seasonings and adjust to your taste.
- Add pepper flakes for a spicier kick.
- Stir in grated parmesan cheese for more flavor.
- Whisk in fresh lemon juice. Lemon juice brightens and balances the salty and rich flavors of the dish.
What to Serve with Roasted Asparagus Soup
- How about this Baked Lemon Chicken? It’s tender, flavorful, and one of our favorite chicken recipes.
- I love to serve Asparagus Soup with Salmon! Try my Oven Baked Salmon with Pesto.
- You can also serve this soup as a main dish with a side of crusty, homemade bread. This is a great chance to try my easy, no-knead skillet bread.
How to Store & Reheat Leftovers
- To Refrigerate: Once the soup has cooled, store it in an airtight container and keep it in the fridge for up to 4 days.
- To Freeze: Store the soup in freezer-friendly bags or containers and freeze it for 2 to 3 months. Note that freezing this Asparagus soup may cause the texture of the soup to change.
- To Reheat: Set the soup over low heat and gently reheat it, occasionally stirring, until it is warmed through. Avoid boiling the soup or reheating it in the microwave, as this can cause the cream to separate and the soup to become grainy.
More Asparagus Recipes
- Asparagus Stuffed Chicken
- Oven Roasted Asparagus
- Garlic Butter Asparagus Pasta
- Pan Roasted Asparagus Almondine
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Creamy Roasted Asparagus Soup
Ingredients
- 2 pounds fresh asparagus,, ends trimmed
- 10 cloves garlic,, smashed
- 2 tablespoons olive oil
- salt and fresh ground black pepper,, to taste
- 3 cups vegetable broth
- 1 cup heavy cream,, or half & half
- 2 tablespoons fresh lemon juice,
- cracked pepper and chopped fresh parsley,, for garnish
- shredded cheddar cheese or parmesan cheese,, for serving, optional
Instructions
- Preheat oven to 450˚F.
- Line a baking sheet with foil.
- Snap off the tough, woody ends on the asparagus and smash ten garlic cloves.
- Arrange the asparagus and smashed garlic on the baking sheet in one layer.
- Toss the asparagus and garlic with olive oil, salt, and pepper.
- Roast for 10 to 12 minutes or until asparagus is tender, stirring once halfway through cooking.
- Remove from oven and transfer everything to a blender.
- To the blender, add broth, heavy cream, and lemon juice.
- Blend until creamy and smooth. You might have to do this part in batches depending on how large your blender is.
- Transfer the soup to a pot and warm it over medium heat, thinning it with more broth if needed. Start with a few tablespoons of vegetable broth, whisk, and then see if you want to add more.
- Season the soup with salt and pepper. Continue to taste for seasonings and adjust accordingly.
- Ladle into bowls.
- Garnish with cheese, crack pepper, and fresh parsley; serve.
Notes
- Asparagus: Make sure to snap off the woody ends, or your soup will be stringy and inedible.
- Garlic: If you do not like a lot of garlic or a garlicky taste, use half of the recommended cloves.
- Salt to taste: Taste the soup and adjust the salt to your liking before serving. You may also want to add more pepper and lemon juice.
- Parmesan cheese: For more flavor, whisk in grated parmesan cheese.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I live in Northern California and am fortunate to have several farmers markets near by. When asparagus is in season, I purchase several bunches at a time. I made this soup for this evening’s dinner. A huge hit; it was delicious! Now I have a reason to purchase even more of my favorite vegetable. Thanks for sharing the recipe.
Any ideas about how to make this with frozen asparagus instead of fresh?
No need to change recipe, just sub with frozen & cook same way.
Hi Katerina – what a lovely recipe! You did an amazing job and I am adding this one to my favorites because it is very simple and looks very yummy. Thank you for sharing ๐
It tastes good but was WAY too thin for my preference. I used evaporated milk because it’s best in cream soups. Thank you!
Incredible tasting soup!!!! I usually don’t leave comments but this is worth lots of compliments and definitely a must have recipe in your dinner repertoire
the soup is really good. The roasted garlic gives it a hot pepper flavor. The recipe is quite simple.
I will try this soup a second time, unfortunately the garlic burned at 450. I omitted it from the blender so it wouldn’t ruin the soup. The oil gets too hot and smokes at such a high temp. Otherwise, I think this is a great recipe!
I do not own a blender. Do you know if I could use my food prosssor to get the same silky consistency. I would really love to try this recipe.
Hi! Yep, you can use your food processor! I would suggest to do it in batches and process it until you get that creamy consistency.
do you think this soup would freeze well…I always like to make double !!
Hi! Yep, it certainly does. ๐
I usually do not leave comments, but had to after making this. (It’s very rare to find recipes online that come out aaamazing)
This soup turned out absolutely delicious. Even my two little ones enjoyed it (yes, even tho it was green!!)
A couple things I switched up: cut asparagus into 1″ pieces before roasting with garlic (figured it would fit better this way in the blender) and I used about 2 cups stock with one cup milk (for a thicker soup), and I had to add a little guilty pleasure of a 1/2 cup shredded sharp cheddar.
This recipe has been saved in my books for winters to come. Thank you!!!
Hi!! The best compliment is when I hear that little kids loved one of my green recipes! Honestly. I feel so happy about that. Thank YOU!! ๐ SO happy you all enjoyed the soup!
I made this soup tonight, with artisan bread, for a light dinner. We both liked it a lot, and I especially liked a meat free meal for a change. I had some issues with the strings of the asparagus and wondered if maybe I shouldn’t have cooked it a bit more. I did use a potato peeler to shave off the lower third of the stalks(after trimming off the ends with a knife) as I was not able to find the smaller sized stalks that I usually like. I used my submersion blender and there were a lot of strings wrapped around the base of the blade that took some time to remove. I might strain the soup through a fine mesh strainer next time. This is a very tasty, healthy soup that husband and I both enjoyed. Good recipe.