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This roasted asparagus soup recipe is creamy, cozy, and bursting with fresh flavor thanks to roasted garlic, a splash of cream, and lemon juice. It’s light, easy to make, and perfect for spring!
Like my roasted tomato soup and creamy mushroom soup, roasting the veggies takes the flavors in this soup to a whole new level. All you need is a crispy air fryer grilled cheese on the side.
When spring rolls in and fresh asparagus is everywhere, I always grab a few extra bundles to make this creamy, cozy roasted asparagus soup. It’s super simple, but full of depth thanks to the magic of roasting! Just asparagus, garlic, a splash of cream, and a few seasonings come together to make something so silky and good.
Why This Roasted Asparagus Soup Recipe Just Works
- Roasting brings out the flavors. This soup is based on my original asparagus soup, but roasting the veggies first takes the flavor to a whole new level. Plus, I throw in some extra garlic because, well… it’s me. 😄
- Use up leftovers. Soups are a wonderful way to use up leftover roasted or grilled asparagus. I always make this asparagus soup when I need to use up those extra stalks sitting in the fridge.
- Versatile. Whether I make it as a light lunch, a dinner party starter, or just to have in the fridge for last-minute meals, this roasted asparagus soup is one of those easy recipes that always surprises people with how flavorful it is.
Gather Your Soup Ingredients
This roasted asparagus soup doesn’t need much, just a few easy fridge ingredients that I’ll cover below. Scroll down to the full, printable recipe card, followed by a step-by-step overview after the post.
- Asparagus – I’ll show you how to roast asparagus to bring out a deeper, richer flavor. Fresh is best; please don’t use asparagus from a jar.
- Garlic – Feel free to use garlic powder if you’re out of fresh garlic. Start with ½ teaspoon and adjust to taste.
- Olive Oil – Helps everything roast up, but you can swap in avocado oil or any neutral cooking oil if needed.
- Vegetable Broth – Chicken broth works, too. I recommend low-sodium broth or stock so you can season the soup to taste.
- Heavy Cream – Makes the soup creamy and luxurious. Half & half works if you want to lighten it up.
- Lemon Juice – Brightens the whole dish and cuts through the richness. I recommend using fresh lemon juice, but bottled works in a pinch.
- Fresh Parsley – Optional, but so worth it. Adds color, texture, and a final pop of freshness. You could also use basil or thyme.
- Shredded Cheddar or Parmesan – Sprinkle a little on top for a cheesy finish.
Recipe Tips and Variations
- Sauté or, in this case, roast the aromatics. This develops more complex and delicious flavors, as well as softens the vegetables. If you don’t want to switch on the oven, consider sautéeing or steaming the asparagus on the stovetop instead.
- Keep the soup at a simmer. Simmering heats the soup more gently and evenly. Boiling can cause the heavy cream in the soup to split.
- 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.
- Easy add-ins. Add pepper flakes for a spicier kick, and 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 soup.
What to Serve with Asparagus Soup
I like to serve my roasted asparagus soup with something light but satisfying, like my baked lemon chicken. Or serve this springtime soup as a starter before our Easter rack of lamb. This creamy soup also goes great with pesto salmon or garlic butter salmon. Serve with a side of crusty, no-knead skillet bread or thick slices of homemade focaccia for dunking.
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Roasted Asparagus Soup
Ingredients
- 2 pounds fresh asparagus, ends trimmed
- 10 cloves garlic, smashed
- 2 tablespoons olive oil
- salt and freshly 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
- Prep. Preheat the oven to 450˚F and line a baking sheet with foil.
- Prepare the asparagus and garlic. Snap off the tough, woody ends on the asparagus and smash ten garlic cloves.
- Roast. 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 the asparagus is tender, stirring once halfway through cooking.
- Blend. Remove from oven and transfer everything to a blender. Add broth, heavy cream, and lemon juice to the blender. Blend until creamy and smooth. You might have to do this part in batches, depending on how large your blender is.
- Warm it. 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 broth, whisk, and then see if you want to add more.
- Taste and adjust. Season the soup with salt and pepper. Continue to taste for seasonings and adjust accordingly.
- Finish and serve. Ladle the asparagus soup into bowls, garnish with cheese, cracked pepper, and fresh parsley, and serve.
Equipment
Video
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.
How to Make Roasted Asparagus Soup
Roast, blend, heat, and serve! That’s it. Those are the steps. This creamy roasted asparagus soup couldn’t be easier to make, and I’ll walk you through it:
First, Roast the Asparagus
- Prep. First, break off the tough ends on the asparagus stalks. Then arrange the asparagus on a foil-lined baking sheet.
- Roast. 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.
Blend the Soup
- Blend. Remove the asparagus and garlic from the oven and transfer them all to a blender. Add the broth and cream, and process the soup until everything is blended and smooth.
- Heat it. Now, 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 you reach your desired consistency.
- Finish and serve. Lastly, whisk in the lemon juice and taste for salt and pepper, adjusting to your liking. Ladle the asparagus soup into bowls, garnish with parsley and cheese, and serve!
How to Store & Reheat Leftovers
- Refrigerate. Once the soup has cooled, store it in an airtight container and keep it in the fridge for up to 4 days.
- 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.
- Reheat. Set the soup over low heat and gently reheat it, occasionally stirring, until it is warmed through.
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 😉
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. 🙂
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!! 😀 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.