Roasted Garlic and Asparagus Soup Recipe

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Roasted Garlic and Asparagus Soup – Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus.

asparagus soup, soup recipes, roasted garlic, spring recipe, Easter
Put that fresh asparagus to good use in this wonderful creamy soup! Asparagus and garlic are roasted, pureed, and combined with half & half, or cream, and seasonings.

Check out all the silkiness going on up in there! I LOVES IT!

HI Hey HI! #TGIF! Meaning, finally, Friday is here, which also means the weekend is about to start! But not before I hop over to my daughter’s class and throw them a Valentine’s Day partaaaay!  

Please, wish me luck! Somehow, when I think of 24 seven-year olds loading up on V-day candy and chocolates? I think about taking an anti anxiety pill.
Kidding!! Kind of…? Halfway. 

God Bless teachers. That’s all I gotta say. 

Roasted Garlic and Asparagus Soup - Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus.

In the meantime, could I please turn your attention to Exhibit A? A for Asparagus.

Today we’re turning perfectly GREEN vegetables into dinner, and the perfect dose of garlic to go with it all.

Roasted Garlic and Asparagus Soup - Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus.

Sometime last week my other half asked me how much he would have to pay for me to make him our favorite Asparagus Soup. To which I replied, “Pay me in SJP shoes, hunny!”.   <<< all said in Nene’s voice.

Apparently, and according to him, I hadn’t made that soup for us in over a year, and he was sad. So, so sad. Thus, what’s a wifey to do? That’s right. I made the soup. …and THEN I ordered a new pair of shoes. 

Roasted Garlic and Asparagus Soup - Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus.

You guys. The love I had for my previous asparagus soup recipe may be overtaken now by this Roasted Garlic and Asparagus Soup. Recipe. I cannot get enough.

What’s more is that this one comes together quicker and way, way easier.

Roasted Garlic and Asparagus Soup - Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus.

All we’re doing here is throwing a bunch of asparagus stalks and 10 garlic cloves into the oven, then we puree all of that in a blender, pour it into a pot, heat it up for several minutes and TA-DAAAAHM! Soup is served.

Also! Do you know what would be fantastic in this? Croutons. Yah, that would be the cherry on top.

Roasted Garlic and Asparagus Soup - Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus.

Now let’s stuff our face with soup.  I like you. 


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4.45 from 9 votes
Roasted Garlic and Asparagus Soup - Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus.

Roasted Garlic and Asparagus Soup Recipe

5 5 5
WW Freestyle: 6
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus.
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 156


  • 2 pounds asparagus , trimmed
  • 10 garlic cloves , smashed (see notes about using less garlic)
  • 2 tablespoons olive oil
  • salt and fresh ground pepper , to taste
  • 3 cups low sodium vegetable broth
  • 1 cup half & half, OR heavy cream, OR 2% milk
  • cracked pepper and chopped parsley , for garnish
  • shredded cheddar cheese, for garnish optional
  • fresh lemon juice, optional


  • Preheat oven to 450F.
  • Line a baking sheet with foil and set aside.
  • Toss asparagus and garlic with olive oil and season with salt and pepper.
  • Arrange asparagus and garlic on prepared baking sheet in one layer.
  • Roast for 12 minutes, or until asparagus is soft, stirring once.
  • Remove from oven and transfer asparagus and garlic to a blender.
  • Add broth and half & half/cream/milk.
  • Blend until smooth. Depending on how large your blender is, you might have to do this part in batches.
  • Transfer soup to a soup pot.
  • Warm soup over medium-high heat, thinning with more broth by 1/4 cupfuls, if desired.
  • Season with salt and pepper. Continue to taste for seasonings and adjust accordingly.
  • Ladle into bowls. (see notes for making ahead)
  • Garnish with shredded cheddar cheese, squeeze of lemon juice, and parsley; serve.


*For those that do not like too much garlic, use less than the recommended 10 cloves.
*This soup can be made one day ahead. Once prepared, let cool; cover and refrigerate. Rewarm before serving.
Nutrition Facts
Roasted Garlic and Asparagus Soup Recipe
Amount Per Serving
Calories 156 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 4mg1%
Sodium 738mg31%
Potassium 570mg16%
Carbohydrates 16g5%
Fiber 4g16%
Sugar 8g9%
Protein 7g14%
Vitamin A 2150IU43%
Vitamin C 15mg18%
Calcium 139mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: asparagus soup, cream of asparagus soup, easy soup recipe

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42 Responses
  1. Cristi

    So I am not a soup fan but love making different soups for my diabetic husband during the cold weather months for lunches. Garlic and asparagus are his favorites. I left out the lemon, used a whole head of garlic, I added a small onion, a can of chick peas for protein and 1/2 a cup of pine nuts to add a bit of substance to the creamy soup. I also sent him with a small bag of shaved parmesan to add to the top after heating it. He loved it! This was the one recipe he did not add any extra seasoning to! Thank you for the base of a keeper of a recipe!

    1. Elizabeth Balloue

      So yummy! I swapped the cream with unsweetened almond milk to keep it extra healthy. I also added a touch of dried tarragon at the end (would have used fresh, but didn’t have any) Tarragon and asparagus go great together. And a fresh squeeze of lemon 🍋 when you put the soup into your individual serving bowls is key. Otherwise it can taste a little flat.

  2. Amanda

    Any reason why mine has milky chunks in it? The asparagus was not right out of the oven when I blended it…Disappointing..

    1. Amanda

      I know this was long ago, but if you used milk instead of cream, adding it to the hot soup can cause it to curdle. Not dangerous, but not appetizing. Another possibility is that you used cream and overblended, essentially turning it into whipped cream. I make cream soups all the time, and both of these problems can be corrected by adding milk or cream after pureeing, and just slowly warming it through.

  3. Ksenija

    I really like this soup – the flavor is spot on. However, even after blending it for 30 seconds or so it still had pieces of asparagus in it. How long do recommend blending it?


  4. DDL1981

    I clearly did something wrong! I noticed you said that if you want to thin it down you could add more broth. I am trying to figure out how to thicken the soup. I realize that it would no longer be 6 SmartPoints, but I think I would add 2 tbl spoons of cream cheese to try to thicken this soup. I have a lot of thin soup to eat as my husband told me he would find something else for dinner.

    1. Ashley

      I really wanted to love this recipe, but I just didn’t. I was looking through the comments to see if anyone else felt that way, and what they did to make it better, when I saw your comment. Spot on! I was hesitant and doubtful about adding lemon juice, but this really did the trick! It doesn’t taste lemony, but it really tempered the flavor and I’m soup-er happy (see what I did there ). Thanks for the tip!

    1. Katerina Petrovska

      Hi! Yep, you can freeze it. Transfer the cooled soup to a covered airtight container, or you can also use heavy-duty freezer bags. Stir the soup really good when reheating it just so to prevent it from curdling.

  5. Jeff

    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.

  6. Elaine

    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 😉

    1. V.M.

      It tastes good but was WAY too thin for my preference. I used evaporated milk because it’s best in cream soups. Thank you!

  7. Micki Jones

    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

  8. Sarah

    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!

  9. Kimberly Matney

    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.

    1. Katerina Petrovska

      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.

  10. Glyn

    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!!!

    1. Katerina Petrovska

      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!

  11. Farrel

    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.

  12. Karen Stone

    Hi! I am wondering if the garlic should be roasted with the asparagus or not. The title is “Roasted Garlic…” but I don’t see instructions for roasting the garlic.

    1. Katerina Petrovska

      Hi Karen!! I’m sorry, I should have stated that. Yes, it should be roasted together with the asparagus. Toss asparagus and garlic with olive oil, season with salt and pepper, and arrange on prepared baking sheet in one layer. Thank you, Karen!

  13. Therese

    I have a dairy, nut and soy allergy so I made it with organic unsweetened coconut milk… I also didn’t have enough asparagus so I roasted some zucchini with it to make up the difference . It was delicious and got 2 thumbs up from my husband as well!

  14. Orit

    How do you think this would taste with almond milk rather than cow’s milk? Looking for a vegan asparagus soup is harder than I expected.

    1. Katerina Petrovska

      HI! Actually, it tastes really good! I’ve made it with soy milk and almond milk – the taste was still amazing. 🙂

      1. Orit

        HOLY AMAZING! Ok I will admit I wanted to make a double batch and didn’t have enough asparagus, so I added in frozen peas- but the garlic/green veggie combo is amazing. I also used my immersion blender rather than the blender. Can’t wait to see what my guests think tonight.

  15. Jennifer Coker

    Making this tonight–and it smells AMAZING. Thing is, we’re having it as a main course–so we are wondering the number of servings! Can you let us know, please? PS: I made croutons! 😉

    1. Katerina Petrovska

      Hi Jennifer!! A regular, pre-main-meal serving size of soup is 8 ounces, or a cup, but since it’s the main course, I’d for sure go and get me a cup more. hehe 😀 And it’s still under 200 calories.
      Major high-fives on the homemade croutons, though!
      Hope you enjoy it! Let me know how it goes!

  16. Ashlyn @ Belle of the Kitchen

    This soup is so gorgeous I am obsessed! I need to try asparagus like this, it’s genius!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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