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Roasted Garlic and Asparagus Soup Recipe

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

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. 

ENJOY!

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WATCH HOW TO MAKE ROASTED GARLIC AND ASPARAGUS SOUP
 

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

Katerina | Diethood
Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus.
4.45 from 9 votes
Servings : 4 servings
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*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

Calories: 156 kcal | Carbohydrates: 16 g | Protein: 7 g | Fat: 8 g | Saturated Fat: 1 g | Cholesterol: 4 mg | Sodium: 738 mg | Potassium: 570 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 2150 IU | Vitamin C: 15 mg | Calcium: 139 mg | Iron: 5 mg | Net Carbs: 12 g

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.

Course: Soup
Cuisine: American
Keyword: asparagus soup, cream of asparagus soup, easy soup recipe
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42 comments on “Roasted Garlic and Asparagus Soup Recipe”

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

    1. 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. 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?

    Thanks!

  4. 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. 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 - Diethood
      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.

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