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Quick to prepare, this Creamy Roasted Asparagus Soup is one of my favorite roasted asparagus recipes!
Creamy Roasted Asparagus Soup Recipe
You can tell I love creamy soups, right? I think except for Mexican Caldo Tlalpeno soup, my blog has just creamy, silky soups recipes. There is a good explanation for this. As a child, I was really picky when it came to food. Ok, picky would be a nice term. I was a nightmare 🙂 One of my biggest problems was eating boiled vegetables from a soup. I absolutely hated them and I still dislike them even today. I don’t like the texture of boiled vegetables, what can I say…So, making a creamy soup is the trick to eat those vegetables! I should probably set a page just for creamy soups…
Today, I made Roasted Creamy Asparagus Soup. I wanted a light, refreshing soup, as it has been so hot here in Philly. This weather is driving me crazy. One week we have the heater on, the next one I have to start my air conditioning. It looks like we are skipping spring this year. Straight into summer!
This soup screams spring and it is soooo good! The perfect way to highlight asparagus. It comes together quickly and you only need a couple of ingredients: asparagus, chicken broth, olive oil, lemon zest and…some grapes (if you have..)
My favorite way to prepare asparagus is to roast it. It brings out its natural sweetness and adds a deeper flavor to it. Don’t worry, it will only take maximum 10 minutes, depending on the thickness of the spears.
When serving this soup, please DON’T add yogurt, especially greek one. It is going to ruin everything. Trust me, I have tried and it’s not working. Some cream will be perfect and thin slices of red grapes (Crimson grapes in Australia) would be perfect!
- 2 lbs fresh asparagus end trimmed
- 2 tablespoons olive oil
- 3 cups chicken stock depending on preferred soup thickness
- 2 tablespoons cream
- zest of 1/2 lemon
- some red grapes thin sliced
Preheat oven to 395F/ 200C
Place asparagus on a parchment lined baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss them a little bit to ensure all spears are coated.
Bake for 5-10 minutes turning with tongs once or twice as they roast. Asparagus should be tender, but not mushy at this point. Remove from oven and set aside to cool for 2 minutes.
Roughly chop the roasted asparagus into pieces and add them to a blender with chicken broth and process until smooth. Pour the pureed asparagus into a medium sauce pan (if you want a silky texture, you'll have to strain through a fine mesh sieve the soup), add lemon zest and warm it on low heat. Taste and adjust salt and pepper.
Ladle into 4 bowls, add some cream and garnish with grape slices.