Popular Topics

Roasted Asparagus Soup

Roasted Asparagus Soup

5
(1)

Creamy, yet fresh and light, this soup takes full advantage of the abundance of springtime asparagus.  Roasting the asparagus brings out its sweetness and gives the soup a subtle smoky note while a touch of cream adds richness.   An immersion blender is a great tool for blending vegetable soups.  If you don’t have one, a traditional blender or food processor will get the job done.  

serves 6 people

Ingredients

cost per recipe: $14.49

The price is determined by the national average.

  • 2

    pounds asparagus spears, trimmed

  • 3

    tablespoons olive oil

  • 1

    large sweet onion, coarsely chopped (about 1 cup)

  • 3

    cloves garlic, minced

  • 3

    tablespoons all-purpose flour

  • 6

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 1/2

    cup heavy cream

view nutrition info

How to Make It

Heat the oven to 425°F.  Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon oil. Roast the asparagus for 10 minutes or until tender.  Let cool.  Cut into 1-inch pieces. While the asparagus is roasting, heat the remaining oil in a 4-quart saucepot over medium heat.  Add the onion and garlic and cook for 5 minutes or until the onion is tender, stirring occasionally. Reduce the heat to low. Add the flour to the onion mixture. Cook for 5 minutes, stirring often. Gradually stir in the broth. Heat to a boil.  Cover and cook for 10 minutes. Add the asparagus to the saucepan.  Using an immersion blender, blend until the mixture is smooth.  Add the heavy cream and blend until combined.  Season to taste.
Step 1

Heat the oven to 425°F.  Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon oil.

Step 2

Roast the asparagus for 10 minutes or until tender.  Let cool.  Cut into 1-inch pieces.

Step 3

While the asparagus is roasting, heat the remaining oil in a 4-quart saucepot over medium heat.  Add the onion and garlic and cook for 5 minutes or until the onion is tender, stirring occasionally.

Step 4

Reduce the heat to low. Add the flour to the onion mixture. Cook for 5 minutes, stirring often. Gradually stir in the broth. Heat to a boil.  Cover and cook for 10 minutes.

Step 5

Add the asparagus to the saucepan.  Using an immersion blender, blend until the mixture is smooth.  Add the heavy cream and blend until combined.  Season to taste.

Recipe Tips

  • Serving Suggestion: This creamy soup is great served topped with crunchy croutons.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

BUY NOW
Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

BUY NOW

Ratings & Reviews

(1)
  • pandabear145

    July 14, 2008

    What a ver...

    What a very, very, good tasting soup recipe.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews

Recently Viewed