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.
cost per recipe: $14.49
The price is determined by the national average.
pounds asparagus spears, trimmed
tablespoons olive oil
large sweet onion, coarsely chopped (about 1 cup)
cloves garlic, minced
tablespoons all-purpose flour
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
cup heavy cream
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.