– **Title**: Creamy Roasted Asparagus Soup
– **Ingredients**:
– 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream or coconut milk (for a dairy-free option)
– 1 tablespoon lemon juice
– Optional garnish: croutons, fresh chives, or parsley
– **Instructions**:
1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, toss the asparagus pieces with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized.
3. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Once the asparagus is done roasting, add it to the pot along with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes.
5. Using an immersion blender (or transferring the soup in batches to a blender), puree the soup until smooth.
6. Stir in the heavy cream (or coconut milk) and lemon juice. Reheat gently on low heat, seasoning with additional salt and pepper if needed.
7. Serve the soup hot, garnished with croutons, chopped chives, or parsley if desired. Enjoy!
Ingredients & Substitutions
Asparagus: This recipe shines with fresh asparagus. Look for bright green and firm stalks. If asparagus isn’t in season, try green beans or broccoli as substitutes for a similar texture.
Olive Oil: Olive oil gives a lovely flavor to the roasted asparagus. You could substitute with avocado oil for a similar taste, or if you’re looking for less fat, use a light spray of cooking oil.
Heavy Cream or Coconut Milk: For creaminess, I love using heavy cream, but coconut milk is a great dairy-free alternative. If you’re looking for a lighter option, try half-and-half or even unsweetened almond milk — just adjust the amount based on your desired thickness.
Dried Thyme: Thyme adds a nice herbaceous note. If you have fresh thyme, use double the amount for an extra punch, or try herbs like rosemary or oregano as a swap.
What’s the Best Way to Roast Asparagus for This Soup?
Roasting asparagus brings out its sweet flavor and makes the soup richer. Here’s how to do it right:
- Start by preheating your oven to 400°F (200°C).
- Spread the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Make sure each piece is coated well.
- Roast for 15-20 minutes until the asparagus is tender and has slight browning. Keep an eye on it to avoid burning.
This roasting step is crucial – it enhances the soup’s depth and makes it taste amazing!
How to Make Creamy Roasted Asparagus Soup
Ingredients You’ll Need:
For the Soup:
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk (for a lighter option)
- 1 teaspoon dried thyme
- 1 tablespoon lemon juice
For Garnish:
- Fresh parsley or cilantro, chopped
- Crackers, for serving (optional)
How Much Time Will You Need?
This creamy roasted asparagus soup will take about 15 minutes for preparation and about 30 minutes total, including cooking time. You’ll enjoy about 15-20 minutes for roasting the asparagus, followed by an easy cooking process. It’s an enjoyable endeavor with a delicious outcome!
Step-by-Step Instructions:
1. Roast the Asparagus:
First, preheat your oven to 400°F (200°C). On a baking sheet, take your trimmed asparagus pieces and toss them with olive oil, salt, and pepper until they are well coated. Spread them out in a single layer and pop them in the oven for about 15-20 minutes until they are tender and slightly caramelized. The aroma will be wonderful!
2. Sauté the Aromatics:
While your asparagus is roasting, grab a large pot. Heat a splash of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until the onion turns translucent. Then, stir in the minced garlic and let it cook for another minute until it becomes fragrant. This will add great depth to your soup!
3. Combine and Simmer:
Once your asparagus is roasted, carefully add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring everything to a boil. After it boils, reduce the heat and let it simmer for about 10 minutes. This allows all the flavors to blend beautifully.
4. Blend the Soup:
Now, remove the pot from heat. Use an immersion blender to blend the soup until it’s nice and smooth. If you don’t have an immersion blender, you can transfer the mixture to a traditional blender, blend until smooth, and then return it back to the pot.
5. Add Cream and Seasonings:
Stir in your choice of heavy cream or coconut milk, dried thyme, and lemon juice. Give it a taste and adjust the seasoning with more salt and pepper if needed. This step really brings it all together!
6. Heat and Serve:
Finally, heat the soup gently over low heat until it’s warmed through, but avoid boiling it. Serve hot, garnished with fresh parsley or cilantro for that extra burst of flavor, and enjoy with some crackers on the side if you like. This creamy roasted asparagus soup is sure to be a hit!
Can I Use Frozen Asparagus Instead of Fresh?
Yes, you can use frozen asparagus! Just toss it directly into the pot after sautéing the onions and garlic. However, you may want to reduce the cooking time slightly as frozen asparagus might cook faster than fresh.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, coconut milk works great! You can also use half-and-half or a plant-based cream substitute. Just keep in mind that each substitute may slightly alter the flavor and creaminess of the soup.
How to Store Leftover Soup
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water to thin it if it’s thickened up.
Can I Add Other Vegetables to the Soup?
Absolutely! Feel free to add vegetables like leeks, peas, or even spinach for extra nutrition and flavor. Just be sure to sauté them with the onions for even cooking before adding the roasted asparagus!
