Best 7 Roasted Asparagus Soup Recipes

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Indulge in the delightful symphony of flavors with our collection of roasted asparagus soup recipes. Discover a culinary journey that transforms humble asparagus into a creamy, vibrant, and utterly comforting soup. From classic preparations to innovative twists, these recipes cater to every palate and skill level. Whether you prefer a smooth and silky puree or a rustic, chunky texture, we have the perfect recipe for you. Embrace the goodness of fresh asparagus, roasted to perfection, and combined with aromatic herbs, savory seasonings, and a touch of creaminess. Prepare to tantalize your taste buds with this delicious and nutritious soup that is perfect for a light lunch, an elegant dinner, or a cozy night in. Unleash your inner chef and embark on a culinary adventure with our curated selection of roasted asparagus soup recipes.

Here are our top 7 tried and tested recipes!

PAN-ROASTED ASPARAGUS SOUP



Pan-Roasted Asparagus Soup image

This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
2 tablespoons butter or extra virgin olive oil
10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
4 cups chicken or other stock
Salt and pepper

Steps:

  • Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
  • Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED ASPARAGUS SOUP



Roasted Asparagus Soup image

Quick to prepare, this soup will warm your soul. The roasted green onions give this soup smoky depth. From Better Homes and Gardens magazine.

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 bunches green onions
1 1/2 lbs asparagus, cut into 2 to 3 inch pieces
1 medium onion, cut into thin wedges
2 tablespoons olive oil
2 (14 ounce) cans chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup light cream or 1/2 cup milk
1 tablespoon snipped fresh dill
fresh dill sprig (optional)

Steps:

  • Preheat oven to 450*F.
  • Trim root ends from green onions.
  • Cut white parts into 1-inch lengths.
  • Cut green tops into 1-inch lengths and reserve.
  • Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
  • Drizzle vegetables with olive oil.
  • Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
  • Place half of the roasted vegetables in a food processor or blender.
  • Add half a can of broth.
  • Cover; process or blend until smooth.
  • Transfer to a large saucepan.
  • Repeat with remaining asparagus, onion wedges, and half a can broth.
  • Stir in remaining can of broth, salt, and pepper.
  • Heat through.
  • Stir in half-and-half and snipped fresh dill.
  • To serve, ladle soup into bowls.
  • Top with reserved green sections of onoion and dill sprigs.
  • Makes 6 servings.
  • Enjoy!

ROASTED ASPARAGUS SOUP WITH SUN-DRIED TOMATOES AND PARMESAN CROUTONS



Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 slices bread, cut into 1-inch cubes
Cooking spray
2 tablespoons grated Parmesan
1 tablespoon olive oil
2 leeks, rinsed well and chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Roasted asparagus, chopped, about 4 cups
1 baking potato, peeled and cut into 1-inch pieces
6 cups reduced-sodium chicken or vegetable broth
1/2 cup diced oil-packed sun-dried tomatoes
Special Equipment: Immersion blender, optional
Coat a large baking sheet with cooking spray.

Steps:

  • Preheat oven to 400 degrees F.
  • Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.
  • While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.

ROASTED ASPARAGUS SOUP WITH SPRING HERB GREMOLATA



Roasted Asparagus Soup with Spring Herb Gremolata image

Provided by Diane Rossen Worthington

Categories     Soup/Stew     Blender     Roast     Easter     Passover     Low Cal     High Fiber     Mother's Day     Dinner     Lemon     Asparagus     Spring     Summer     Healthy     Kosher     Kosher for Passover     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)
4 cups chopped leeks (white and pale green parts only; about 4 large)
1/4 cup olive oil
6 cups (or more) low-salt chicken broth
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 small garlic clove, minced

Steps:

  • Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.
  • Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.
  • Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.
  • Ladle soup into bowls. Sprinkle with gremolata and serve.

ROASTED ASPARAGUS AND POTATO SOUP RECIPE - (5/5)



Roasted Asparagus and Potato Soup Recipe - (5/5) image

Provided by á-3514

Number Of Ingredients 12

6 cloves garlic
1 1/4 pounds asparagus, bottoms trimmed, cut into 1-inch pieces (about 3 cups)
2 cups peeled and diced Yukon Gold potatoes
1 medium sweet onion, cut into 6 wedges
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
2 ounces prosciutto, chopped
3 cups chicken broth, divided
6 ounces nonfat plain Greek-style yogurt
1 teaspoon lemon juice
1 tablespoon minced fresh tarragon

Steps:

  • 1. Heat the oven to 425 degrees. 2. Place the garlic on a square of foil and sprinkle with 1 teaspoon water. Fold the foil into a packet. Set aside. 3. In a large bowl, combine the asparagus, potatoes, onion, oil, 1/2 teaspoon salt and 1/2 teaspoon of black pepper. Toss to coat. Spread the vegetables over 2 large, rimmed baking sheets. Place the packet of garlic in one corner of one of the sheets. 4. Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes. 5. Meanwhile, in a small skillet over medium, crisp the prosciutto, about 5 minutes per side. 6. When the vegetables are roasted, empty the garlic onto the baking sheet with the other vegetables and cool for 5 minutes. 7. Transfer half of the vegetables into a blender. Add 1 1/2 cups of the broth, then blend until smooth. Transfer to a large pot. Repeat using the remaining vegetables and remaining 1 1/2 cups of broth. Warm the soup over medium heat. 8. Whisk the yogurt, lemon juice and tarragon into the soup. Season with salt and pepper to taste. Crumble the prosciutto and use to top each serving.

CREAMY ASPARAGUS AND ROASTED PUMPKIN SOUP



Creamy Asparagus and Roasted Pumpkin Soup image

We grow pumpkins every year and I always have some frozen in my freezer so I am always trying to figure out what to make. This recipe came about after I made my butternut squash soup. Happy Cooking.

Provided by Dana Ramsey

Categories     Other Soups

Number Of Ingredients 7

1 1/2 - 2 lb prepared roasted pumpkin puree
1/2 large onion, peeled and sliced
1/4 c butter
4 1/2 c low sodium chicken broth
1 lb asparagus chopped
salt and pepper to taste
toasted croutons, optional

Steps:

  • 1. Modern Method: In a large Dutch Oven (the type for stovetops) melt your butter and onion and gently cook until onion is translucent. Stirring frequently don't burn.
  • 2. Add the broth, pumpkin, asparagus, and season with salt and pepper. Increse the heat to bring to a boil. Once boiling reduce heat to simmer and simmer for 30 minutes or until the asparagus is nice and tender. You can sprinkle some toasted croutons on top of each bowl. Yummy.
  • 3. Note: My hubby added 1 cayanne pepper, chopped and sprinkled that on top too. It added a little heat but not much and was very yummy.
  • 4. Hearth Method: Follow modern method but use a round bottom kettle with legs, hanging from a crane in a fireplace or fire irons over a fire pit and cook over a moderate fire.

ROASTED ASPARAGUS SOUP



ROASTED ASPARAGUS SOUP image

Categories     Soup/Stew     Vegetable     Dinner     Lunch

Yield 4-6 people

Number Of Ingredients 11

2 bunches green onions
3-4 cloves peeled garlic (or more if you like garlic)
2 1⁄4 lbs asparagus, cut into 2 to 3 inch pieces (Equal to one package from Costco!)
1 medium onion, or half a sweet Vidalia onion, cut into thin wedges
2 tablespoons olive oil
1⁄4 teaspoon sea salt
Cajun seasoning
2 (14 ounce) cans chicken broth (I actually used a jar of ZOUP chicken broth)
2 boiled potatoes (optional)
1⁄2 cup grated parmesan cheese
1⁄2 cup half-and-half or 1⁄2 cup light cream or 1⁄2 cup milk

Steps:

  • Preheat oven to 450oF. Trim root ends and tops from green onions. Cut into 1-inch lengths. Place the green onion, garlic, and onion wedges in an even layer in a shallow roasting pan. Drizzle with olive oil and sprinkle with sea salt. Place the asparagus in another pan, drizzle vegetables with olive oil and sprinkle with Cajun seasoning (more or less to your taste). Roast both pans, uncovered, for 15 to 20 minutes or until vegetables are charred and tender. Reserve some of the charred asparagus tips to cut up and throw into the soup at the end. Place half of the rest of the roasted vegetables in a food processor or blender. Add half a can of broth. Cover; process or blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables, and half a can broth. Stir in remaining can of broth. Heat through. Mash up the potatoes and add to the saucepan if desired. Stir in the parmesan cheese until melted in. Stir in cream. Taste and add more Cajun seasoning and/or salt if needed. Toss in chopped up reserved asparagus tips. Can make ahead and serve the next day if you like. In fact I think it helps the flavors blend. To serve, ladle soup into bowls and optionally top with croutons.

Tips:

  • Choose fresh, tender asparagus. Look for spears that are bright green and have tight tips. Avoid spears that are wilted or have brown spots.
  • Trim the asparagus spears before cooking. Cut off the tough ends of the spears, about 1 inch from the bottom.
  • Roast the asparagus at a high temperature. This will help to caramelize the asparagus and give it a slightly smoky flavor.
  • Use a variety of vegetables in your soup. This will add flavor and texture to the soup. Some good options include carrots, celery, onions, and leeks.
  • Don't overcook the soup. Asparagus soup is best when it is slightly chunky. Overcooking will make the soup mushy.
  • Serve the soup immediately. Asparagus soup is best enjoyed fresh. However, you can store leftovers in the refrigerator for up to 3 days.

Conclusion:

Roasted asparagus soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover asparagus. With its creamy texture and roasted asparagus flavor, this soup is sure to be a hit with everyone who tries it.

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