Best 5 Roasted Asparagus Soup With Sun Dried Tomatoes And Parmesan Croutons Recipes
Craving a delightful and nutritious soup that exudes both elegance and simplicity? Look no further than this Roasted Asparagus Soup with Sun-Dried Tomatoes and Parmesan Croutons. This culinary masterpiece is a symphony of flavors, textures, and vibrant colors that will tantalize your taste buds and leave you craving for more. Each spoonful unveils a harmonious blend of roasted asparagus' subtle sweetness and earthy notes, complemented by the tangy zest of sun-dried tomatoes and the nutty richness of Parmesan cheese. Accompanying this delectable soup are perfectly crispy and golden Parmesan croutons, adding a delightful crunch and savory dimension that elevates the overall experience. Get ready to embark on a culinary journey that promises to warm your soul and leave you feeling satisfied and invigorated. This recipe provides detailed instructions for preparing the roasted asparagus soup, sun-dried tomatoes, and Parmesan croutons, ensuring that you can effortlessly recreate this culinary delight in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
PAN-ROASTED ASPARAGUS SOUP
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
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
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
- Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
- Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
Tips:
- Choose the best asparagus. Look for asparagus spears that are bright green, firm, and have tightly closed tips. Avoid spears that are limp, wilted, or have brown or yellow spots.
- Roast the asparagus at a high temperature. This will help to caramelize the asparagus and bring out its natural sweetness. Roast the asparagus at 400 degrees Fahrenheit for 15-20 minutes, or until it is tender and slightly charred.
- Use a good quality vegetable broth. The vegetable broth is the base of the soup, so it's important to use a good quality broth that is full of flavor. You can use store-bought or homemade vegetable broth.
- Add sun-dried tomatoes for a boost of flavor. Sun-dried tomatoes are a great way to add a burst of flavor to the soup. You can use store-bought or homemade sun-dried tomatoes.
- Make your own Parmesan croutons. Parmesan croutons are a great way to add a crunchy texture to the soup. You can make your own Parmesan croutons by cutting a baguette into 1-inch cubes, tossing the cubes with olive oil and grated Parmesan cheese, and then baking them in the oven until they are golden brown.
Conclusion:
Roasted Asparagus Soup with Sun-Dried Tomatoes and Parmesan Croutons is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. The soup is creamy and flavorful, with a hint of sweetness from the roasted asparagus. The sun-dried tomatoes add a burst of flavor, and the Parmesan croutons add a crunchy texture. This soup is sure to be a hit with your family and friends!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
