Cream of Roasted Asparagus Soup

This delicious and nutritious soup is a great option for a busy night. Make it ahead of time and serve with a side of crusty bread. It's perfect for before and after all your family week-night activities.

You’ll Need

  • 3 lb (3 large bunches) asparagus, trimmed and cut into 2” pieces
  • 2 Tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1 Tbsp butter
  • 1 cup potatoes, peeled and chopped
  • 5 cups low-sodium chicken or vegetable broth
  • ½ cup cream (optional)
  • 2 tsp grated lemon rind
  • ¼ cup pine nuts, toasted

Prep and Cook

  • Preheat oven to 425 degrees.
  • Toss asparagus with oil and spread out evenly on one or more baking sheets.
  • Sprinkle with sea salt and pepper.
  • Roast asparagus until they are soft and golden in colour, approximately 30 minutes.
  • Remove from the oven and let cool.
  • In a large soup pot, melt butter over medium heat.
  • Add potatoes and chicken broth and bring to a boil.
  • Reduce heat and simmer for 15 minutes or until potatoes are soft.
  • Remove from the heat and let cool.
  • Using a blender or food processor puree roasted asparagus, potatoes and broth, one batch at a time.
  • Transfer puree back to the soup pot, add cream and warm over medium heat.
  • Before serving, garnish with pine nuts, lemon rind, asparagus tips or freshly chopped thyme.
  • Serve immediately with a warm whole wheat roll and salad.


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