Cream of Roasted Asparagus Soup is a perfect creamy soup recipe for during the summer months when fresh asparagus is in season. It is a great summer vegetarian recipe.
INGREDIENTS
Asparagus | GarlicOnion | Olive OilSea Salt | Black PepperUnsalted Butter | FlourMilk | Parmesan Cheese Chicken Broth
– Prepare the Funfetti Cake & Cupcake mix as directed on the package adding the ½ teaspoon to the bowl with the rest of the ingredients.
– Fill cupcake papers ¾ full.
ROAST
Drizzle with olive oil and sprinkle with sea salt and pepper.
Roast in a preheated 400 F. oven for 15-20 minute. While the vegetables are roasting melt the butter in a medium size sauce pan on medium high.
Whisk the flour, salt, and pepper into the butter and cook for 2 minutes, whisking continuously. Slowly add the milk to the sauce pan while whisking until the flour mixture is incorporated into the milk.
Add the Parmesan cheese and whisk until melted into the sauce. Bring to a boil, whisking the entire time. Continue cooking until thickened, about 6-8 minutes. Remove the pan from the heat and set aside.
Bring chicken broth to a boil. Whisk in the cream sauce. Reduce heat and simmer until the asparagus is tender. Blend a portion of the asparagus
pieces and add back to the pot. Serve piping hot soup with Parmesan cheese.