Cream of Roasted Asparagus Soup
Cream of Roasted Asparagus Soup is a perfect creamy soup recipe for during the summer months when fresh asparagus is in season.
Summer is fresh asparagus season and I love asparagus. I love it so much that I will even pay ridiculously high prices for it during the winter months. But during the summer when the prices are right I eat it all the time.
One of my favorite ways to eat fresh asparagus is to make Bacon Wrapped Asparagus Bundles.
If you need a quick dinner idea than this Garlic Pasta with Asparagus is the way to go. It only takes about 15 minutes from stove to table to make.
How to make cream of anything soup
This cream of roasted asparagus soup uses my secret cream sauce recipe. Well, it's not really a secret recipe anymore. You will find it featured here on my blog in a number of creamy recipes that I have shared.
It is a basic cream sauce recipe my mother made. She would make it as a cream sauce for over vegetables like this Vegetable Medley with homemade cream sauce.
Over the years I tweaked it and came up with my Easy Homemade Fettuccine Alfredo Sauce recipe.
By the way this Homemade Fettuccine Alfredo Sauce recipe is the #1 recipe on Flour On My Face. It has been the #1 recipe for years and anyone who makes it loves it! Check out the comments from happy readers.
Then I started playing around with it and have used it to make all sorts of creamy recipes.
How to Roast Asparagus
The first thing you will need to do to make this Cream of Roasted Asparagus Soup is to roast the asparagus.
Roasting vegetables is pretty easy. You spread them out on a baking sheet, season them and drizzle some olive oil over them. Then you bake them until they are golden brown or charred.
It really depends on the flavor I am going for when it comes to roasting vegetables. For this roasted asparagus I wanted a light and mellow roasted flavor so I only roasted them for a short while.
Once you have roasted the asparagus, make the cream base for the soup, cooked the cream of asparagus soup until the asparagus is tender you will need to puree most of the asparagus soup ingredients to make the soup creamy.
Carefully place about ¾ of the hot vegetables with some of the cream sauce in a blender and pulse until smooth.
There will still be plenty of pieces of asparagus in the soup. If you want a totally creamy soup blend all the vegetable pieces. If you want a chunkier cream of asparagus soup only blend ½ of the vegetable pieces.
This Cream of Roasted Asparagus recipe is a great summer vegetarian recipe. It is packed full of flavors from the asparagus, cheese and cream sauce.
How to Make Cream of Roasted Asparagus Soup
Ingredients
- 3 ½ cup of asparagus cut into 1 inch pieces (about 2 lbs)
- 3 large garlic cloves, peeled
- ½ a medium onion, quartered
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Cream Soup Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon black pepper
- 3 cups whole milk
- ½ cup fresh Parmesan cheese, grated
- 1 cup chicken broth
Directions
- Spread the asparagus pieces, onion and garlic over a large baking sheet.
- Drizzle with olive oil and sprinkle with sea salt and pepper.
- Roast in a preheated 400 F. oven for 15-20 minutes, tossing once half way through the cooking time.
- Remove from oven when done and set aside to cool slightly.
- While the vegetables are roasting melt the butter in a medium size sauce pan on medium high.
- Add the flour, salt and pepper to the sauce pan once the butter has melted.
- Whisk the dry ingredients into the butter and cook for 2 minutes, whisking continuously.
- Slowly add the milk to the sauce pan while whisking, being sure to scrape the bottom and sides of the pan until the flour mixture is incorporated into the milk.
- Add the Parmesan cheese and whisk until melted into the sauce.
- Increase the heat to high and bring to a boil, whisking the entire time.
- Once the sauce has come to a boil continue cooking until thickened, about 6-8 minutes.
- Remove the pan from the heat and set aside.
- Put the asparagus, onion and garlic into a large pot.
- Add the chicken broth to the pot and slowly bring to a boil. Once boiling add the cream sauce to the pot and whisk until incorporated.
- Reduce heat to low and simmer for 15-20 minutes or until the asparagus is tender. Cooking time will depend on how thick the asparagus is.
- Once tender using a slotted spoon transfer ¾th of the asparagus pieces, the onion and garlic to a blender.
Pulse until liquefied. - Return to the pot and simmer an addition 10 minutes or until the soup is piping hot.
- Grate some Parmesan cheese on each serving and garnish with a few asparagus pieces if desired.
- Makes about 4 servings.
Cream of Roasted Asparagus Soup
- Prep Time: 30 mins
- Cook Time: 4 mins
- Total Time: 34 minutes
- Yield: 4 servings 1x
- Category: Cream Soup recipe
Description
Take advantage of the summer asparagus season and make this easy Cream of Roasted Asparagus Soup recipe.
Ingredients
- Ingredients
- 3 ½ cup of asparagus cut into 1 inch pieces (about 2 lbs)
- 3 large garlic cloves, peeled
- ½ a medium onion, quartered
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Cream Soup Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon black pepper
- 3 cups whole milk
- ½ cup fresh Parmesan cheese, grated
- 1 cup chicken broth
Instructions
- Spread the asparagus pieces, onion and garlic over a large baking sheet.
- Drizzle with olive oil and sprinkle with sea salt and pepper.
- Roast in a preheated 400 F. oven for 15-20 minutes, tossing once half way through the cooking time.
- Remove from oven when done and set aside to cool slightly.
- While the vegetables are roasting melt the butter in a medium size sauce pan on medium high.
- Add the flour, salt and pepper to the sauce pan once the butter has melted.
- Whisk the dry ingredients into the butter and cook for 2 minutes, whisking continuously.
- Slowly add the milk to the sauce pan while whisking, being sure to scrape the bottom and sides of the pan until the flour mixture is incorporated into the milk.
- Add the Parmesan cheese and whisk until melted into the sauce.
- Increase the heat to high and bring to a boil, whisking the entire time.
- Once the sauce has come to a boil continue cooking until thickened, about 6-8 minutes.
- Remove the pan from the heat and set aside.
- Put the asparagus, onion and garlic into a large pot.
- Add the chicken broth to the pot and slowly bring to a boil. Once boiling add the cream sauce to the pot and whisk until incorporated.
- Reduce heat to low and simmer for 15-20 minutes or until the asparagus is tender. Cooking time will depend on how thick the asparagus is.
- Once tender using a slotted spoon transfer ¾th of the asparagus pieces, the onion and garlic to a blender.
- Pulse until liquefied.
- Return to the pot and simmer an addition 10 minutes or until the soup is piping hot.
- Grate some Parmesan cheese on each serving and garnish with a few asparagus pieces if desired.
- Makes about 4 servings.
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