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Cream of asparagus soup served in a green bowl with 2 spears of asparagus floating on the soup.

Cream of Roasted Asparagus Soup

Arlene Mobley - Flour On My Face
Take advantage of the summer asparagus season and make this easy Cream of Roasted Asparagus Soup recipe.
5 from 1 vote
Prep Time 30 mins
Cook Time 4 mins
Total Time 34 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 374 kcal


  • 3 ½ cup asparagus cut into 1 inch pieces about 2 lbs
  • 3 cloves garlic peeled
  • ½ medium onion quartered
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

Cream Soup

  • 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
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  • 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.


Calories: 374kcal | Carbohydrates: 25g | Protein: 16g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1080mg | Potassium: 799mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2368IU | Vitamin C: 19mg | Calcium: 421mg | Iron: 6mg
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