Roasted Asparagus Soup Recipe

Name: Roasted Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches green onions; 1 1/2 lbs asparagus, cut into 2 to 3 inch pieces; 1 medium onion, cut into thin wedges; 2 tablespoons olive oil; 2 (14 ounce) cans chicken broth; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1/2 1/2 cup light cream or 1/2 cup milk; 1 tablespoon snipped fresh dill; fresh dill sprig (optional)

Servings: persons

2 bunches green onions
1 1/2 lbs asparagus, cut into 2 to 3 inch pieces
1 medium onion, cut into thin wedges
2 tablespoons olive oil
2 (14 ounce) cans chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 1/2 cup light cream or 1/2 cup milk
1 tablespoon snipped fresh dill
fresh dill sprig (optional)

1
Preheat oven to 450*F.
2
Trim root ends from green onions.
3
Cut white parts into 1-inch lengths.
4
Cut green tops into 1-inch lengths and reserve.
5
Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
6
Drizzle vegetables with olive oil.
7
Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
8
Place half of the roasted vegetables in a food processor or blender.
9
Add half a can of broth.
10
Cover; process or blend until smooth.
11
Transfer to a large saucepan.
12
Repeat with remaining asparagus, onion wedges, and half a can broth.
13
Stir in remaining can of broth, salt, and pepper.
14
Heat through.
15
Stir in half-and-half and snipped fresh dill.
16
To serve, ladle soup into bowls.
17
Top with reserved green sections of onoion and dill sprigs.
18
Enjoy!

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 bunches green onions, 1 1/2 lbs asparagus, cut into 2 to 3 inch pieces, 1 medium onion, cut into thin wedges, 2 tablespoons olive oil, and more.

Yes, Roasted Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Asparagus Soup

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