Roasted Asparagus Soup with Sun-dried Tomatoes and

Name: Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bread, cut into 1-inch cubes; Cooking spray; 2 tablespoons grated Parmesan; 1 tablespoon olive oil; 2 leeks, rinsed well and chopped; 2 cloves garlic, minced; 2 bay leaves; 1 teaspoon dried thyme; Roasted asparagus, chopped, about 4 cups; 1 baking potato, peeled and cut into 1-inch pieces; 6 cups reduced-sodium chicken or vegetable broth; 1/2 cup diced oil-packed sun-dried tomatoes; Special Equipment: Immersion blender, optional; Coat a large baking sheet with cooking spray.

Servings: persons

4 slices bread, cut into 1-inch cubes
Cooking spray
2 tablespoons grated Parmesan
1 tablespoon olive oil
2 leeks, rinsed well and chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Roasted asparagus, chopped, about 4 cups
1 baking potato, peeled and cut into 1-inch pieces
6 cups reduced-sodium chicken or vegetable broth
1/2 cup diced oil-packed sun-dried tomatoes
Special Equipment: Immersion blender, optional
Coat a large baking sheet with cooking spray.

1
Preheat oven to 400 degrees F.
2
Arrange bread cubes on prepared baking sheet and spray with cooking spray.
3
Sprinkle cubes with parmesan cheese.
4
Bake for 10 to 15 minutes, or until golden brown.
5
While the croutons are baking, heat oil in a large saucepan over medium heat.
6
Add leeks and garlic and cook for 2 minutes, or until soft.
7
Add bay leaves and thyme and cook for 1 minute, or until fragrant.
8
Add asparagus, potato and broth and bring to a simmer.
9
Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender.
10
Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth.
11
Ladle soup into bowls and top with sundried tomatoes and croutons.
12
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
13
Transfer liquid to a blender or food processor and fill it no more than halfway.
14
If using a blender, release one corner of the lid.
15
This prevents the vacuum effect that creates heat explosions.
16
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

688

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 slices bread, cut into 1-inch cubes, Cooking spray, 2 tablespoons grated Parmesan, 1 tablespoon olive oil, and more.

Yes, Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons 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.

That's it — enjoy your meal!

Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions