Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons Recipe

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.

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 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.

Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons

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