Silky and creamy with a roasted earthiness and a color that screams spring! It’s a simple soup that starts with vibrant green stalks of asparagus tossed in olive oil and roasted until tender. Puréed with sweet onion and a rich chicken stock plus a touch of cream it’s a gorgeous bowl for this new season.
Growing up in a small, rural town we had limited grocery options, so finding fresh asparagus was indeed a challenge. Considered by many to be a part of the lily family, fresh asparagus is normally not difficult to find in our area this time of year. And our favorite prep method is roasting – bringing out that earthiness and a subtle smoky note.
This soup captures the beauty of asparagus, enhanced by blending those roasted stalks with sweet onion, sautéed with butter and olive oil. Blended until silky smooth with rich chicken stock, a touch of concentrated chicken base and a splash of heavy cream.
When shopping for asparagus look for “tight” tips; if the tops are mushy, put it back. For roasting, I look for asparagus with thicker stalks allowing for a bit longer roast time to deepen the flavor. If all you can find are thinner stalks just reduce the cooking time. Roasted asparagus on its own is a wonderful side dish. I often roast a double batch of asparagus, then use the leftovers to make this wonderful soup.
This soup comes together quickly and with minimal effort – and it’s utterly perfect for a spring meal!
Roasted Asparagus Soup
2 pounds of fresh asparagus
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 small sweet onion, sliced thin
1 tablespoon butter
1 tablespoon olive oil
2 cups chicken stock
1 tablespoon concentrated chicken bouillon
½ cup heavy cream
Rinse the stalks of asparagus then snap of the tough ends at the bottom where a break naturally occurs. (Literally grab the lower end of the stalk and it will snap right off.)
Line a large rimmed baking sheet with a Silpat liner or foil. Spread the asparagus out on the pan and drizzle 2 tablespoons of the olive oil over the stalks and toss to coat evenly. Sprinkle with ½ teaspoon of the kosher salt and ¼ teaspoon of the pepper.
Roast in a 400-degree oven for 18 to 20 minutes, or until tender when pierced with the tip of a sharp knife. While the asparagus is roasting melt butter with the remaining 1 tablespoon of olive oil in a shallow stockpot or large saucepan over medium heat. Sauté the onion until tender and translucent, about 8 to 10 minutes.
When the asparagus is cool enough to handle cut it into smaller pieces, reserving some of the tips for garnish.
Combine the asparagus, chicken stock, concentrated chicken stock, and cream with the sautéed onions. Purée in a blender until the soup is very smooth. Season with the remaining kosher salt and pepper as needed.
Return to the stockpot cook over medium heat until warmed through, or if using a Vitamix use the soup setting to heat. Garnish with reserved roasted asparagus tips.
Makes 4 to 6 servings.
Roasted Asparagus Soup
Equipment
- Rimmed baking pan
- shallow stockpot or large saucepan
- Blender
Ingredients
- 2 pounds fresh asparagus
- 3 tablespoons extra-virgin olive oil divided
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 1 small sweet onion sliced thin
- 1 tablespoon butter
- 2 cups chicken stock
- 1 tablespoon concentrated chicken base such as Better Than Bouillon
- ½ cup heavy cream
Instructions
- Rinse the stalks of asparagus then snap of the tough ends at the bottom where a break naturally occurs. (Literally grab the lower end of the stalk and it will snap right off.)
- Line a large rimmed baking sheet with a Silpat liner or foil. Spread the asparagus out on the pan and drizzle 2 tablespoons of the olive oil over the stalks and toss to coat evenly. Sprinkle with ½ teaspoon of the kosher salt and ¼ teaspoon of the pepper.
- Roast in a 400-degree oven for 18 to 20 minutes, or until tender when pierced with the tip of a sharp knife.
- While the asparagus is roasting melt butter with the remaining 1 tablespoon of olive oil in a shallow stockpot or large saucepan over medium heat. Sauté the onion until tender and translucent, about 8 to 10 minutes.
- When the asparagus is cool enough to handle cut it into smaller pieces, reserving some of the tips for garnish.
- Combine the asparagus, chicken stock, concentrated chicken base, and cream with the sautéed onions. Purée until the soup until smooth using a blender or immersion blender. Season with the remaining kosher salt and pepper as needed.
- Return to the stockpot cook over medium heat until warmed through, or if using a Vitamix use the soup setting to heat. Garnish with reserved roasted asparagus tips.
