Roasted Asparagus Soup
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.
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.