Asparagus is the essence of Spring, and it has so many uses. But, this Roasted Asparagus Soup has to be my favorite. Elegant without being intimidating, and impressive without being hard to get right. After trying this simple asparagus soup recipe just once, you’ll see what you’ve been missing if you’ve only had it out of a can until now.
Cream Of Roasted Asparagus Soup
For me, there are not many things that usher in the arrival of Spring quite like fresh asparagus. Once it begins to make an appearance at the Spring Farmers Markets and local grocery stores in my area, I know Spring is all but here.
I really wanted to showcase the asparagus flavor in this recipe. This is definitely not the Cream of Asparagus soup you’ve eaten from a can, and it’s so easy to make! This dish has few ingredients, but I think most often it’s the recipes with few ingredients that end up really surprising you in a good way.
This is in the purest sense a recipe for cream of asparagus soup, but I have decided to call it roasted asparagus soup because the key to really great flavor here is roasting your asparagus.
Why You Should Make This Roasted Asparagus Soup
I think the best thing about this soup is how much flavor you can get out of so few ingredients. It’s light without leaving you hungry, but hearty without being heavy.
This is perfect to serve as a light dinner with a salad, or as an appetizer for a dinner party.It is also really easy to make, so if you need a quick dinner add this one to your list!
Another reason I love this soup? If you bought too much asparagus at the store because it was on sale (as I tend to do) then this is a fantastic way to use it up.
I hope you think this is the best asparagus soup you’ve ever had!
Ingredients Needed For Roasted Asparagus Soup
- Asparagus- Roasting the Asparagus really boosts the overall flavor of this soup. Don’t skip this step! If you need to roast it ahead of time, it will store just fine in the fridge for a couple of days until you are ready to use it.
- Chicken Stock- Homemade or store bought chicken stock can be used here. If you don’t have any homemade stock, it’s better to use the low sodium variety of the store bought to ensure the soup isn’t overly salty. If you want this soup to be vegetarian, a simple swap to vegetable stock is all you need.
- Shallots- Don’t substitute the delicate flavor of shallots for a stronger yellow onion here. It will overpower the other ingredients. The shallots add just enough to the overall flavor profile without being too overbearing.
- Heavy Cream- The cream adds a richness and rounds out the whole soup. I have not tested this recipe with any non dairy half and half, milk, or non dairy heavy cream so I am unsure how it would turn out using any of those as an alternative.
- Salt and Pepper
To make this asparagus soup, you will need:
- Large Stockpot or Dutch Oven (about 6 quarts)
- Sheet pan for roasting the asparagus
- Immersion blender or standard blender
- Wooden Spoon
How To Select Asparagus
When selecting asparagus, it is always sold in bundles that are usually about a pound in weight. Be sure to check the buds (or crown) of the stalks. You want to make sure that they are not mushy or soft. If they appear mushy, this means the asparagus is starting to go bad.
Try to get asparagus with stalks that are on the thinner side. The larger the diameter, the more fibrous and woody they are, which does not make for good eating.
Also, check the length of the stalks to ensure that they also are not turning soft or mushy. You want crisp spears that snap, you don’t want spears that bend easily.
Check the bottom of the spears. They should not appear dry or woody.
How To Store Fresh Asparagus
Once you get your asparagus home, try to use it the day you buy it or within a day. If that is not possible and you need to store it, here are some tips:
- If you are using it the next day, wrap the asparagus in a wet towel, and place it in a large freezer bag and store in the crisper drawer of your refrigerator.
- If you need to store it longer, cut about an inch off the bottoms of the spears and place stem side down into a large canning jar with an inch of water in it. Put a plastic bag over the top, making sure that the bag is not tightly over the asparagus, but that it is loose. Place it into the refrigerator. You can store your asparagus this way for up to five days.
What Can I Do With All The Fibrous Parts Of Asparagus That Normally Get Cut Off And Discarded?
If you are making vegetable or chicken stock in the next couple of days, you can add your cut off ends to your vegetable scraps for extra flavor in your stock! To store them, wrap the ends in a wet paper towel and store in a sealed freezer bag in the crisper drawer of the fridge. Try to use them within two days.
How To Roast Asparagus
Roasting asparagus is so easy! It really adds tons of flavor and it is worth the extra steps when you make this soup.
- Heat the oven to 450 degrees.
- Trim the woody ends from the asparagus.
- Place the asparagus on a rimmed baking sheet.
- Toss with salt, pepper, and oil.
- Roast until they begin to brown (but not burn) and they pierce easily with a fork.
How To Make Roasted Asparagus Soup
- Saute chopped shallots.
- Add the asparagus to the pot.
- Pour in chicken or vegetable stock.
- Cover and simmer.
- Add the heavy cream.
- Use an immersion blender to puree the soup (or a standard blender if that’s what you have).
- Top with creme fraiche and chopped fresh chives.
Please refer to the recipe card at the bottom of this post for the full details of this recipe!
Helpful Tips for Roasted Asparagus Soup
- If you don’t have an immersion blender, you can run this through the blender to puree, just be sure to do it in batches so you don’t overload your blender.
- This soup can be pureed as smooth as you like, or you can leave it a little chunky for added texture if you prefer. This will keep in the refrigerator for about five days tightly covered. It reheats nicely!
- You can freeze the soup, just be sure to let it cool down first. Once cooled, place in an airtight container or good quality freezer bag and get as much air out as you can before sealing, and be sure not to overfill the freezer bag to allow for expansion as the soup freezes. Try to use it within a month for maximum freshness.
- To defrost, place a bag in the fridge to defrost there. Once it is defrosted, reheat slowly in a saucepan, stirring constantly to make sure the cream in the soup won’t curdle.
What Flavors Or Veggies Go With Cream Of Asparagus Soup?
This soup makes a wonderful light dinner served with a salad, and the addition of creme fraiche and fresh chives lend a little acidity and round out the flavor profile quite nicely. You can eat this Cream of Asparagus Soup without them, but the extra layer of flavors really make this soup pop.
The fresh simplicity of this soup makes it a great soup course for a dinner party too! It is perfect with Pesto Butter Salmon, Roasted Green Beans and Carrots, and No Bake Mojito Cheesecakes in a Jar for a menu your guests will love.
It is nice as an accompaniment to Vegetable Flatbread as well.
This recipe is easily doubled or even tripled. It makes a wonderful meal prep idea for a workday lunch. Just bring a small container to work and reheat!
You can even make your own creme fraiche to serve with the soup, and I show you exactly how to do just that in my post How to Make Creme Fraiche. It’s surprisingly easy!
If you tried this Roasted Asparagus Soup recipe, I’d love to hear how it turned out! Just leave a rating or comment below, or take a picture and tag me @thecoppertable on Instagram, pin to a board on Pinterest or share with your friends on social media! If you have not signed up for my weekly newsletter, you can do that below. I have all sorts of exclusive content just for newsletter subscribers, and I’d love for you to join. Happy Cooking!
This simple but elegant Asparagus Soup gets a huge flavor boost by roasting the asparagus first. It's lovely topped with fresh chives and creme fraiche!
- 1 1/2 Pounds (about 5-6 cups) Chopped Roasted Asparagus
- 1/2 cup Chopped Shallot
- 2 Tbsp Avocado Oil
- 3 Cups Chicken or Vegetable Stock
- 3 tsp Salt, divided
- 1 1/2 tsp Black pepper, divided
- 2/3 cup Heavy Whipping Cream
- Heat the oven to 450 degrees.
- Place the asparagus on a rimmed baking sheet and toss with 1 Tbsp of the oil and 1 tsp of the salt and 1/2 tsp of the pepper.
- Roast for 15-20 minutes, or until asparagus is lightly browned, stirring once or twice during roasting.
- In a large stock pot, heat the avocado oil on medium heat, and saute the shallot for about 5 minutes, until translucent.
- Remove the asparagus from the oven and cut the stalks in half or in thirds.
- Put the asparagus in the pot with the shallots.
- Add the remaining salt and pepper and saute for 2 or 3 minutes.
- Add the stock and allow to come to a boil, then turn heat down to medium and cook for about 15 minutes.
- Add the heavy cream, and using an immersion blender puree the soup until smooth. Serve topped with creme fraiche and chopped fresh chives.
You can puree the soup in batches in a standard blender if you don't have an immersion blender.
This recipe is easily doubled or tripled.
The asparagus may be roasted ahead of time and kept in a tightly sealed lidded container for a day or two until you are ready to make the soup.
Asparagus soup reheats well in the microwave.
If you want to freeze your soup, please see the instructions in the blog post for freezing.
This soup will keep in the refrigerator in an airtight lidded container for up to five days.
To add an extra layer of flavor, you can add a bay leaf or a spring of fresh thyme when you add the stock. Be sure to remove them before pureeing the soup.
Amount Per Serving: Calories: 443Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 140mgSodium: 2001mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 26g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.