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bowl of asparagus soup with chives

Roasted Asparagus Soup

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5 from 60 reviews

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!

  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale
  • 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
  • 2 tsp Salt, divided
  • 1 tsp Black pepper, divided
  • 2/3 cup Heavy Whipping Cream

Instructions

  1. Heat the oven to 450 degrees.
  2. 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.
  3. Roast for 10-20 minutes, or until asparagus is lightly browned, stirring once or twice during roasting.
  4. In a large stock pot, heat the avocado oil on medium heat, and saute the shallot for about 5 minutes, until translucent.
  5. Remove the asparagus from the oven and cut the stalks in half or in thirds.
  6. P๏ปฟut the asparagus in the pot with the shallots.
  7. Add the remaining salt and pepper and saute for 2 or 3 minutes.
  8. Add the stock and allow to come to a boil, then turn heat down to medium and cook for about 10 minutes.
  9. Add the heavy cream, and using an immersion blender puree the soup until smooth. Serve topped with creme fraiche and chopped fresh chives.

Notes

Y๏ปฟou can puree the soup in batches in a standard blender if you don't have an immersion blender.

T๏ปฟhis recipe is easily doubled or tripled.

T๏ปฟhe 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.

A๏ปฟsparagus soup reheats well in the microwave.

I๏ปฟf you want to freeze your soup, please see the instructions in the blog post for freezing.

T๏ปฟhis soup will keep in the refrigerator in an airtight lidded container for up to five days.

T๏ปฟo 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.

The roasting time may vary depending on the thickness of the asparagus stalks you are using. Slightly thinner stalks are preferred for this recipe, they are easier to blend and puree.

  • Author: Amy at The Copper Table
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 30 minutes
  • Category: Soups, Stews, and Broths
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 442
  • Sugar: 3
  • Sodium: 1419
  • Fat: 35
  • Saturated Fat: 14
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 6
  • Fiber: 1
  • Protein: 26
  • Cholesterol: 140

Find it online: https://thecoppertable.com/cream-of-asparagus-soup/