Asparagus Soup

Creamy Soup in white bowl topped with asparagus spears.

You're going to love this easy to make creamy soup recipe!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 172kcal

Author Deb Clark

Ingredients

2 pounds of fresh asparagus spears
4 Yukon Gold potatoes chopped into ½ pieces
½ yellow onion chopped
2 stalks celery chopped
1 rind Parmesan cheese or one cup shredded Parmesan
4 cups vegetable broth
¼ teaspoon red pepper flakes
½ teaspoon black pepper
1 teaspoon salt or to taste
3 tablespoons olive oil divided
salt and pepper about ½ each for seasoning asparagus

Instructions

Preheat the oven to 375 degrees
Start by roasting the asparagus - Lay the asparagus spears on a cookie sheet and drizzle with 2 tablespoons olive oil, sprinkle with salt & pepper.
Put in the preheated oven for 15 minutes, stirring once during roasting. Remove from oven, allow to cool. When cool, cut into 1" pieces, reserving the tops of the asparagus for garnish.
For the soup, add one tablespoon olive oil to a large stockpot over medium heat. Add the potatoes, onions, celery and Parmesan cheese rind (if using shredded Parmesan, add it right before pureeing the soup),
Season with salt, pepper and red pepper flakes. Cook the vegetables for about 5 minutes, until they begin to soften.
Add the vegetable stock. Increase the heat and bring it to a boil. Reduce it to a simmer and continue cooking until the potatoes are fork tender, about 20 minutes. Turn off the heat.
Remove the Parmesan rind and discard. Add in the roasted asparagus (reserving the tops). Using a immersion blender, blend the soup until it is creamy. When the consistency is to your liking add the asparagus tops back in the soup.
Taste & adjust seasonings - you may need to add a bit of salt.

Notes

Tips to prepare the asparagus?

Normally when you are preparing asparagus you’ll trim off the woody ends. Because the soup will be pureed that step is not necessary! Simply wash the vegetable prior to roasting. Peel the skin, that will make them much more tender.

Nutrition