Welcome to soup season, my friends! Today, I want to share with you one of my all-time favorites: Roasted Asparagus Soup. It’s creamy, zesty, and oh-so-comforting! This recipe has a special place in my heart because it reminds me of springtime family gatherings when we’d gather around the table, laughter filling the air, and my grandma would serve us with the freshest asparagus picked from her garden. There’s just something magical about the combination of roasted asparagus and lemon that brings warmth and happiness in every spoonful.
This soup not only tastes fantastic, but it’s also surprisingly simple to make. Plus, asparagus is in season for just a little while each year, so capturing its bright and beautiful flavor in this soup right now feels special. Let’s dive in and start whipping this deliciousness together!
What’s in Roasted Asparagus Soup?
Asparagus: The star of the show! This veggie is both beautiful and delicious. I love to use fresh asparagus, but if you can only find frozen, that works too. Just remember to adjust the cooking time.
Olive Oil: A touch of healthy fats! Olive oil is my go-to for roasting veggies; it helps enhance the flavor while keeping it all heart-healthy.
Salt and Pepper: Simple, yet important for seasoning, these staples accentuate every element of the soup beautifully.
Onion: A classic flavor builder, chopped onion gives depth to our soup. It adds that perfect aroma while sautéing – seriously, it’s one of my favorite kitchen smells!
Garlic: More flavor, more fun! Minced garlic not only complements the onion; it takes the soup to a whole new level.
Vegetable Broth: This is the base of the soup. I like low-sodium vegetable broth so that I can control the saltiness. Homemade is great if you have it, but don’t worry – store-bought works perfectly too!
Potato: Just one medium potato brings a lovely creaminess to the soup without any dairy. It’s like a cozy hug in a bowl!
Lemon: Zest and juice from one lemon are a game-changer. It brightens up the soup in a way that just makes you smile.
Fresh herbs: A sprinkle of fresh herbs like dill or parsley adds a lovely finish to your soup. It’s always nice to add that final touch of green, don’t you think?
Is Roasted Asparagus Soup Good for You?
Oh, absolutely! This soup is not just delicious; it’s also packed with nutrients.
Asparagus: A low-calorie vegetable, asparagus is full of vitamins C and K, fiber, and antioxidants. It’s like a multivitamin in veggie form!
Olive Oil: Loaded with healthy fats, olive oil can support heart health and help with inflammation. So it’s guilt-free flavor bliss!
Potato: While potatoes sometimes get a bad rap, they’re actually a great source of potassium and Vitamin C, plus they help create a silky texture in the soup.
On the flip side, if you’re watching your sodium, be careful with the broth! Always opt for low-sodium versions, and adjust the seasoning to your taste.
Ingredients
– 1 bunch asparagus, trimmed
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 4 cups vegetable broth
– 1 medium potato, peeled and diced
– Zest of 1 lemon
– Juice of 1 lemon
– Fresh herbs (such as dill or parsley) for garnish
This recipe serves about 4 bowls of cozy goodness.
How to Make Roasted Asparagus Soup?
1. Preheat your oven to 400°F (200°C) and get ready for some magic to happen!
2. Place the trimmed asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss it all together, ensuring each spear is coated nicely. Roast for about 15-20 minutes until tender and slightly caramelized (yum!).
3. While the asparagus is roasting, heat a little olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s translucent, which should take about 5 minutes. Add the minced garlic and give it another minute – trust me, you want that garlic flavor to shine!
4. Toss in the diced potato and pour in the vegetable broth. Bring everything to a boil, then reduce the heat to simmer until the potato is tender, about 15 minutes.
5. By now, your asparagus should be deliciously roasted! Reserve a few spears for garnish, then toss the rest into the soup pot along with the lemon zest and juice.
6. Now comes the fun part! Blend the soup using an immersion blender until it’s velvety smooth. If you don’t have one, you can transfer it carefully to a blender and work in batches.
7. Taste that gorgeous soup and adjust the seasoning with salt and pepper if needed.
Serve hot, garnished with those reserved roasted asparagus spears and a sprinkle of fresh herbs. Enjoy every last drop!
Delicious Tips and Variations
You know me, I love to play around with recipes! Here are a few of my favorite variations for this Roasted Asparagus Soup:
– Want to spice things up? Add a pinch of red pepper flakes for a kick!
– If you’re a fan of creaminess, swirl in some coconut milk or add a dollop of Greek yogurt before serving.
– For an earthy flavor, consider sprinkling some toasted pine nuts on top as a garnish.
– Swap asparagus with seasonal veggies like peas or zucchini for a fresh twist.
As you dive into this Roasted Asparagus Soup, I hope you take a moment to relish in the flavors and the beautiful memories it can bring. This soup is all about warmth and connection—so share it with family or friends, or even treat yourself to a comforting bowl. Don’t forget to let me know how it turns out; I’d love to hear your thoughts and any unique twists you might add!
Happy cooking!
