Roasted Asparagus Soup
Creamy, yet fresh and light, this soup takes full advantage of the abundance of springtime asparagus. Roasting the asparagus brings out its sweetness and gives the soup a subtle smoky note while a touch of cream adds richness. An immersion blender is a great tool for blending vegetable soups. If you don’t have one, a traditional blender or food processor will get the job done.
Ingredients
2 pounds asparagus spears, trimmed
3 tablespoons olive oil
1 large sweet onion, coarsely chopped (about 1 cup)
3 cloves garlic, minced
3 tablespoons all-purpose flour
6 cups Swanson® Vegetable Broth
0.5 cup heavy cream
3 tablespoons olive oil
1 large sweet onion, coarsely chopped (about 1 cup)
3 cloves garlic, minced
3 tablespoons all-purpose flour
6 cups Swanson® Vegetable Broth
0.5 cup heavy cream
Instructions
Heat the oven to 425°F. Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon oil.
Roast the asparagus for 10 minutes or until tender. Let cool. Cut into 1-inch pieces.
While the asparagus is roasting, heat the remaining oil in a 4-quart saucepot over medium heat. Add the onion and garlic and cook for 5 minutes or until the onion is tender, stirring occasionally.
Reduce the heat to low. Add the flour to the onion mixture. Cook for 5 minutes, stirring often. Gradually stir in the broth. Heat to a boil. Cover and cook for 10 minutes.
Add the asparagus to the saucepan. Using an immersion blender, blend until the mixture is smooth. Add the heavy cream and blend until combined. Season to taste.
Roast the asparagus for 10 minutes or until tender. Let cool. Cut into 1-inch pieces.
While the asparagus is roasting, heat the remaining oil in a 4-quart saucepot over medium heat. Add the onion and garlic and cook for 5 minutes or until the onion is tender, stirring occasionally.
Reduce the heat to low. Add the flour to the onion mixture. Cook for 5 minutes, stirring often. Gradually stir in the broth. Heat to a boil. Cover and cook for 10 minutes.
Add the asparagus to the saucepan. Using an immersion blender, blend until the mixture is smooth. Add the heavy cream and blend until combined. Season to taste.
Roasted Asparagus Soup
Print
Creamy, yet fresh and light, this soup takes full advantage of the abundance of springtime asparagus. Roasting the asparagus brings out its sweetness and gives the soup a subtle smoky note while a touch of cream adds richness. An immersion blender is a great tool for blending vegetable soups. If you don’t have one, a traditional blender or food processor will get the job done.
Ingredients
2 pounds asparagus spears, trimmed3 tablespoons olive oil1 large sweet onion, coarsely chopped (about 1 cup)3 cloves garlic, minced3 tablespoons all-purpose flour6 cups Swanson® Vegetable Broth0.5 cup heavy cream
Instructions
Heat the oven to 425°F. Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon oil.Roast the asparagus for 10 minutes or until tender. Let cool. Cut into 1-inch pieces.While the asparagus is roasting, heat the remaining oil in a 4-quart saucepot over medium heat. Add the onion and garlic and cook for 5 minutes or until the onion is tender, stirring occasionally.Reduce the heat to low. Add the flour to the onion mixture. Cook for 5 minutes, stirring often. Gradually stir in the broth. Heat to a boil. Cover and cook for 10 minutes.Add the asparagus to the saucepan. Using an immersion blender, blend until the mixture is smooth. Add the heavy cream and blend until combined. Season to taste.
Recommended
Egg Rolls
Learn how to make this classic, all-time favorite Chinese dish by using this easy to follow and simple recipe.
Chocolate Bundt Cake
A decadent chocolate bundt cake that's sure to please even the biggest chocolate lovers!
Caramel Apple Cake
A delicious caramel apple cake recipe that will satisfy any sweet-tooth.
Grandma's Famous Apple Pie
Feeling nostalgic? Looking for a great dessert? Learn how to bake an apple pie just how Grandma used to make it!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!