Roasted Asparagus Soup – Perfect Winter Comfort Food

Check out what my pal from me Lady Cooks had to say about this wonderful recipe:

I’ve made the soup several times and it was always nice and creamy. The most recent batch I had a lot of trouble with the asparagus being so stringy it was just clumping around my immersion blender blades and being a pest. I suspect some of the asparagus was too woody and was never going to be blended into creaminess. The soup is still great and we ignored the few strands of asparagus that survived three bouts of blending.

You wanna know something else about this roasted asparagus soup? it freezes well. Make yourself a double batch and freeze some for later!



2 lbs asparagus; snapped, then cut into 2 inch pieces
1 large onion; chopped
1 teaspoon McCormick garlic powder
4 tablespoons Bertolli olive oil; divided
3 large potatoes; peeled, diced
6 cups College Inn chicken broth
1 teaspoon thyme
1 cup half and half or heavy cream
1 tablespoon dry vermouth or dry sherry
1 tablespoon lemon juice
salt and pepper; to taste


Preheat the oven to 375 F degrees.

In a bowl toss the asparagus with 2 tablespoons olive oil and spread on a foil covered baking sheet. Sprinkle with salt and pepper and bake for about 45 minutes.

In a large kettle put 2 tablespoons olive oil and the chopped onion. Saute until onions are translucent. Add chicken broth and potatoes, bring to boil. Turn heat down to medium and cook potatoes until they begin to soften. Add asparagus, garlic powder and thyme.

Using an immersion blender, blend the soup until it is smooth. Once the soup is pureed, return the saucepan to the stove and bring soup to a boil over medium-high heat. Then lower heat to medium, and stir in half and half (or cream) and vermouth (optional). Season with additional salt and pepper to taste, and the lemon juice.

Tip: Add carrots and/or celery to make this soup extra hearty.

Note: I use sherry in the soup. It was also great without any alcohol. I used heavy cream and the calorie count includes it.





Quick Tip: Serve with crusty French bread.

Thank you Me Lady Cooks for this great recipe.


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