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Bowl of asparagus soup.

Roasted Asparagus Soup

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 29-32 minutes
  • Total Time: 39-42 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Roasting and Simmering
  • Cuisine: American
  • Diet: Vegetarian

No cream is needed for this healthy vegan asparagus soup. It’s the perfect recipe to celebrate everything about spring and peak season asparagus.

Ingredients

  • For asparagus
  • 1 pound asparagus, ends trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For soup
  • 1 tablespoon olive oil
  • 1 white onion, roughly chopped
  • 2 garlic cloves minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper plus more for serving
  • 1 russet potato, peeled and diced
  • 3 ounces baby spinach
  • 3 cups vegetable broth
  • Chopped parsley serving
  • Flaky sea salt for serving

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Toss the asparagus with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Roast for 8 minutes until the asparagus turns bright green. Let it cool for a few minutes, and then cut the stalks into 2-inch long pieces. Reserve about 8-10 asparagus tops to garnish the soup.
  3. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and continue cooking until fragrant, about 1 minute. Add the asparagus potatoes, spinach, and vegetable broth. Bring to a boil, reduce heat and simmer for 15-18 minutes, until the potatoes are tender.
  4. Carefully transfer the soup in batches to a blender to puree. Return the soup to the saucepan to reheat before serving. Divide into bowls and garnish with the reserved asparagus tops, chopped parsley, flaky sea salt and pepper.

Notes

Store the soup in an airtight container in the refrigerator up to 4 days. You can also freeze it up to 1 month.

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 29-32 minutes
  • Total Time: 39-42 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Roasting and Simmering
  • Cuisine: American
  • Diet: Vegetarian

Keywords: asparagus soup recipe, vegan asparagus soup