I’m definitely a soup person. What’s not to love? They’re comforting, warm bowls of deliciousness filled with different blends of flavor. They are especially great on a cold day, when you need something to instantly warm you up. When it comes to soups, there are also so many options. One of our favorites is asparagus soup. This recipe is my new take on a vegan Creamy Roasted Asparagus Soup!
Asparagus is awesome. I think I ended up taking more photographs of the vegetable itself than the finished soup! It’s also very universal, and the flavor of the vegetable really comes out when you cook with it. We love it in pastas, thai dishes, sandwiches, or even simply just oven roasted asparagus with a sprinkle of sea salt and ground black pepper to serve as a side or snack. This recipe is very simple. It really showcases the flavor of asparagus, so if you’re not a fan, you probably won’t like this soup, but we LOVE it! If you like roasted asparagus and enjoy creamy soups, try out this recipe and let me know what you think!
I’m on a soup kick right now, so if you have any requests for soup recipes you’d like to see up on the blog, let me know in the comments below and I’ll try to make it happen!
Oven roasted asparagus makes the perfect creamy soup and screams comfort food!
- 50-60 asparagus spheres , the ones I used for this recipe were on the thinner size
- 1/2 large white onion , finely diced
- 6 cloves garlic minced
- 2 tbsp unbleached all-purpose flour , or white rice flour for gluten-free option
- 1.5 cup unsweetened non-dairy milk , unsweetened almond milk or cashew milk by SILK brand , room temperature
- 1.5 cup vegetable broth , room temperature
- 1/2 teasp dried thyme
- 4 teasp lemon juice , see notes below
- 1/2 teasp tamari , or soy sauce
- salt
- olive oil
- freshly ground pepper
- plain croutons or fresh pieces of toasted french bread , or gluten-free bread
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper .
- Wash and dry the asparagus. Cut off and discard the tough and thick asparagus bottoms. Toss asparagus with a tiny amount of olive oil, some freshly ground salt and black pepper.
- Spread the asparagus spheres in a single layer (if possible) on the prepared baking sheet.
- Roast in the oven for about 15 minutes. Continue with the rest of the recipe while the asparagus is roasting in the oven.
- Once the asparagus is done roasting, remove from oven and set aside. Allow to cool.
- Cut off the asparagus tips and set aside in a bowl. These will be used later once the soup is made.
- Add the rest of the roasted asparagus spheres to a blender (I used my Vitamix but any blender will work).
In a large non-stick pot, heat about 1 tbsp of olive oil on medium heat.
Add the minced garlic and chopped onions. Saute on medium heat, mixing often, until the onions start to become translucent and cook through. If you find that the garlic or onions are starting to burn or stick to the pot, reduce the heat or add a little more olive oil.
- Add 2 tbsp of flour and mix in with the cooked onions/garlic mixture. Mix for a few minutes allowing the flour to cook.
- Add all of the cooked flour/onion/garlic mixture, unsweetened almond milk, and vegetable broth into the blender containing the roasted asparagus spheres.
- Completely blend until you achieve a nice smooth silky puree.
- Add the blender contents back into the non-stick pot. Heat the soup until it comes to a gentle simmer.
- Add the dried thyme, lemon juice, tamari, 1/4 teasp salt, and freshly ground black pepper. Mix and allow the soup to simmer and thicken a little until it turns into a creamy soup consistency.
- Season to taste with additional salt or lemon juice if needed.
- Add in most of the roasted asparagus tips, saving some for garnish if you prefer.
- To serve, ladle the soup into a bowl, garnish with some roasted asparagus tips, croutons (or serve some toasted french bread on the side), and freshly ground black pepper. Enjoy hot!
For the asparagus spheres, I used about 2 bunches containing spheres on the thinner size.
Depending on the acidity of your lemons, you may need more or less in the recipe.
For the vegetable broth, I typically use the IMAGINE brand low-sodium.
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