Cream of Roasted Asparagus Soup

You’re not going to believe that this smooth and creamy cream of roasted asparagus soup is made in the Vitamix. It only takes a few simple ingredients and barely any time to get dinner on the table. It’s really that easy!

overhead shot of Cream of Roasted Asparagus Soup

There is something so comforting about a big bowl of soup. 

It’s even more comforting when I know I can make it quickly and simply. That is where this creamy of roasted asparagus soup comes in to play. Plus, it turns out so silky smooth thanks to my Vitamix

You know I have raved about my Vitamix for years and I still stand strongly beside this beast. Especially for soup making. The motor is literally so strong that it keeps the soup warm. If you’re sitting there thinking “yeah, no blender is that strong.” You need to check out my Vitamix hot chocolate post. Not only do I show you how well the motor works (cold ingredients magically turned into the best hot chocolate you have ever had) but it’s one hell of a great recipe. 

Plus the video was fun to make. 

Cream of Roasted Asparagus Soup in a small bowl

What do I need to make creamy of roasted asparagus soup?

Now, back to this soup. 

I think the roasting of the asparagus is KEY to this soup. It brings a deep flavor that would be lost if we opted to just steam the asparagus. Which, of course, is an option if you don’t own an oven or just don’t want to turn it on. 

Other than roasting I kept the recipe really simple. It doesn’t mean you can’t adapt or add more flavor if you want. I’ll add some ideas further down. 

But, for basics all you’ll need are: 

  • asparagus 
  • Kosher salt and pepper 
  • vegetable stock
  • half and half 

That’s it. Super easy!

Cream of Roasted Asparagus Soup in 2 small bowls

Can I adapt this recipe?

Sure! Obviously any adaptations will change the taste but I have a few tasty ideas to help your creative juices start to flow. 

  • Vegan 
    • Use almond milk instead of heavy cream. I have done this before and I LOVED it! I think coconut milk would work too. 
  • Deeper flavors
    • Add in some roasted garlic, red crushed pepper, or even roasted shallots. 
  • Fresh flavors
    • While blending add in fresh dill or chives. 

overhead shot of Cream of Roasted Asparagus Soup in bowls

Ok, so now that you see how easy it is to make this soup you need to go make it asap. 

For real. Not even kidding. 

It’s a necessary part of your weekend. 

Cream of Roasted Asparagus Soup in a bowl

Loving this cream of roasted asparagus soup?

Why not try some of my other delicious soup recipes!


Cream of Roasted Asparagus Soup

Cream of Roasted Asparagus Soup

Yield: 4-1/2 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


  • 1-1/2 pounds asparagus, ends trimmed
  • 2 tablespoon olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1-1/2 cups vegetable stock
  • 1/2 cup heavy cream
  • Sour cream, for topping, optional
  • Minced fresh dill, for topping, optional


    1. Preheat oven to 425 degrees.
    2. Add asparagus to a high sided sheet pan and drizzle with olive oil and season with kosher salt and pepper.
    3. Roast until the stalks are soft but not mushy, about 12 minutes.
    4. Add asparagus stalks to a high powered blender and pour in vegetable stock. Start on the lowest speed and work your way up to the top speed. Blend until smooth and hot, about 6 minutes.
    5. Lower speed and add in heavy cream.
    6. Blend for 30 seconds just to help incorporate the dairy.
    7. Serve warm.


You can use chicken stock for a richer flavor.

Almond milk or half and half can be used in place of heavy cream.

I used a Vitamix high-speed blender which will keep the soup hot while blending. If you do not own a high-speed blender puree the soup and re-heat in a soup pot.

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33 Responses to “Creamy Chicken Bacon and Mushrooms”

  1. #
    Christie — January 9, 2015 at 8:52 am

    I am so with you – no more overcooked chicken. This dish looks perfect. I love the mix of flavors, bacon & mushrooms. What could be better?

  2. #
    Linda Omura — January 9, 2015 at 8:54 am

    You are making me hungry for dinner and it’s only 8 am. Saving this recipe, my husband would love it!

  3. #
    Sharon @ What The Fork Food Blog — January 9, 2015 at 9:49 am

    holy mother of all things bacon, this looks AH-MAZING! I love bacon, chicken and mushrooms. Gotta try this!

  4. #
    Alyssa — January 9, 2015 at 10:20 am

    This looks so good and I would most definitely make it with the bacon.

  5. #
    The Food Hunter — January 9, 2015 at 10:28 am

    I love these kind of meals!

  6. #
    Liz — January 9, 2015 at 11:05 am

    A very nice recipe and I would definitely make it. Thank you.

  7. #
    Cookin Canuck — January 9, 2015 at 11:14 am

    Yep, you get an “Amen” from me on the overcooked chicken breasts! But when you cook them well (and add bacon and mushrooms…hello!), they can make a fantastic meal.

  8. #
    KalynsKitchen — January 9, 2015 at 11:17 am

    This sounds delicious. I’d prefer chicken stock instead of the wine; do you think that would change the result much?

    • nutmegnanny replied: — January 9th, 2015 @ 12:47 pm

      Hi Kalyn! I think chicken stock is just fine. I made this chicken with stock once and it turned out great. It takes out the wine flavor but replaces it with a nice rich chicken flavor. Totally delicious in my opinion 🙂

  9. #
    Kate @ Diethood — January 9, 2015 at 11:54 am

    Yes to bacon and all things chicken!! What an awesome dish!

  10. #
    Ashley @ Wishes & Dishes — January 9, 2015 at 12:32 pm

    I love meals that are made all in one dish – less clean up for me is a good thing! Looks wonderful.

  11. #
    Cat @ Breakfast to Bed — January 9, 2015 at 12:45 pm

    I’m making coq au vin tonight, but damn if this isn’t ever making me reconsider that decision. As a former NEOhioan, buttered egg noodles are my JAM.

    • nutmegnanny replied: — January 9th, 2015 @ 12:48 pm

      YES! I LOVE me some buttered egg noodles. When I go home I always come back with a few bags of Amish noodles…yum!

  12. #
    karen @ joyfuldinners — January 9, 2015 at 2:18 pm

    Amen. Amen. Aaaaaaamen. At 165 a chicken breast is officially done – as in grind it up and use it as a filler. I’m not a chicken breast fan – but the mushrooms and bacon make this look irresistible.

    What plug in do you use for your recipes – I really love the look.

  13. #
    claire — January 9, 2015 at 2:21 pm

    You had me at creamy, bacon and mushrooms.

  14. #
    Paula - bell'alimento — January 9, 2015 at 2:53 pm

    Love this. You can never have too many chicken recipes. Especially when mushrooms are involved!

  15. #
    Lana | Never Enough Thyme — January 9, 2015 at 3:50 pm

    I totally agree with you about chicken often being overcooked! I really enjoy the chicken breast if it’s cooked correctly. Wonderful recipe – lovely combination of flavors!

  16. #
    Danae @ Recipe Runner — January 9, 2015 at 5:07 pm

    Chicken leather is no bueno! This gorgeous chicken looks perfectly browned and don’t even get me started on how amazing the bacon and mushrooms on top look!

  17. #
    Katya @ Little Broken — January 9, 2015 at 5:51 pm

    Chicken with mushrooms and cream is a staple in any Russian home! I grew up eating many chicken dishes, especially over mashed potatoes. So this here is my comfort food! Looks beautiful and I can already taste it

  18. #
    Bea — January 9, 2015 at 5:51 pm

    Amen to that!!! That is probably the reason it took me so long to like chicken, you know the over cooked tough stuff…Love this recipe. and I have visions of this slathered over egg noodles. Oh it sounds so good – wish I could take a bite through my screen 🙂

  19. #
    Julie | This Gal Cooks — January 9, 2015 at 8:54 pm

    What a beautiful dish, Brandy! Gah, that creamy sauce with my favorite things is totally making me swoon!

  20. #
    Laura — January 9, 2015 at 10:49 pm

    Only in our world do chicken breasts (justifiably) get a bad rap lol. I feel like everyone else prefers the breast! Not me, thigh any time. But I will take any part of the chicken prepared like this. Yum!

  21. #
    Jennifer @foodprocessor07 — January 10, 2015 at 12:46 am

    What perfect little treats! How elegant! I’m sure anyone would love thes

  22. #
    Erin @ Texanerin Baking — January 10, 2015 at 1:18 pm

    As a non-veggie liker, I want to make this and I’m thinking subbing the mushrooms with the same amount of bacon would be exquisite. 🙂

  23. #
    Angela {Mind Over Batter} — January 10, 2015 at 3:37 pm

    Amen!! 2015 is the year we stop overcooking our chicken. Love this dish and you already know I love me some bacon.

  24. #
    Erlene — January 10, 2015 at 4:31 pm

    Yum! Bacon and mushrooms together is definitely a winning combination. Pinned.

  25. #
    Lisa @ Healthy Nibbles & Bits — January 10, 2015 at 8:43 pm

    This chicken dish looks absolutely gorgeous! I’ve been a bit stuck on what to do with chicken breasts lately, so thanks for the inspiration! And, oh my gosh, bacon!

  26. #
    Megan {Country Cleaver} — January 11, 2015 at 12:26 am

    Bacon, bacon, bacon baocnnnnnnn this is like the holy freakin’ trinity here with the chicken and mushrooms! Wow, Brandy!

  27. #
    Monica Dubsky — January 11, 2015 at 7:29 am

    Oh my goodness, I have just eaten a big lunch and am starving already. Fantastic recipe will definitely give it a go!

    Please visit/follow my page

  28. #
    Martha @ A Family Feast — January 11, 2015 at 3:21 pm

    I’d like to order an entire pan of this dish – all for myself! YUMMMMY!

  29. #
    Jennie @themessybakerblog — January 11, 2015 at 7:15 pm

    Amen! I like my chicken tender and juicy. That sauce is killer! Pinned.

  30. #
    Kim (Feed Me, Seymour) — January 11, 2015 at 9:29 pm

    This is basically all the good stuff on earth! Love it!

  31. #
    Nikki @ NikSnacks — January 13, 2015 at 2:00 pm

    Harris Teeter had Buy 2 get 3 chicken on sale last week. And I got it! And I’m going to make this soon. I just need to find some appropriate mushrooms…

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