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 10 minutes to get dinner on the table. It’s really that easy!

I’m still having a love affair with my Vitamix. Good lord someone save me! I have also been having a love affair with asparagus. It’s my favorite vegetable and was on sale last week, score! I only paid $1.49 a pound! I cannot resist a good sale so I picked up 5 pounds. Maybe a little overkill but it gave me a good excuse to try a few new asparagus recipes. 

I had never made asparagus soup before but I knew I wanted to give it a try. Plus I’m always looking for a reason to use my Vitamix. It makes super smooth soups. Like velvet! I should point out that I’m not being paid to say this. Vitamix does not know me and I doubt they have ever even heard of me. I just really really really love this damn thing.

I’m just a girl, standing in front of her Vitamix, asking it to love her. Ok, so that was probably overkill. I just quoted Notting Hill. What is wrong with me today?

Cream of Roasted Asparagus Soup

Smooth and creamy cream of roasted asparagus soup made in the Vitamix. Just a few simple ingredients and less than 10 minutes in the blender and it's ready.

Yield: 4 1/2 cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

  • 1-1/2 pound asparagus, ends trimmed
  • 2 tablespoon olive oil
  • Kosher salt and pepper
  • 1-1/2 cups chicken stock (or vegetable stock)
  • 1/2 cup heavy cream or half & half (also works well with unsweetened coconut or almond milk)

Slightly adapted from Vitamix

Directions:

Preheat oven to 425 degrees.

Add asparagus to a high sided sheet pan and drizzle with olive oil and season with salt and pepper.

Roast until the stalks are soft but not mushy, about 12 minutes.

Add asparagus stalks to a high powered blender (I used my Vitamix) and pour in chicken stock. Start on the lowest speed and work your way up to the top speed. Blend until smooth and hot, about 6 minutes.

Lower speed and add in heavy cream or half & half. Blend for 30 seconds just to incorporate the dairy.

Pour and enjoy! I drizzled mine with a little sour cream and a few reserved asparagus stalks.

*Note* If you do not have a high powdered blender such as a Vitamix you can still make this soup on the stovetop. Puree roasted asparagus and chicken stock in a regular blender or food processor. Add to a pot and heat until warmed over medium heat. Add cream, heat and enjoy!