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.
Servings: 4 1/2 cups
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
Instructions
- 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!