Welcome the coming of warmer days, even on cooler evenings, with this delicious Asparagus Garlic Soup. It’s one of my favorite easy asparagus recipes to enjoy during asparagus season!
Even as a kid I thought asparagus was one super cool vegetable. I think it was the shape, and the I liked the flavor. I also liked pretending the asparagus spears were sword and play fighting at the kitchen table with my sisters. Sorry about that mom. When my mother bought fresh asparagus, it was always roasted. From time to time though, she’d buy the canned cream of asparagus soup, and I liked that too.
Of course, now that I’m grown, and we’ve all learned about better eating habits, my mother no longer buys the canned soup, and neither do I. I still love asparagus soup though, but I make it from scratch. My creamy asparagus garlic soup is delicious, but it doesn’t have dairy.
You can make this soup two different ways – using a high speed blender or on the stove top. I personally use the blender option (especially since we picked up our refurbished VitaMix) because it’s easy and there are less dishes. I also can make this soup in under 30 minutes from start to serving, including the roasting time. It takes about 10 minutes longer on the stove top.
The soup freezes very well. After packing lunches I froze our leftovers and we thawed them about 3-4 weeks later to eat for dinner again and the soup still had a lovely consistency and flavor.
I plan to make some more and freeze during asparagus season – late March through April – so we can enjoy a delicious dinner over the summer when arbitrary soup cravings strike but I don’t want to turn on the oven. 😉
- 2 lbs fresh asparagus, washed with any thick woody ends trimmed
- 1 head garlic peeled - yes, the whole head
- 2 tbsp olive oil
- 3 cups vegetable broth (see notes)
- salt and pepper to taste
- Preheat your oven to 425 F.
- Place the asparagus and peeled garlic cloves in a rimmed, aluminum foil lined baking sheet and drizzle with the olive oil until lightly coated.
- Roast the asparagus and garlic for 20-25 minutes, turning once halfway through the cooking time.
- Place the roasted asparagus and garlic in the blender along with the broth and nut milk (if using). Blend until smooth. Add salt and pepper to taste.
- Serve immediately.
Stove Top Method:
- Place the asparagus, broth, nut milk (if using), and garlic in a stock pot and simmer over medium heat for 10 minutes. Use an immersion blender to blend. Add salt and pepper to taste.
- Serve immediately.
I like to swap out one cup of the broth (and you can use any kind you choose), for a cup of unsweetened nut milk for a little extra creaminess. Our current favorite is unsweetened cashew milk.
Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black (Certified Refurbished)
BELLA 14460 Hand Immersion Blender with Whisk Attachment, 2.65 lb, Red
T-Fal Stock Pot
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