Roasted Asparagus Soup

My roasted asparagus soup recipe is a lovely way to celebrate this spring vegetable, combining roasted asparagus with herbs in a creamy texture for a simple and nourishing dish.

Two bowls of green roasted asparagus soup.

A sure sign of spring and one of the first vegetables to begin showing up in our gardens — asparagus. Use some to make this delicious and simple roasted asparagus soup.

Try my asparagus toast for breakfast or lunch and check out more ideas and favorites in my post: 22 Asparagus Recipes to Welcome Spring Into Your Kitchen.

Ingredient Notes, Variations, & Substitutions

The quantities of each ingredient are listed in the printable recipe card below.

All of the ingredients needed to make this creamy asparagus soup.
A bowl of creamy green roasted asparagus soup topped with sour cream and fresh thyme leaves.

Top Tips

Want to elevate your asparagus soup into something extra special? Here are my top tips:

  • Use Homemade Bone Broth: If possible, use homemade bone broth prepared with quality bones from grass-fed beef or free-range chicken. The richer and more gelatinous the broth, the more luxurious and flavorful your soup will be.
  • Roast Additional Vegetables: Alongside the asparagus, roast a small fennel bulb (chopped) and a couple of leeks (sliced). These vegetables will add a sweet, aromatic complexity to the soup.
  • Enhance with White Wine: After sautéing the onions and garlic, deglaze the pot with a splash of good quality dry white wine. Let it reduce slightly before adding the roasted vegetables and broth. This step introduces an acidity that balances the richness of the soup.
  • Incorporate Fresh Herbs and Spices: In addition to thyme, consider tying together a bundle of fresh parsley, dill, and a bay leaf with kitchen twine to make a bouquet garni. Simmer this in the soup as it cooks to infuse it with herbal notes, removing it before blending.
  • Truffle Oil or Butter: drizzle a small amount of truffle oil or stir in a tablespoon of truffle butter just before serving. This luxury ingredient adds an earthy elegance that pairs wonderfully with asparagus.
  • Use a Fine Mesh Strainer: After blending the soup, pass it through a fine mesh strainer to ensure a perfectly smooth and velvety texture that elevates the dining experience.
  • Garnishes: Top the soup with microgreens, edible flowers, or a swirl of crème fraîche. Add a poached quail or chicken egg to each bowl at serving..
  • Bread: Accompany your soup with slices of toasted artisan bread, such as sourdough or a rustic loaf, brushed with olive oil and rubbed with a garlic clove. You can also serve your soup inside sourdough bread bowls.

Looking for other recipes like this? Try these:

Garden to Table

Asparagus is a valuable and delicious perennial. One of the best additions to your garden.

A bowl of creamy green roasted asparagus soup topped with sour cream and fresh thyme leaves.

Roasted Asparagus Soup

Roasted asparagus lends a depth of flavor to this lovely spring soup.
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Soup
Cuisine: American
Servings: 4
Calories: 306kcal
Author: Jana Dziak

Ingredients

  • 2 lbs fresh asparagus ends trimmed
  • 3 tablespoons olive oil divided
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 4 cups bone broth or stock high-quality chicken, beef, or vegetable
  • ½ cup heavy cream
  • 1 lemon zested and juiced
  • 1 tablespoon fresh thyme leaves and more for garnish
  • salt & pepper to taste
  • Optional toppings: Crème fraîche, roasted asparagus spear tips, grated Parmesan cheese, poached egg, or crispy bacon bits

Instructions

  • Roast the Asparagus: Preheat your oven to 425°F (220°C). Trim the ends off of the asparagus with a sharp chef’s knife. Arrange the asparagus on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for about 15-20 minutes or until the asparagus is tender and starts to caramelize, turning once halfway through. Set aside a few tips for garnish if desired.
  • Sauté the Aromatics: As the asparagus is roasting, heat the remaining 1 tablespoon of olive oil over medium heat in a large soup pot. Add the onion and a pinch of salt, cooking until the onion is soft and translucent, about 5 minutes. Add more oil if required. Add the garlic and cook for another minute until fragrant.
  • Prepare the Soup: Cut the roasted asparagus into 1-inch pieces and add them to the pot with the onions and garlic. Pour in the bone broth and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.
  • Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can use a regular blender, working in batches if necessary. Be careful when blending hot liquids. Return the soup to the pot if you used a regular blender.
  • Finish the Soup: Stir in the heavy cream, lemon zest, and juice. Bring the soup to a gentle simmer, then add the fresh thyme. Adjust the seasoning with more salt and pepper as needed. If the soup is too thick, you can thin it with a little more bone broth or water until you reach your desired consistency.
  • Serve: Ladle the soup into bowls. Garnish with the reserved asparagus tips, a sprinkle of fresh thyme, and any optional toppings like a dollop of crème fraîche or sour cream, grated Parmesan, a poached egg, or crispy bacon bits.

Nutrition

Calories: 306kcal | Carbohydrates: 20g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 34mg | Sodium: 86mg | Potassium: 804mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2242IU | Vitamin C: 34mg | Calcium: 112mg | Iron: 6mg
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