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–+ servings
Cream of Roasted Asparagus Soup with Garlic & Parmesan in a Yellow and White Bowl
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Cream of Roasted Asparagus Soup with Garlic & Parmesan

A luscious soup with roasted asparagus and cream, topped with Parmesan Cheese.
Course Soups and Stews
Cuisine American
Keyword asparagus, cream of asparagus soup, soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 223kcal
Author Barb

Ingredients

  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 2 pounds asparagus ends trimmed, stalks snapped to separate
  • 1 small sonion chopped
  • 4 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 4 cups chicken stock
  • 2 ounces Parmesan cheese
  • ½ cup heavy whipping cream

Garnish

  • Cooked Asparagus Tips
  • Parmesan Cheese

Instructions

  •  Heat a large saucepan or skillet over medium-high heat and add the butter and olive oil.
  • Add the asparagus to the pan and roast on the stovetop until beginning to soften; approximately 4-5 minutes. If I'm including the tougher end stalks, I put those in the pan first and cook for 2-3 minutes before adding the tender pieces.
  • Add the onion to the pan and stir until translucent. Add the garlic and stir an additional minute. Season with salt and pepper.
  • Put the pan ingredients into a blender (or use an immersion blender) and add the chicken stock. Cover and blend until smooth.
  • Add the Parmesan and whipping cream and blend just until smooth
  •  Return to the pan and heat until warm. Garnish with asparagus tips and Parmesan cheese.

Nutrition

Serving: 1Serving | Calories: 223kcal