Go Back Email Link
+ servings
Cream of Asparagus Soup Served in a White and Yellow Bowl with both Asparagus Spear and Parmesan Garnish

Cream of Roasted Asparagus Soup with Garlic & Parmesan

A luscious soup with roasted asparagus and cream, topped with Parmesan Cheese.
Course Soups and Stews
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6 Servings
Calories 223kcal
Author Creative Culinary


  • 2 Tbsp. butter
  • 1 Tbsp olive oil
  • 2 lbs asparagus ends trimmed, stalks snapped to separate
  • 1 small onion chopped
  • 4 cloves garlic minced
  • ½ tsp. salt
  • ¼ tsp white pepper
  • 4 cups approximately 1 can chicken stock
  • 2 oz. Parmesan cheese
  • ½ cup heavy whipping cream


  • Cooked Asparagus Tips
  • Parmesan Cheese


  •  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.


Serving: 1grams | Calories: 223kcal