Roasted Garlic and Asparagus Soup PT25M https://img4.recipesrun.com/201907/2019/1014/df/9/683154/300x200x50.jpg 4 servings Ingredients: 1 tbsp. fresh lemon juice, optional shredded cheddar cheese, optional fresh ground pepper salt chopped parsley 1 cup half and half, or heavy cream 3 cups low sodium vegetable broth 2 tbsp. olive oil 10 cloves garlic 2 pounds asparagus , trimmed

Roasted Garlic and Asparagus Soup

By Tracy

4 Person
25 Minutes
156 Calories
Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus. All we’re doing here is throwing a bunch of asparagus stalks and 10 garlic cloves into the oven, then we puree all of that in a blender, pour it into a pot, heat it up for several minutes and TA-DAAAAHM! Soup is served.

Ingredients

  • 1 tbsp. fresh lemon juice, optional

  • shredded cheddar cheese, optional

  • fresh ground pepper

  • salt

  • chopped parsley

  • 1 cup half and half, or heavy cream

  • 3 cups low sodium vegetable broth

  • 2 tbsp. olive oil

  • 10 cloves garlic

  • 2 pounds asparagus , trimmed

Method

  • 01
    Preheat oven to 450 degrees F. Line a baking sheet with foil and set aside.
  • 02
    Toss asparagus and garlic with olive oil and season with salt and pepper.
  • 03
    Arrange asparagus and garlic on a prepared baking sheet in one layer. Roast for 12 minutes, or until asparagus is soft, stirring once.
  • 04
    Remove from oven and transfer asparagus and garlic to a blender. Add broth and half and half/cream. Blend until smooth.
  • 05
    Transfer soup to a soup pot. Warm soup over medium-high heat, thinning with more broth by 1/4 cupfuls, if desired.
  • 06
    Season with salt and pepper. Continue to taste for seasonings and adjust accordingly. Ladle into bowls. Garnish with shredded cheddar cheese, squeeze of lemon juice, and parsley; serve.

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Roasted Garlic and Asparagus Soup

Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus. All we’re doing here is throwing a bunch of asparagus stalks and 10 garlic cloves into the oven, then we puree all of that in a blender, pour it into a pot, heat it up for several minutes and TA-DAAAAHM! Soup is served.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 156 Kcal
  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Total Time 25 Mins
02 Ingredients
1 tbsp. fresh lemon juice, optional
shredded cheddar cheese, optional
fresh ground pepper
salt
chopped parsley
1 cup half and half, or heavy cream
3 cups low sodium vegetable broth
2 tbsp. olive oil
10 cloves garlic
2 pounds asparagus , trimmed
03 Method
Step 1
Preheat oven to 450 degrees F. Line a baking sheet with foil and set aside.
Step 2
Toss asparagus and garlic with olive oil and season with salt and pepper.
Step 3
Arrange asparagus and garlic on a prepared baking sheet in one layer. Roast for 12 minutes, or until asparagus is soft, stirring once.
Step 4
Remove from oven and transfer asparagus and garlic to a blender. Add broth and half and half/cream. Blend until smooth.
Step 5
Transfer soup to a soup pot. Warm soup over medium-high heat, thinning with more broth by 1/4 cupfuls, if desired.
Step 6
Season with salt and pepper. Continue to taste for seasonings and adjust accordingly. Ladle into bowls. Garnish with shredded cheddar cheese, squeeze of lemon juice, and parsley; serve.
04 Author
Tracy Tracy
75 Recipes
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