Ingredients
Vegetables:
- 2 pounds fresh asparagus (ends trimmed)
- 10 cloves garlic (smashed)
Liquids and Dairy:
- 3 cups vegetable broth
- 1 cup heavy cream (or half & half)
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
Seasonings and Garnishes:
- Salt and freshly ground black pepper (to taste)
- Cracked pepper (for garnish)
- Chopped fresh parsley (for garnish)
- Shredded cheddar cheese or parmesan cheese (for serving, optional)
Instructions
- Prep. Preheat the oven to 450˚F and line a baking sheet with foil to ensure easy cleanup and even roasting.
- Prepare the asparagus and garlic. Snap off the tough, woody ends on the asparagus stalks, and smash ten cloves of garlic to release their flavor.
- Roast. Arrange the asparagus and smashed garlic on the prepared baking sheet in a single layer. Toss everything with olive oil, salt, and freshly ground black pepper. Roast for 10 to 12 minutes, stirring once halfway through, until the asparagus is tender and lightly browned.
- Blend. Remove the roasted asparagus and garlic from the oven and transfer them to a blender. Add the vegetable broth, heavy cream, and fresh lemon juice. Blend until the mixture is creamy and smooth. Depending on your blender size, you might need to blend in batches.
- Warm it. Pour the blended soup into a pot and warm it over medium heat. Thin the soup with additional vegetable broth as needed, starting with a few tablespoons and whisking well before adding more to reach your desired consistency.
- Taste and adjust. Season the soup with salt and pepper to your preference. Taste repeatedly and adjust the seasonings until perfectly balanced.
- Finish and serve. Ladle the asparagus soup into bowls and garnish with shredded cheddar or parmesan cheese if using, cracked pepper, and fresh chopped parsley. Serve warm and enjoy!
Notes
- You can substitute half & half for heavy cream for a lighter soup.
- Adjust the amount of lemon juice to taste for a brighter finish.
- For a vegan version, replace heavy cream with coconut cream and use a vegetable broth free of animal products.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding the cheese garnish is optional but enhances flavor and richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
