Creamy, yet fresh and light, this soup takes full advantage of the abundance of springtime asparagus. Roasting the asparagus brings out its sweetness and gives the soup a subtle smoky note while a touch of cream adds richness. An immersion blender is a great tool for blending vegetable soups. If you don’t have one, a traditional blender or food processor will get the job done.
Ingredients
- 2 pounds asparagus spears, trimmed
- 3 tablespoons olive oil
- 1 large sweet onion, coarsely chopped (about 1 cup)
- 3 cloves garlic, minced
- 3 tablespoons all purpose flour
- 6 cups Swanson® Vegetable Broth
- 1/2 cup heavy cream
Instructions
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Tips
- Serving Suggestion: This creamy soup is great served topped with crunchy croutons.
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Step 1
Heat the oven to 425°F. Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon oil.
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Step 2
Roast the asparagus for 10 minutes or until tender. Let cool. Cut into 1-inch pieces.
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Step 3
While the asparagus is roasting, heat the remaining oil in a 4-quart saucepot over medium heat. Add the onion and garlic and cook for 5 minutes or until the onion is tender, stirring occasionally.
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Step 4
Reduce the heat to low. Add the flour to the onion mixture. Cook for 5 minutes, stirring often. Gradually stir in the broth. Heat to a boil. Cover and cook for 10 minutes.
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Step 5
Add the asparagus to the saucepan. Using an immersion blender, blend until the mixture is smooth. Add the heavy cream and blend until combined. Season to taste.
