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–+ servings
honey, I'm healthier asparagus soup

Creamy Roasted Asparagus Soup with Vegan Option

Alden Elizabeth
A creamy, dreamy, bright soup perfect for those cooler early Springtime days.
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Prep Time 15 minutes
Cook Time 30 minutes
Course appetizer, dinner, lunch, soup
Cuisine American
Servings 4 cups
Calories 391 kcal

Equipment

  • 1 blender
  • 1 Baking sheet
  • 1 tongs
  • Measuring cups and spoons
  • 1 microplane or fine grater
  • 1 Medium sauce pan
  • 1 collander
  • 1 Wooden spoon

Ingredients
  

  • 12 oz asparagus no need to trim ends, unless the ends are white
  • 2 15 oz cans white beans great northern or cannelini
  • 4 large cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • 2-3 cups low sodium chicken or vegetable broth
  • zest of 1/2 a lemon
  • juice of 1 lemon
  • 1 teaspoon salt + more to taste
  • 1 teaspoon ground black pepper + more to taste
  • ½ cup half and half or unsweetend coconut milk
  • ½ teaspoon ground white pepper, optional

Instructions
 

  • Preheat oven to 400°F.
  • On a baking sheet, spread the asparagus out into an even layer and season with the salt and pepper. Drizzle with 1 tablespoon of the olive oil and move toss to coat, returning the asparagus to an even layer. Evenly place the smashed garlic cloves and sliced shallots over the top, drizzle with remaining tablespoon of olive oil and roast for 15 minutes.
  • When the asparagus has finished roasting, remove from the oven and allow to cool to a temperature you're able to handle without burning your fingers.
  • While the asparagus is cooling, drain and rinse the white beans and add to the blender along with 2 cups of your broth of choice.
  • Once you're asparagus is cooled, cut the tops off and set aside. Use the tops for garnish, as a snack, or a salad topping.
  • Add all remaining contents of the baking sheet to the blender and blend on high until silky smooth about 2-3 minutes.
  • Add the blended soup to a medium saucepan and heat over medium heat. Using a wooden spoon, stir in the lemon juice and lemon zest. Taste. Add more salt and pepper if needed along with the ground white pepper if you choose.
  • Stir in your half and half or unsweetend coconut milk until combined. Taste again, adjust salt and pepper for seasoning.
  • If your soup consistency is too thick, add some additional broth, about 1/2 cup at a time until desired consistency is achieved.
  • This soup can be served warm or chilled.

Nutrition

Serving: 1cupCalories: 391kcalCarbohydrates: 54gProtein: 21gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 649mgPotassium: 1318mgFiber: 12gSugar: 4gVitamin A: 753IUVitamin C: 7mgCalcium: 224mgIron: 9mg
Keyword asparagus, soup, vegan, white bean
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