Healthy Roasted Asparagus Soup (No Cream)
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 bunches of asparagus, trimmed and sliced into 1" pieces. Being sure to trim the pretty time from the stem part. You'll use these as garnish.
  • 3 Cups Vegetable Broth (If it is too thick add four cups)
  • 1 yellow onion chopped
  • 2 tbsp butter
  • 1 tsp garlic powder
  • ¼ tsp white pepper (you can also do cayenne if you don't have white pepper on hand.... go a little lighter)
  • 1 tbsp olive oil
  • Salt & Pepper to taste
  1. First preheat your oven to 400 degrees. Next toss your trimmed and cut asparagus in 1 tbsp of olive oil and spread out evenly onto a baking sheet. I like to separate the pretty tips on one side of the sheet (as pictured) from the stem pieces since they won't be blended. Sprinkle a little bit of a salt on top.
  2. Place baking sheet in oven and let asparagus roast for about 20-25 minutes. Until crisp & tender.
  3. While your asparagus is roasting in the oven, in a medium pot add your two tbsp of butter over medium heat and melt. Add your onion and saute until chopped onion is translucent.
  4. Once onion is cooked through add your vegetable broth, garlic powder & white pepper (or cayenne). Turn heat down to a simmer until asparagus has finished roasting.
  5. Once asparagus is done roasting remove from oven. Remove the pretty tips onto a plate. Set aside. Next add the remaining stem cuts to a blender/food processor. Add your vegetable broth/onion mix to blender/processor as well. Blend/process until smooth. Salt & Pepper to taste.
  6. For serving place soup in a bowl and then garnish with 3 or 4 roasted asparagus tips. May top with a little bit of freshly grated parmesan.
Recipe by My Lavender Blues at