Simple Roasted Asparagus Soup with Lemon

Asparagus Soup

This no cream based soup is perfect for a cool September evening and is loaded with fresh asparagus, garden grown herbs and lemon.

After a busy week of running around (and zero trips to the grocery store) I finally peeked in the fridge to see what I could come up with for dinner. I had little over a pound of asparagus left, onions, herbs and fresh lemons from this weekends trip to the produce stand. At first, I was just going to roast the asparagus…then I looked at my Ninja and decided to make a simple soup (perfect for a light rainy evening like tonight!)

  • 1 pound asparagus, rinsed
  • 1/2 small yellow onion, chopped
  • 1 – 2 garlic cloves, sliced
  • 1 cup chicken or vegetable broth
  • 1 tablespoon butter
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon fresh thyme
  • 1/2 tablespoon fresh basil, chopped
  • 1/2 lemon, juiced
  • 1/4 teaspoon lemon zest
  • 1/8 cup Parmesan cheese
  • Salt and pepper, to taste
  • Olive oil (I used lemon olive oil)

Asparagus Soup

Preheat the oven to 400 degrees, drizzle olive oil over asparagus to coat and season with salt and pepper. Roast for 20 – 25 minutes until tender but still crisp.  While the asparagus is roasting, melt butter in a saucepan and cook garlic and onions until transparent (about 5 minutes.) Add broth to onion / garlic mixture and bring to a simmer. Remove from heat and transfer to the blender. Remove asparagus from oven and let cool slightly. Once cooled, remove the tips and cut the asparagus in 1 – 2 inch pieces. Add asparagus pieces, except the tips, to the blender along with the herbs and combine all ingredients until smooth.

Transfer soup back to the saucepan and bring to a simmer. Add lemon juice, zest and season with salt and pepper. Turn off heat and add the cheese. Serve immediately and garnish with the asparagus tips.

Enjoy! ~Crystal

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