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Creamy Asparagus Soup Recipe

Ingredients
  

  • 1 1/2 lbs asparagus, ends trimmed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and chopped
  • 2 tbsp olive oil
  • 1/2 cup 2% or skim milk
  • 1/2 cup vegetable stock
  • 1/2 cup croutons or several slices of a baguette (optional)
  • 1/4 cup parmesan or mozzarella cheese (optional)
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 425 degrees. Drizzle the asparagus with olive oil, salt and pepper. Roast until the stalks are tender, but not mushy. About 10 minutes.
  • Add one tablespoon of olive oil to a pan. Add onion, jalapeño and garlic and sauté lightly for  5 minutes.
  • Once asparagus is roasted, let cool for a moment, then cut into 2 inch-long
    stalks. Combine the sautéd mixture, asparagus, milk, 1/4 cup of vegetable stock and
    blend all the ingredients together until smooth. Add Vegeta and salt and pepper
    to taste.
  • Pour the pureed mixture into a pot and simmer until everything is warm once
    again. I like the soup on the thicker side, but feel free to add water once its
    simmering on the pot.
  • Serve with toasted piece of a baguette drizzled with olive oil and topped
    with the head of a roasted asparagus, or toasty croutons.
  • Bonus: add mozzarella or parmesan cheese to the croutons or baguette for additional flavor.