Small Batch Roasted Asparagus Soup

Are you reading this in quarantine? It still sounds & feels so crazily surreal, doesn’t it?
We are self isolating like a mug, social distancing galore, and doing whatever else we can think of to avoid catching or spreading the bad shit.
We are lucky enough to be well & in generally good spirits.
And I am cooking and baking my booty off.
Soup makes everything better, right? Even in warm weather. Especially when it has less than 5 ingredients & is chock full o’ the very essence of Spring.
Asparagus is just hitting its stride here in Central Florida, and this time of year is really the only time I bother. I need my asparagus thin, crisp, & ridiculously fresh.

However, we all know asparagus isn’t the cheapest veggie in the world. So when I purchase a pound or two, I don’t want to use it ALL in one soup, even one as freakin’ other worldly as this one.
The answer, of course, is to make it small batch style!
This soup uses only a half pound of asparagus, which is roasted simply with olive oil & salt. Perfect amount for two folks as a starter or sammich accompaniment. (Yessss, I said “sammich”. Dad would approve.)
There’s no cream involved. No thickener. No chicken broth.
And you won’t miss any of it. My Roasted Asparagus Soup turns out light, lush & smoky.
Try it, won’t you? Let’s fortify ourselves in preparation for whatever comes next.

Roasted Asparagus Soup (Small Batch)

Flavorful yet simple vegan roasted asparagus soup. Made without cream, wine, or chicken stock. Serves 1-2

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Course Appetizer, Lunch, Main Course, Side Dish, Snack, Soup

Cuisine American

Servings 2

Equipment

• immersion blender, sheet pan, small pot, parchment paper

Ingredients

  

• 1/2 pound Fresh asparagus spears, rinsed
• 1 tbsp Extra virgin olive oil
• 1/8 cup Onion minced
• 1/2 tsp Salt
• 2 tsp vegetable bouillon or 2 cups of veggie broth

Instructions

 

• Preheat oven to 400. Roast asparagus. Using sheet pan covered in parchment, add asparagus spears. Drizzle with 1 tsp. olive oil and salt. Roast for 20 minutes or until tender. Some browned areas are great and will add to the simple smokiness of the soup
• While asparagus is roasting, add 1 tsp. olive oil with onion to small pot on low heat. Sweat onion just until translucent, about 2 min.
• When onions are translucent, add two cups of veggie stock (or 2 cups water with 2 tsp veggie bouillon). Bring to a simmer.
• Reserving a few tips for garnish, add roasted asparagus to simmering broth. Bring to a boil & then lower heat to simmer.
• Using immersion blender, blend soup to your liking (smooth or chunky). Let simmer for 5 minutes to thicken. Adjust for seasoning.
• Garnish with roasted asparagus heads, vegan feta, and whatever your heart desires.

Notes

Use the freshest asparagus available to ensure there are no stringy bits in the soup.

Asparagus may be roasted on stove top in cast iron skillet instead of in oven.

Non-vegans may substitute butter for olive oil.

Great garnishes include vegan or non-vegan feta &/or Parmesan, a sprinkling of black pepper, smoked paprika, or smoked salt, etc...

 

Keyword dairy free, gluten free, Keto, low carb, Paleo, Vegan