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White bowl filled with Cream of Roasted Asparagus Soup with marble rye bread on breadboard in background

Cream of Roasted Asparagus Soup

Rich, velvety Cream of Roasted Asparagus Soup is a springtime treat when the local asparagus is in season
Course Soup
Keyword asparagus, soup


  • 1 lb asparagus
  • 1 leek white and light green parts only
  • 1 stalk celery
  • 1 garlic clove
  • 1 potato
  • Olive oil
  • Salt
  • Pepper
  • 2 cups chicken stock
  • 1 bayleaf
  • ¼ tsp dried dillweed
  • ¼ tsp dried basil
  • ¾ cup whole milk
  • ¾ cup evaporated milk
  • 2 tbsp flour
  • 2 tbsp parmesan cheese
  • ½ cup grated cheddar cheese
  • For garnish:
  • Croutons
  • Asparagus tips
  • Olive oil


  1. Preheat oven to 425ºF.
  2. Trim asparagus ends. Cut leek in half. Cut celery stalk and potato into 2-4 chunks. In large bowl, combine asparagus, leek, celery, potato, and garlic clove. Lightly drizzle with olive oil and toss vegetables to ensure they are well coated with the oil. Sprinkle with salt and pepper.
  3. Place oiled vegetables, single layer, on foil-lined cookie sheet. Roast in oven for about 30 minutes or until vegetables are fork-tender. Remove vegetables from oven and cool slightly. Loosely chop vegetables into chunks and place in bowl of food processor. Pulse until vegetables are puréed.
  4. Transfer puréed vegetables to large pot. Add chicken stock, bayleaf, dillweed, and basil. Whisk flour into milk until smooth. Pour into pot. Season with salt and pepper. Mix ingredients well over medium-low heat, stirring regularly to ensure mixture does not scorch. When hot and thickened to desired consistency, add parmesan and grated cheddar cheese. Heat just until cheeses are melted.
  5. Serve hot garnished with croutons and 2-3 steamed asparagus tips. Lightly drizzle a good quality olive oil around the garnish.