Asparagus Soup


Looking for a new way to enjoy asparagus? Try this simple soup for those last few chilly days of the season.

Some tips for working with asparagus: look for thin stalks to reduce the fibrous texture that comes with thicker ones. When storing asparagus, treat them like a flower – trim the stalk and place them in a mason jar with an inch or two of water before storing in the fridge. It keeps the stalk hydrated and crunchy.


2 lbs asparagus, trimmed
8-10 garlic cloves, smashed
2 tbsp olive oil
Ground pepper to taste
2 cups low sodium vegetable broth
1 cup skim or 2% milk
Chopped parsley for garnish


  1. Preheat oven to 450°F.
  2. Line a baking sheet with foil and set aside.
  3. Toss asparagus and garlic with olive oil and season with pepper.
  4. Arrange asparagus and garlic on prepared baking sheet in one layer. Roast for 12 minutes, or until asparagus is soft, stirring once.
  5. Remove from oven and transfer asparagus and garlic to a blender.  Add broth and milk.  Blend until smooth (Note: Depending on how large your blender is, you might have to do this part in batches)
  6. Transfer soup to a soup pot.
  7. Warm soup over medium-high heat, thinning with an additional ¼ cup of broth, if desired.
  8. Season with pepper, garnish with parsley, and serve!

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