Creamy Roasted Asparagus Soup

A creamy soup packed full of flavor from a quick roast in the oven with garlic and onions. The thickness and creaminess come from a surprising, low-fat, protein rich ingredient and the asparagus adds Vitamin K, Folate and anti-inflammatory properties. This recipe also works great with broccoli!



Creamy Roasted Asparagus Soup
Tip: If using bouillon cube for broth, make in pot on stove and add blended mixture to pot to heat through.
  • 1 Bunch of Asparagus
  • Half an Onion, Sliced
  • 2 Garlic cloves
  • ½-1 Package of Tofu
  • 1-2 Cups Milk (almond)
  • 1 cup vegetable broth (or bouillon cube)
  • S&P
  • Olive Oil
  1. Clean Asparagus, cut or snap off woody ends. Place with sliced onion in a baking dish.
  2. Season heavily with cracked black pepper and lightly with salt, drizzle or spray with olive oil.
  3. Bake at 450 degrees for 8-10 minutes.
  4. Place roasted veggies in blender, (Reserve 2-4 Asparagus tips for garnish), add ½ package of Tofu (silken best), 1 cup milk, 1 cup broth; Blend.
  5. Taste, season with more S&P if needed, adjust creaminess with more tofu or thickness with milk or broth.
  6. Pour into pot to heat up if desired.
  7. Garnish with Asparagus tips. Options: roasted pine nuts or pumpkin seeds, Parmesan, dollop of creme fraiche, yogurt,or cashew cream

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