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Creamy Roasted Asparagus Soup

Step into spring with this delicious creamy roasted asparagus soup. It’s creamy, smooth, and delicious but it doesn’t have any cream in it!
Creamy Roasted Asparagus Soup
Happy St Patricks Day! Here’s a gorgeous green overload for you….. I’m on my way to Seattle. Happy St Patty’s Day all!

Check out why asparagus is so great:

Nutrition Spotlight: Asparagus

Asparagus soup was one of my favorite soups while in Spain. Remember how I lived there & would eat delicious creamy soups all the time? Well, they were delicious but unnecessarily laiden in fat, that’s why I love this soup and the mushroom one I made, because they’re creamy, delicious and not stock full of cream.
Creamy Roasted Asparagus Soup
2016-03-14 16:42:04
Serves 4
This creamy asparagus soup is the perfect spring soup, it’s smooth, creamy, yet light enough for the springtime.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
2 lbs fresh asparagus, washed and trimmed
1 tablespoon olive oil
1 white onion, cubed
3 cloves garlic
1 cup vegetable or chicken broth
2 cups milk
Salt and pepper to taste
Instructions
Turn oven to 425 degrees
Roast asparagus until softened, about 20 minutes
While asparagus is roasting, sautee garlic and onions with olive oil in medium sautee pan.
Transfer cooked vegetables to high powered blender.
Add milk and broth.
Blend vegetables and liquid until smooth.
Add more liquid if desired.

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