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5 from 1 vote

Roasted Asparagus Soup

Creamy Roasted Asparagus Soup, a delicious Spring recipe that goes down well with the whole family. It's light, but filling, and ready in well under 30 minutes, making it ideal for a quick midweek dinner. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: International
Servings: 2 people
Calories: 370kcal


  • 2 bunches asparagus (250 g)
  • 1 potato
  • 1 onion
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup double cream (heavy cream)
  • 2 ½ cups vegetable stock/broth


  • Arrange the asparagus on a roasting tray, drizzle a tablespoon of olive oil over, and sprinkle a bit of salt.
  • Roast in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.
  • Meanwhile, peel and chop the onion and potato.
  • Heat up the remaining oil, add the chopped onion and fry until translucent.
  • Add the chopped potato and stock, and boil until the potato is tender.
  • Chop the roasted asparagus (reserve some for garnishing), and add it to the pan together with half of the amount of cream.
  • Season to taste, then blitz until smooth.
  • Garnish with more cream and chopped asparagus.


Calories: 370kcal | Carbohydrates: 11g | Protein: 2g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 1782mg | Potassium: 161mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1624IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg