Recipe: Yummy Brad's creamy roasted asparagus soup

Brad's creamy roasted asparagus soup. I think I ended up taking more photographs of the vegetable itself than the finished soup! This Creamy Roasted Asparagus Soup recipe is delicious! Enjoy the health benefits of one of your favorite flavorful green veggies - roasted in a soup!

Smooth and creamy cream of roasted asparagus soup made in the Vitamix. That is where this creamy of roasted asparagus soup comes in to play. Asparagus and garlic are roasted, pureed, and combined with half & half, or cream, and seasonings. You can cook Brad's creamy roasted asparagus soup using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Brad's creamy roasted asparagus soup

1. It's 2 of bunches asparagus, about 1 1/2 lbs.
2. Prepare 2 tbsp of Creole seasoning.
3. Prepare 2 tbsp of olive oil.
4. It's 1/2 cup of unsalted butter, do not use margarine.
5. You need 1 small of onion chopped.
6. You need 3 clove of garlic, minced or pressed.
7. You need 2/3 cup of all purpose flour..
8. You need 1 1/2 cup of heavy cream.
9. You need 3 of or 4 cups of milk depending on desired consistency..
10. It's 1 tbsp of celery seed.
11. You need 1 of salt and pepper to taste.

Check out all the silkiness going on up in there! Sometime last week my other half asked me how much he would have to pay for me to make him our favorite Asparagus Soup. This recipe for roasted asparagus soup was an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Pam Correll. This incredibly easy roasted asparagus soup is an all natural puree with garlic, onion, olive oil and a generous splash of almond milk for a creamier finish.

Brad's creamy roasted asparagus soup instructions

1. wash asparagus. chop off tough ends and discard. place in a roasting pan and drizzle with olive oil. sprinkle creole seasoning over. mix and roast in the oven at 400 for 20 - 30 min. stir half way through.
2. when done remove and put in a large stock pot. just cover with water and bring to a boil. boil for 10 min. drain asparagus and reserve stock. let asparagus cool.
3. in the same pot melt butter. add onion and garlic. saute for 6-7 min. add flour and make a roux. stir constantly for about 5 minutes.
4. when asparagus is cool enough to work with put in blender with enough stock to puree. add puree back to the stock and add cream. mix well..
5. slowly add this mix to the roux a little at a time. stir the entire time until all mix is incorporated. let bind over med heat a couple minutes. should be a thick chowder..
6. add celery seed and salt and pepper to taste. bring mix to a bubble. add milk until you ger the desired consistency. i like mine a little thicker but add milk for a creamy soup.
7. if it gets too thin slowly sprinkle more flour in until thick enough. heat through and serve..

This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing Fresh Cool at least a few minutes. Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. Learn how to make Creamy asparagus soup with roasted pepper puree & see the Smartpoints value of this great recipe. Remove from heat and cool slightly.