How to: Seasonal Cooking – Roasted Asparagus Soup

After such a long winter, Ontario’s spring bounty is really taking its sweet time showing itself.

And I’m an impatient person.

So I caved and bought American asparagus. (GASP! i know).

The treachery of it tore me up a little.

Until it hit my lips.


This soup is so damn good.   And so damn simple.


Yes, You.

No excuses, you must make it.


That’s all you’ll need up there.  Other than the asparagus, I had everything on hand at home.

Always aim to buy the freshest asparagus possible.  The stalks should be firm and bright green and the tips closed nice and tightly.


This recipe easily becomes vegan by replacing the butter with olive oil, using vegetable stock and forgoing the cream.

Butter and cream are awesome though. Just sayin’.

And please do not skip the roasting step; it makes this soup whole.  Trust me.




Roasted Asparagus Soup

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
From book Adapted from the cookbook Lucy's Kitchen by Lucy Waverman


  • 1lb asparagus (trimmed of the woody ends)
  • 2 teaspoons canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 2 tablespoons butter
  • 1 Small onion (chopped)
  • 1 Small yukon gold potato (diced)
  • 4 cups chicken or vegetable stock
  • salt and fresh ground black pepper to taste


  • 1/4 cup whipping cream


I use my immersion blender for this soup so there's still a little texture in the final product.  If you prefer a smoother soup, you can use a fine mesh strainer to remove the solids.


1. Preheat oven to 450 F. Chop asparagus in to 1.5" pieces and set the tips aside. Toss the stalks with canola oil, salt and pepper and transfer to a foil lined baking sheet, spreading them out evenly. Bake for 5-8 minutes until just cooked through and browned (the timing will depend on how thick your asparagus are).
2. Meanwhile, heat butter in a pot over medium heat. Add onions and sauté for 5-6 minutes until soft and translucent. Add potato, asparagus stalks and stock. Simmer for 10-12 minutes until potatoes are soft and easily pierced through with a knife. Add asparagus tips (reserving a few for garnish) and simmer for another 3-4 minutes until just cooked through.
3. Use a blender or an immersion blender to puree soup. Return to stovetop and add cream (if desired), season to taste with salt and pepper and heat through before serving.

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