I love asparagus. And each week a bunch or two has been making its way into my shopping basket. And it’s this roasted asparagus soup with gruyere that has helped me get through this not so glorious summer.
A simple, yet delicious soup recipe
The full flavour of the asparagus is brought out by roasting the asparagus stems in the oven before it’s pureed. Throw in a few garlic cloves for extra deliciousness.
Take this roasted asparagus soup up a notch
I love cooking with butter. Seriously everything tastes so much better with a bit of butter. I got into cooking with butter when I lived in Paris. It didn’t matter what I cooked, it always tasted so much better with a dab of butter. I haven’t quite got out of the habit. But if you feel that’s way too much butter, then, by all means, use olive oil.
While the asparagus is roasting I cook the onions and leeks in butter until they are soft and mushy. I add a few herbs (fresh bay leaves and thyme) before adding the sliced new potatoes which makes this soup thick and sumptuous. This asparagus soup is vegetarian but with all that butter and cheese certainly isn’t vegan. If you want a vegan asparagus soup recipe, check out this asparagus soup recipe by The Minimalist Baker
Roasted asparagus soup, perfect for batch cooking
If you are meal planning, meal prepping and batch cooking this asparagus soup is perfect. Double up the quantity and pop half in the freezer.
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An unbelievably delicious soup that is ridiculously easy to make. This asparagus and gruyere soup will be a family favourite. Make sure you bookmark this recipe!
- 500g asparagus
- 4 cloves of garlic (in their skins)
- 1 tbsp olive oil
- 50g unsalted butter
- 1 onion sliced
- 1 leek sliced
- A grab of fresh thyme and a couple of fresh bay leaves
- 500g new potatoes (sliced, skins on)
- 2 litres good-quality vegetable stock
- 100g gruyere cheese (grated)
- Creme fraiche (a generous dollop per person)
- Salt and pepper
- Preheat your oven to 190 degrees celsius
- Snap off the woody parts of the asparagus stalks and tip them on to a baking tray. Nestle four cloves of garlic in between the stalks before drizzling on the olive oil. Season with salt. Roast in the oven for 30 minutes.
- In a large solid saucepan gently melt the butter.
- Now add the sliced onions, leeks, thyme and bay leaves. Cook on low heat until the leeks and onion are soft, and have soaked up the butter. Add more if you need to. This will take about ten minutes.
- Now add the sliced new potatoes, and keep cooking.
- Once the asparagus is done, take the baking tray out of the oven. Pick out the garlic and set aside. Tip the asparagus into the slowly cooking leeks, onion and potatoes.
- Squeeze the garlic out of their skins and add to the pot.
- Add the vegetable stock to the saucepan, bring to a boil before lowering the heat, and with the lid on, gently simmer the soup for about 30 minutes.
- Do make sure to taste the soup, and add salt until you get a taste you like.
- When finally cooked, the fun begins. Using a hand blender, or another blending instrument of your choice, whizz up the vegetables – you will get a thick pale greyish-green soup.
- Now add the grated gruyere and stir into the soup.
- Get ready to serve. Once you have ladled in a generous helping of soup into a bowl, add a liberal dollop of creme fraiche and stir into the soup.
- Best savoured with a thick slice of crusty bread.
Keywords: roasted asparagus soup
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