Roasted Asparagus and Potato Soup

Warm up with a comforting bowl of Roasted Asparagus and Potato Soup, a rich and velvety dish that’s as nourishing as it is flavorful. This unique recipe combines the tender, caramelized sweetness of oven-roasted asparagus, potatoes, and garlic with a creamy, savory blend of vegetable broth and a touch of heavy cream. Brightened with a splash of lemon juice and optional parmesan cheese for added depth, this soup is perfect for cozy dinners or a simple weeknight indulgence. Ready in under an hour and made with wholesome ingredients, this recipe is ideal for anyone craving an effortless yet impressive meal. Serve it with crusty bread or a fresh side salad for a delightful pairing.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 450 g asparagus
• 300 g russet potatoes
• 1 medium yellow onion
• 3 whole garlic cloves
• 2 tbsp olive oil
• 4 cups vegetable broth
• 0.5 cups heavy cream
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp lemon juice
• 0.25 cups parmesan cheese (optional)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash the asparagus and trim the woody ends. Cut the asparagus stalks into thirds.

Step 3

Peel and dice the potatoes into 1-inch chunks.

Step 4

Peel and roughly chop the onion into large slices.

Step 5

Place the asparagus, potatoes, onion, and garlic cloves on a large baking sheet.

Step 6

Drizzle the vegetables with 2 tablespoons of olive oil and toss to coat evenly. Sprinkle with a pinch of salt and pepper.

Step 7

Roast the vegetables in the preheated oven for 25 minutes, stirring once halfway through, until tender and lightly caramelized.

Step 8

Remove the baking sheet from the oven and transfer the roasted vegetables to a large pot.

Step 9

Pour in the vegetable broth and bring to a boil over medium-high heat. Reduce the heat and let it simmer for 10 minutes to meld the flavors.

Step 10

Using an immersion blender or working in batches with a countertop blender, carefully blend the soup until smooth and creamy.

Step 11

Return the blended soup to low heat and stir in the heavy cream, salt, black pepper, and lemon juice. Adjust seasoning to taste.

Step 12

If desired, stir in 1/4 cup of grated parmesan cheese for added richness.

Step 13

Serve the soup hot, garnished with additional parmesan cheese, a drizzle of olive oil, or a squeeze of lemon if preferred.

Nutrition Facts

Serving size	2035 grams (2035.0g)

Amount per serving	% Daily Value*
Calories	1688

Total Fat 91.80g	118%
Saturated Fat 39.80g	199%
Polyunsaturated Fat 5.70g
Cholesterol 173mg	58%
Sodium 5527mg	240%
Total Carbohydrate 158.50g	58%
Dietary Fiber 28.40g	101%
Total Sugars 31.00g
Protein 58.60g	117%

Vitamin D 13IU	64%
Calcium 1046mg	80%
Iron 19mg	105%
Potassium 4557mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 13.8%

Carbs: 37.4%