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Chilled Roasted Asparagus Soup

Posted on Jun 3, 2013 by in Recipes and Reviews | 2 comments

Chilled Asparagus Soup

Even though I live in a city surrounded by farms, we don’t have a huge farmer’s market. We have maybe 20 vendors that set up shop every Saturday morning in the parking lot of a local mall, and it’s mostly baked goods and plants – not a lot of veggies to speak of.

However, the few vendors that do actually sell veggies usually have very high quality, no chemical, produce. One of my recent finds is some exquisite looking dinosaur kale, but today I wanted to highlight one of the items I come back to year after year – fresh asparagus.

Vegan Asparagus Soup

This soup is ok warm, but it really shines when chilled. Also, the flavors are very bold, so it’s best in a small appetizer size. If you can swing it, I suggest serving it in the tall shooters, such as these, so that your guests can just drink it rather than having to bother with spoons or spilling (my shooters were all packed up, so I had to shoot this in a regular soup bowl).

A bit of extra effort is needed if you make this in a food processor like I did, because you’ll want to blend, sieve, and blend again, and whisk together to get the creamy consistency. However, if you have a high-speed blender such as a Vitamix, I imagine you won’t have to go through the extra steps – one turn in the blender should do the trick.

Chilled Asparagus Soup

This cool soup would be a perfect little appetizer or soup course for a summer dinner party and it’s one of those things that would impress your friends. It’s a win-win!

Chilled Roasted Asparagus Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup, Appetizer
Cuisine: Vegan, Gluten-Free
Serves: 4-8
Ingredients
  • ½ lbs Asparagus
  • ½ Onion, diced
  • 1 tsp Oregano
  • 1 tsp Basil
  • ¼ tsp Salt
  • ⅛ tsp Pepper
  • 1 cup Vegetable Broth (or water)
  • Extra Basil for garnish (optional)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Rinse the asparagus, towel dry, and spread evenly onto a cookie sheet. Sprinkle with salt and roast for 15-20 minutes. Let cool completely.
  3. In a food processor, add everything, except for the broth, and blend until no chunks remain. Stream in the broth and continue to process until it starts to get smooth.
  4. Strain the mixture through a cheesecloth or mesh sieve and set the liquid aside. Place the remaining pulp back into the processor and blend until very smooth, 3-5 minutes.
  5. Add the mixture back to the liquid and whisk together until well combined. Chill until ready to serve. Place into small soup shooters or small bowls and top with fresh basil.
  6. *Note: you can also serve this soup warm. Simply add it to a small saucepan and warm over medium heat until heated through.

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Do you like cold soups? What is your favorite?

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