Dairy-Free Creamy Roasted Asparagus Soup
 
Prep time
Cook time
Total time
 
This nutritious soup emphasizes the delicious flavor of roasted asparagus with naturally dairy-free creaminess.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 2 pounds asparagus
  • 1 cup vegetable broth
  • 3 cloves garlic, minced
  • ½ small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup unsweetened dairy-free milk alternative
  • Salt, to taste
  • Black pepper, to taste
Instructions
  1. Preheat your oven to 400°F.
  2. Drizzle 1 tablespoon olive oil onto a jelly roll pan.
  3. Wash the asparagus and break off the woody ends.
  4. Place the asparagus in a single layer on the jelly roll pan. Roll to coat all sides.
  5. Cook in your preheated oven for 15 to 20 minutes, until fork tender.
  6. Cut the tips off 12 asparagus spears (approximately 1 ½ inches) and set aside to use as a garnish.
  7. Cut the remaining asparagus into 1-inch pieces. Place these asparagus pieces and vegetable broth in a blender or food processor. Blend on high until smooth.
  8. In a Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and chopped onion. Sauté 3 minutes, stirring frequently.
  9. Stir in the flour and cook 1 minute, stirring constantly.
  10. Slowly add the milk alternative, stirring constantly. Stir in the blended asparagus and vegetable broth. Continue to cook and stir until heated through, and slightly thickened.
  11. Taste, and add salt and/or pepper, as needed.
  12. Ladle the roasted asparagus soup into 4 bowls. Garnish with reserved asparagus tips.
  13. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving size: ¼ batch Calories: 133 Fat: 8.2g Saturated fat: 1.1g Carbohydrates: 12.4g Sugar: 4.1g Sodium: 229mg Fiber: 4.1g Protein: 5.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-roasted-asparagus-soup