Creamy Roasted Asparagus Soup
Prep time
Cook time
Total time
Serves: 4
  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. Saute 3 minutes, stirring frequently. Stir in the flour and cook one minute, stirring constantly. Slowly add the almond milk, stirring constantly. Stir in the blended asparagus and vegetable broth. Continue to cook and stir until heated through, and slightly thickened.
  9. Ladle into 4 bowls. Garnish with reserved asparagus tips.
Recipe by Go Dairy Free at