This Vegan Creamy Roasted Asparagus Soup is deeply satisfying and easy to make. Roasted asparagus and garlic, provide depth of flavor in this warming soup. It’s delicious and ready in 30 minutes.
– ▢2 lb fresh asparagus – ▢1 head garlic – ▢2 tablespoon olive oil – ▢3 c vegetable broth – ▢1 c non-dairy milk I use a mix of coconut milk+soy milk – ▢¾ teaspoon salt – ▢¼ teaspoon pepper – ▢4 tablespoon fresh parsley optional, for serving – ▢3 oz white bread French baguette is a good choice – ▢¼ teaspoon garlic powder – ▢¼ tsp Italian seasoning – ▢¼ teaspoon salt
– Preheat the oven to 425 F and line a baking sheet with a parchment paper. Cut the bread into ¾-inch cubes and place on a baking tray. - - Drizzle with 1 tablespoon of olive oil, sprinkle with a garlic powder, Italian seasoning and ¼ teaspoon salt. Bake for 7-10 minutes or until golden brown. Remove from the oven and transfer the croutons to a bowl.
– Slice 1 inch off the bottom tough part of the asparagus and cut the stalks into 1 inch pieces. – Slice a quarter inch of the top part of the garlic head, leaving the cloves exposed.
– Drizzle the garlic and asparagus spears with 1 tablespoon of olive oil, sprinkle with ½ teaspoon of salt, ¼ teaspoon of pepper and roast for 15 minutes. Remove from the oven and let garlic and asparagus cool for a few minutes. Squeeze the garlic pulp out of its skin and set aside.
– Cut the roasted asparagus in 2-3 pieces. (You can reserve a few asparagus tops for serving later). Add the roasted asparagus and garlic to a high speed blender along with the vegetable broth. Blend until the soup is creamy and smooth.
– Pour the asparagus soup into a medium pot and place on a stove on a medium heat. Add plant-based milk, the remaining ¼ teaspoon of salt and simmer for 2-3 more minutes. Make sure the soup is seasoned well.
– Remove creamy roasted asparagus soup from the heat, ladle into the soup bowls and top with the crunchy croutons and a few asparagus tops.