Roasted Garlic and Asparagus Soup

Servings: 4

Calories: 156 kcal

This American dish was brought to us by Elham Nofal

Ingredients

● 2 pounds asparagus , trimmed

● 10 garlic cloves , smashed (see notes about using less garlic)

● 2 tablespoons olive oil

● salt and fresh ground pepper , to taste

● 3 cups low sodium vegetable broth

● 1 cup half & half, OR heavy cream, OR 2% milk

● cracked pepper and chopped parsley , for garnish

● shredded cheddar cheese, for garnish optional

● fresh lemon juice, optional

Instructions

1. Preheat oven to 450F.

2. Line a baking sheet with foil and set aside.

3. Toss asparagus and garlic with olive oil and season with salt and pepper.

4. Arrange asparagus and garlic on prepared baking sheet in one layer.

5. Roast for 12 minutes, or until asparagus is soft, stirring once.

6. Remove from oven and transfer asparagus and garlic to a blender.

7. Add broth and half & half/cream/milk.

8. Blend until smooth. Depending on how large your blender is, you might have to do this part in

batches.

9. Transfer soup to a soup pot.

10. Warm soup over medium-high heat, thinning with more broth by 1/4 cup full's, if desired.

11. Season with salt and pepper. Continue to taste for seasonings and adjust accordingly.

12. Ladle into bowls. (see notes for making ahead)

13. Garnish with shredded cheddar cheese, squeeze of lemon juice, and parsley; serve.

Tips:

*For those that do not like too much garlic, use less than the recommended 10 cloves

*This soup can be made one day ahead. Once prepared, let cool; cover and refrigerate. Rewarm before serving.