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Creamy Roasted Asparagus Soup Recipe Easy Homemade with Zesty Lemon Crème Fraîche

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A silky, lush bowl of comforting roasted asparagus soup enhanced with a zesty lemon crème fraîche topping, perfect for a quick and fresh meal.

Ingredients

Scale
  • 1 pound fresh asparagus, preferably thin to medium spears, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups low sodium vegetable or chicken broth
  • 1/2 cup heavy cream or half-and-half (120 ml)
  • 1 medium lemon, zested and juiced
  • 1/2 cup crème fraîche (120 g)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh herbs (chives or parsley) for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
  2. Trim about 1 to 2 inches off the woody ends of the asparagus. Spread the spears evenly on the baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt. Toss to coat well.
  3. Roast the asparagus in the oven for 12-15 minutes until tender and slightly caramelized. Remove and let cool slightly.
  4. Heat a large pot over medium heat. Add a splash of olive oil and sauté the finely chopped onion for 5-6 minutes until translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant but not browned.
  5. Chop the roasted asparagus into smaller pieces and add to the pot. Pour in 4 cups (1 liter) of broth, bring to a simmer, and cook for 10 minutes to let flavors meld.
  6. Remove from heat and carefully blend the soup using an immersion blender until smooth and creamy. If using a standard blender, work in batches and vent the lid slightly to avoid steam build-up. Return to pot.
  7. Stir in 1/2 cup (120 ml) heavy cream, season with salt and freshly ground black pepper to taste. Warm gently over low heat, but do not boil to prevent curdling.
  8. In a small bowl, mix 1/2 cup (120 g) crème fraîche with the zest and juice of 1 lemon. Adjust lemon to your taste for brightness.
  9. Ladle soup into bowls, adding a generous dollop of lemon crème fraîche on top, and sprinkle with chopped fresh herbs if desired.

Notes

Do not over-roast asparagus to avoid bitterness; 12-15 minutes at 425°F is ideal. Blend soup while warm but not boiling to avoid splatters. Lemon juice is best mixed into crème fraîche separately to prevent curdling. For dairy-free versions, substitute heavy cream with coconut cream and crème fraîche with coconut yogurt mixed with lemon juice. Soup can be made ahead and stored without crème fraîche topping. Freeze soup without topping for up to 3 months.

Nutrition

Keywords: asparagus soup, roasted asparagus, creamy soup, lemon crème fraîche, easy soup recipe, spring soup, healthy soup, vegetarian soup, gluten-free soup

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