Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons

Recipe courtesy Robin Miller 2007

Show: Quick Fix Meals with Robin MillerEpisode: Back to the Garden

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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Ingredients

4 slices bread, cut into 1-inch cubes
Cooking spray
2 tablespoons grated Parmesan
1 tablespoon olive oil
2 leeks, rinsed well and chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Roasted asparagus, chopped, about 4 cups
1 baking potato, peeled and cut into 1-inch pieces
6 cups reduced-sodium chicken or vegetable broth
1/2 cup diced oil-packed sun-dried tomatoes
Special Equipment: Immersion blender, optional

Directions

Preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.

While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Comments & Reviews

recipe Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons
Cindy Mahanoy City, PA 08-17-2008
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Simple, Elegant, & Tasty!!!
Rated: 5 stars out of 5

I've made this soup a number of times (including today for brunch!!!), and it is incredibly easy, elegant, & tasty!!! We LOVE... asparagus, so it definitely hit our palates. (I've used both fresh and frozen asparagus, and omitted the potatoe a time or two-watching my carbs! Croutons are yummy, cut def optional.) It's great any way you make it!!!Read more
recipe Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons
Anonymous 06-30-2008
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Delicious!!!
Rated: 5 stars out of 5

This soup is terrific and very easy to make. I didn't make the croutons but topped the soup with a little parmesan and the... sun-dried tomatoes. Fantastic! I will definitely make this again. It's a great way to get your veggies!Read more
recipe Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons
Virginia Waco, TX 05-24-2008
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Two thumbs up
Rated: 5 stars out of 5

I thought this would be a good recipe. I gave it a try today. AND IT IS! I love the idea, very easy and tasty AND time... saving. I baked the potatoes while I was preparing leek then added the asparagus to roast. Everything came out nice. And the good thing of this recipe is you can add more or less of any of the ingredients. I did not add the garnish part. THE SOUP ALONE IS WORTH THE PRICE ALREADY!Read more
recipe Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons
Anonymous 05-23-2008
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great soup
Rated: 5 stars out of 5

This was so flavorful and delicious. I'm a big fan of veggies, and aparagus is so good right now. It's so hard to find a... good fresh vegetable soup that doesn't use cream - this one's a keeper!Read more
recipe Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons
Anonymous 03-16-2008
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Yum But "Yic"
Rated: 4 stars out of 5

I love the Idea But hate sun-dried tomatos