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Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons Recipe

Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons

Recipe courtesy Robin Miller 2007

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on November 07, 2011

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    This soup was very good. I used about 2 lbs of thin asparagus, and it made just shy of 4 cups when chopped into one-inch pieces. I wasn't sure how large of a potato should be used, but I think baking potatoes are usually pretty large. I used one medium and one small potato, and it worked well. After the soup was pureed, I added some red pepper flakes - maybe a tsp or so - and some freshly ground black pepper and let it sit over very low heat for about 20 minutes. I also skipped the sun-dried tomatoes and croutons, but topped with parm cheese. Note that this recipe makes four meal-sized servings of soup. My husband and I had this with sandwiches for dinner, and there are at least four servings left.

    I am looking forward to the leftovers.

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  • on August 05, 2010

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    I hope this would be a great soup for my Dads Birthday!!!!

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  • on February 18, 2010

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    Loved it!- didn't use 4 cups of asparagus thought...

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  • on December 29, 2009

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    Great idea, but wrong season...4 CUPS of roasted asparagus is a LOT....asparagus in december is running almost $3.00 per pound in the northeast! and to come up with 4 cups of it, you need at least 4 pounds....

    not a "family meal" ....

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  • on December 27, 2009

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    Very simple and yummy soup. I have made this a few times. I prefer it without the sundried tomatoes, or at least cutting down the portion as it can over power everything else. It does need a bit of heat so I add red-pepper flakes or a couple jalapenos to the pot too.

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  • on August 17, 2008

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    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!!!

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  • on June 30, 2008

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    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!

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  • on May 24, 2008

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    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!

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  • on May 23, 2008

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    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!

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  • on March 16, 2008

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    I love the Idea But hate sun-dried tomatos

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