Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons

Total Time:
30 min
15 min
15 min

4 servings

  • 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
  • Coat a large baking sheet with cooking spray.
  • Preheat oven to 400 degrees F.

  • 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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    Asparagus Soup

    Recipe courtesy of Patrick and Gina Neely