Roasted Asparagus Soup

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“Quick to prepare, this soup will warm your soul. The roasted green onions give this soup smoky depth. From Better Homes and Gardens magazine.”

Ingredients Nutrition


  1. Preheat oven to 450*F.
  2. Trim root ends from green onions.
  3. Cut white parts into 1-inch lengths.
  4. Cut green tops into 1-inch lengths and reserve.
  5. Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
  6. Drizzle vegetables with olive oil.
  7. Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
  8. Place half of the roasted vegetables in a food processor or blender.
  9. Add half a can of broth.
  10. Cover; process or blend until smooth.
  11. Transfer to a large saucepan.
  12. Repeat with remaining asparagus, onion wedges, and half a can broth.
  13. Stir in remaining can of broth, salt, and pepper.
  14. Heat through.
  15. Stir in half-and-half and snipped fresh dill.
  16. To serve, ladle soup into bowls.
  17. Top with reserved green sections of onoion and dill sprigs.
  18. Makes 6 servings.
  19. Enjoy!

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