Cosori Recipe

Roasted Asparagus Soup

Name: Roasted Asparagus Soup
Prep time: 15 minutes
Cook time: 16 minutes
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound asparagus, ends trimmed; 2 tablespoons extra-virgin olive oil, divided; 1 teaspoon kosher salt, divided, plus more to taste; .5 teaspoon black pepper, divided, plus more to taste; 2 shallots, thinly sliced; 1.5 cups low-sodium vegetable broth; .3 cup heavy whipping cream; 1 tablespoon creme fraiche, for garnish; 1 tablespoon chopped chives, for garnish

Roasting asparagus draws out its natural sweetness and depth, transforming it into a velvety, aromatic soup that tastes as refined as it is comforting. Smooth and rich with subtle complexity, this soup is a simple way to let seasonal produce shine.

Prep Time 15 minutes

cook Time 16 minutes

Servings 4

Curated by:Margaret

Fresh Ingredients

Scale:

YIELD 4 Serving

1 pound asparagus, ends trimmed
2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided, plus more to taste
.5 teaspoon black pepper, divided, plus more to taste
2 shallots, thinly sliced

1.5 cups low-sodium vegetable broth
.3 cup heavy whipping cream
1 tablespoon creme fraiche, for garnish
1 tablespoon chopped chives, for garnish

Asparagus is rich in dietary fiber, contributing to helping healthy digestion, while also providing vitamin K which can support bone health.

Per Serving

Serving Size 1 cup

Calories 176

Protein 4 g

Carbohydrates 9 g

Fat 14 g

Fiber 5 g

Saturated Fat 6 g

Cholesterol 27 mg

Sodium 348 mg

Step by Step

Let's cook

Place the crisper plate into the air fryer basket.
Select the Air Fry function, adjust the temperature to 400°F and time to 4 minutes, then tap Start/Pause to preheat.
Toss the asparagus with ½ tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Place the asparagus onto the preheated crisper plate.
Select the Air Fry function, adjust the temperature to 400°F and time to 6 minutes, then tap Start/Pause.
Remove asparagus when golden brown and tender.
Heat a medium pot over medium-high heat. Add the remaining olive oil, then add the shallots and remaining salt and pepper. Sauté for 5 minutes, or until softened.
Cut the asparagus into thirds, then add to the pot along with the vegetable broth. Bring mixture to a simmer and cook for 10 minutes.
Remove pot from heat and add in the heavy cream. Blend soup using an immersion blender or regular blender until smooth and creamy. Taste soup and adjust seasoning if needed.
Ladle soup into bowls, garnish with creme fraiche and chives, then serve.