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Cream of Asparagus Soup

Growing up, Cream of Asparagus soup was a staple in our house for a couple of reasons: 1) San Joaquin County is one of the biggest producers of asparagus in California. 2)It’s home to an asparagus festival billed as the biggest in the west (and yes I mc’d an event or two there in my day!!) 3)My dad was an Oral and Maxillofacial surgeon and I remember farmers would pay him with crates of asparagus…yep it was a long time ago, in a very small town.

I recreated my mom’s soup, but made it a bit healthier and this one is, wait for it…gluten free, vegan & paleo! I know a total shock coming from the girl who cooks with butter and cream on a daily basis.This one gets its creaminess from the cauliflower!

Print Recipe

Prep Time 10

Cook Time 35

Total Time 44

Course Dinner

Cuisine French

Equipment

Oven
Soup Pot
blender
Baking Tray

Ingredients

1.5 lbs Asparagus
1 medium Cauliflower Head
3 Tbsp Olive Oil Divided
1/2 Onion (Large) Chopped
8 oz Brown Mushrooms Sliced
2 Cloves Garlic Crushed
5 Cups Vegetable Broth
3 Tbsp Lemon Juice Fresh
2 tsp Lemon Zest
1 Cup Fresh Basil Leaves Loose
Salt and Pepper To taste

Instructions

Preheat your oven to 400 degrees
Prepare the cauliflower and asparagus: chop off bottoms of the asparagus stalks and discard, slice the remaining stalks into 2 inch long spears
Chop the cauliflower into florets. Spread cauliflower and asparagus onto a large baking sheet and drizzle with 1 tbsp olive oil. Salt and pepper
Place inside the oven to roast for approximately 15-25 mins, gently turning the vegetables halfway through...the asparagus will be done before the cauliflower so take it out first to cool
Meanwhile, heat up a large soup pot to medium heat
Add 2 tbsp olive oil, chopped onion, sliced mushrooms, and garlic
Sauté vegetables for 8-10 minutes, or until flagrant
Add asparagus and cauliflower to the soup pot. Cover with broth and bring to a boil
Reduce heat to low and simmer for about 10 minutes
Add lemon juice, zest, and basil leaves. Using an immersion blender, puree until smooth
Alternatively, cool down the soup a bit, and pour into a large blender or food processor to puree
Serve immediately