Roasted Asparagus and Garlic Soup

7Photo Credit: Ashley Cuoco

It’s been extra spring-y lately. All I want to do is lay in the grass and nap in the sun, half in-half out of consciousness style. I find myself craving spring vegetables like asparagus. The asparagus and garlic combo is so tasty! Crack a generous amount of pepper and top with parsley. Restaurant worthy? Yes!


  • 2 pounds asparagus, tips trimmed
  • 10 garlic cloves, smashed
  • 2 Tbsp olive oil
  • salt and fresh ground pepper, to taste
  • 3 cups low sodium vegetable broth
  • 1 cup milk (replace with broth for dairy-free version)
  • 1 Tbsp finely chopped parsley
  • cracked pepper and chopped parsley, for garnish
  1. Preheat your oven to 450F. Toss asparagus and smashed garlic with olive oil and season with salt and pepper. Arrange asparagus on prepared baking sheet over parchment paper in a single layer. Roast for 12 minutes, stirring half way through.
  2. Remove from oven and allow to cool slightly. Transfer asparagus and garlic to a blender. Add broth and milk, blending until smooth. Work in batches if necessary. Transfer soup to a soup pot and warm over medium-high heat. Thin with more broth if desired. Season with salt and pepper to taste. Add finely chopped parsley and stir though. Enjoy!








All Photo Credit: Ashley Cuoco