Creamy Roasted Asparagus White Bean Soup (Printable Version)
Velvety soup with roasted asparagus and creamy white beans, infused with aromatic herbs for a nourishing comforting meal.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Beans & Broth
06 - 2 cans (15 oz each) cannellini beans, drained and rinsed
07 - 4 cups vegetable broth
→ Dairy & Fats
08 - 3 tbsp olive oil, divided
09 - 1/2 cup heavy cream or coconut cream
→ Herbs & Seasonings
10 - 1 tsp dried thyme
11 - 1/2 tsp dried rosemary
12 - 1/2 tsp salt, plus more to taste
13 - 1/4 tsp freshly ground black pepper
14 - 1 tbsp lemon juice
15 - Optional: chopped fresh parsley for garnish
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss asparagus with 1 tbsp olive oil, pinch of salt, and pepper. Spread on baking sheet and roast for 15 minutes until tender and slightly browned.
03 - Heat remaining 2 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5-6 minutes until softened.
04 - Add garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
05 - Stir in cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Reserve a few asparagus tips for garnish. Add remaining roasted asparagus to pot. Simmer for 5 more minutes.
07 - Remove from heat. Use immersion blender or transfer in batches to standard blender; blend until smooth and creamy.
08 - Stir in heavy cream and lemon juice. Adjust seasoning with additional salt and pepper if needed.
09 - Ladle into bowls. Garnish with reserved asparagus tips and chopped parsley if desired. Serve hot.
# Expert Advice:
01 -
- The way roasting concentrates the asparagus flavor makes this taste like spring in a bowl
- White beans transform it from a starter into a complete meal that sticks with you
- It comes together quickly but tastes like something that simmered all afternoon
02 -
- Reserving some asparagus tips before blending gives you those beautiful green specks on top
- An immersion blender saves you from transferring hot soup back and forth
- The soup thickens as it sits, so you may need to add a splash more broth when reheating
03 -
- Look for asparagus with tight tips and firm stalks for the best flavor
- If your soup tastes flat, try another squeeze of lemon juice before adding more salt
- A drizzle of good olive oil on top right before serving adds a lovely finish