Description
A light yet flavorful soup using deeply flavored roasted tomatoes as a base, balanced with fresh spring asparagus.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 cups vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup heavy cream (optional)
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet.
- Roast for 30 to 35 minutes, until the tomatoes are softened and slightly caramelized.
- Remove from the oven. Squeeze the roasted garlic from its skins into a pot. Add the roasted tomatoes and onions to the pot. Discard the tomato skins if you prefer a smoother soup.
- Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
- Cook for 10 minutes. Remove the pot from the heat.
- Use an immersion blender or carefully transfer the soup in batches to a standard blender to blend until smooth.
- Return the soup to the pot over low heat. Stir in the heavy cream, if using.
- Add the asparagus pieces. Simmer gently for 3 to 5 minutes, until the asparagus is tender-crisp. Do not overcook.
- Stir in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper to taste.
- Ladle the soup into bowls and garnish with fresh chopped basil.
Notes
- For a thicker soup, roast one small peeled potato with the vegetables and blend it in.
- If you prefer a chunkier texture, skip blending the soup completely and simply simmer the roasted vegetables in the broth until soft.
- Reserve a few roasted tomato halves to use as a topping garnish.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 12
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 6
- Cholesterol: 15