Grilled Asparagus Soup Recipe - Allrecipes.com
Grilled Asparagus Soup Recipe
  • READY IN 43 mins

Grilled Asparagus Soup

Recipe by  

"Tender grilled asparagus flavors this fabulous soup made with Swanson® Vegetable Broth, sauteed onion and garlic, and a hint of fresh rosemary. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    33 mins
  • READY IN

    43 mins

Directions

  1. Place the asparagus in a single layer on a large platter. Drizzle with 1 tablespoon of oil and black pepper. Toss to coat.
  2. Heat the grill to medium. Place a multi-functional perforated grill pan on the grill. Place the asparagus on the pan in a single layer and grill for 8 minutes or until the asparagus is tender-crisp, turning halfway through cooking. Remove from heat to a cutting board and let cool.
  3. Heat the remaining oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until tender-crisp.
  4. Meanwhile, cut the grilled asparagus diagonally into 1-inch pieces. Set aside.
  5. Reduce the heat to low. Add the flour to the onion mixture. Cook for 5 minutes, stirring often. Gradually stir in the broth. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
  6. Place 1/3 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Add the remaining asparagus and rosemary. Cook over medium heat until the mixture is hot. Garnish with rosemary sprigs, if desired.
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Footnotes

  • Tip: Heat a ridged grill pan over medium heat. Place the asparagus on the pan. Cook for about 8 minutes or until tender-crisp, turning the asparagus spears over with kitchen tongs halfway through cooking.
  • For Creamy Grilled Asparagus Soup: Add 1/2 cup half-and-half or heavy cream when reheating soup in step 5.
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Reviews More Reviews

Apr 14, 2009

This was really quite good, and my kids liked it, which is always a plus. I thought it was a good soup but could use a little seasoning change to give it more flavor. . . not sure what to add, though. Will probably make this again and tinker with it a little, though it is not bad as written.

 
Oct 04, 2010

Delicious!!! I used chicken broth as I thought the vegetable may be too bland. I also tossed my asparagus in a zip lock bag, poured some olive oil over it, sprinkled with salt, pepper and garlic and let it maranade a while before grilling. That alone is amazing!

 
Oct 18, 2011

Love this! I substitute chicken broth for vegetable broth. The recipe is not 100% clear so this is what I did: -cut the asparagus into 2 inch spears -grill the asparagus with the oil -once the onion/flour/oil/broth mixture is boiling I add the grilled asparagus (if you would like to keep a couple spears out to use as garnish now is the time) -simmer for 10mins -blend the soup So much flavor and lovely texture.

 
Jul 04, 2011

Creamy delish soup and it offers something different. A great alternative for a thick soup without the cream. Puréeing the vegetables is the only right thing to do with this soup... I'm still searching the directions to find out how much Asparagus gets puréed... I did all of it excepted a few pieces for the garnish. I also had a leftover ear of roasted corn I cut off the cob and threw in the blender as well but I'm sure the flavor would have been just a perfect without it. My wife has ask that we have this again. Pretty darn good, be sure to try this one.

 
Mar 21, 2013

I ended up throwing in the chopped up asparagus in the soup and added a few dashes of Frank's hot sauce, which gave it the edge it needed. I then put the mixture through the food processor and added 1 avocado while I pureed it - it turned out excellent. It's a yummy flavorful soup and the avocado gives it that "cream of asparagus texture" without the cream. I would make again!

 
May 07, 2012

Great recipe, very good. You forgot to mention to combine the asparagus with the broth mixture when you blend it, but I figured that was just an oversight. Anyway, that's what I did, and it came out great!

 

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Nutrition

  • Calories
  • 89 kcal
  • 4%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 708 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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