Roasted Asparagus Soup

Creamy, yet fresh and light, this soup takes full advantage of the abundance of springtime asparagus.  Roasting the asparagus brings out its sweetness and gives the soup a subtle smoky note while a touch of cream adds richness.   An immersion blender is a great tool for blending vegetable soups.  If you don’t have one, a traditional blender or food processor will get the job done.  


2 pounds asparagus spears, trimmed
3 tablespoons olive oil
1 large sweet onion, coarsely chopped (about 1 cup)
3 cloves garlic, minced
3 tablespoons all-purpose flour
6 cups Swanson® Vegetable Broth
0.5 cup heavy cream


Heat the oven to 425°F.  Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon oil.
Roast the asparagus for 10 minutes or until tender.  Let cool.  Cut into 1-inch pieces.
While the asparagus is roasting, heat the remaining oil in a 4-quart saucepot over medium heat.  Add the onion and garlic and cook for 5 minutes or until the onion is tender, stirring occasionally.
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.  Cover and cook for 10 minutes.
Add the asparagus to the saucepan.  Using an immersion blender, blend until the mixture is smooth.  Add the heavy cream and blend until combined.  Season to taste.