Roasted Asparagus Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 257.7
  • Total Fat: 4.9 g
  • Cholesterol: 15.9 mg
  • Sodium: 864.2 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 10.8 g
  • Protein: 18.8 g

View full nutritional breakdown of Roasted Asparagus Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    • 2 lbs fresh asparagus
    •1 garlic clove
    • 4 large carrots
    • 1 bunch celery
    • 1 large onion
    • 3 slices bacon, cut into 1” lengths
    • 2 tablespoons Jamison’s chicken base
    • 12 ounces no fat evaporated milk
    • 1 (10 1/2 ounce) can low-fat cream of mushroom soup
    • 2 cups water
    • 1 t dried thyme
    • 1/2 teaspoon mustard powder
    • salt, to taste
    • pepper, to taste
    • 1 can white beans, drained and rinsed
    • 4 c. kale, chopped
    • 1 tablespoon cornstarch, if necessary
    • 7 oz Canadian bacon, chopped into ½” pieces


1. To prep asparagus, rinse thoroughly, cut off dry ends of stalks or your soup will be grainy and gross. Roughly chop remaining asparagus stalks, leaving about 1" left of the tops where the leaves are. Separate these tips for later use.
2. Peel and thinly slice carrots lengthwise, then chop crosswise to appx 2” lengths.
3. Clean and quarter onion.
4. Cut the top off the garlic clove, place on baking pan, pour olive oil over the clove.
Place all the vegetables prepped above on a large jelly roll pan; toss with 2-4 T olive oil; cover all with tin foil. Roast at 450 degrees for approximately one hour.
5. Place bacon in heavy bottomed stock pot or dutch oven over medium-high heat and saute until starting to brown.
6. Add the roasted vegetable, leaving the asparagus tips out. Stir occasionally until asparagus starts to brown a fair amount.
7. Once browned reduce heat to medium then pour in chicken base, milk, soup, water, kale, beans and seasonings. Bring to simmer stirring until smooth. Puree with immersion blender or in regular blender in batches.
8. Once smooth, stir cornstarch—if needed for thickening with a few tablespoons of water until smooth, stir into the simmering soup. Mix in the florets set aside earlier and chopped Canadian bacon.
9. Simmer for 10-15 minutes until asparagus tips have softened.

Serving Size: Makes appx 8- 2cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MARILYNMARIE1.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.