Roasted Garlic and Asparagus Soup

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Asparagus
  • 10 Garlic cloves
  • 1 Pepper and chopped parsley, cracked

• Canned Goods

  • 3 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup 2% milk

Found on diethood.com

Description

Ingredients

• 2 pounds asparagus, trimmed
• 10 garlic cloves, smashed
• 2 tablespoons olive oil
• salt and fresh ground pepper, to taste
• 3 cups low sodium vegetable broth
• 1 cup 2% milk
• cracked pepper and chopped parsley, for garnish

Directions

• Preheat oven to 450F.
• Line a baking sheet with foil and set aside.
• Toss asparagus and garlic with olive oil and season with salt and pepper.
• Arrange asparagus and garlic on prepared baking sheet in one layer.
• Roast for 12 minutes, or until asparagus is soft, stirring once.
• Remove from oven and transfer asparagus and garlic to a blender.
• Add broth and milk.
• Blend until smooth. Depending on how large your blender is, you might have to do this part in batches.
• Transfer soup to a soup pot.
• Warm soup over medium-high heat, thinning with more broth by 1/4 cupfuls, if desired.
• Season with salt and pepper. Continue to taste for seasonings and adjust accordingly.
• Ladle into bowls.
• Garnish with parsley and serve.

Nutrition