Roasted Asparagus Soup with Spring Herb Gremolata
Roasted Asparagus Soup with Spring Herb Gremolata is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 425°F.
Combine asparagus, leeks, and oil in very large bowl; toss to blend.
Divide between 2 large rimmed baking sheets.
Sprinkle with salt and pepper.
Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.
Spoon 1/3 of vegetables into blender; add 2 cups broth.
Blend until smooth.
Transfer to large pot.
Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch.
Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired.
Season with salt and pepper.
DO AHEAD: Can be made 1 day ahead.
Cool slightly.
Cover; chill.
Rewarm before continuing.
Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.
Ladle soup into bowls.
Sprinkle with gremolata and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.