Dairy-Free Creamy Roasted Asparagus Soup

It used to be that I would not eat any asparagus. Then, my sister convinced me to try roasted asparagus…I have been eating it roasted and grilled every since. This spring, I had an abundance of asparagus…so much so that after eating it roasted, grilled, and wrapped in bacon, I decided to make it into soup.

All the recipes I had called for cream and/or milk, which meant my asparagus loving husband would not be able to eat it. Although I could have substituted almond milk and/or soy creamer in it, I was not very keen on adding the flavor of the almond or any soy. Thus, I had to do some recipe development.

Instead of the cream and slurry or roux, I decided (at my husband’s suggestion) to use instant mashed potatoes to thicken and increase the creaminess of the soup. Additionally, I wanted the flavor of the roasted asparagus (instead of boiled/steamed asparagus). Too add some additional flavor, I used a little bacon grease to saute the onions. The rest of the recipe is just a similar base to what I find I use for many soup recipes.

The results were a hit with my family…even my daughter, who is not so keen on asparagus, liked it.

Recipe: Dairy-Free Creamy Roasted Asparagus Soup

Ingredients:

2 to 2 1/2 lb. fresh asparagus
1 Tbsp. olive oil
1/2 Tbsp. bacon grease
1/2 Tbsp. canola oil or butter
1 small onion, diced
32 oz. low sodium chicken or vegetable stock
1/4 +/- c. instant mashed potatoes
salt, to taste
crushed red pepper flakes, to taste (optional)

Instructions:

Preheat oven to 400 degrees F.
Wash and cut off “woody” stems of asparagus.
Place asparagus in bowl and lightly coat with the olive oil.
Place on foil-lined baking sheet, add salt, and roast until tender and lightly browned.
Meanwhile, add bacon grease and oil in a heavy bottomed pot or dutch oven over medium heat.
Add onions and cook until translucent.
Add stock.
Cut up asparagus and reserve several tips to garnish soup.
Add salt and red pepper to taste.
Cook for 2 – 3 minutes.
Using a hand blender or upright blender, puree soup until smooth. (Strain if desired)
Add instant mashed potatoes, a little at a time, until desired consistency is reached.
Taste and add seasoning, if necessary.
Cook for over medium heat until heated thoroughly, but do not boil.
Garnish with roasted asparagus tips to serve.