ROASTED ASPARAGUS SOUP WITH SUN-DRIED TOMATOES AND PARMESAN CROUTONS
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.
- While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jake Turk
[email protected]I'm going to make this soup for my next dinner party.
Eddie Crownover
[email protected]This soup is a must-try for any asparagus lover.
Topman Folorunsho
[email protected]I can't wait to try this soup! It looks so delicious.
Wasif shah
[email protected]This soup is the perfect comfort food for a cold winter day.
Joseph Daniel
[email protected]I'm always looking for new and interesting soup recipes. This one definitely fits the bill!
Rafay Swati
[email protected]This soup is a great way to get your kids to eat their vegetables.
Usama Joyia
[email protected]I've also frozen this soup for later. It reheats really well.
Tikno
[email protected]This soup is a great make-ahead meal. I usually make it on the weekend and then reheat it for lunch or dinner during the week.
Hannah Nene
[email protected]The Parmesan croutons were the perfect finishing touch to this soup. They added a nice crunch and cheesy flavor.
Anne Eli
[email protected]I'm not a huge fan of sun-dried tomatoes, but they really worked in this soup. They added a nice depth of flavor.
younusul alam
[email protected]This soup is a great way to use up leftover asparagus. I usually have some leftover from when I make roasted asparagus as a side dish.
Mutagubya Lawrence
[email protected]I love how versatile this soup is. I've made it with different types of cheese, vegetables, and even proteins. It always turns out delicious.
Nahid Rabby
[email protected]This soup is easy to make and perfect for a weeknight meal. I served it with a side of crusty bread and a salad.
Jega Jega
[email protected]I'm not usually a fan of asparagus soup, but this recipe changed my mind. It was creamy and flavorful, with just the right amount of tang from the sun-dried tomatoes.
Shahwaiz Abbasi
[email protected]This roasted asparagus soup was heavenly! The flavors of the roasted asparagus, sun-dried tomatoes, and Parmesan cheese came together perfectly. The croutons added a nice crunchy texture.