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Recipes|Featured Main

Roasted Asparagus and Artichoke Soup

Roasted Asparagus and Artichoke Soup

Roasted Asparagus and Artichoke Soup Photo
Difficulty Level: Intermediate
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT1H20M
    1 Hr 10 Min
  • Yield:
    4-6 Servings
Roasting the asparagus and artichoke hearts highlights their flavors and adds richness to this soup. The fresh herbs and cheese bring a bright finish to each bite, making this perfect for lunch or dinner!
Ingredients
  • 2 pounds fresh asparagus
  • 1 (14 ounces) can artichoke hearts, drained
  • 2 tablespoons olive oil
  • 1 tablespoon crushed garlic
  • 2 sprigs fresh basil
  • 2 teaspoons each fresh oregano and rosemary
  • 2 tablespoons butter
  • 1 pound sweet onions, chopped
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 1 quart chicken or vegetable stock
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 pint heavy cream
  • Parmesan cheese, feta cheese or crème fraiche to serve
  • 907.18g fresh asparagus
  • 1 (396.89g) can artichoke hearts, drained
  • 25.56g olive oil
  • 12.78g crushed garlic
  • 2 sprigs fresh basil
  • 8.52g each fresh oregano and rosemary
  • 25.56g butter
  • 453.59g sweet onions, chopped
  • 25.56g flour
  • 236.59ml dry white wine
  • 1.14L chicken or vegetable stock
  • 4.26g kosher salt
  • 1.07g pepper
  • 0.57L heavy cream
  • Parmesan cheese, feta cheese or crème fraiche to serve

Roasting the asparagus and artichoke hearts highlights their flavors and adds richness to this soup. The fresh herbs and cheese bring a bright finish to each bite, making this perfect for lunch or dinner!

Preparation
STEP 1

Preheat oven to 350°F.

STEP 2

Wash asparagus, snap off hard ends and chop into 1-inch pieces. Toss with artichoke hearts, olive oil, garlic and herbs. Roast on a sheet pan for about 30 minutes.

STEP 3

Melt butter in a large, heavy pot. Add onions and sauté over high heat. When onions start to brown, reduce heat to medium-low and keep cooking until golden brown (about 15 minutes).

STEP 4

Add roasted asparagus and artichokes and stir. Stir in flour and cook for 2 minutes.

STEP 5

Add wine and reduce by half. Add stock, salt and pepper. Bring to boil, then reduce heat and simmer for 20 minutes.

STEP 6

Add cream. Blend with a hand blender until smooth and serve with cheese or crème fraiche.

Tags: Soups

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