Roasted Garlic and Asparagus Soup


Asparagus, trimmed                                                                         2 pounds
Garlic Cloves, smashed                                                                  10
Olive Oil                                                                                                  2 tablespoon
Salt and fresh ground pepper, to taste
Low Sodium Vegetable Broth                                                    3 cups
Milk                                                                                                           1 cup
Cracked Pepper And Chopped Parsley



  1. Preheat oven to 450 F.
  2. Line a baking sheet with foil and set aside.
  3. Toss asparagus and garlic with olive oil and season with salt and pepper
  4. Arrange asparagus and garlic on prepared baking sheet in one layer.
  5. Roast for 12 mins, or until asparagus is soft, stirring once.
  6. Remove from oven and transfer asparagus and garlic to a blender.
  7. Add broth and milk.
  8. Blend until smooth, depending on how large your blender is, you might have to do this part in batches.
  9. Transfer soup to a soup pot.
  10. Warm soup over medium-high flame, thinning with more broth by ¼ full cups, if desired.
  11. Season with salt and pepper.
  12. Ladle into bowls.

Garnish with parsley and serve