Sunday, February 12, 2012

Roasted Asparagus & Potato Soup

I don't think there is anything easier than a roasted vegetable soup. Seriously. Most of the cooking time is just waiting for the oven to do its thing, and then it's just a matter of going from there. And it definitely hits the spot on those cold winter days when you need something warm and delicious.

This recipe is one of the easiest and tastiest I've made in a very long time. It has a very minimal ingredient list, and literally takes minutes of active cooking time to put together. Plus, it delivers a serious punch of flavor that is not soon forgotten.

Looking for more? Check out this roasted tomato soup or this roasted eggplant tomato soup with pesto.

Roasted Asparagus & Potato Soup

Roasted Asparagus & Potato Soup
Serves 4-6

2 bunches asparagus, trimmed and cut in half
2 large russet potatoes, scrubbed clean and chopped
1 small head garlic, cloves peeled
3 tbsp olive oil
Freshly cracked pepper
6 cups vegetable broth
1/2 tsp salt
2 tsp tarragon vinegar
1/2 cup freshly grated Parmesan cheese
zest of 1 lemon

Preheat oven to 375 degrees. In a large roasting pan, combine asparagus, potatoes, and garlic. Drizzle with olive oil and liberally sprinkle with pepper. Place into oven and roast for 45 minutes, stirring every so often. Remove from oven. In a large stockpot, add broth and roasted vegetables. Puree with an immersion blender until creamy. Add remaining ingredients and heat through. Serve and enjoy!