Warm up your kitchen with the delightful aroma of "Roasted Asparagus, Cauliflower, Mushroom Soup"—a comforting bowl of goodness that’s not only delicious but also bursting with nutrients! This American classic combines the earthy flavors of roasted vegetables with a creamy texture that will have you coming back for seconds. Perfect for chilly evenings or a light lunch, this soup promises to be a crowd-pleaser. Plus, with just 45 minutes from prep to table, you can whip up this gourmet dish without breaking a sweat. Ready to impress your family and friends? Let’s dive into this easy-to-follow recipe that will elevate your cooking game!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch asparagus, trimmed
- 1 head cauliflower, chopped
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the vegetables: Trim the woody ends of the asparagus, chop the cauliflower into uniform florets, slice the mushrooms, dice the onion, and mince the garlic.
- Toss the asparagus, cauliflower, and mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting.
- Roast the vegetables in the preheated oven for 20-25 minutes, turning once halfway through, until they are golden brown and slightly caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Sauté the diced onion until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Transfer the roasted vegetables from the baking sheet into the pot with the onions and garlic.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld together.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle the soup into serving bowls and garnish with fresh chopped parsley.
- Serve hot, optionally with a drizzle of olive oil or a sprinkle of additional herbs for extra flavor.
Tips
- Choose Fresh Ingredients: For the best flavor, select fresh asparagus, cauliflower, and mushrooms. Seasonal vegetables will enhance the taste of your soup.
- Roasting Technique: Make sure to spread your vegetables out on the baking sheet. Overcrowding can lead to steaming instead of roasting, which affects the flavor and texture.
- Adjust the Consistency: If you prefer a chunkier soup, blend only half of the mixture and leave the rest for texture. You can also adjust the amount of broth to make it thicker or thinner according to your preference.
- Flavor Boost: Experiment with herbs and spices! Adding a pinch of thyme or a sprinkle of red pepper flakes can elevate the flavor profile of your soup.
- Garnishing: Don’t skip the fresh parsley! It not only adds a pop of color but also a fresh taste that complements the rich flavors of the soup. Consider adding a swirl of cream or a drizzle of olive oil for an extra touch of elegance.
- Storage Tips: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth if it thickens too much.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 6g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
