Roasted Asparagus Soup with Spring Herb Gremolata

Name: Roasted Asparagus Soup with Spring Herb Gremolata
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 pounds asparagus; 4 cups leeks; ¼ cup olive oil; 6 cups chicken broth; 2 tablespoons Italian parsley; 4 teaspoons lemon peel; 1 tablespoon tarragon; 1 clove garlic; minced

A luxurious spring soup featuring oven-roasted asparagus and leeks, blended until smooth and topped with a bright, citrusy herb gremolata. Perfect for showcasing fresh seasonal asparagus.

8 servings

1 hr 7 min

Published October 4, 2025

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Ingredients

•5 pounds asparagus
•4 cups leeks
•¼ cup olive oil
•6 cups chicken broth
•2 tablespoons Italian parsley
•4 teaspoons lemon peel
•1 tablespoon tarragon
•1 clove garlic
•minced

Cooking Instructions

1.
Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.
45 min
2.
Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.
15 min
3.
Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.
5 min
4.
Ladle soup into bowls. Sprinkle with gremolata and serve.
2 min