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Creamy Roasted Asparagus Soup Recipe Easy with Crispy Prosciutto Chips

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A smooth and comforting creamy roasted asparagus soup topped with crispy prosciutto chips that add a perfect salty crunch. This elegant yet homey soup is quick to make and perfect for spring and early summer.

Ingredients

Scale
  • 1 pound (450 g) asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 4 cups (950 ml) chicken or vegetable broth, low-sodium
  • 1 cup (240 ml) heavy cream (can substitute with full-fat coconut milk for dairy-free)
  • 4–6 thin slices prosciutto, cut into bite-sized pieces
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • Fresh herbs (thyme or chives), optional for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Spread the trimmed asparagus pieces evenly on a baking sheet. Drizzle with 2 tablespoons olive oil, a pinch of salt, and toss to coat. Roast for 15-20 minutes, turning once halfway through, until tender and slightly caramelized.
  2. While the asparagus roasts, prepare the prosciutto chips. Lay prosciutto pieces on a separate baking sheet lined with parchment paper or a wire rack. Bake in the oven alongside asparagus for 8-10 minutes, until crispy and browned. Remove and set aside on paper towels to drain excess fat.
  3. In a large pot, heat a tablespoon of olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent and slightly golden. Add minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add the roasted asparagus to the pot along with the broth. Bring to a gentle simmer and cook for 10 minutes to marry the flavors.
  5. Turn off the heat and carefully blend the soup until smooth using an immersion blender or stand blender.
  6. Return soup to low heat. Stir in the heavy cream and season with salt and pepper to taste. Warm through but avoid boiling.
  7. Add 1 tablespoon fresh lemon juice. Taste and adjust seasoning if needed.
  8. Ladle the soup into bowls. Top generously with crispy prosciutto chips and sprinkle chopped fresh herbs if desired. Serve immediately.

Notes

If soup is too thick after blending, add a splash more broth to reach desired consistency. Roast asparagus until just tender but not mushy to keep flavor vibrant. Watch prosciutto closely when crisping to avoid burning. Add lemon juice at the end to brighten flavors. For dairy-free, substitute heavy cream with coconut or cashew cream and use dairy-free broth.

Nutrition

Keywords: creamy asparagus soup, roasted asparagus soup, prosciutto chips, easy soup recipe, spring soup, creamy vegetable soup

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