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Roasted Asparagus Soup with Spring Herb Gremolata

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This roasted asparagus soup is a vibrant celebration of seasonal greens, offering a sophisticated take on a classic vegetable broth. By roasting the asparagus and leeks before blending, the vegetables develop a deep, caramelised sweetness that provides a wonderful body without the need for cream. This dairy-free recipe is naturally light yet satisfying, making it an excellent choice for a healthy lunch or an elegant dinner party starter.

To elevate the earthy flavours of the soup, it is served with a fresh spring herb gremolata. The combination of zesty lemon peel, fragrant tarragon, and garlic provides a sharp, aromatic contrast to the silky smooth base. Serve this soup alongside crusty sourdough bread for a nutritious and comforting homemade meal that highlights the best of spring produce.

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Ingredients for Roasted Asparagus Soup with Spring Herb Gremolata

  • 2.3kg asparagus, trimmed, cut into 2-inch pieces (3350 to 3600ml )

  • 950ml chopped leeks (white and pale green parts only

  • about 4 large)

  • 60ml olive oil

  • 1450ml (or more) low-salt chicken broth

  • 2 tablespoons minced fresh Italian parsley

  • 20ml finely grated lemon peel

  • 1 tablespoon minced fresh tarragon

  • 1 small garlic clove, minced

How to make Roasted Asparagus Soup with Spring Herb Gremolata

Preheat oven to 218°C. 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.

Spoon 1/3 of vegetables into blender; add 475ml broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 475ml broth for each batch. Warm soup over medium heat, thinning with more broth by 120ml fuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.

Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.

Ladle soup into bowls. Sprinkle with gremolata and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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