Cozy up to this roasted asparagus soup topped with crispy bacon and savory tahini!
This recipe’s vibrant green color packs in plenty of superfoods without needing to use any dairy or gluten. Best of all, it’s super easy to make and can be served hot and ready in less than an hour!
Begin by roasting the asparagus, onions, and garlic in the oven for 25 minutes or until the vegetables are nice and tender. While the vegetables are roasting, heat a large skillet and cook the bacon until its crispy. Then transfer the bacon to a plate lined with paper towels to soak up the excess oils. When cool enough, slice the bacon into small pieces and set aside.
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Once the vegetables are done roasting, reserve a few asparagus spears for later and transfer the rest into a blender with salt and water. Pulse together until you get a thick, creamy mixture and then pour the soup into a large pot over the oven. Set the pot to medium heat and warm the soup for five minutes.
When finished, ladle the soup into two bowls and top with drizzled tahini, reserved asparagus spears, lemon zest, and chopped bacon pieces. Serve immediately and enjoy warm!
Tip: If you prefer to keep the soup totally vegetarian, simply leave out the bacon and sprinkle with chopped nuts instead.
Roasted Asparagus Soup with Tahini Drizzle
Roasted Asparagus Soup with Tahini Drizzle
Felicia LimTools
- Large baking sheet
- Large skillet
- Blender
Ingredients
- 2 lbs asparagus, chopped into 2-inch pieces
- 1 medium yellow onion, chopped into large pieces
- 2 garlic cloves, sliced
- 3 T olive oil
- Zest of 1 lemon
- 2 cups water
- 1 t salt
- 1 T tahini, for drizzling
- 4 slices of bacon
Instructions
- Preheat the oven to 400°F and place the chopped asparagus, onions, and garlic on a large baking sheet.
- Drizzle olive oil on top and roast for 25 minutes, tossing halfway through.
- While the vegetables are roasting, cook the bacon in a large skillet for 10 minutes or until the bacon is crispy.
- Transfer the bacon onto a plate covered with paper towels and let the oil soak up before cutting into small pieces.
- Once the vegetables are tender, reserve a few asparagus spears for later and transfer the rest into a blender with water and salt. Pulse until you get a thick, smooth mixture.
- Pour the asparagus mixture into a large pot and warm over medium heat for five minutes.
- Ladle the soup into two bowls, drizzle the tahini on top, and garnish with reserved asparagus spears. Sprinkle the bacon pieces on top and enjoy warm!
Looking for Paleo ingredients? Here’s what we recommend:
Extra virgin olive oil (Sky Organics)
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