Roasted Asparagus Avocado Soup

Roasted Asparagus and Avocado Soup

This asparagus soup recipe is an easy homemade soup using paleo foods that I always have in the kitchen. Asparagus and avocado are two of my favorites, and they blend perfectly in this roasted asparagus avocado soup. Avocado replaces the cream and makes the soup luxuriously silky.

I love avocados and I love asparagus, so it was easy to put them together. This asparagus soup recipe is quick and easy to make. The asparagus roasts for about 10 minutes in the oven, and then it goes into the Vitamix with the avocado, lemon juice and stock.

Roasted Asparagus & Avocado Soup

The wonderful creaminess of the avocado is accentuated by the brightness of the lemon and the caramelization from the quick-roasted asparagus. The ghee adds a buttery flavor, but you could certainly leave it out or substitute olive oil if you wanted to go completely dairy-free. And you could always use vegetable stock instead of chicken stock to make this soup vegan.

This asparagus soup recipe makes me think of spring and is a perfect treat on a late winter day.

Roasted Asparagus Avocado Soup
Serves: 2-4 servings
  • 12 ounces asparagus
  • 1 tablespoon garlic infused olive oil
  • 2 cups chicken or vegetable stock
  • 1 avocado, peeled and cubed
  • juice of ½ a lemon
  • 1 tablespoon ghee or fat of choice
  • salt & pepper to taste
  1. Preheat oven to 425 degrees.
  2. Toss asparagus with garlic infused olive oil, salt and pepper and roast for 10 minutes.
  3. Carefully transfer asparagus to Vitamix or blender with remaining ingredients and puree until smooth. Add salt and pepper to taste.
  4. Add water to thin to desired consistency, if needed, and warm gently over medium heat. Serve immediately.
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  1. says

    This looks awesome and it includes a couple of my favorite veggies: asparagus and avocado. And a soup, which seems hearty enough for winter. I will see if I can make this during this upcoming week. Thanks for creating this.

  2. Kelly says

    I know it sounds like a stupid question but how much is one serving? This is absolutely delicious by the way :)

    • says

      Kelly, I’m so glad you liked the soup! Great question – a serving size is 6-8 ounces for an appetizer or 10-12 ounces for a main course. I’ve updated this in the recipe. Thanks!

  3. Staci says

    Unfortunately, my blender wasn’t powerful enough, and my soup is sorta chewy…but it tastes good! 😉

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