Print Recipe
5 from 1 vote

Roasted Asparagus Avocado Soup

Avocado replaces the cream and makes the soup luxuriously silky.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: Blender, Quick and Easy
Diet: AIP, Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegan, Vegetarian, Whole30
Servings: 4 servings
Calories: 208kcal
Author: Lisa Wells



  • Preheat oven to 425 degrees. Or preheat the air fryer to 390 degrees.
  • Toss asparagus with garlic infused olive oil, salt and pepper and roast for 10 minutes.
  • Carefully transfer asparagus to Vitamix or high-speed blender with remaining ingredients and puree until smooth. Add salt and pepper to taste.
  • Add water to thin to desired consistency, if needed, and warm gently over medium heat. Serve immediately.


For dairy-free: use coconut oil instead of ghee
For vegan: use coconut oil instead of ghee and vegetable stock in place of chicken stock


Calories: 208kcal | Carbohydrates: 13g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 177mg | Potassium: 560mg | Fiber: 5g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 17.2mg | Calcium: 34mg | Iron: 2.4mg