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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
Servings: 4 servings
Calories: 208kcal
Author: Lisa Wells


  • 12 ounces asparagus
  • 1 tablespoon garlic infused olive oil
  • 2 cups chicken stock or vegetable stock
  • 1 avocado peeled and cubed
  • 1/2 lemon juiced
  • 1 tablespoon ghee or coconut oil
  • sea salt to taste
  • fresh ground pepper to taste


  • 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