My Smoky Asparagus Soup is rich and creamy and gets its smoky flavor from cooking the asparagus on the Traeger grill. This indulgent soup is perfect as a side to your favorite sandwich or salad, yet hearty enough to enjoy as your main meal with some crusty bread!
A few weeks back when I shared my Traeger Blackberry Slump, I mentioned I would soon be sharing a fabulous Smoky Asparagus Soup, so as promised today is the day.
The Creamiest Smoky Asparagus Soup
I LOVE any kind of cream soup. I don’t indulge often because I know I could choose a healthier option, but we’ve discussed this before…everything in moderation.
When I signed on with the wonderful folks at Traeger as an ambassador, I was super excited to smoke some veggies on my Timberline 850. So I decided to combine the two and make a creamy smoked veggie soup.
I smoked the asparagus for 25 minutes on my grill using Traeger’s apple pellets. Before grilling I tossed the asparagus with some olive oil and sprinkled the stalks with Traeger’s Anything Rub which is a combination of salt, pepper, garlic and spices. It’s got great flavor, but if you don’t have this rub you can simply use kosher salt and pepper.
Smoky Asparagus Soup Ingredients
- olive oil
- kosher salt and pepper
- all-purpose flour
- chicken bouillon
- heavy whipping cream
While the asparagus was smoking, I sautéed some shallots and garlic in butter. When they softened I added some flour and cooked for 1-2 minutes. I slowly added some milk as I constantly whisked to prevent any lumps while increasing the heat until the mixture begins to thicken.
Next up, I chopped the smoked asparagus and added to the soup base. Then I puréed the soup using my immersion blender, but you can also use a regular blender.
I like to top my individual soup bowls with some homemade croutons and a sprinkle of salt and pepper. My homemade crouton recipe is HERE.
This soup is rich and creamy and just perfect with some crusty bread as you main meal or as a side with a sandwich or salad. I guarantee you folks will love this recipe. No worries if you don’t have a Traeger. The recipe works just as well with oven roasted asparagus or grilled asparagus on a regular grill.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Smoky Asparagus Soup
As mentioned above, if you don’t have a Traeger no worries, you can use a regular grill or roast your asparagus in your oven.
If you use a regular blender to purée your soup, DO NOT overfill the blender. Purée it in small batches or you will have a hot mess on your hands.
More Delicious Soup Recipes to Enjoy
Chicken Corn Chowder with Bacon
Creamy Tomato Basil Soup with Cheese Toasts
Smoky Asparagus SoupPrint Recipe Pin Recipe
- 1 lb. asparagus stalks
- 1 Tbsp. olive oil
- 1/2 cup (one stick) butter
- 3 medium shallots, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 1 extra-large cube chicken bouillon, I use Knorr
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 cup heavy whipping cream
- Set the Traeger to 180 degrees and preheat for 15 minutes with the lid down.
- Place the asparagus on a large baking sheet and drizzle with olive oil. Sprinkle with the Traeger Everything Rub or kosher salt and pepper. Place the asparagus directly on the grill grates and smoke for 25 minutes.
- Melt butter in large pot or Dutch oven over medium-low heat. Add shallots and garlic and saute, stirring often until translucent, about 5 minutes. Stir in flour and cook for 1 minute until flour is cooked but not brown, stirring constantly.
- Slowly add the milk, whisking constantly until incorporated. Increase heat and continue to stir until mixture is smooth and begins to thicken.
- When the asparagus is done smoking remove from the grill and chop into one-inch pieces. Stir the asparagus pieces, chicken bouillon, salt, and pepper into the pot. Bring to a boil and then reduce to a simmer for about 30 minutes.
- Use an immersion blender to puree the soup. Stir in the cream and continue to cook until heated through. Add salt and pepper to taste, if needed. Serve immediately. Top with homemade croutons (recipe linked above), if desired.
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