Asparagus and Yukon Gold Potato Soup With Roasted Tomatoes (Spar

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 Fahrenheit.
  • Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
  • Meanwhile, in a large pot combine olive oil, potatoes and onion. Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes.
  • Add asparagus and cook 2-3 minutes more. Season lightly with salt and pepper.
  • Add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
  • Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky. Add lemon juice and additional salt and pepper if needed.
  • Peel and discard tomato skins (if desired). Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce), Worcestershire sauce, vinegar and sugar. Process until smooth.
  • Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.
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