Roasted Asparagus Soup

Prep Time: approximately 30 minutes
Servings: 6 - 6 oz. servings


  • 2 bunches green scallions or green onions
  • 1 ½ pounds asparagus, trimmed and cut into 5 cm pieces
  • 1 medium onion, cut into thin wedges
  • 2 tbsp olive oil
  • 28 oz. chicken broth
  • ¼ tsp Kosher salt
  • ¼ tsp ground black pepper
  • 1 tbsp snipped fresh dill
  • ½ cup Coffee Rich®


  1. Pre-heat oven to 450°F. Trim roots from scallions, cut white parts into 3 cm/1 inch lengths, cut the green parts into 3 cm/1 inch lengths and reserve.
  2. Place the white parts, the asparagus pieces and onion wedges into a shallow, large roasting pan in an even layer. Drizzle with olive oil and roast uncovered for approximately 15 minutes or until vegetables are charred and tender.
  3. Put vegetables in soup pan and add chicken-broth.
  4. Bring to a soft boil.
  5. Transfer to food processor and puree.
  6. Transfer back to soup pan. You may use a strainer if no solids are desired.
  7. Add Coffee Rich® and bring back to soft boil.
  8. Add pepper to taste.
  9. Top with green onion tops and dill sprigs for garnish.