Asparagus Thyme Soup

Sun Oven Asparagus Soup with Thyme


1 pound asparagus, tough ends removed

4 teaspoons olive oil, divided

1 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finel chopped

2 cloves garlic, minced

1 small potato, diced

1 sprig thyme

4 cups vegetable broth

1/2 cup freshly grated Parmesan cheese

salt and pepper to taste


Set Sun Oven out to preheat.

Cut the tips off the asparagus. Toss the tips with 1 teaspoon of the olive oil. Spread the asparagus tips out on a small baking sheet, season with salt and roast, uncovered, in the Sun Oven until browned, about 20 minutes. Remove from Sun Oven and set aside.

In a large pot, combine the onion, carrot, celery, and garlic with the remaining 3 teaspoons olive oil. Cover and cook in the Sun Oven until the vegetables are soft, about 45 minutes. Cut the asparagus into 1/2-inch pieces. Stir the asparagus, potato, broth, and thyme into the vegetables in the Sun Oven. Cover and continue cooking until the vegetables are very soft, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Discard the thyme sprig. Using an immersion blender, puree the soup until very smooth. Stir in the cheese. Season to taste with salt and pepper. Ladle the soup into bowls. Top each serving with roasted asparagus tips.

Makes 4 servings.

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