Asparagus And Yukon Gold Potato Soup With Roasted Tomatoes Spar Recipe

Ingredients for Asparagus And Yukon Gold Potato Soup With Roasted Tomatoes Spar

• 2 tablespoons olive oil
• Potato
• 1 medium onion, diced
• 1 pound asparagus, trimmed
• Vegetable Broth
• Lemon, Juice Of
• Salt And Pepper
• Roma Tomatoes
• Hot Pepper Sauce
• 1 tablespoon Worcestershire sauce
• Balsamic Vinegar
• 1 tablespoon sugar

How to Make Asparagus And Yukon Gold Potato Soup With Roasted Tomatoes Spar

1. Preheat oven to 350°F (175°C).
2. Halve 1 pint of cherry or grape tomatoes and place them cut-side down on a metal broiling pan. Roast for 20-25 minutes, or until lightly seared and skins begin to curl.
3. While tomatoes roast, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
4. Add 1.5 pounds of peeled and diced Yukon Gold potatoes and cook for 6-8 minutes, stirring occasionally, until slightly softened.
5. Add 1 pound of trimmed asparagus spears and cook for 2-3 minutes more.
6. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
7. Pour in 4 cups of vegetable or chicken broth and bring to a simmer. Cook until potatoes and asparagus are tender, about 8-10 minutes.
8. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth but slightly chunky. (If using a regular blender, work in batches and vent the lid).
9. Stir in 2 tablespoons of lemon juice and adjust seasoning with salt and pepper to taste.
10. Remove skins from the roasted tomatoes.
11. Combine the roasted tomatoes, 1/4 teaspoon chipotle powder, 1 tablespoon Worcestershire sauce, 1 tablespoon red wine vinegar, and 1 tablespoon of sugar in a food processor or blender. Blend until smooth.
12. Ladle the asparagus soup into bowls and top with a generous tablespoon of the roasted tomato mixture.