Roasted Asparagus and Grape Tomato Soup

I never post on here, but I am thinking it is now time. This recipe is SO good. I can't say that I am a super healthy eater or a major fan of most soups, but this is really really good.


Ingredients

1 1/2 lbs Asparagus, cut in 2 inch slices, plus 12 Asparagus tips
2 medium onions, peeled and cut into quarters
40 grape tomatoes
2 Tb olive oil
4 c chicken broth
1/4 tsp salt
1/4 tsp pepper
1/2 c half & half
6 fresh dill sprigs


1. Preheat oven to 450 degrees
2. Place sliced asparaus, fanned-out onion wedges and grape tomatoes in an even layer in a large shallow roasting pan. Drizzle with olive oil. Roast, uncovered, for 15-20 minutes, or until the vegetables are tender and slightly charred. Remove the tomatoes, chop and set aside.
3. Place half of the other roasted vegetables in a food processor (or we use a blender). Add 1 cup of broth and process until smooth. Strain if desired. Transfer to a large saucepan. Repeat with remaining vegetables. Add as much of the remaining broth to the pan as needed for good consistency, plus salt and pepper.
4. Heat until soup is hot; add half-and-half and heat for another 2 minutes. Ladle into bowls and top each with a spoonful of roasted chopped tomatoes, 2 fresh aspargus tips and a sprig of dill.

Makes 6 servings.