Roasted Asparagus Pepper Jack Bisque

Soup and fall? Yeah they’re basically BFFs. They go together like that song from Grease…like rama lamma lamma ka dinga da dinga dong. They’re always there for each other and just seem to get along so well. This recipe might be my new BFF (aka best fall food). Aww snap. Stop it.

This recipe was one that was honestly pretty random [eh, such is my life]. It sorta developed for practical reasons and turned out way better than expected. Happy accidents! We love those! The idea for this soup evolved from a over supply of fresh asparagus that needed to be used complied with a really crisp fall day. I wanted some soup and needed some comfort. Because lets face it soup is pretty much a security blanket in liquid form. Please sir, I want some more.

My favorite thing about this soup is that when blended or emulsified, the asparagus takes on such a silky-smooth texture. It’s really kind of luscious and unexpected. Roasting the vegetables as a first step builds depth of flavor in a major way. And yes, I use Montreal Steak Seasoning when roasting ANY vegetable. Once you try it, you’ll never want to season your vegetables with anything else. Seriously. It packs a mighty punch.

The pepper jack cheese really kicks it up a notch [I always imagine a small ninja high-kicking when I say that…hiii-yah!] It’s subtle at first, but the heat gradually catches up with you…in a good way! Not in a choking, smoke coming out of your ears, or tearing up way. Promise. It warms the back of your tongue as you swallow and leaves a gentle heat that is insatiable. As always though, if you prefer milder cuisine I’d suggest using a quieter cheese. You know. One that’s not going to give ya any lip ;).

Speaking of emulsified. My emulsion blender changed my soup making world. If you don’t have one, I’d highly suggest adding on to your kitchen gadget arsenal. They’re pretty inexpensive, so easy to use and really make such a difference. Especially when making ‘cream’ based soups. I say that lightly because most of my ‘cream’ based soups are made with almond milk. What the what? Yep. Girl you know it’s true. The more dairy I can cut out of a recipe the better in my opinion. Not only because it makes my tummy feel better but also because of its health benefits. Too much dairy is no bueno for multiple reasons. And since I’ve had an intense love affair with cheese since birth, the heavy creams are on the chopping block first. I mean…nobody wants to cut the cheese. Ha.

Roasted Asparagus Pepper Jack Bisque


2 lbs asparagus, trimmed
1 medium red onion, halved and sliced
4 tbsp butter
2-3 tbsp quick mixing flour
1 cup almond milk
2 cups chicken broth
2-3 tbsp EVOO
1 cup (stale) bread for croutons
2 1/2 cups shredded pepper jack cheese
1 tsp nutmeg
1 tsp lemon juice
1-2 tbsp freshly chopped parsley for garnish


  1. Begin by roasting your vegetables @ 400 degrees on a baking sheet lined with tin foil.
  2. Coat asparagus & chopped onions with EVOO & Montreal Steak Seasoning in a medium bowl. Then roast for approximately 10-15 minutes or until vegetables are very tender. Remove and let cool.
  3. While this is cooling, take advantage of your warm oven and toast up the bread for croutons. I usually spray mine with EVOO before throwing them in the oven. Watch to make sure they don't burn!
  4. Next begin making your "roux" by melting butter in your soup pot. Once butter is melted add flour and begin whisking to make a paste. Once paste has formed, slowly whisk in almond milk over medium heat. Once this has been combined, bring to a boil.
  5. Once liquid comes to a boil, reduce heat and add chick broth and roasted vegetables. Cover and let cook for 10-12 minutes stirring occasionally. Don't let it boil!
  6. Then using an emulsion blender (or by pouring mixture into a blender), blend liquid and vegetables to create a smooth substance.
  7. Once blended, slowly stir in shredded cheese. Reduce heat to low and allow cheese to melt in completely. Add nutmeg and lemon juice. Stir well.
  8. Top with chopped parsley, drizzle (lightly) with your favorite EVOO, pile croutons sky high & enjoy!

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