Asparagus soup

Serves: 6 (1-cup servings) / Preparation time: 10 minutes / Total time: 50 minutes

1 1/2 pounds fresh asparagus, cut into 2-inch slices

1 small red onion, peeled and quartered

2 cloves garlic, peeled and cut in half

2 tablespoons olive oil

4 1/4 cups (32 ounces) fat-free, less-sodium vegetable broth

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Snipped chives, optional

Preheat oven to 400 degrees. Line a jellyroll pan with foil. Place asparagus, onion and garlic on pan. Drizzle vegetables with oil and gently toss to coat. Roast uncovered for 15 to 20 minutes or until vegetables soften and the skins darken slightly. Place vegetables and pan juices in a large stock pot and add the broth. Cover and simmer over low heat 10 to 15 minutes. Purée vegetable mixture in a blender, food processor or using an immersion blender until smooth. If using a blender or food processor, return soup to the pot and continue to heat on low. Stir in salt and black pepper. If desired, garnish with fresh, snipped chives when serving.