Creamy Roasted Asparagus Soup with Monterey Jack

Instructions

1. 1

   Cook the frozen asparagus according to package directions, then drain and set aside.

2. 2

   In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth and slightly thickened.

3. 3

   Gradually whisk in the milk and bring the mixture to a boil. Cook, stirring frequently, until thickened, about 2 minutes.

4. 4

   Transfer half of the milk mixture to a blender. Add half of the cooked asparagus and blend until very smooth. Return the blended soup to the saucepan.

5. 5

   Repeat the blending process with the remaining milk mixture and asparagus.

6. 6

   Stir in the shredded Monterey Jack cheese, hot pepper sauce, salt, and pepper. Heat through, but do not boil.

7. 7

   If desired, top the soup with roasted asparagus tips for extra flavor and texture.