Creamy Roasted Garlic and Asparagus Soup

Instructions

1. Preheat oven to 425.
2. Remove the outer layer of paper from the head of garlic. Slice about 1/3 off of the top, then place onto a sheet of aluminum foil, drizzle 1 tablespoon of the olive oil, and sprinkle 1/8 teaspoon of salt and 1/8 teaspoon of pepper. Snuggly wrap up the garlic inside the foil, making sure to secure the end tightly.
3. Bake directly on the oven rack for 15 minutes.
4. In a medium-sized bowl, add the cut asparagus, the remaining 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir to coat the asparagus.
5. Transfer the coated asparagus to a baking sheet lined with aluminum foil. Once the garlic has finished its initial 15 minutes, add it to the center of the baking sheet with the asparagus (careful, it will be hot).
6. Bake for 20 mintues. The asparagus should be tender. Remove from the oven, carefully open the garlic bundle, and set aside to cool.
7. In a blender, add the milk, flour, 1 teaspoon salt, 1/4 teaspoon pepper, and cream cheese. Blend until smooth, set aside.
8. In a large stockpot heated to medium heat, melt the butter. Add the onion, sauté 3-4 minutes.
9. Add the milk mixture to the stockpot. Stir and cook until it starts to thicken (about 2-3 minutes).
10. Add the chicken broth. Bring to a boil over high heat, then turn the heat to medium and cook until slightly thickened (about 5 minutes). Remove from heat.
11. Transfer the contents of the stockpot to the blender. Blend until smooth. Pour half back into the stockpot.
12. Remove the garlic cloves from the head (careful, it may still be hot), add to the blender along with the roasted asparagus. Blend until smooth.
13. Add the garlic/asparagus mixture to the stockpot. Stir to combine.
14. Add the parmesan, stir until fully incorporated.
15. Serve with additional parmesan cheese, sprinkle on top of individual servings as desired.