Preheat your oven to 400°F (200°C). For easier cleanup, you can line a baking sheet with parchment paper.

Trim the tough, woody ends off the asparagus spears. On the prepared baking sheet, toss the trimmed asparagus with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper until they are evenly coated.

Roast the asparagus for 10-15 minutes, or until it is tender-crisp and slightly browned. Set aside a few asparagus tips for garnish, if desired.

While the asparagus roasts, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

Add the chopped yellow onion to the pot and sauté until it softens and becomes translucent, which typically takes about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic brown, as it can become bitter.

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Add the roasted asparagus (reserving any tips for garnish) to the pot with the broth and sautéed aromatics. Simmer for 5 minutes to allow all the flavors to meld together.

Carefully transfer the hot soup mixture to a blender and blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot. When blending hot liquids, always exercise caution and vent the blender lid if using a standing blender.

If you used a standing blender, return the blended soup to the pot. Stir in the heavy cream and a pinch of ground nutmeg (if using). Heat the soup gently over low heat, ensuring it warms through but does not come to a boil.

Taste the soup and adjust the seasoning with additional salt and pepper as needed to your preference.

Ladle the vibrant Creamy Roasted Asparagus Soup into warm bowls. Garnish with the reserved asparagus tips, a sprinkle of fresh chopped chives, or a few croutons, if desired. Serve immediately and enjoy!