Easy Asparagus Broccoli Soup warms the soul and nourishes the body. The combination of vibrant spring green vegetables, aromatic herbs, and a hint of cream creates the most delicious, quick, and easy soup recipe that is wholesome goodness.
Nothing beats a warm and comforting bowl of soup 👆🏼🥦
broccoli and asparagus soup
Combining these two nutrient-rich vegetables creates a powerhouse soup that simultaneously nourishes your body and taste buds!
The flavors meld together beautifully - rich earthiness from asparagus complements the broccoli, resulting in a creamy, flavourful bowl of deliciousness.
You might like some of my other healthy recipes, such as Almond Broccoli Soup, Potato, Leek and Cauliflower soup, Healthy Avocado Toast with Tomatoes or Easy Pasta Al Pesto.
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💚why you will love this recipe
- Flavorful
- Nutrient-rich: Packed with nutrient-rich vegetables, this soup is a wholesome powerhouse, providing essential vitamins, minerals, and antioxidants for your well-being.
- Creamy: Adding cream brings a touch of indulgence. You can opt for healthier, thick Greek yogurt if you prefer.
- Versatile and Nourishing: This soup is versatile, whether enjoyed as a light lunch or a cozy dinner.
Ingredient list and substitutions
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
ASPARAGUS: fresh or frozen
BROCCOLI: fresh or frozen
ONIONS: you can substitute these for leeks
GARLIC: fresh or dried
POTATOES: this thickens the soup
OLIVE OIL: for frying the onions
THYME: adds more flavor. You can use Italian herbs.
CREAM: you can substitute this for Greek yogurt, sour cream, coconut cream, or nondairy milk.
SALT AND GROUND BLACK PEPPER TO TASTE: plus a good pinch of salt when adding potatoes to the stock.
Why do I trim asparagus ends?
The ends of asparagus spears tend to be tough and fibrous. Trimming them removes the woody part, ensuring you're left with the tender, succulent portion of the vegetable. Take just a couple of inches off each stem.
Can I eat broccoli stems?
Yes, you can eat broccoli stems! Don't throw them in the compost bin.
While broccoli florets are commonly the star of the show, the stems are entirely edible and nutritious. In fact, they are rich in fiber, vitamins, and minerals.
Broccoli stems can be chopped and added to soups, stews, and casseroles. They provide a subtle broccoli flavor.
How to make asparagus and broccoli soup
- Prepare the Greens: Start by trimming the asparagus spears and separating the broccoli florets (you can use the broccoli stems if you slice them thinly). Set aside the tender parts of the asparagus for later use in the soup.
- Sauté: Heat olive oil over medium heat in a large pot. Add chopped onions, minced garlic, and thyme. Add salt and pepper. Sauté until the onions turn translucent and the garlic releases its fragrance.
3. Add Potatoes: Add the diced potatoes. Stir well to coat in the flavors.
4. Infuse Flavor: Pour in the vegetable stock and add a good pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes or until the potatoes are almost cooked.
5. Add the Green Vegetables: Add the broccoli and asparagus and simmer for another 10 minutes.
6. Blend to Perfection: Once the vegetables are soft, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
7. Cream Time: Stir in the heavy cream to add a luxurious creaminess to the soup. Season with salt and black pepper to taste. Let the flavors meld together for a few more minutes.
8. Serve with Style: Ladle the soup into bowls. Drizzle with olive oil and sprinkle with a pinch of thyme for a finishing touch.
Tips and Tricks
- Texture: Adjust the texture of the soup to your liking. If you prefer a chunkier soup, reserve some of the vegetables before blending and add them back into the pureed soup.
- Balance Creaminess: Adjust the amount of cream according to your preference for richness. For a lighter version, you can substitute part of the heavy cream with milk or half-and-half.
- Garnish Creatively: Get creative with garnishes. Consider adding a dollop of Greek yogurt and a sprinkle of grated cheese such as Parmesan, cheddar, or goat cheese. And a drizzle of olive oil for an extra layer of indulgence.
❓FAQS
Can I make this soup without cream for a lighter version?
Yes, you can omit the cream for a lighter, dairy-free version. You might want to add a splash of coconut milk or almond milk for a creamy texture without dairy.
What can I serve with Asparagus Broccoli Soup?
This soup pairs well with crusty bread, a side salad, or even a light sandwich. It can also be served as a starter for a larger meal.
Can I use an ordinary blender if I don't have an immersion blender?
Yes, you can use a regular blender, but be cautious when blending hot liquids. Allow the soup to cool slightly before blending, and blend in small batches to prevent splattering.
Is this soup suitable for a vegan diet?
Yes, you can easily make this soup vegan by substituting the heavy cream with a non-dairy alternative like coconut milk or almond milk.
Can I add other vegetables to the soup?
Absolutely! Feel free to experiment with additional vegetables like spinach, peas, courgettes, or kale to add depth and variety to the soup.
Can I freeze the soup?
Yes, this soup freezes well. Store it in airtight containers or resealable plastic bags, leaving some space for expansion. It can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating.
Is this good for meal prep?
Yes, this soup makes it a convenient option for future meals. Store it in airtight containers in the fridge or freeze in individual portions and thaw in the refrigerator before reheating.
Make-ahead, Storage, and Reheating
MAKE-AHEAD: Absolutely! You can prepare the soup in advance and reheat it when needed. The flavors often deepen after sitting, enhancing the overall taste.
STORAGE: Asparagus Broccoli Soup can be stored in the refrigerator for 3-4 days. Make sure to keep it in an airtight container to maintain freshness.
REHEATING: Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally. If it thickens too much, add some vegetable stock or water to reach your desired consistency.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
Easy Asparagus and Broccoli Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Easy Asparagus Broccoli Soup warms the soul and nourishes the body. The combination of vibrant spring green vegetables, aromatic herbs, and a hint of cream creates the most delicious, quick, and easy soup recipe that is wholesome goodness.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 2-3 cloves garlic (minced or chopped)
- 1 teaspoon thyme
- 2-3 potatoes (chopped into small pieces )
- 4 ½ cups vegetable stock (low sodium)
- 2 cups broccoli florets (chopped)
- 1-2 bunches of asparagus (trim a little off the ends)
- ¼ cup cream or thick Greek yogurt
- ¼ teaspoon each salt and pepper (plus a good pinch of salt when you add the potatoes)
Instructions
- Prepare the Greens: Start by trimming the asparagus spears and separating the broccoli florets (you can use the broccoli stems if you slice them thinly). Set aside the tender parts of the asparagus for later use in the soup.
- Sauté: Heat olive oil over medium heat in a large pot. Add chopped onions, minced garlic, and thyme. Add salt and pepper. Sauté until the onions turn translucent and the garlic releases its fragrance.
- Add Potatoes: Add the diced potatoes. Stir well to coat in flavors.
- Infuse Flavor: Pour in the vegetable stock and add a good pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes or until the potatoes are almost cooked.
- Add the Green Vegetables: Add the broccoli and asparagus and simmer for another 10 minutes.
- Blend to Perfection: Once the vegetables are soft, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
- Cream Time: Stir in the heavy cream to add a luxurious creaminess to the soup. Season with salt and black pepper to taste. Let the flavors meld together for a few more minutes.
- Serve with Style: Ladle the soup into bowls. Drizzle with olive oil and sprinkle with a pinch of thyme for a finishing touch.
Notes
Texture: Adjust the texture of the soup to your liking. If you prefer a chunkier soup, reserve some of the vegetables before blending and add them back into the pureed soup.
Balance Creaminess: Adjust the amount of cream according to your preference for richness. You can substitute part of the cream with milk or half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course, Side Dish, Soup
Nikki says
Let me know if you have any questions. Nikki xx