This Broccoli and Asparagus Soup recipe is a simple, but decadent lunch or light dinner. It's made with broccoli, asparagus, and potato simmered in a flavorful broth, blended until creamy and velvety, then finished with lemon, goat cheese, and chives.
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While winter is definitely peak soup season, sometimes you need the perfect bowl of soup for spring. This Broccoli Asparagus Soup is it!
This soup recipe is so simple and loaded with the most delicious and fresh flavors.
Enjoy this spring soup with gluten-free crescent rolls, gluten free garlic bread or GF soda bread, and a simple side salad.
📖Why My Recipe Works
- Uses Goat Cheese Instead of Cream-The goat cheese makes the soup creamy in the same way that cream might, but it has so much more flavor.
- Potato Puree- Blending potatoes into the soup creates an even thick, creamy, and velvety texture without any flour or milk. This is the same technique that use in my vegan celery soup and my yellow squash soup recipe.
🧾Ingredient Notes
- Broccoli and Asparagus - The MVPs of this soup recipe. Use fresh, not frozen, vegetables in this soup. If you have leftover broccolini (uncooked) from making sauteed broccolini you can add that to the soup as well.
- Lemon Juice - A squeeze of lemon juice brightens the soup's flavor up just enough and ties in the tanginess of the goat cheese.
- Goat Cheese - Goat cheese is optional, but adds an extra layer of creaminess and a delicious tangy flavor. If you can't find goat cheese, you could try adding a tablespoon of cream cheese or up to ¼ cup of Greek yogurt or heavy cream. Just not the flavor will not be quite the same.
- Butter - I recommend using unsalted butter to control the finished product's saltiness.
- Potato - You'll need just 1 potato-peeled and cut into ½-inch cubes. I recommend Russet. It's high in starch, which soaks up the moisture and creates a thicker, creamier texture.
- Broth - I use vegetable stock or broth to keep this soup vegetarian, but feel free to use chicken broth if that's what you have.
- Aromatics - We're using a combination of minced leek and minced garlic to create the flavor base for this soup. If you can't find leek, you can use shallot or white onion instead.
⏲️How to Make Broccoli Asparagus Soup
- Leeks are grown in sandy soil, which gets trapped in between the layers. Place the sliced leeks in a large bowl of water. Swirl the leeks around, separating the layers with your hand. Let the leeks sit so that the sand falls to the bottom of the bowl. Scoop out the clean leeks.
- Melt your butter in a large stockpot over medium heat, then add in the leek and minced garlic. Cook for roughly 5 minutes or until tender and aromatic. Be sure to stir frequently to prevent them from burning.
- Add the potatoes into the pot, then pour in the broth. Cook for 5 minutes, then add in the broccoli florets and asparagus.
- Allow everything to simmer together for 10-12 minutes or until the veggies are tender. The best way to check is to pierce one of the potato chunks with a fork. If it slides in easily, then they're good to go.
- Transfer the soup to a blender and blend until smooth. If your blender is smaller, you may need to work in batches.
- Break the goat cheese into smaller pieces and add it to the soup. Stir until melted.
Expert Tip
- Veggie broths and stocks vary greatly on sodium content and other seasonings. I recommend waiting until the end to season the soup so you don't end up with an overly salty flavor.
- Cut the potatoes into ½-inch cubes, the broccoli is chopped pretty small, and the asparagus is cut into 1-inch pieces. You want them all to cook all the way through and all at the same rate!
- You canuse an immersion blender, but you will not get as smooth of a texture as you would with a high-speed blender.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Creamy Broccoli Asparagus Soup with Goat Cheese
Ingredients
- 4 Tablespoons unsalted butter
- 1 leek trimmed, cleaned and sliced
- 2 cloves garlic minced
- 1 russet potato peeled and cut into ½-inch cubes
- 6 cups vegetable broth
- 12 ounces asparagus ends trimmed and cut into 1 inch pieces
- 8 ounces broccoli chopped
- 2 Tablespoons lemon juice
- 4 ounces goat cheese
- kosher salt and pepper
- fresh chives chopped for garnish
Instructions
- In a stockpot, melt the butter over medium heat. Add the leek and garlic. Cook until tender, about 5 minutes. Stir to prevent them from browning.4 Tablespoons unsalted butter, 1 leek, 2 cloves garlic
- Add the potatoes and stock. Bring to a simmer. Cook for 5 minutes.1 russet potato, 6 cups vegetable broth
- Add the broccoli and asparagus. Simmer for an additional 10 to 12 minutes until the vegetables (including the potato) are fork tender.12 ounces asparagus, 8 ounces broccoli
- Carefully transfer soup to a blender and process until smooth. Work in batches if needed.
- Pour the soup back into the pot, place on low heat, and stir in lemon juice. Break the goat cheese into pieces and stir into the soup. Whisk until melted. Season to taste.2 Tablespoons lemon juice, 4 ounces goat cheese, kosher salt and pepper
- Ladle into bowls and top with fresh chives.fresh chives
Notes
- Vegetable broths and stocks vary greatly on sodium content and other seasonings. Wait until the end to add salt and pepper.
- Leftovers: Store in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
Nutrition
Common Recipe Questions
How do you thicken broccoli soup?
My trick is to add a little bit of potato. Once pureed it gives a rich and luscious texture to the soup. Also using a high-speed blender instead of an immersion blender will result in a thicker soup.
If the soup is not as thick as you would like, you have the option to make a cornstarch slurry. To make a slurry, mix together 3 tablespoons of water with 1 tablespoon of cornstarch. Add that to the soup, little bits at a time, until it reaches your desired consistency.
Why is the asparagus in my soup stringy?
There may be a couple of reasons you're getting a stringiness from the asparagus in the soup. The asparagus may be old or the ends need to be trimmed more. The bottom ¼-⅓ of a stalk of asparagus is tougher and stringier than the rest of the asparagus stalk.
Finally, be sure to blend the soup throughly, and in batches if necessary, to make sure everything is nice and smooth.
Steve says
It was delicious!