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.
This post may include affiliate links. Please read my disclosure policy.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
While winter is definitely peak soup season, sometimes you need the perfect bowl of soup for spring. This Broccoli Asparagus Soup is it!
📖Why This 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.
- Nutritious- This asparagus broccoli soup recipe is packed with tons of healthy veggies. Flavorful and good-for-you is always a win!
This soup recipe is so simple and loaded with the most delicious and fresh flavors. It’s gluten-free, vegetarian, and can easily be made dairy-free/vegan by just leaving out the cheese and using a butter substitute.
Broccoli and Asparagus - The MVPs of this soup recipe. These two veggies give the soup a beautiful green color and pack a serious punch of nutrition.
Use fresh, not frozen, vegetables in this soup.
If you have leftover broccolini (uncooked) from making my 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.
In addition, we add kosher salt and freshly cracked black pepper. To garnish I always chives but you can add pepitas, croutons, or whatever else you like.
Just be sure to season to taste after the soup is done. Add as much or as little as you like!
See the recipe card for exact quantities.
💭 Dairy-Free and Vegan Variation
Use vegan butter or olive oil and skip the goat cheese. Just like with our vegan creamy celery soup, the potato adds plenty of creaminess to the soup.
If you like you can add a little nondairy milk or cashew yogurt.
⏲️How to Make Broccoli and Asparagus Soup
This delicious broccoli soup comes together so quickly and easily with very minimal prep! Just one thing to note before starting. You have to properly clean and prep the leek.
How to Clean Leeks
Leeks are grown in sandy soil and the sand gets trapped in between the layers.
Trim the bulb end removing about ¼-inch. You can cut the leek into thin rounds or cut the stalk lengthwise and then cut it into half moons.
You can clean and save the dark green parts to make homemade stock.
Place the sliced white and light green parts in a large bowl and cover with cool 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, do not dump them into a strainer or the sand just ends back on the clean leeks.
Step 1 - Sauté the Aromatics
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.
Step 2 - Cook the Veggies
Now, be sure that the potatoes are cut into ½-inch cubes, the broccoli is chopped pretty small, and the asparagus is cut into 1-inch pieces. We want them all to cook all the way through and all at the same rate!
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.
Step 3 - Blend, Season, and Serve
Transfer the soup to a blender and blend until smooth. If your blender is smaller, you may need to work in batches.
You can also use an immersion blender, but you will not get as smooth of a texture as you would with a high-speed blender.
Pour the soup back into the pot, turn on low heat, then stir in the lemon juice.
Break the goat cheese into smaller pieces and add that to the soup. Stir until melted, then season to taste and serve topped with fresh chives.
🥗What to Serve with Broccoli Asparagus Soup
What’s great about soup, is you can serve it as a light meal or as a tasty side dish! Here are a few serving ideas:
As an entree. Enjoy it with gluten-free crescent rolls, garlic bread or soda bread, a chunk of your favorite crusty bread, or a simple side salad.
As a side dish or starter. Serve it alongside lemon orzo salad, penne pasta with sausage and broccolini, chicken piccata, you name it.
👩🏻🍳 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.
Leftover asparagus soup will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
When you’re ready to serve your leftovers, thaw the soup in the fridge if frozen, then warm on low on the stove until heated through.
If you freeze this soup I highly recommend you reblend it so it is totally incorporated. If necessary, you can add a splash of broth to thin it out.
More Gluten-Free Soup Recipes
💬Frequently Asked Questions
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.
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 needed 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.
If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.
Creamy Broccoli Asparagus Soup with Goat Cheese
- 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 tablespoon lemon juice
- 4 ounces goat cheese
- kosher salt and pepper
- fresh chives chopped for garnish
- 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 tablespoon lemon juice, 4 ounces goat cheese, kosher salt and pepper
- Ladle into bowls and top with fresh chives.fresh chives
- 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.
Join the Discussion