Warm up with a bowl of creamy Broccoli Asparagus Soup, a velvety and vibrant dish that celebrates fresh spring produce. This comforting soup blends tender broccoli and asparagus with a swirl of basil pesto and a splash of cream. It’s easy to prepare and perfect for a cozy lunch, light dinner, or a beautiful starter when you're hosting. Every spoonful is packed with seasonal flavor.
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Notes on the Ingredients
- Asparagus: Fresh asparagus works best for this recipe. Look for firm stalks with tight tips. You can find asparagus year-round in most grocery stores, but it’s in peak season during the spring.
- Broccoli: Use fresh broccoli florets for the best flavor, but frozen broccoli can be a convenient substitute if needed. No need to thaw before adding to the pot.
- Basil Pesto: Store-bought pesto adds a burst of flavor, but homemade pesto is an excellent option if you have fresh basil on hand.
- Heavy Cream: For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Vegetable Broth: Use low-sodium vegetable broth to control the salt content. Chicken broth can be used if you’re not strictly vegetarian.
Tips for the Best Soup
- Blending Tip: If using a countertop blender, let the soup cool slightly before blending to prevent the lid from popping off due to steam.
- Texture: For a chunkier soup, blend only half the mixture and leave some vegetable pieces intact.
- Seasoning: Taste and adjust the seasoning after blending to ensure the flavors are balanced.
- Reheating: Reheat the soup gently over low heat to prevent the cream from curdling.
Variations
- Vegan Option: Replace the heavy cream with coconut milk or cashew cream, and use vegan pesto.
- Add Protein: Stir in cooked shredded chicken, crispy bacon, or crumbled tofu for a heartier meal.
- Herbs: Swap basil pesto with fresh dill, parsley, or cilantro for a different flavor profile.
- Cheesy Twist: Add a handful of grated Parmesan or sharp cheddar cheese when blending the soup.
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
What to Serve with Broccoli Asparagus Soup
This soup pairs beautifully with:
- Crusty Bread: Sourdough or a baguette for dipping.
- Salad: A simple mixed green salad with a light vinaigrette.
- Sandwich: Grilled cheese, turkey panini, or avocado toast.
- Crackers: Whole-grain or seed crackers for a crunchy side.
FAQ
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld. Just reheat gently before serving.
How can I thicken the soup?
For a thicker soup, reduce the amount of broth slightly or add a cooked potato to the mixture before blending.
Can I skip the pesto?
Yes, but the pesto adds a wonderful depth of flavor. You can replace it with a splash of lemon juice for a fresh, tangy kick.
Creamy Broccoli Asparagus Soup
Make this Broccoli Asparagus Soup your go-to recipe for a healthy, satisfying meal. With its vibrant color, creamy texture, and bold flavors, it’s sure to become a favorite.
Equipment
- Cutting board
- Chef’s knife
- Large saucepan or Dutch oven
- Wooden spoon
- Immersion blender (or countertop blender)
- Measuring cups and spoons
- Ladle
Ingredients
- 3 cups asparagus trimmed
- 1 onion chopped
- 2 garlic cloves chopped
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 6 cups vegetable broth
- 2 teaspoon basil pesto
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Trim the tough ends of the asparagus and cut them into 1-inch pieces. Chop the onion and garlic, and separate the broccoli florets into smaller pieces if needed.
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant.
- Add the asparagus and broccoli florets to the pan. Stir well to combine and cook for 2-3 minutes to lightly sauté the vegetables.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the asparagus and broccoli are tender.
- Use an immersion blender to purée the soup directly in the pot until smooth and creamy. If using a countertop blender, blend the soup in batches, being careful not to overfill the blender to avoid spills.
- Stir in the basil pesto and heavy cream, then season with salt and pepper to taste. Simmer for an additional 2 minutes to warm through.
- Ladle the soup into bowls and garnish with a drizzle of pesto, a splash of cream, or a sprinkle of black pepper if desired. Serve immediately and enjoy!
Notes
Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the soup (without the cream) in a freezer-safe container for up to 3 months. Add the cream after reheating.
Reheating: Warm the soup on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
Nutrition
Calories: 208kcalCarbohydrates: 16gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 1460mgPotassium: 421mgFiber: 4gSugar: 8gVitamin A: 2282IUVitamin C: 49mgCalcium: 78mgIron: 3mg
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