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    "home" » Recipes » Soups

    Creamy Broccoli Asparagus Soup

    Modified: May 10, 2025 · Published: Mar 11, 2022 bySophie Viau

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    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.

    Jump to:
    • Notes on the Ingredients
    • Tips for the Best Soup
    • Variations
    • What to Serve with Broccoli Asparagus Soup
    • FAQ
    • Creamy Broccoli Asparagus Soup

    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

    Sophie Viau
    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Soup
    Cuisine French
    Servings 4
    Calories 208 kcal

    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
    Keyword asparagus, soup
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    5 from 2 votes (2 ratings without comment)

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    Sophie the author on a white background

    Hi I'm Sophie!

    I’m Sophie, the recipe creator and food photographer behind Noble Veggies. Here, you’ll find easy recipes that are all about balance, think cheesy pasta with broccoli, sheet pan chicken loaded with roasted veggies, and even a few veggie-packed sweets. It’s not about being perfect. It’s about making room for real food, quick prep, and a little veggie love on every plate.

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