Creamy Asparagus and Broccoli Soup
A creamy and cozy Asparagus and Broccoli Soup made with fresh veggies, pesto, and a splash of cream. Easy to make, perfect for lunches, and naturally veggie-forward. Includes stovetop instructions and tips for freezing.
Servings: 4
Calories: 208kcal
Equipment
- Cutting board
- Chef’s knife
- Large saucepan or Dutch oven
- 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
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Trim and chop asparagus, onion, garlic, and broccoli.
- Heat olive oil in a pot and sauté onion for 3 to 4 minutes. Add garlic.
- Add asparagus and broccoli and sauté for 2 minutes.
- Add broth and simmer 15 minutes until veggies are tender.
- Blend until smooth using an immersion blender.
- Stir in cream, season with salt and pepper.
- Serve warm with extra pesto or black pepper.
Notes
- Freeze the soup without cream for best texture. Add cream after reheating.
- Add more broth to thin the soup if needed.
- For extra richness, stir in a spoonful of Parmesan.
- For meal prep, store in individual containers for 4 days in the fridge.
Nutrition
Calories: 208kcal | Carbohydrates: 16g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1460mg | Potassium: 421mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2282IU | Vitamin C: 49mg | Calcium: 78mg | Iron: 3mg
