This Broccoli Asparagus Soup is creamy, cozy, springtime comfort food in a bowl. Made with only 10 ingredients and ready in just 30 minutes, you'll love how quickly and easily this seasonal soup comes together. Serve it as a side dish with your favorite protein or as a main dish with a piece of crusty bread.
Spring is just around the corner, and with it comes a bunch of fresh spring vegetables to cook with. From flavorful asparagus to tender peas and leafy greens, the abundance of fresh vegetables is one of my favorite parts of the spring season.
Cooking and eating seasonally is a great way to enjoy a variety of fresh produce. It keeps things new and exciting every season. Plus, it's an excellent way to support your local farmers and reduce your carbon footprint.
This broccoli asparagus soup is made with fresh broccoli and asparagus, along with russet potatoes, onions, and garlic for texture and flavor. The flavor reminds me of a lightened-up broccoli cheddar soup.
So, if you're looking for a way to add more fresh and seasonal produce to your diet, this broccoli and asparagus soup recipe is a fantastic place to start. It's perfect for a chilly spring evening.
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Why You'll Love This Recipe
- Ready in 30 Minutes- Just chop, simmer, and blend. This homemade cream of broccoli and asparagus soup couldn't be quicker or easier to make!
- Only 10 Ingredients- Made with fresh vegetables and a few pantry staples, this simple soup recipe is flavorful without the fuss.
- Creamy- The starchy potatoes and heavy cream create a thick, rich, and deliciously creamy soup.
- Perfect for Spring- Broccoli asparagus soup is like springtime in a bowl. Like all vegetables, broccoli and asparagus taste best when they're in season. So, celebrate while you can!
- Make-Ahead Friendly- This creamy soup reheats well and can be made up to 2 days in advance. Perfect for planning!
- Gluten-Free- This healthy broccoli asparagus soup is thickened with potatoes and is naturally gluten-free.
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Broccoli- One large head of broccoli is equal to about 5 cups of roughly chopped broccoli florets.
- Asparagus- Look for asparagus spears that are long and thin. If the asparagus spears are too thick, they may make your soup stringy. You'll want to chop them into approximately 2-inch pieces.
- Russet Potato- Russet potatoes are starchy, which is perfect for puréeing into rich and creamy soups.
- Onion- Adds a wonderful savory flavor that complements the rest of the vegetables.
- Garlic- For a delicious garlic flavor.
- Chicken Stock- Always use homemade chicken stock whenever possible for the richest flavor. Otherwise, opt for high-quality, low-sodium chicken stock.
- Butter- Sautéing the vegetables in butter adds a rich and buttery flavor to the soup.
- Heavy Cream- Just a touch of heavy cream gives this asparagus broccoli soup a velvety texture.
- Kosher Salt- For flavor. The amount of salt you add will depend on your taste preference and the amount of salt in your chicken stock. Always add salt in increments and taste for seasoning.
- Black Pepper- Use freshly ground black pepper for the best flavor.
Substitutions and Variations
Here are a few ways you can try customizing this broccoli asparagus soup recipe to fit your diet and taste preferences.
- Broccoli- Swap fresh broccoli for frozen broccoli if preferred. Cauliflower can also be used in place of the broccoli.
- Asparagus- Try fresh peas in place of the asparagus. Or leave the asparagus out and use all broccoli.
- Russet Potato- Yukon Gold potatoes, red potatoes, or baby potatoes can be substituted for russet potatoes.
- Onion- Replace fresh onion with one tablespoon of onion powder. Leeks, shallots, and green onions also make great onion substitutes.
- Garlic- Use one teaspoon of garlic powder in place of fresh garlic cloves.
- Chicken Stock- Swap chicken stock for vegetable broth for a vegetarian option.
- Butter- Use any fat you typically cook with. Olive oil, bacon fat, or tallow are all excellent choices.
- Heavy Cream- Substitute heavy cream with half and half, full-fat coconut milk, or whole milk.
- Dairy-Free- Swap the butter for olive oil and the heavy cream for full-fat coconut milk.
- Vegan- To make vegan broccoli asparagus soup, replace the butter with olive oil, the heavy cream with coconut milk, and the chicken stock with vegetable stock.
- Low-Carb- Substitute the russet potato for cauliflower for a low-carb version of this broccoli asparagus potato soup. Keep in mind, the soup won't be as thick if you make this swap.
- Cheesy- Add a little shredded cheddar cheese, grated parmesan cheese, or crumbled goat cheese to make it extra creamy and cheesy.
- Spicy- A few shakes of red pepper flakes or cayenne pepper powder can bring a little heat to this soup. Or add diced jalapeño with the rest of the sautéed vegetables.
- Lemony- Grate some lemon zest over the finished soup or add a squeeze of fresh lemon juice for a pop of bright citrus flavor.
Step by Step Instructions
Here is how to make creamy broccoli asparagus soup.
Step 1: Sauté the vegetables. Melt butter in a large pot over medium heat. Add the broccoli, asparagus, onion, garlic, kosher salt, and ground black pepper to the pot. Cook for 5-7 minutes or until the vegetables are softened and beginning to brown.
Step 2: Cook the potatoes. Pour in the chicken stock and add the diced potatoes. Stir well and bring to a boil. Reduce heat to low and simmer for 10-15 minutes or until the potatoes are fork-tender.
Step 3: Purée the soup. Remove the pot from the heat. Use an immersion blender or regular blender to purée the soup to a smooth and creamy consistency. If the soup seems thin, continue simmering until it reaches your desired thickness. Keep in mind that it will thicken up as it cools.
Step 4: Add heavy cream. Pour in the heavy cream and stir until well combined. Serve with crusty bread or croutons if desired.
Tips for Success
- Cut the vegetables small. Chop the vegetables small so they cook quickly and evenly. Smaller vegetables are also easier to blend.
- Use an immersion blender. The easiest way to make puréed soup is with an immersion blender.
- Or purée in batches with a regular blender. If you don't have an immersion blender, carefully transfer soup into a regular blender and purée it in batches.
- Add more liquid to thin. If the soup is too thick after puréeing, add an extra splash of chicken stock, vegetable stock, or water.
- Simmer to thicken. On the other hand, if your soup seems too thin, continue simmering it until it reaches your desired consistency.
- Serve with fun toppings. Top your asparagus broccoli soup with homemade croutons, pesto, or grated parmesan cheese.
What to Serve With Broccoli Asparagus Soup
Broccoli asparagus soup is light and simple, yet hearty and satisfying at the same time.
I love dipping Crusty Sourdough Bread in this soup for lunch, especially this Jalapeño Cheddar Sourdough Bread. It's also delicious paired with a light and flavorful salad like this Kale Crunch Salad.
Storage and Reheating
How to Store
- Refrigerator- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer- For longer storage, broccoli asparagus soup can be stored in the freezer. Place individual or family-sized portions of leftover soup in freezer-safe containers and freeze for 3-6 months.
How to Reheat
- Stovetop- Pour soup into a saucepan and set it over low heat. Heat the soup, stirring occasionally, until it just begins to simmer. Remove from heat and serve immediately.
- Microwave- Place a serving of soup in a microwave-safe bowl. Heat on HIGH in 30-second intervals, stirring between each, until the soup is fully warmed through.
Get a head start on preparation by chopping the broccoli, asparagus, onion, and garlic up to 3 days in advance. I don't recommend cutting the potatoes ahead of time because they'll turn brown.
Alternatively, prepare the entire dish and store it in the refrigerator for up to 2 days before serving. Then, simply reheat it on the stovetop.
Frequently Asked Questions
Yes! Broccoli asparagus soup is jam-packed with fiber, vitamins, and minerals.
This broccoli asparagus soup is made with russet potato, which thickens the soup naturally thanks to the starch in the potato. If your soup is too thin after puréeing, simply allow it to simmer on the stovetop until it reaches your desired consistency.
If your asparagus and broccoli soup turned out stringy, it may be because the asparagus spears were too thick or woody. This sometimes happens when asparagus is purchased out of season.
More Soup Recipes
Broccoli Asparagus Soup
- 2 tablespoons unsalted butter
- 1 large head (about 5 cups) broccoli florets chopped
- 1 bunch asparagus chopped
- ½ large yellow onion diced
- 4 cloves garlic minced
- ½-1 tablespoon kosher salt adjust to taste (see notes below)
- 1 teaspoon black pepper
- 4 cups chicken stock preferably homemade
- 1 large russet potato peeled and diced into 1-inch cubes
- ½ cup heavy cream
- Melt butter in a large pot over medium heat. Add the broccoli, asparagus, onion, garlic, kosher salt, and ground black pepper to the pot. Cook for 5-7 minutes or until the vegetables are softened and beginning to brown.2 tablespoons unsalted butter, 1 large head (about 5 cups) broccoli florets, 1 bunch asparagus, ½ large yellow onion, 4 cloves garlic, ½-1 tablespoon kosher salt, 1 teaspoon black pepper
- Pour in the chicken stock and add the diced potatoes. Stir well and bring to a boil. Reduce heat to low and simmer for 10-15 minutes or until the potatoes are fork-tender.4 cups chicken stock, 1 large russet potato
- Remove the pot from the heat. Use an immersion blender or regular blender to purée the soup to a smooth and creamy consistency. If the soup seems thin, continue simmering until it reaches your desired thickness. Keep in mind that it will thicken up as it cools.
- Pour in the heavy cream and stir until well combined. Serve with crusty bread or croutons if desired.½ cup heavy cream
- Note: The amount of salt you need to add will depend on your taste preference as well as how salty the broth or stock you use is.
- Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 6 months.