Broccoli Asparagus Soup

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.

Course Soup

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 298kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

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

Instructions

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

Notes

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.