Asparagus and Broccoli Soup

Name: Asparagus and Broccoli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 pound asparagus, ends trimmed and cut into 1" pieces; 12 ounces broccoli, roughly minced; 1 1/2 cups diced shallot (about 5 ounces); 1 large carrot stick, peeled and roughly diced; 1 large gold potato, peeled and diced; 2-3 teaspoons salt; 1 teaspoon black pepper; 1/4th teaspoon cayenne; 1 quart low-sodium vegetable broth (SEE NOTE); 1 tablespoon lime juice; 2 teaspoons soy sauce; 8 ounces creme fraiche; fresh dill; sliced almonds, toasted; fried garlic, store-bought or homemade

Jump to Recipe·Print Recipe·Leave a Review

Springtime has arrived! Flowers are starting to bloom and glow (and grow), and so is the produce. I love this time of year when fruits and vegetables become more abundant, but it's still soup season. This simple asparagus and broccoli soup is perfect for both reasons and makes a lovely option for Easter or a springtime luncheon.

Two bowls on a placemat with soup alongside spoons and a napkin.

This creamy, pureed asparagus broccoli soup is full of vegetables and, therefore, full of flavor! The stars of this soup are the asparagus and broccoli, but the other veggies all play a part. The creme fraiche stirred in at the end gives this soup an undeniable tang and creaminess. Finished with crunchy almonds, fried garlic, and a nice helping of fresh dill, this gluten-free sensation is dressed to impress!

Read on for all the loving details to make Asparagus and Broccoli Soup.

Jump to:

Ingredients
Tools for the job
How to make Asparagus and Broccoli Soup
Hot Tip!
Substitutions and Variations
Leftover asparagus and broccoli soup
FAQ
Food safety
More soup season
Veg heavy dishes
Asparagus and Broccoli Soup
💬 Comments

Ingredients

Read below about a few of the ingredients used to make asparagus and broccoli soup.

Asparagus - Be sure to cut off the woodier end of the stalk. A good tip is to hold it in two hands towards the end of the stalk, bend it, and it will naturally break apart where it's supposed to.

Broccoli - If you're using whole broccoli, peel the stalk before dicing it up and use it in this asparagus broccoli soup along with the florets.

Carrot and potato - I added a carrot to the recipe for a little sweetness and the creamy gold potato for some natural, smooth thickness.

Lime - The neutral acidity of the lime is perfect to balance the soup, but it doesn't have as strong of flavor as lemon juice does. It kind of disappears into the soup.

Soy sauce - I added this to give this dish a second seasoning option besides salt. It also adds a little umami richness. Substitute with tamari or liquid aminos for a gluten-free option, or omit and use salt.

Broth - I used vegetable broth, but chicken or ham broth would be fantastic. You can use what you like best; just ensure it's low sodium. Regular vegetable broth is pre-salted, which always surprises me. If you can't find low-sodium broth, start by seasoning the soup with 1 teaspoon of salt, then add salt and soy sauce to taste after cooking all the other ingredients.

See recipe card for quantities.

Tools for the job

Measuring cups and spoons
Sharp knife and cutting board
Large soup pot 3+ quart with lid
Immersion blender or standard blender

A bowl of asparagus and broccoli soup with crunchy toppings and dill.

How to make Asparagus and Broccoli Soup

Before you start making this broccoli-asparagus soup, prepare all the vegetables. To ensure everything cooks at the same time, chop the broccoli down quite a bit and slice the asparagus into 1 inch pieces. The shallot can be roughly chopped since it will be pureed later.

Start by warming a 3+ quart pot on the stove over medium heat. Add butter and olive oil to the pot.
Next, add the asparagus, broccoli, shallot, carrot, and diced potato when the butter has melted, and stir to coat in the oil.
Now, stir in the salt, pepper, and cayenne. Continue to cook and stir for 7-10 minutes to sweat the vegetables. This will help to bring out the natural flavors of the vegetables.
Add the broth and bring the soup to a boil. Once boiling, lower the temperature to a simmer and cover the pot. Cook the vegetables in the broth for 5-7 minutes or until the asparagus and broccoli are fork-tender.
HINT: Avoid overcooking the vegetables to keep the soup bright green. If you cook them too long, they will lose their brightness and become dark and dull. However, this will not change the soup's flavor.
Turn off the heat and puree the soup until no chunks remain. You can do this by using an immersion blender right in the pot or pouring the soup into a blender and puree in batches.
Once the asparagus and broccoli soup has been pureed, stir in the lime juice, soy sauce, and creme fraiche.
Serve immediately or keep covered and warm on low until it's time to eat.
To garnish: Top each bowl of soup with a sprinkling of sliced almonds, fried garlic, and lots of fresh dill.

Add oil, butter, and all the veggies, including asparagus and broccoli, to the pot and saute for 7-10 minutes.

Diced vegetables in vegetable broth in a pot.

Add the broth and simmer for 5-7 minutes to soften the vegetables.

And immersion blender in a pot of cooked vegetables and broth.

Puree the soup

A small bowl of soy sauce above a pot of blended asparagus and broccoli soup.

Stir in soy sauce for seasoning and umami.

A small bowl of lime juice above a pot of blended asparagus and broccoli soup.

Add lime juice for a neutral acid.

A spatula with creme fraiche about to be stirred into a pot of soup.

Finish the broccoli and asparagus soup with creme fraiche for creaminess and tang.

Hot Tip!

Use an immersion blender to conveniently puree the soup in the pot it cooks in.
Use a high-speed blender like a Vitamix to create a beautiful, smoother, creamier puree.
*If you use a conventional blender, cool the soup a little first, or it could explode while blending.

A spoon in a bowl of asparagus soup on a placemat with a napkin.

Substitutions and Variations

Cream - Creme fraiche can be substituted with sour cream. If you swap it out, add hot soup to a bowl of the sour cream and stir to combine, then add it all back to the main soup pot. This is called tempering and it helps keep the mixture from breaking when adding the cold sour cream to the hot liquid.
Broth - Use your favorite broth. Vegetarian would be a classic choice, but whatever broth you typically prefer to use or have on hand is perfect.
Potato - You can also use russet or red potatoes, peeled.
Toppings - This soup would be great with a gremolata topping or even a different kind of crunchy legume, such as pistachio, pepita, or pine nut.

Leftover asparagus and broccoli soup

Cool and refrigerate leftovers in a sealed container for up to 5 days.
Cool and freeze leftovers in a sealed container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator. If the soup breaks as it reheats, use the immersion blender again to pull it together.
To reheat leftovers, warm soup in a pot on the stove over medium-low heat until warmed through.

A bowl of green blended soup with crunchy toppings and dill.

FAQ

Why do the vegetables need to be cooked in both oil and butter?

Since this vegetarian recipe does not use any other animal fat, I use an oil and butter blend to cook the vegetables and provide richer flavor.

How can I make this soup thicker without flour?

You can reduce the amount of broth used or strain some before blending. Another way to make this a thicker soup is to add a few more potatoes.

What should I make with broccoli and asparagus soup?

This soup would pair well with a frittata or other egg dish. It would also be tasty served with tea sandwiches or as a starter before a peppery seared steak.