I love making this Creamy Broccoli Asparagus Soup with Goat Cheese when I want something comforting yet fresh. The broccoli and asparagus blend into a smooth, velvety base, and the goat cheese adds a tangy richness that makes every spoonful feel special. It’s a vibrant, nourishing soup that works beautifully for lunch or a light dinner.
Why You’ll Love This Recipe
I love how this soup feels creamy and indulgent without being overly heavy. The vegetables create a naturally thick texture once blended, and the goat cheese melts in to add just the right amount of tang.
I also appreciate how simple the ingredients are. I can prepare this soup with fresh produce and pantry staples, yet the flavor tastes refined enough for guests. The bright green color and smooth consistency make it both comforting and elegant.
When I want a healthy, satisfying dish that still feels cozy, this is one of my favorite choices.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil or butter
1 small onion, chopped
2 cloves garlic, minced
1 large head broccoli, chopped into florets
1 bunch asparagus, trimmed and cut into pieces
4 cups vegetable broth
1/2 cup heavy cream or half-and-half
4 oz goat cheese, softened
Salt to taste
Black pepper to taste
Optional: squeeze of lemon juice
Directions
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I heat the olive oil or butter in a large pot over medium heat.
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I add the chopped onion and cook until soft and translucent, about 4–5 minutes.
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I stir in the minced garlic and cook for another 30 seconds until fragrant.
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I add the broccoli florets and asparagus pieces to the pot, stirring to combine.
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I pour in the vegetable broth and bring the mixture to a gentle boil.
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I reduce the heat and let it simmer for about 15–20 minutes, until the vegetables are tender.
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I use an immersion blender to puree the soup until smooth, or I carefully transfer it to a blender in batches.
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I stir in the heavy cream and goat cheese, mixing until fully melted and incorporated.
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I season with salt, black pepper, and a squeeze of lemon juice if I want a bit of brightness.
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I simmer for another 2–3 minutes, then serve warm.
Servings and timing
This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
I sometimes replace the heavy cream with coconut milk for a dairy-free option, skipping the goat cheese or using a dairy-free alternative. When I want extra depth, I add a small diced potato to the pot before simmering to create an even creamier texture.
If I prefer a chunkier soup, I blend only half of the mixture and leave the rest as is. I also enjoy topping the soup with toasted nuts, extra crumbled goat cheese, or a drizzle of olive oil for added texture and flavor.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen as it sits.
When I reheat it, I warm it gently on the stovetop over low to medium heat, stirring occasionally. If the soup thickens too much, I add a splash of broth or water to reach the desired consistency. I avoid boiling it to keep the texture smooth and creamy.
FAQs
Can I use frozen broccoli or asparagus?
Yes, I can use frozen vegetables if fresh ones aren’t available. I may need to adjust the cooking time slightly, but the soup still turns out delicious.
Can I make this soup ahead of time?
Yes, I often prepare it a day in advance. I store it in the refrigerator and gently reheat it before serving.
Is this soup vegetarian?
Yes, as long as I use vegetable broth, the soup is completely vegetarian.
Can I freeze this soup?
I can freeze it for up to 2 months. I let it cool completely before transferring it to freezer-safe containers. I thaw it in the refrigerator overnight before reheating.
How do I make the soup thicker?
If I want a thicker texture, I simmer it a bit longer to reduce the liquid or blend in a small cooked potato for extra body.
Conclusion
I find this Creamy Broccoli Asparagus Soup with Goat Cheese to be the perfect blend of comfort and freshness. The creamy texture, bright vegetables, and tangy goat cheese create a balanced and satisfying dish. Whenever I want something wholesome, flavorful, and easy to prepare, this soup is always a reliable favorite in my kitchen.
Print
Creamy Broccoli Asparagus Soup with Goat Cheese
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Creamy Broccoli Asparagus Soup with Goat Cheese is a smooth and velvety vegetable soup blending fresh broccoli and asparagus with tangy goat cheese for a comforting yet light and flavorful dish.
Ingredients
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large head broccoli, chopped into florets
- 1 bunch asparagus, trimmed and cut into pieces
- 4 cups vegetable broth
- 1/2 cup heavy cream or half-and-half
- 4 oz goat cheese, softened
- Salt to taste
- Black pepper to taste
- Optional: squeeze of lemon juice
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add chopped onion and cook for 4–5 minutes until soft and translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add broccoli florets and asparagus pieces, stirring to combine.
- Pour in vegetable broth and bring to a gentle boil.
- Reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
- Stir in heavy cream and goat cheese until fully melted and incorporated.
- Season with salt, black pepper, and optional lemon juice.
- Simmer for an additional 2–3 minutes, then serve warm.
Notes
- For a dairy-free version, use coconut milk and omit or replace goat cheese with a dairy-free alternative.
- Add a small diced potato before simmering for a thicker texture.
- Blend only half the soup for a chunkier consistency.
- Top with toasted nuts, extra goat cheese, or a drizzle of olive oil for added flavor.
- Store in the refrigerator for up to 3–4 days.
- Freeze for up to 2 months and thaw overnight before reheating gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 40 mg
