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
