Asparagus Broccoli Soup

This Asparagus Broccoli Soup is made without heavy cream and instead pureed with white beans! It's topped with crunchy Parmesan croutons.

This Broccoli Asparagus Soup is perfect for spring and bursting with fresh flavors. It's seasoned simply and garnished with crispy croutons for extra texture.

It's easy to think that soup season ends with winter, but that's not necessarily true. Soup is a dish that can be made with seasonal vegetables and enjoyed throughout the year. This recipe is packed with fresh veggies and perfect as the weather starts to warm up.

This soup is prepared with fresh asparagus and broccoli, which gives it a vibrant green color. It's flavored with garlic, onions, and a bit of lemon juice. This soup is made without cream, so it's got a light texture and instead is thickened with white beans.

The veggies are sauteed in a Dutch oven and then simmered with vegetable broth until tender and then pureed with an immersion blender, which gives this soup a velvety texture.

It's topped with some homemade crunchy croutons that are made with bread cubes toasted in the oven along with some grated Parmesan cheese and olive oil. This soup is light, but totally satisfying.

Jump to:

• How To Add Flavor To Soup
• Ingredients For Asparagus Broccoli Soup
• How To Thicken Asparagus Soup
• How To Make Asparagus Broccoli Soup
• How To Make Soup Creamy Without Dairy
• How To Make Croutons For Soup
• What To Serve With Asparagus Broccoli Soup
• How Long Does This Soup Last In The Fridge?
• Can It Be Frozen?
• Asparagus Broccoli Soup

How To Add Flavor To Soup

This Asparagus Broccoli Soup is made using only a few healthy, fresh ingredients and cooked simply, which allows the flavors to shine through.

It's not laden with dairy or heavy cream, so the natural sweetness of the vegetables emerges. When preparing soups like this one, there are a few tips and tricks I recommend to coax the maximum amount of flavor with minimal effort.

• It's best to use fresh (not frozen or canned) vegetables if possible.
• Make sure to season the soup properly with kosher salt and pepper. This helps to bring out all of the other flavors of the soup.
• Add a bit of lemon juice or white wine vinegar at the end of the cooking process. The acid brightens up and balances out the other flavors.
• Sauté the vegetables with plenty of garlic and onions. Aromatics add a ton of flavor to any dish and sautéing them with the veggies enhances the overall flavor of the soup.
• Garnish the soup with croutons or toppings of choice to add extra flavor and texture. Crispy garnishes like croutons, Parmesan crisps, or toasted nuts or seeds provide a great crunchy texture to this creamy soup.
• Feel free to add some grated cheese or sour cream for extra creaminess and added flavor.

Ingredients For Asparagus Broccoli Soup

Here's what you'll need to make it.

• 6 cloves Garlic
• 1 Onion (any color)
• 2 Tbsp. Olive Oil
• 4 cups Asparagus (chopped) (equals 1 lb. fresh asparagus)
• 4 cups Broccoli Florets (equals 1 large head broccoli)
• 1 15.5 oz. Cannellini Beans (drained)
• 4 cups Low Sodium Vegetable Broth
• ¾ tsp. each Kosher Salt and Pepper (split)
• 2 tsp. Lemon Juice
• 1 cup Gluten Free Bread Cubes (or regular bread cubes if not gluten free)
• 2 Tbsp. Olive Oil
• ¼ cup Asiago or Parmesan cheese (grated) (optional)

How To Thicken Asparagus Soup

There are lots of ways to thicken soup. One of the best ways is to add ingredients that are naturally starchy, which acts as a thickener.

Examples of ingredients that can be used as a thickener include flour, potatoes, rice, cornstarch, beans or legumes.

This soup is both gluten free and dairy free and one of the best ways to thicken it up without the addition of wheat or dairy is to use cannellini beans (also known as white kidney beans).

Canned cannellini beans are already cooked and seasoned, so all that's required is to drain them and add to the soup. They provide the dish with a natural sweetness and creamy flavor when pureed with the rest of the ingredients using an immersion blender.

Great Northern Beans may be subbed for cannellini beans if needed.

Love cannellini beans? Check out this Italian White Bean Dip and White Bean Turkey Soup!

How To Make Asparagus Broccoli Soup

As far as homemade soups go, this one is easy to prepare.

All that's needed is to mince the garlic and onions, chop the asparagus and broccoli, and sauté in a Dutch oven. The vegetable broth and white beans are added at that point and the soup only takes about 10 minutes to cook.

The whole thing is pureed with an immersion blender at the end of the cooking time, creating a creamy texture.

I recommend using a cast iron Dutch oven or any heavy-bottomed soup pot when making this soup. A Dutch oven is great at distributing heat, which allows all of the ingredients to cook evenly.

1. Start by mincing 6 cloves of garlic and 1 onion (any color).
2. Cut the woody ends from 1 lb. of asparagus and discard. Chop the asparagus into thirds (yields 4 heaping cups chopped asparagus).
3. Cut 1 large head of broccoli into florets (yields 4 heaping cups of broccoli). Feel free to chop and add the broccoli stems as well.
4. Open and drain 1 15.5 oz. can of cannellini beans.
5. Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil.
6. Once the oil is heated, add the minced garlic and onions. Sauté for 5-6 minutes, stirring often.
7. Add the chopped asparagus and broccoli along with ½ tsp. each of kosher salt and pepper. Sauté for another 5-6 minutes, stirring often.
8. Add 4 cups of low sodium vegetable broth and the drained cannellini beans to the pot. Stir until combined.
9. Bring the soup to a boil. Once boiling, reduce to a low boil, cover, and cook for 10 minutes.
10. Remove the soup pot from the heat.

The vegetables should be tender, but not mushy at the end of the cooking time.

How To Make Soup Creamy Without Dairy

I find that dairy tends to make soup unnecessarily heavy and there are lots of ways to make soups creamy without it. Coconut milk, cashews or cashew cream, or cooked potatoes are all great options non-dairy options.

As mentioned earlier, the cannellini beans help to provide this soup with a creamy texture when pureed with an immersion blender.

An immersion blender is a fantastic tool to have on hand in your kitchen. It's great for pureeing soups, emulsifying aioli, and blending all types of sauces.

An immersion blender is basically a handheld blender that can be placed right into the soup pot without the need to transfer the hot soup to a regular blender.

When using an immersion blender, it's important not to scrape it across the bottom of the soup pot, or it may damage the surface of the pot.

1. Once the soup has finished cooking, remove the soup pot from the heat.
2. Place an immersion blender into the pot and puree the soup on the low setting. Make sure that the blender is immersed in the soup so that it doesn't splash all over the place. Be sure to do this carefully as the immersion blender can cause the hot soup to splatter.
3. Puree the soup until it is smooth and creamy, or has reached your desired consistency.
4. Add 2 tsp. of lemon juice (or white wine vinegar) to the soup along with another ¼ tsp. each of kosher salt and pepper to the soup. Stir until completely combined.

The soup may seem a little thin at first, but will thicken after a few minutes.

How To Make Croutons For Soup

Homemade croutons are a great way to add extra flavor and texture to a smooth and creamy soup like this one.

They're super easy to make and can be prepared while the soup is cooking on the stove top.

All that's needed to make them is to cut some bread into cubes, toss them in olive oil, top with grated cheese, and bake in the oven until crispy.

• I love to use Asiago cheese because the sharpness of the cheese complements the flavor of the soup, but Parmesan or Romano cheese will work as well.
• If you'd like to keep this dish vegan and dairy free, feel free to omit the cheese, or sub vegan Parmesan for the regular stuff.
• Alternately, you can leave the croutons off altogether. Or, feel free to use store-bought or pre-made croutons or simply garnish the soup with some grated cheese if preferred.
• Feel free to use your favorite bread to make these croutons. This recipe is gluten free and calls for gluten free bread, but you can use regular bread if gluten is not an issue for you.
• Any variety of sandwich bread, sourdough, Italian or French bread, or any type of crusty bread will work. For the best results, I do not recommend a soft variety of bread such as brioche or buns.

1. To make the croutons, start by heating the oven to 400 degrees Fahrenheit.
2. Cut 4 slices or so of sandwich bread into cubes (yields 1-2 cups of bread cubes).
3. Place a piece of parchment paper onto a baking sheet (optional) and spread the bread cubes out evenly over the surface.
4. Drizzle 2 Tbsp. of olive oil over the bread cubes and toss until completely coated.
5. Sprinkle ¼ cup of grated Asiago or Parmesan cheese over the bread cubes (optional).
6. Place the baking sheet into the oven and bake for 8-10 minutes. The bread cubes should be slightly golden and crispy.
7. Remove the baking sheet from the oven and set aside.
8. Sprinkle a bit of kosher salt and pepper over the top (optional).

What To Serve With Asparagus Broccoli Soup

As mentioned, the homemade croutons are optional, but they provide this soup with additional texture and rich flavor.

Store-bought croutons may be used in place of the homemade ones, or this soup may simply be garnished with some grated cheese of choice. Any variety of sharp, tangy, or creamy cheese would be great. Feel free to garnish with goat cheese, brie, Gruyere, blue cheese, Gorgonzola, or sharp cheddar would work.

This soup may be garnished with sour cream or topped with fresh herbs, such as parsley, basil, or dill.

Any type of crunchy topping such as Parmesan crisps, crispy bacon, or toasted nuts would work as well.

I love creamy soups with some bread for dipping. These savory cheddar chive scones or homemade biscuits are great choices.

A sandwich like this Gouda chicken grilled cheese, Italian grilled cheese, or any toasted sandwich is a perfect pairing.

Love asparagus? Check out these recipes!

• Roasted Prosciutto Wrapped Asparagus
• Ham, Cheese, and Asparagus Frittata
• Smoked Salmon Asparagus Quinoa Salad
• Skillet Shrimp and Spring Vegetables

How Long Does This Soup Last In The Fridge?

Any leftover soup should last 2-3 days stored in an airtight container in the refrigerator.

Make sure to allow the soup to cool completely before transferring to the fridge for storage.

The croutons should be stored separately in an airtight container.

Can It Be Frozen?

Yes! This soup makes a great freezer meal.

How To Freeze

1. Prepare the soup (without the croutons) as directed and allow it to come down to room temperature before transferring to the freezer for storage.
2. Place the soup in heavy-duty freezer bags or freezer-safe containers, label with the date, and store up to 3 months in the freezer.

How To Reheat

1. Place the container of frozen soup in the refrigerator for 24 hours and allow to thaw.
2. Alternately, you can place the container of frozen soup in a bowl or sink full of warm water until it thaws a bit. Once it loosens, place the soup into a Dutch oven or soup pot, add a bit of vegetable broth, and heat on medium until it reaches the temperature and texture you are looking for.
3. Prepare the homemade croutons as directed and garnish (optional).

Love pureed soups? Check out these recipes!

• Potato Leek Cauliflower Soup
• Butternut Squash Soup
• Thai Potato Corn Chowder
• Roasted Carrot Soup
• Root Vegetable Soup

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