Asparagus Broccoli Soup

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

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Keyword: broccoli asparagus soup, asparagus soup without cream, asparagus white bean soup,

Servings:

Calories: 191kcal

Ingredients

For The Soup:

6 cloves garlic
1 onion any color
2 Tbsp. olive oil
4 cups asparagus chopped, equals 1 lb.
4 cups broccoli florets equals 1 large head
1 15.5 oz. can cannellini beans drained
4 cups low sodium vegetable broth
¾ tsp. kosher salt split
¾ tsp. pepper split
2 tsp. lemon juice can sub white wine vinegar

For The Croutons:

1 cup bread cubes any variety
2 Tbsp. olive oil
¼ cup Asiago cheese grated, or Parmesan cheese

US Customary - Metric

Instructions

For The Soup:

Mince 6 cloves of garlic and 1 onion (any color).
Cut the woody ends from 1 lb. of asparagus and discard. Chop the asparagus into thirds (yields 4 heaping cups chopped asparagus).
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.
Drain 1 15.5 oz. can of cannellini beans (or Great Northern Beans).
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.
Once the oil is heated, add the minced garlic and onions. Sauté for 5-6 minutes, stirring often.
Add the chopped asparagus and broccoli along with ½ tsp. each of kosher salt and pepper. Sauté for another 5-6 minutes, stirring often.
Add 4 cups of low sodium vegetable broth and the drained cannellini beans to the pot. Stir until combined.
Bring the soup to a boil. Once boiling, reduce to a low boil, cover, and cook for 10 minutes.
Remove the soup pot from the heat.
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.
Also, be careful not to scrape the immersion blender across the bottom of the soup pot, as this can damage the surface.
Puree the soup until it is smooth and creamy, or has reached your desired consistency.
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 will seem a bit thin at first, but should thicken after a few minutes.

For The Croutons:

Heat the oven to 400 degrees Fahrenheit.
Cut 4 slices or so of gluten free sandwich bread into cubes (can sub regular bread if not gluten free) (yields 1-2 cups of bread cubes).
Any crusty bread such as sourdough, Italian or French bread will work as well.
Place a piece of parchment paper onto a baking sheet (optional) and spread the bread cubes out evenly over the surface.
Drizzle 2 Tbsp. of olive oil over the bread cubes and toss until completely coated.
Sprinkle ¼ cup of grated Asiago or Parmesan cheese over the bread cubes (optional).
Place the baking sheet into the oven and bake for 8-10 minutes. The bread cubes should be slightly golden and crispy.
Remove the baking sheet from the oven and set aside.
Sprinkle a bit of kosher salt and pepper over the top (optional).
To Serve: Serve soup with the toasted bread cubes (optional). Alternately, the soup may be garnished with grated cheese of choice, fresh herbs, or any crispy toppings of choice (optional).

Notes

If you'd like to keep this dish vegan and dairy free, feel free to omit the cheese, or sub vegan Parmesan cheese.

Alternately, you can leave the croutons off altogether. Making the croutons is an optional step. Or, feel free to use store-bought or pre-made croutons or simply garnish the soup with some grated cheese if preferred.

Nutrition