I love making this creamy broccoli asparagus soup with goat cheese when I want something comforting yet fresh. The combination of tender green vegetables and tangy goat cheese creates a smooth, velvety soup that feels both nourishing and indulgent. I find it perfect for a light dinner, a cozy lunch, or even as a starter for a spring-inspired meal.
Why You’ll Love This Recipe
I enjoy how this soup balances richness and freshness in every spoonful. The broccoli gives it body, the asparagus adds a delicate earthy flavor, and the goat cheese melts beautifully into the broth for a creamy finish without feeling too heavy.
I also appreciate how simple the ingredients are. I can prepare everything in one pot, and it comes together quickly. It is a great way for me to use up fresh green vegetables while creating something that feels elegant and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups broccoli florets
2 cups asparagus, trimmed and cut into 1-inch pieces
4 cups vegetable broth
1/2 cup heavy cream
4 ounces goat cheese, crumbled
salt to taste
black pepper to taste
Directions
I start by heating the olive oil in a large pot over medium heat. I add the diced onion and cook it for about 4–5 minutes until it becomes soft and translucent. Then I stir in the minced garlic and cook for another 30 seconds until fragrant.
Next, I add the broccoli florets and chopped asparagus to the pot. I pour in the vegetable broth and bring everything to a gentle boil. Once boiling, I reduce the heat and let it simmer for about 15–20 minutes, until the vegetables are tender.
After that, I remove the pot from the heat and use an immersion blender to puree the soup until smooth. If I prefer, I carefully transfer the soup in batches to a countertop blender and blend until creamy.
I return the soup to low heat and stir in the heavy cream and crumbled goat cheese. I mix until the cheese has melted completely into the soup. Finally, I season with salt and black pepper to taste, and let it warm through for a few minutes before serving.
Servings and timing
I find that 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 half-and-half for a lighter texture. When I want a dairy-free version, I skip the cream and use a splash of coconut milk instead.
For added depth, I occasionally sauté a chopped leek along with the onion. If I want extra protein, I stir in some white beans before blending. I also like topping each bowl with extra crumbled goat cheese, toasted nuts, or homemade croutons for added texture.
storage/reheating
I store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove over low heat, stirring occasionally to keep it smooth. If the soup thickens too much, I add a small splash of broth or water to loosen it.
I can also freeze this soup for up to 2 months. I let it cool completely before transferring it to freezer-safe containers. When ready to use, I thaw it overnight in the refrigerator and reheat slowly on the stovetop.
FAQs
Can I use frozen broccoli or asparagus?
I can use frozen vegetables if fresh ones are not available. I add them directly to the pot and may need to adjust the cooking time slightly until they are fully tender.
Can I make this soup vegan?
I can make it vegan by replacing the heavy cream with coconut milk or a plant-based cream alternative and using a dairy-free cheese substitute or omitting the goat cheese entirely.
How do I make the soup thicker?
If I want a thicker soup, I simmer it a bit longer to reduce the liquid or add a small peeled potato to cook with the vegetables before blending.
What can I serve with this soup?
I like serving it with crusty bread, a grilled cheese sandwich, or a simple green salad. It also works well as a starter before a main course.
Can I prepare this soup ahead of time?
I often make it a day in advance because the flavors deepen as it sits. I simply reheat it gently before serving and adjust the seasoning if needed.
Conclusion
I find this creamy broccoli asparagus soup with goat cheese to be a simple yet elegant dish that I can rely on throughout the year. It is comforting, full of flavor, and easy to customize. Whether I serve it for a quiet dinner at home or as part of a larger meal, it always feels wholesome and satisfying.
