Print

Creamy Broccoli Asparagus Soup with Goat Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A smooth and velvety broccoli asparagus soup enriched with creamy goat cheese, balancing fresh green flavors with a rich, tangy finish.

Ingredients

  • 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

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook for 4–5 minutes until soft and translucent.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add broccoli florets and chopped asparagus to the pot.
  5. Pour in vegetable broth and bring to a gentle boil.
  6. Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
  7. Remove from heat and blend the soup using an immersion blender until smooth, or blend carefully in batches.
  8. Return soup to low heat and stir in heavy cream and crumbled goat cheese.
  9. Cook gently until the cheese melts completely and the soup is smooth.
  10. Season with salt and black pepper to taste, then warm through before serving.

Notes

  • Substitute half-and-half for a lighter texture.
  • For a dairy-free version, use coconut milk and omit or replace goat cheese.
  • Add a chopped leek with the onion for extra depth.
  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Add broth or water when reheating if the soup thickens.

Nutrition

Find it online: https://recipesbyliza.com/creamy-broccoli-asparagus-soup-with-goat-cheese/