Asparagus and Broccoli Soup

by Maria on May 30, 2012

asparagus and broccoli soup.JPG


Making your own soup is actually pretty easy. The key is to use a good stock and fresh ingredients that you saute with something flavorful (such as onions) before adding stock. Also, an immersion blender makes pureeing soups a breeze. If you don't have one, I highly recommend investing in one--it's definitely one of my favorite kitchen tools. 

Since aspargus season is upon us in New England, I have been roasting it, adding it to frittatas and using it in soup. This recipe is adapted from a recipe for Creamy Asparagus Soup by Elise at Simply Recipes. I wanted something lighter without added cream. 

Serve it with a grilled cheese panini or a quinoa salad. Save leftovers for lunch the next day or freeze in individual containers. 

Asparagus-Broccoli Soup

1 tablespoon butter

1 tablespoon olive oil

1 yellow onion, chopped

1 bunch asparagus, trimmed and chopped 

2 heaping cups of chopped broccoli 

4 cups water

1 tablespoon Better than Bouillon chicken stock (or use 4 cups of chicken stock instead of water and bouillon)

1 tablespoon fresh thyme leaves

2 tablespoons fresh parsley

Freshly ground pepper to taste

Kosher salt to taste

1. Heat butter and olive oil in a large pot over medium heat.

2. Add the onion and saute for about 5 minutes.


3. Add the asparagus and broccoli and saute for another 5 minutes.

broccoli and asparagus.JPG

4. Add water, bouillon, and thyme. Bring to a boil, and then cover and reduce heat to low. Simmer for about 10 minutes, until veggies are tender. Then add the parsley.



5. Use an immersion blender to puree until smooth. (If you don't have an immersion blender, wait for it to cool a bit and then transfer  in batches to an upright blender). Season with freshly ground pepper and salt to taste.



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