Broccoli Asparagus Soup

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vellutata di asparagi e broccoli

Eating green foods makes you feel healthy, right? But healthy foods aren’t always appetizing. This broccoli asparagus soup is not only beautiful to look at but it’s delicious to eat as well. It screams spring, and after a long cold winter, I only want to see and eat foods that are bright and cheerful.

Creamed soups are very common in Italy, called vellutata, using fresh and seasonal ingredients. This broccoli asparagus soup is no exception and checks all the boxes for delicious and cozy creamy soups. Pureed vegetable soups are my go-to for a quick meal and a no brainer for lunch or a light dinner.

This gluten-free, vegetarian, and vegan broccoli asparagus soup has it all – health and flavor, nutrients and vitamins, speed and simplicity. And it follows the Italian cooking philosophy of taking a few quality and in-season ingredients and creating something delicious and craveable.

Ingredients

Broccoli
Asparagus
Potato
Leeks
Fresh thyme leaves (or dried)
Vegetable broth
Lemon
Extra virgin olive oil
Salt and freshly cracked black pepper

Asparagus is one of the first spring vegetables to appear in the supermarket, marking the change of seasons, and I love it in any preparation.

Broccoli always seems to be in my refrigerator, and I’m always look for new ways to prepare it. This green soup is the perfect solution!

I understand that both broccoli and asparagus are known for having strong, sometimes, overpowering flavors. But I promise in this soup they are fresh and vegetal. Roasting the broccoli helps to achieve a deeper, smoky flavor.

Adding potato smooths and thickens the soup. The starches in the potato produce a creamy texture without the need to use heavy cream.

I use leeks in this broccoli and asparagus soup as opposed to onions because of their fresh, springy onion taste.

Step by Step

Start by preheating the oven to 200 °C. Then we’ll prepare the broccoli for roasting.

Separate the broccoli florets from the stalk. Never discard the stalk; it’s completely edible and delicious! The broccoli stalk tastes sweet and mild and will cook down and blend in beautifully with the rest of the soup. Simply pull off any of those lower leaves and with a vegetable peeler, peel the outer layer from the stalk. Then give it a rough chop. You want the pieces about the same size as the potato cubes.

Place the broccoli florets on a baking sheet lined with parchment paper. Toss them with about one tablespoon of olive oil and sprinkle with salt and black pepper.

Roast in the preheated oven for 20-30 minutes or until slightly charred around the edges. Toss them around halfway through cooking.

Meanwhile, we’ll get the rest of the asparagus broccoli soup ready. Add one tablespoon of olive oil to a large soup pot set over medium heat. Add the leeks and sauté for 4-5 minutes, stirring occasionally, until they begin to sweat and wilt down. Stir in the thyme, asparagus, broccoli stalk and potato.

Next, add the vegetable broth and season with salt and black pepper. You can totally use chicken broth if you’d like, for a richer flavor. Or in a pinch you can use water as well. Just adjust the salt and pepper accordingly. Store-bought broths tend to have a lot of sodium, so be sure to taste your soup and season as you go.

Bring to a simmer and cook for 15 minutes or until the vegetables are fork-tender. The beauty of this soup is the bright, springy, green color. If the vegetables are overcooked, they will lose a bit of their fresh color, so as soon as the potatoes can be easily pierced with a small knife or fork, it’s ready.

Stir the roasted broccoli florets into the rest of the soup. Remove the pot from the heat and blend with an immersion blender or transfer to a stand blender, food processor, or Vitamix until you achieve a smooth puree.

Set the soup back over a low heat. Add more vegetable broth or water if needed to achieve desired consistency. Stir in a squeeze of lemon juice just when you are ready to serve, to retain its fresh taste.

Garnish however you prefer but I like a drizzle of plain or Greek yogurt, which just adds that creamy dairy silkiness. And don’t forget a side of crusty bread!

Tips and FAQs

Onion or shallot can be substituted for the leeks.
A sprinkle of chili flakes can be added along with the thyme if you like a little spice!
Chicken broth or homemade stock can be substituted in an equal amount for the vegetable broth. Or in a pinch you can always use just water for the liquid but adjust your seasoning accordingly.

Variation

Broccoli Cheese Soup: stir in 100g cheddar cheese and 40g grated parmesan cheese after blending

How do I store leftovers of broccoli asparagus soup?

Let the soup cool completely before transferring to an airtight container. Refrigerate for up to 4 days or freeze the soup for up to 3 months.