Easy Creamy And Healthy Broccoli Asparagus Soup

Bowl of creamy green-yellow soup topped with asparagus tips and Italian parsley leaves.

5 from 1 vote

Easy Creamy And Healthy Broccoli Asparagus Soup

This easy soup is quick to make and has a lovely, rich creamy flavor. Loaded with broccoli and asparagus, it's a great, nutritious meal.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: Asparagus Broccoli Soup, cream of asparagus soup, cream of broccoli soup

Servings: servings

Calories: 201kcal

Author: Sabrina Currie

Ingredients

2 tablespoon Olive oil
1 c Yellow onion
1 lb Broccoli 5-6 cups
1 lb Asparagus 3 cups
4 c Vegetable stock
1 c Light cream
2 Egg yolks
1 tablespoon Lemon Juice
1 teaspoon Salt
½ teaspoon Pepper
5-10 drops Optional - Tobasco hot sauce

Instructions

Heat a deep soup pot or Dutch oven over low heat. Dice the onion. Add olive oil to the pot, then add the onion, salt and pepper. Cook 5 minutes, stirring occasionally.
Coarsely chop the broccoli florets and add to the pot and stir. Trim woody ends off asparagus and chop in ½" pieces. Add to the pot and stir through. Pour in broth and increase heat to high until it comes to a boil. Reduce heat to medium and simmer 15 minutes.
Turn heat off and blend with an immersion blender until creamy and smooth.
In a separate bowl, whisk egg yolks and cream together. Add a ladle of the soup in and whisk well to temper the cream. Then pour the cream mixture into the soup, whisking constantly. Whisk in lemon juice.
Season to taste with salt, pepper and Tabasco hot sauce if using and serve while hot.

Notes

Vegetable stock can vary greatly in the amount of salt. Homemade stock is often much lower in sodium while store bought powders tend to be quite high in sodium. Taste your stock and if it is quite salty, wait until the end to add any salt if needed.

Nutrition