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Creamy Broccoli Asparagus Soup with Goat Cheese

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A fresh and velvety Creamy Broccoli Asparagus Soup with Goat Cheese that blends vibrant green vegetables with tangy, rich goat cheese. This comforting yet light soup is smooth, flavorful, and perfect for lunch or dinner.

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups broccoli florets
  • 2 cups chopped asparagus (woody ends removed)
  • 3 cups vegetable broth
  • 1/2 cup heavy cream or half-and-half
  • 3 ounces goat cheese, softened
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • Optional Garnish:
  • Extra crumbled goat cheese
  • Fresh chives or parsley
  • Cracked black pepper

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent.
  2. Stir in minced garlic and cook for about 30 seconds until fragrant.
  3. Add broccoli florets and chopped asparagus to the pot.
  4. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes, until vegetables are very tender.
  5. Remove from heat and blend until smooth using an immersion blender, or carefully blend in batches using a standard blender and return to the pot.
  6. Stir in heavy cream and softened goat cheese until fully incorporated and creamy.
  7. Season with salt, black pepper, and lemon juice. Adjust to taste.
  8. Warm gently if needed, avoiding boiling after adding the cheese.
  9. Serve hot, garnished with extra goat cheese and fresh herbs if desired.

Notes

  • Trim woody ends of asparagus for best texture.
  • Roast vegetables beforehand for deeper flavor.
  • Avoid boiling after adding goat cheese to prevent separation.
  • Store in the refrigerator for up to 4 days.
  • Freeze for up to 2 months, noting texture may slightly change due to dairy.

Nutrition

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