Broccoli Asparagus Soup

Broccoli Asparagus Soup

Broccoli Asparagus Soup is a creamy soup that has no cream. This smooth and silky soup gets its texture from blending the veggies into the savory broth. This soup is delicious and nutritious. The broth is made from carrots, onions and celery sautéed in butter and using Better Than Bouillon Chicken variety, gives this soup a “cooked all day” flavor without having to cook it all day. This recipe makes about 12 to 15 servings and freezes really well for a quick meal on a busy day.

Better Than Bouillon

I love using these Better Than Bouillon for lots of soups and sauces. This isn’t an ad or sponsored post for this product, I just keep a lot of these varieties on hand for when I am cooking. I like that they come in vegetarian options as well as low sodium options. This roasted chicken variety is a favorite of mine for soups. You find them in the gravy aisle of the grocery store. These give an all day cooked flavor to soups without having to cook all day.

Smart Stick

Also not an ad, but I use this Cuisinart Smart Stick for SO MANY soup recipes that I will be making throughout the Winter. This particular one is a mini food processor and has a whisk option which I love for making whipped cream. I will link this one to my Amazon Idea List . This is $121 on amazon. This link is an affiliate link, which means that AMAZON (not you) pays me a small commission if you buy this from my list for yourself. I highly recommend this appliance and it is a great gist to ask for, for Christmas.

Broccoli Asparagus Soup

Yield: 12 to 15 servings

Broccoli Asparagus Soup

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A creamy soup, that is in fact, made with no cream. This delicious and nutritious soup is made with asparagus. This soup is nutritious and delicious. The recipe yields 12 to 15 servings and freezes very well.

Ingredients

• 2 bunches (heads) of broccoli - Approximately 6 cups, chopped
• 1 bunch of asparagus
• 1 medium yellow onion, diced
• 2 carrots, diced
• 3 ribs of celery, diced including the leaves
• 1 bag of spinach leaves
• *exact measurements of the veggies aren't necessary, just eyeball it
• 12 cups of water
• 2 to 3 heaping tablespoons of Better Than Bouillon Chicken
• Black Pepper
• Garlic Powder
• Onion Powder
• Chili Powder
• Paprika
• Nutmeg
• 4 green onions, sliced
• 1 stick of Salted Butter
• *You will need a blender or immersion blender for this recipe
• Optional Croutons
• 3 to 4 slices of crusty bread
• butter
• 1/2 cup of shredded cheese of your choice, I used Gouda
• Dried Dill

Instructions

1. Melt 4 tablespoons of butter in a large soup pot, add your onions, celery and carrots. Sauté until the veggies are soft and golden brown.
2. Season the carrots, onions and celery with a few shakes of black pepper, sprinkle the onion and garlic powder until all the veggies have a sprinkle. (you do not need to exact measure, just sprinkle as much or as little as you like, you can taste and add more if needed) Then add just a small pinch of nutmeg, chili powder and paprika.
3. In a cup, dissolve the better than bouillon with a cup of hot water and add it to the pot. Then add the rest of your water (11 cups)
4. Taste the broth and see if you maybe need to add a little bit more better than bouillon. Bring this mixture to a low boil, reduce heat to simmer and then add your broccoli and asparagus. The veggies don't need to be cut up super small, as they are going to soften and you will be blending this. Simmer the soup for one hour, stirring occasionally.
5. After one hour, check to make sure your broccoli and asparagus are soft, stir in all the spinach, then using an immersion blender, blend your soup until smooth. If you do not have an immersion blender, blend your soup in batches in a regular blender and then add back to the pot.
6. Add the remaining butter to the pot and simmer the soup for another 15 minutes. Taste your soup and adjust the seasonings if needed.
7. If you are going to make the croutons, butter your bread slices, sprinkle each slice with the cheese, I then added a little black pepper and some dried dill. Bake, broil or air fry until the bread is crispy.
8. Cut the bread into cubes, add to the soup, top your soup with black pepper and the sliced green onions.

Soup And A Sandwich

If you want to serve this soup for dinner, may I recommend making my delicious Tuna Salad Sandwich to serve with it.. You can get the recipe for my Tuna Salad by CLICKING HERE.