I love broccoli and asparagus.  Putting them together in a soup?  Why not!  I love blending soups to give them a ‘creamy’ texture without the cream.  This is a delicious soup for spring!

Best of all, this soup is done in about 30 minutes, including prep and cooking time.

All of my kids liked this one, so I will definitely be making it again!  Sully loved it, but I don’t think he has ever met a soup he didn’t love.

Sully Broccoli Asparagus soup

I used herbs that I had on hand and that sounded good, but feel free to substitute with your favorites.  The great thing about soup is that you really can’t go wrong.


  • 1 yellow onion, diced
  • 1 tablespoon olive oil
  • 2 teaspoons salt, divided
  • 5-6 cups vegetable stock or water (adjust liquid based on desired soup consistency)
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried thyme
  • 1 can organic cannellini beans, drained and rinsed (or 2 cups fresh beans)
  • 2 bunches of broccoli, florets only
  • 1 bunch of asparagus (about 1 pound), cut into 1-inch pieces
  • Juice of 1/2 large lemon or 1 whole small lemon
  • Freshly ground black pepper
  • Fresh chives, finely chopped


Add onion, olive oil, and 1/2 teaspoon salt to a soup pot and saute until onion is soft, about 5 minutes.

Add vegetable stock, broccoli, asparagus, beans, herbs, remaining salt and pepper to the soup pot and bring to a boil.

Creamy broccoli asparagus soup ingredients

Reduce heat to medium low and simmer for 15 minutes.

Remove from heat and puree with a hand blender, or transfer in batches to a blender and blend until smooth.

Creamy Broccoli Asparagus Soup Pot

Add lemon juice, and adjust seasonings to taste.

Sprinkle chives over each serving of soup.

Creamy Broccoli Asparagus Soup bowl

Enjoy!  If you try different herb variations, let me know!