Best Creamy Asparagus And Cauliflower Soup Recipes

CREAMY ROASTED ASPARAGUS AND BRIE CAULIFLOWER SOUP RECIPE

Creamy Roasted Asparagus and Brie Cauliflower Soup Recipe image

A recipe for Creamy Roasted Asparagus and Brie Cauliflower Soup : Roasted asparagus cauliflower soup with creamy brie, basil and a hint of lemon.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

2 pounds asparagus, trimmed
1 small head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
4 cups vegetable broth or chicken broth
4 ounces brie, cut into 1 inch pieces
1 tablespoon fresh basil, chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
salt and pepper to taste

Steps:

Toss the asparagus and cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, mixing half way through.
Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the broth and asparagus and cauliflower, bring to a boil, reduce the heat and simmer for 10 minutes.
Add the brie, basil, lemon zest and lemon juice, let the brie melt and season with salt and pepper to taste before pureeing to the desired consistency and enjoying!

CREAMY ASPARAGUS AND CAULIFLOWER SOUP

Creamy Asparagus and Cauliflower Soup image

This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
3 cloves garlic, chopped
6 cups chicken broth
1 head cauliflower, broken into florets
cayenne pepper, or to taste
salt and ground black pepper to taste
2 pounds fresh asparagus, trimmed and chopped
2 tablespoons nasturtium petals, or more to taste
2 tablespoons diced asparagus tips, or more to taste

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 9.4 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 744.1 mg, Sugar 4.6 g