Creamy Roasted Asparagus and Brie Cauliflower Soup

Creamy Roasted Asparagus and Brie Cauliflower Soup
Spring is a glorious time of year and one of my favourite parts is the first of the local produce, asparagus! Cream of asparagus soup is always a great way to enjoy some of that fresh asparagus and this is my favourite version, a creamy roasted asparagus and brie cauliflower soup. Normally cream is used to make a cream of asparagus soup creamy but it's a little heavy and why not add some flavour at the same time by using a creamy brie cheese? Roasting the asparagus is a great way to bring out it's flavour and instead of using flour or potatoes to thicken the soup I like to go with cauliflower which I also roast. The soup is then finished off with some fresh basil and lemon to brighten things up and make the soup nice and fresh and a perfect ode to spring!

Note: I like to change things up by using different herbs and for the photos I used tarragon which is a nice alternative to the basil.

Creamy Roasted Asparagus and Brie Cauliflower Soup

Creamy Roasted Asparagus and Brie Cauliflower Soup
Top with crispy fried bacon, prosciutto or pancetta!

Creamy Roasted Asparagus and Brie Cauliflower Soup
If you can get your hands on some morel mushrooms, they make an amazing addition pureed into the soup!

Creamy Roasted Asparagus and Brie Cauliflower Soup
Creamy Roasted Asparagus and Brie Cauliflower Soup

Creamy Roasted Asparagus and Brie Cauliflower Soup

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

Roasted asparagus cauliflower soup with creamy brie, basil and a hint of lemon.

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
directions
  1. 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.
  2. Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the broth and asparagus and cauliflower, bring to a boil, reduce the heat and simmer for 10 minutes.
  5. 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!

Option: Add 1 tablespoon white miso paste by mixing some of the hot broth into the miso in a bowl before mixing it back into the pan sauce just after you remove from the heat. (Note: Miso is salty so go easy on seasoning with salt.)
Option: Add morel mushrooms.
Option: Garnish with crispy fried prosciutto, pancetta or bacon.
Option: Replace the cauliflower with a can of white beans, pureed.
Nutrition Facts: Calories 236, Fat 15g (Saturated 5g, Trans 0), Cholesterol 28mg, Sodium 240mg, Carbs 16g (Fiber 6g, Sugars 7g), Protein 12g
Nutrition by: Nutritional facts powered by Edamam

22 comments:

Katrina @ Warm Vanilla Sugar said...

Oh my!! I love the brie in this soup...and the asparagus! Yum!

Julie @ Table for Two said...

Love love the brie in this soup! You never see that and I think it needs to happen more often ;) be the revolution, Kevin! Haha

marla {Family Fresh Cooking} said...

Best soup ever!! Send some my way please!!

Maria said...

You had me with brie!

Heather Christo said...

delicious! I am obsessed with both asparagus and cauliflower right now- yum!!

Lynn said...

What is on top of the soup in the last photo, Kevin?! I just can't tell! Thank you.

Kevin Lynch said...

Lynn: Morel mushrooms.

Patmay1122 said...

Hi, How do you cut the asparagus? Small pieces? Nothing is pureed?
It sounds very good.

Kevin Lynch said...

Patmay1122: You can either roast the asparagus whole or cut it into 1 inch pieces and you puree everything to the desired consistency in the last step. Enjoy!

We Are Not Martha said...

From now on, I'm putting brie in my soup always!!

Sues

Maureen said...

The brie in this soup is just lovely! And of course, the asparagus too. I love that you'd like to change things up. I'll make this soup and I will definitely put morel mushrooms in it. Thanks for this!

Jeanette said...

I've made roasted cauliflower soup before but never with asparagus too - and that brie just adds extra creaminess. Love it!

Jeanette said...

I've made roasted cauliflower soup before but never with asparagus too - and that brie just adds extra creaminess. Love it!

Resep Pindang Bandeng Presto said...

Hello, i'm from Indonesia. I like your post and your recipes. :)

Katalina Kastravet said...

this is so creamy and delicious! Love the asparagus addition!

Gaby @ What's Gaby Cooking said...

I love that you brie in this soup, it looks so creamy and delicious!!!

davvesvalentine said...

Did you use the Brie with the brine on it when putting it in the soup?

Kevin Lynch said...

davvesvalentine: Yes, it gets pureed by the blender. You could also wait for the brie to melt off of it and then fish it out before blending.

resep kue donat said...

Nice recipes, thank you :)

resep kue keju said...

Creamy roasted, i like this :)

Unknown said...

can this be frozen?

Kevin Lynch said...

Unknown: Yes, you can freeze this soup! Enjoy!

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