Creamy Roasted Asparagus and Brie Cauliflower Soup is a luxurious and flavorful dish that combines the earthy sweetness of roasted asparagus with the creamy richness of Brie cheese and cauliflower. Imagine savoring each spoonful of velvety soup, enriched with layers of depth and complexity from the roasted vegetables and decadent cheese.
To begin crafting this culinary masterpiece, you start by roasting fresh asparagus spears until they’re tender and caramelized, releasing their natural sweetness and enhancing their vibrant green color. Meanwhile, cauliflower florets are roasted until they’re golden and caramelized, adding a nutty undertone to the soup’s flavor profile.
Once the vegetables are beautifully roasted, they’re combined in a pot with aromatic onions, garlic, and a splash of vegetable or chicken broth. The mixture is simmered until the vegetables are soft and tender, allowing their flavors to meld together and infuse the broth with rich, savory goodness.
Next comes the star of the show: creamy Brie cheese. The Brie is added to the pot, where it melts into the soup, imparting its luxurious creaminess and subtle tangy flavor. As it melts, the Brie adds a velvety smoothness to the soup, creating a luscious texture that’s both comforting and indulgent.
To finish, the soup is pureed until silky smooth, creating a luxurious texture that coats the palate with each spoonful. A sprinkle of fresh herbs, such as thyme or chives, adds a pop of color and a burst of freshness, enhancing the soup’s overall appeal.
Ingredients:
Produce
- • 2 lbs Asparagus
- • 1 tbsp Basil, fresh
- • 1 small head Cauliflower
- • 2 cloves Garlic
- • 1 tsp Lemon, zest
- • 1 Onion
- Canned Goods
- • 4 cups Vegetable broth or chicken broth
Condiments - • 1 tbsp Lemon juice
Baking & Spices - • 2 Salt and pepper
Oils & Vinegars - • 2 tbsp Vegetable oil
Dairy
• 4 oz Brie
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Trim the tough ends of the asparagus spears. Place the trimmed asparagus on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of vegetable oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for about 15-20 minutes or until the asparagus is tender and slightly browned.3. While the asparagus is roasting, cut the cauliflower into florets and chop the onion and garlic.
4. In a large pot, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
5. Add the cauliflower florets to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes until the cauliflower starts to soften.
6. Pour in the vegetable or chicken broth, increase the heat to high, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes or until the cauliflower is very tender.
7. When the asparagus is done roasting, remove it from the oven and set aside a few spears for garnish. Chop the remaining roasted asparagus into smaller pieces.
8. Add the chopped roasted asparagus to the pot of cauliflower and broth. Stir to combine.
9. Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy. If using a regular blender, work in batches to avoid hot soup splattering.
10. Return the blended soup to the pot if necessary. Stir in the lemon zest, lemon juice, and fresh basil. Season with salt and pepper to taste.
11. Cut the brie into small pieces and add it to the soup. Stir until the brie is melted and incorporated into the soup, giving it a creamy and cheesy texture.
12. Serve the creamy roasted asparagus and brie cauliflower soup hot, garnished with reserved roasted asparagus spears and additional fresh basil if desired.
Enjoy!