Cream of Asparagus Soup

Growing up, Cream of Asparagus soup was a staple in our house for a couple of reasons: 1) San Joaquin County is one of the biggest producers of asparagus in California. 2)It’s home to an asparagus festival billed as the biggest in the west (and yes I mc’d an event or two there in my day!!) 3)My dad was an Oral and Maxillofacial surgeon and I remember farmers would pay him with crates of asparagus…yep it was a long time ago, in a very small town.
I recreated my mom’s soup, but made it a bit healthier and this one is, wait for it…gluten free, vegan & paleo! I know a total shock coming from the girl who cooks with butter and cream on a daily basis.This one gets its creaminess from the cauliflower!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 44 minutes
Course Dinner
Cuisine French


  • Oven
  • Soup Pot
  • blender
  • Baking Tray


  • 1.5 lbs Asparagus
  • 1 medium Cauliflower Head
  • 3 Tbsp Olive Oil Divided
  • 1/2 Onion (Large) Chopped
  • 8 oz Brown Mushrooms Sliced
  • 2 Cloves Garlic Crushed
  • 5 Cups Vegetable Broth
  • 3 Tbsp Lemon Juice Fresh
  • 2 tsp Lemon Zest
  • 1 Cup Fresh Basil Leaves Loose
  • Salt and Pepper To taste


  • Preheat your oven to 400 degrees
  • Prepare the cauliflower and asparagus: chop off bottoms of the asparagus stalks and discard, slice the remaining stalks into 2 inch long spears
  • Chop the cauliflower into florets. Spread cauliflower and asparagus onto a large baking sheet and drizzle with 1 tbsp olive oil. Salt and pepper
  • Place inside the oven to roast for approximately 15-25 mins, gently turning the vegetables halfway through...the asparagus will be done before the cauliflower so take it out first to cool
  • Meanwhile, heat up a large soup pot to medium heat
  • Add 2 tbsp olive oil, chopped onion, sliced mushrooms, and garlic
  • Sauté vegetables for 8-10 minutes, or until flagrant
  • Add asparagus and cauliflower to the soup pot. Cover with broth and bring to a boil
  • Reduce heat to low and simmer for about 10 minutes
  • Add lemon juice, zest, and basil leaves. Using an immersion blender, puree until smooth
  • Alternatively, cool down the soup a bit, and pour into a large blender or food processor to puree
  • Serve immediately

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A post shared by Lisa Breckenridge (@lisabreckenridge)