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Roasted Asparagus, Cauliflower, and Mushroom Soup combines yummy vegetables with a lemon tang and basil kick! Nutritious, comforting, and a wonderful way to welcome spring time!
Happy spring!! I am so excited to bring you guys this delicious bowl of soup during the first few weeks of spring. It’s quite perfect for the weather, really. Can’t tell if we’re going to be warm or cool this week, so this soup fits the bill! I have been patiently waiting for asparagus to be ripe and ready.
I love it, and I love all the nutrition it brings to the table. As a nutritionist, I know the importance of packing in in-season veggies. Asparagus is at its peak in April, but I love it all year round. Asparagus packs in the anti-oxidants and anti-inflammatory properties making it one of the absolute BEST vegetables for your body! And of course, cauliflower always finds its way onto my plate too… it’s become one of my favorite ways to sneak in extra fiber and goodness.
I love soup because it’s such a simple way to enjoy fresh, wholesome ingredients and this one is definitely going to be on repeat!
So this soup…… I’m thrilled with the way it turned out! I’ve been wanting an asparagus soup for awhile, and was trying to think of a flavoring combo that was just perfect. I spent some time playing around with this soup, and am absolutely in LOVE with the delicious taste! The fresh basil really gives it a bold fresh taste, and lemon adds the perfect amount of acid for balance. The cauliflower also gives it a “creamy” like base.
How to make Roasted Asparagus, Mushroom, and Cauliflower Soup:
We’ll gather up our simple ingredients:
- asparagus
- cauliflower
- avocado oil or olive oil
- onion
- mushrooms
- garlic
- vegetable broth or chicken broth
- lemon
- fresh basil
- salt and pepper to taste
I started by roasting cauliflower and asparagus in the oven.
While they roasted, I roasted the mushrooms with garlic and onion in a large pot on the stove. Once the asparagus and cauliflower were finished, I tossed them in the same pot, and covered everything with some vegetable broth.
Once everything boiled, I blended it all together with lemon and basil. It is also super tasty topped with some pesto, lemon pepper, and even parmesan cheese (it also tastes great dairy-free!)
A quick funny story. So I made this for St. Patrick’s Day; we were celebrating green food and all. My kids don’t love asparagus or mushrooms, but they do love pesto. I like adding in mushrooms to recipes like this—they blend right in and bring that earthy richness without being overpowering. So I made this earlier in the day, and told them we were eating pesto soup for dinner. They loved it!
Had no idea that asparagus was all pureed in there, nor did they ever suspect mushrooms. I topped it with parmesan cheese and some homemade pesto to give it even more of a “pesto” flavor for them. It was super yummy and highly recommended if you have pesto!
Roasted Asparagus, Cauliflower, and Mushroom Soup
Ingredients
- 1 – 1.5 lbs asparagus*
- 1 medium sized head of cauliflower
- 3 tbsp olive oil, divided
- 1/2 large yellow onion, chopped
- 8 oz baby bella mushrooms
- 2 cloves garlic, crushed
- 5 cups vegetable broth
- Juice of 1 lemon, about 3 tbsp
- 2 tsp lemon zest
- 1 cup fresh loose basil leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Prepare the cauliflower and asparagus: chop bottoms off 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 25 mins, gently turning the vegetables halfway through.
- 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 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 and garnish with any of the following optional toppings.
- Optional toppings: Parmesan cheese, lemon pepper, pesto, or even pancetta.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can I use riced cauliflower? I have a big bag of it.
also how about using a insta pot.
Yes, you can use the rice! I would either not roast it, or don’t roast it as long or it will burn easier. I have not tried it in the Instant Pot, but it can definitely work. I think you should still go through the process of roasting the vegetables. You would only need to put it in the IP on high pressure for 5 minutes.
Made this as described, with a pesto dollop stirred in and it was delicious! Thanks for sharing the recipe.
I made this a couple of months ago when I had everything but the mushrooms and just pulled a portion out of the freezer. Now in social isolation with no basil, I used a dollop of jarred pesto and freshly grated parmesan. It was fabulous and I send my thanks. Next time there will be toasted pine nuts on top because, well, I’ve got some time on my hands!
Yummm!!! Love that you were able to freeze and have now. And the pesto, parmesan, and pine nuts are all delicious additions!
I need to try this, is this something that is good reheated? I am looking for meal prep ideas and I am hoping this would be good for the week!
Yes, it tastes great re-heated!
I am a pet sitter who has a meal ready for folks when they arrive home. I try to use what they have left that needs to be used. I was searching for asparagus and mushroom soup and found this. Amazingly, I am also making a Sheperds Pie with mash cauliflower top instead of potato. So I have cauliflower – perfect! I’ll let you know how it turns out.
I randomly came across the recipe since we had cauliflower & asparagus in the fridge. I didn’t know what to expect but our family loved it. Our kids had a friend over and he asked for seconds!
So glad to hear that!! Thanks for stopping by ????
This soup had a unique flavor. My family enjoyed it, including my 6 year old. It was great to branch out and try something new. Good texture and consistency as well. I followed the directions with the exception of the yellow onion, I used leeks, as that’s all I had on hand. Thanks for the recipe!
Great Charlie! Glad you enjoyed it 🙂
This soup has got all of my favourites in and sounds delicious! Thanks for sharing.
Thanks Lucy! Hope you enjoy it!!
I don’t know how to navigate the site. Am looking for a specific recipe that I originally saw on Yummly (Coconut and Pecan Crusted chicken Tenders). Can’t find it.
Hi there! Here is the recipe you are looking for: https://www.wholesomelicious.com/coconut-and-pecan-crusted-chicken-tenders/ You can always use the search window and type in the recipe! Or under the recipe tab, then dinner. Hope this helps!