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Roasted Asparagus, Cauliflower, and Mushroom Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6 servings
Calories 188 kcal
Author Amy Rains


  • 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


  1. Preheat your oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately and garnish with any of the following optional toppings.
  7. Optional toppings: Parmesan cheese, lemon pepper, pesto, or even pancetta.

Recipe Notes

I used a pretty large bunch of asparagus, but wasn't sure the exact weight. A bundle of asparagus will work!

Nutrition Facts
Roasted Asparagus, Cauliflower, and Mushroom Soup
Amount Per Serving
Calories 188 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 1225mg53%
Potassium 877mg25%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 9g10%
Protein 7g14%
Vitamin A 1799IU36%
Vitamin C 81mg98%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.