Asparagus Broccoli Soup with Crispy Prosciutto
Creamy and vibrant, this Asparagus Broccoli Soup with Crispy Prosciutto and croutons is a spring favorite! Made with lots of fresh veggies and blended until silky smooth, this nourishing soup is a perfect light dinner, lunch or starter course.
Servings: 8
Calories: 571kcal
Ingredients
- 2 Tablespoons butter
- 1 small onion chopped
- 1 to 3 small potatoes chopped (about 1 cup)
- 1 head broccoli chopped (1 pound)
- 2 bunches asparagus chopped (2 pounds)
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 3 cloves garlic minced
- 3 cups vegetable stock (or chicken stock)
- 1 cup heavy cream
- 2 teaspoons fresh thyme
For the Topping
- 5 slices prosciutto very thin
- 4 cups baguette (about half) cubed
- 1 Tablespoon olive oil
- ½ teaspoon garlic powder optional
- ½ cup Parmesan cheese shaved with a vegetable peeler and crumbled
Instructions
- In a large soup pot or Dutch oven over medium to medium low heat, melt the butter and saute the onion and potato, about 5 minutes.
- Wash and chop the broccoli and asparagus, discarding the bottom inch from the stems. The rest of the broccoli stem can be chopped and used. Add to saute with the veggies, about 10 minutes. Season with salt and pepper.
- Add garlic and cook for 1 minute.
- Add stock and thyme, COVER, increase heat to medium and simmer about 5 to 10 minutes. Stir occasionally.
- Continue to simmer until the potatoes are soft (taste one!), then add cream.
- Transfer to a high speed blender and blend in batches. Blend at least a minute or 2 until very smooth. Return to the pot.
For the Topping
- The topping can be made at any time or while the soup is simmering. Preheat oven to 400°F convection bake.
- Line a large sheet pan (or use 2 smaller pans) with parchment paper. Lay 5 thin slices of prosciutto on one side. Toss the baguette cubes with olive oil and garlic powder on the other side.
- Bake about 10 minutes until the croutons are toasted and golden and the prosciutto is shriveled and crisp. It will crisp more as it cools.
- Serve the soup topped with croutons, crumbled pieces of the crispy prosciutto, Parmesan cheese shaved with a vegetable peeler and crumbled, and more fresh thyme leaves.
Notes
- Veggies - I used about 2 pounds of asparagus and about 1 pound of broccoli for this recipe. These amounts don't need to be exact.
- Potatoes - I used 3 very small Yukon gold potatoes. You can use 1 large Yukon gold, or really any type of potato will work.
- Cream Alternatives - If you want to cut back on the richness, you can use ½ cup of cream or 1 cup of half & half.
- To adjust the consistency, add water or stock if the soup is too thick. Simmer over low heat and stir or whisk to allow steam to escape if it is too thin.
- Blend - Make sure to blend this soup very well on high speed until ultra smooth.
Nutrition
Calories: 571kcal | Carbohydrates: 74g | Protein: 20g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 1568mg | Potassium: 784mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2117IU | Vitamin C: 80mg | Calcium: 295mg | Iron: 8mg