Asparagus, Cauliflower, & Brie Soup
Asparagus, Cauliflower, & Brie Soup. Sooo it has literally been forever since we have done a warm soup recipe…like basically 3 months. We have been super into the gazpachos this summer, but tonight we decided to get in a cozy mood and do a warm soup recipe. This one is super delicious with all the asparagus and cauliflower, lots of creamy Brie, topped with crispy thick-cut bacon, and garnished with fresh basil. Nothing beats some monday comfort soup and some rosé !!
The first Monday of August…and since August is basically the Sunday of summer you can guess how today is making me feel. Super sad that summer is flying :(( But it’s not quite over yet, so don’t be expecting to see any fall recipes for quite a while ;)) !!
Even though tonight we are doing a soup, I am still getting summery vibes from this one. It’s vibrant and bright with summer veggies and brie cheese. Topped with crispy bacon and fresh basil…I am definitely still feeling summer in this one. And bonus?! It is a super easy soup to make which makes it perfect for a weeknight dinner.
I know it’s only Monday, but I am still so excited for the weekend already. Last weekend was so amazing, and I was super sad when it was over. But another summer weekend is not too far away…although it is only Monday. But I can’t wait to get back to the beach this weekend per usual !! Happy Monday guys !!
Ingredients
1 head cauliflower; cut into florets
2 pounds asparagus; trimmed
1/4 cup olive oil
salt and pepper
2 tablespoons butter
1/2 sweet onion; chopped
1 garlic clove; chopped
4 cups chicken broth
5 ounces brie; rind removed and cut into chunks
1/2 cup fresh basil leaves
zest and juice of 1 lemon
1/2 pound bacon; cooked and chopped
Directions
On two baking sheets line with parchment paper, toss the cauliflower and asparagus with the olive oil. Sprinkle with salt and pepper. Roast in a 400 degree oven until lightly browned.
In a stockpot, heat the butter over medium heat. Add the onions and garlic. Sauté until tender for about 5 minutes. Add the cauliflower, asparagus, and chicken broth and bring to a boil. Lower the heat and simmer for 15 minutes. Add the brie, basil, lemon zest, and lemon juice. Stir until the brie is melted. Remove from heat and puree mixture with an immersion blender until smooth. Taste and adjust seasonings
Serve topped with bacon and additional basil leaves.
