Hearty and savory, we think you are going to love this stuff!

Brent aptly pointed out that it is very reminiscent of split-pea soup. But we agree, it’s so much better than that! It’s thick and rich… First, you taste that bold broccoli. Then, a hint of asparagus, quickly followed by a smokey, salty, bacon-y goodness. Last, but not least, a warmth from the red pepper flakes rounds out the flavors on your palate.

Warning: this recipe makes A LOT of soup. How much is A LOT? Four quarts. Or 16 cups. Or 3.78541 liters. Yea… it’s A LOT. We froze one quart immediately. I’m excited to have it on hand once the weather chills out a bit.

1/2 lb bacon, diced, plus 1 slice for garnish (US Wellness Meats Whole30 bacon)
1 and 1/2 lbs asparagus, cut into approx. 1 inch pieces (woody stems removed)
1 and 1/2 lbs broccoli florets
4 C chicken broth
2 C of water
1 large vidalia onion, diced
4 cloves of garlic, pressed or diced
1/2 tsp of sea salt
1/2 tsp pepper
1/4 tsp red pepper flakes (to taste)


us wellness meats bacon cooking in dutch oven

Cook the bacon in the bottom of a large pot. Sauté until nearly crispy (about 2 minutes).

onion and garlic sautéing with bacon

Add the onion and garlic.  Sauté until soft (about 2-4 minutes).

seasonings added to bacon onion and garlic

Add salt, pepper and red pepper flakes; stir it up.

added asparagus and broccoli

Add the asparagus and broccoli.  Pour in the chicken broth and water.

soup cooking down

Boil until broccoli and asparagus are soft (about 15-20 minutes).

resting soup

Allow the soupy mix to cool for at least 10 minutes.

pureed soup in food processor

Puree everything in a food processor (or blender or what-have-you) and blend until smooth.

Dice up the remaining slice of bacon and pan fry it until crispy.

soup with crispy bacon topping

Pour the soup into bowls, sprinkle with a few pieces of crispy bacon for garnish, and serve!

You could also serve this soup cold. Just allow it to cool a little longer before packaging it up and popping it in the fridge. In fact, in this weather, you may prefer to do that. 😉 I on the other hand, work in a freezer-like office building, so hot soup for lunch is absolutely lovely and on some days a necessity.

As I already mentioned, this recipe makes a lot so I strongly recommend you do as we did and freeze some of it for later (unless you plan on serving it to a large group of family and friends at your next dinner party, of course). 🙂 Enjoy!


  1. This looks perfect! My family is picky about soups, nothing sweet, nothing with an unusual spice :). And I don’t eat dairy so broccoli cheese wouldn’t work. Thanks!


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