Praise the heavens and hope for warmer days. My favorite spring vegetable, asparagus, is back.Creamy taste using Greek yogurt instead of fresh cream asparagus soup just as healthy and satisfaction.
The days I anticipate most cannot be marked on a calendar or planned in advance.
As you enter the store, you’ll find a large display of bright green asparagus at affordable prices.
Asparagus season is really short.
As soon as you’re here, add asparagus to this Easy Asparagus Tart, Roasted Asparagus, Your Favorite Easy Quiche, and of course fill your menu with Easy Asparagus Soup of the Day.
5 star review
“I made this soup. Absolutely delicious! Keeper. Thank you for sharing.”
— Nadia —
Why I Love Asparagus Soup
This creamy asparagus soup not only celebrates one of the season’s best, most prized vegetables, but it does so in a healthy and comforting way that suits my March mood.
- On the one hand, I’m ready to shed the winter burden and crave something lighter (like this pea salad). Greek yogurt does the trick by making the soup creamier without adding extra fat or calories.
- Meanwhile, it’s still chilly outside, so you need a comfort food (hello, potato-leek soup) to warm you up and protect you from winter’s dregs.
This asparagus soup recipe is the perfect balance for my body
crave needs From early March to April…or as long as you can eat asparagus in season.
How to make the best asparagus soup
I love asparagus soup, but rarely order it because most restaurant versions tend to be more creamy than asparagus. (The same goes for mushroom soup.)
My Easy Cream of Asparagus Soup celebrates this special spring vegetable and makes it the star of the show.
Best place? This creamy dream soup recipe is healthy and made completely cream-free (like this vegan potato he soup)!
The Secret to Creamy Asparagus Soup
This is the secret to the most decadent tasting cream of asparagus soup that is surprisingly low in calories.
- I put it in place of heavy cream yukon gold potatoesIt features a rich, creamy texture and a natural buttery flavor. you can’t taste them. Rather, the potatoes give the cream of asparagus soup the luxurious, velvety texture I was looking for. You don’t need fresh cream.
- My other trick for making this a creamy soup without cream is greek yogurtEver since I first tried Greek yogurt in this Roasted Carrot Soup, I’ve been an avid fan of adding Greek yogurt to my vegetable soup.
- asparagusIt’s packed with essential nutrients like folate and vitamins A, C, and K, as well as fiber, so it’s no wonder we have a large collection of asparagus recipes in our library.
Cut off an inch or so below the spears of your asparagus. The soup may become streaky and the puree may not flow smoothly.
- greek yogurtIt’s a healthy asparagus soup that doesn’t have fresh cream, half & half, or sour cream. Instead, just a few drops of protein-rich, low-fat Greek yogurt.
- green onionIt’s a spring vegetable that goes well with asparagus and potatoes.
- yukon gold potatoesThe secret to making creamy soups without dairy. These butter potatoes are velvety smooth when cooked and pureed.
- baconOptional, but delicious toppings. Personally, I love the combination of smoky bacon and the subtle sweetness of seasonal asparagus, as seen in bacon-wrapped asparagus.
- vegetable soupIt’s the base for this simple vegetable-forward soup recipe.
- garlicA simple aroma that infuses the soup with a mouth-watering bonus layer of flavor.
- (Baked bacon and air-fried bacon are two easy ways to prepare), then cook and crumble the bacon.
- Sauté the leeks with the potatoes and simmer until the leeks are tender.
- Add the garlic, broth, chopped asparagus stalks, salt and pepper to the leek and potato mixture.
- Bring to a boil, then reduce heat and simmer until vegetables are tender.
- Puree the soup to desired consistency and let cool for a few minutes.
- Add 1 scoop of Greek yogurt.
- Stir until the yogurt is completely dissolved in the soup, and season with salt and pepper. Serve with crumbled bacon, chives, crumbled goat cheese, and Greek yogurt if desired. fun!
When seasoning the soup with salt, be careful not to add too much bacon as it will become salty.
- to the storeStore leftovers in an airtight container for up to 4 days.
- To freezeStore leftover soup in an airtight, freezer-safe storage container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- reheatHeat in the microwave or microwave until lightly cooked.
What goes well with asparagus soup
I love asparagus soup on its own, but it’s one of my favorite recipes to serve with other dishes.
Recommended tools for making this recipe
- dutch ovenMy go-to container for making all of my favorite stovetop soup recipes.
- immersion blenderA handy tool to keep all the mess in one pot. Of course you can also use a high power blender.
- LadleTo serve (hopefully in large quantities) this creamy asparagus soup.
best immersion blender
This immersion blender has 12 speeds and an 800 watt motor with turbo boost. Plus, snap-on attachments save you time and money in the kitchen.
Be hopeful. Asparagus (and spring!) is almost here.
When they arrive, I’ll have a nice recipe for an easy and healthy cream of asparagus soup.
A bland soup is always a disappointment. If the soup feels a little lacking, add extra fat (such as bacon, butter, or coconut milk), acidity (such as lemon juice or balsamic vinegar), or salt to enhance the flavor. A sprinkle of fresh herbs or parmesan cheese is another great flavor booster.
yes! As written, this asparagus soup is gluten-free.
I’ve never made this soup with frozen asparagus, so it’s an experiment. I have a feeling it will work, so please let me know how it goes if you give it a try.
it depends. Asparagus is often soaked in water to remove any dirt or sand left on the stems. If you think your asparagus could use an extra bath, feel free to soak it before cooking.
- 3 slice thick cut bacon (option)
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped garlic chives white and light green parts.or replace the yellow onion or shallot
- 2 medium yukon gold potatoes peeled and cut into 1/2 inch dices (about 10 ounces)
- 2 cloves garlic chopped
- 3 cup low sodium vegetable soup or chicken soup
- 2 lb asparagus Trimmed and cut to 1 inch
- 1/2 tea spoon kosher salt
- 1/4 tea spoon black pepper
- 1/2 cup 2% greek yogurt Serving additions (don’t use fat-free, they may curdle and make the soup less creamy)
If cooking with bacon: Follow this oven-baked or air-fried bacon guide to prepare. Crush or dice and set aside.
Heat the olive oil in a Dutch oven or similar medium or large saucepan over medium heat. Add the leeks and potatoes and cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add garlic and simmer for 30 seconds until fragrant.
Add broth, asparagus, salt and pepper.
Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender.
Puree the soup in an immersion blender until smooth. (You can also carefully pour several portions into a blender or food processor and blend them that way. Be careful, hot soup has a tendency to splatter!) Return the blended soup to the pan and let cool for a few minutes. increase.
Add Greek yogurt.
Stir, then season with additional salt and pepper. If you put bacon on it, it will be salty, so be careful not to add too much.
While warm, sprinkle with crumbled bacon, fresh chives, and a dollop of Greek yogurt if desired.
- vegetarian option: Omit the bacon. For some crunch, try swapping it out for roasted chickpea “croutons” in the Caesar Shave Brussels Sprout Salad recipe.
- vegan options: Omit the bacon and Greek yogurt. For a creamy vegan asparagus soup, substitute your favorite dairy-free yogurt.
- store: Leftovers can be stored in an airtight container for up to 4 days.
- reheat: Lightly warm on the stove or in the microwave.
- To freeze: Asparagus Soup can be frozen for up to 3 months in a freezer-safe storage container. Thaw overnight in the refrigerator before reheating.
Serving: 1(of 4), no baconcalorie: 329kcalcarbohydrates: 37gprotein: 15gobesity: 15gsaturated fat: FivegPolyunsaturated fat: 2gMonounsaturated fat: 7gTrans fat: 0.04gcholesterol: 19mgpotassium: 1057mgfiber: 9gsugar: 8gVitamin A: 2115IUVitamin C: 39mgcalcium: 120mgiron: 6mg
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