Praise the heavens, and let there be hope that warmer days are ahead. My favorite spring veggie, asparagus, has returned. Made with Greek yogurt instead of heavy cream, this creamy Asparagus Soup is equally healthy and satisfying.
A day of the year I anticipate most can’t be marked on a calendar or planned in advance.
It’s the first moment in March when I walk into the store and see a big, beautiful display of well-priced, vibrant green asparagus.
Asparagus season is preciously short.
As soon as it’s here, I fill our menu with this easy Asparagus Tart, Roasted Asparagus, add asparagus to our favorite Easy Quiche, and of course, today’s easy asparagus soup.
5 Star Review
“Just made this soup. Absolutely delicious! A keeper. Thank you for sharing.”
— Nadia —
Why I Love Asparagus Soup
Not only does this creamy asparagus soup celebrate one of the best, most precious vegetables of the season, it does so in a way that manages to be healthy and comforting at the same time, which suits my March mood.
- On the one hand, I’m ready to shed winter’s heft and crave something lighter (like this Pea Salad). Greek yogurt does the trick by making the soup creamy without adding tons of extra fat or calories.
- On the other, it’s still chilly out, and I need comfort food (hello, Potato Leek Soup) to warm and protect me from winter’s lingering dregs.
This asparagus soup recipe is the perfect balance my body
craves needs from early March through April…or for as long as I can get my paws on in-season asparagus.
How to Make the Best Asparagus Soup
As much as I love asparagus soup, I rarely order it out, as most restaurant versions tend to focus more on the cream and less on the asparagus. (The same is true for Mushroom Soup.)
My easy cream of asparagus soup celebrates this special spring vegetable and lets it be the star of the show.
The best part? This creamy dream of a soup recipe is healthy and made entirely without cream (like this Vegan Potato Soup)!
The Secret to Making Asparagus Soup Creamy
Here are my secrets to the most decadent-tasting cream of asparagus soup that’s surprisingly light on calories.
- Instead of heavy cream, I added Yukon gold potatoes, which have a rich, creamy texture and naturally buttery flavor. You can’t taste them; rather, the potatoes give the cream of asparagus soup the luxurious, velvety texture I was after, no heavy cream required. (I actually made the asparagus soup with chicken broth!)
- My other trick to making this a creamy soup without cream is Greek yogurt. I’ve been a devoted fan of adding Greek yogurt to my vegetable soups ever since I first tried it in this Roasted Carrot Soup. It’s just as wonderful here too.
- Asparagus. Packed with fiber and essential nutrients such as folate and vitamin A, vitamin C, and vitamin K, it’s no wonder why I have such a robust collection of asparagus recipes in my library.
Make sure to trim away the bottom inch or so of your asparagus spears. These tough and woody ends will not cook quite the same as the tender sections of the asparagus. If you leave them on, you may end up with stringy asparagus soup that does not puree smoothly.
- Greek Yogurt. You won’t find heavy cream, half and half, or even sour cream in this healthy asparagus soup. Instead, you’ll only find a few dollops of protein-rich, low-fat Greek yogurt.
- Leeks. Another spring vegetable favorite that pairs beautifully with asparagus and potatoes.
- Yukon Gold Potatoes. My secret trick to making soups creamy without dairy. These buttery potatoes become velvety and smooth once cooked and pureed.
- Bacon. An optional, but scrumptious topping. I personally love how smoky bacon pairs with the subtle sweetness of in-season asparagus, as seen in Bacon Wrapped Asparagus.
- Vegetable Broth. Our base for this simple vegetable-forward soup recipe.
- Garlic. A simple aromatic that infuses the soup with a tantalizing bonus layer of flavor.
- Cook and crumble the bacon, if using (Baked Bacon and Air Fryer Bacon) are two easy ways to prepare it).
- Saute the leeks with the potatoes and cook until the leeks begin to soften.
- Add the garlic, broth, cut asparagus stalks, salt, and pepper to the leek and potato mixture.
- Bring to a boil, then reduce heat and simmer until the vegetables are tender.
- Purée soup until it reaches the desired consistency, then let cool for a few minutes.
- Add a scoop of Greek yogurt.
- Stir until the yogurt is fully incorporated into the soup, and then season with additional salt and pepper to taste. Serve, with a garnish of crumbled bacon, chives, crumbled goat cheese, and additional Greek yogurt as desired. ENJOY!
When seasoning the soup with salt, keep in mind that if you are serving it with bacon on top, it will also be salty, so be careful not to overdo it.
- To Store. Store leftovers in an airtight container for up to 4 days.
- To Freeze. Place leftover soup in an airtight, freezer-safe storage container and store it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before warming.
- To Reheat. Warm gently on the stovetop or in the microwave until heated through.
What to Serve with Asparagus Soup
While I adore asparagus soup on its own, it’s also one of my favorite recipes to serve alongside another dish too.
Recommended Tools to Make this Recipe
- Dutch Oven. My go-to vessel for making all of my favorite stovetop soup recipes.
- Immersion Blender. A handy tool that keeps all the mess in a single pot. A high-powered blender can also be used, of course, too.
- Ladle. For serving (hopefully, copious) amounts of this creamy asparagus soup.
The Best Immersion Blender
This immersion blender has 12 speeds and an 800-watt motor with a turbo boost. Plus with snap-on attachments, it saves time and money in the kitchen!
Dare to be hopeful. Asparagus (and thus spring!) will be here soon.
When they arrive, we’ll be ready with this lovely recipe for easy and healthy cream of asparagus soup.
Frequently Asked Questions
Bland soup is always disappointing. If you feel like your soup is missing a little something, consider adding some extra fat (e.g., bacon, butter, or coconut milk), acid (e.g., lemon juice or balsamic), or salt to liven up the flavors. Fresh herbs or a sprinkle of Parmesan cheese are other excellent flavor boosters.
Yes! As written, this asparagus soup is gluten free.
I have not tried making this soup with frozen asparagus, so it would be an experiment. My sense would be that it would work well, so if you try it, I’d love to hear how it goes.
It depends. Asparagus is often soaked to remove as dirt or sand lingering on the stems. If you feel like your asparagus could use an extra bath, feel free to soak it before cooking. Otherwise, I find a quick rinse with cool water is sufficient.
- 3 slices thick cut bacon (optional)
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped leeks white and light green parts; or swap yellow onion or shallot
- 2 medium Yukon gold potatoes peeled and cut into 1/2-inch dice (about 10 ounces)
- 2 cloves garlic minced
- 3 cups low-sodium vegetable broth or chicken broth
- 2 pounds asparagus trimmed and cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup 2% Greek yogurt plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy)
If preparing with bacon: Prepare it according to this guide for Oven Baked Bacon or Air Fryer Bacon. Crumble or dice and set aside.
Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the broth, asparagus, salt, and pepper.
Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
With an immersion blender, puree the soup until smooth. (You can also carefully pour it into a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes.
Add in the Greek yogurt.
Stir, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to overdo it.
Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.
- VEGETARIAN OPTION: Omit the bacon. For some crunch, try swapping for the roasted chickpea “croutons” in my recipe for Caesar Shaved Brussels Sprouts Salad.
- VEGAN OPTION: Omit the bacon and the Greek yogurt. To make a creamy asparagus soup vegan, try swapping for your favorite non-dairy yogurt.
- TO STORE: Store leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently on the stovetop or in the microwave until heated through.
- TO FREEZE: You can freeze asparagus soup for up to 3 months in a freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 4), without baconCalories: 329kcalCarbohydrates: 37gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 19mgPotassium: 1057mgFiber: 9gSugar: 8gVitamin A: 2115IUVitamin C: 39mgCalcium: 120mgIron: 6mg
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