Creamy Asparagus Soup

This recipe for creamy Asparagus Soup is the best use of fresh asparagus. Healthy, vegetarian, and low calorie, but rich, tangy, and loaded with wonderful flavor. It’s silky smooth and so easy to make in just 25 minutes!

Easy Asparagus Soup Recipe

Asparagus is one of my all time favorite green vegetables – put a pan of roasted asparagus in front of me and I am set! I love it so much, I can’t understand how anyone doesn’t.

If you’re like me and enjoy asparagus every which way you can get it, you will love this asparagus soup to the moon and back. One of my friends introduced me to it many years ago and I’ve since made it countless times. It never disappoints and is truly something I crave.

Thick, creamy, and tangy, this asparagus soup recipe is like butter on your tongue. The asparagus flavor is apparent, obviously, but not over-powering. It’s rich enough to be a light lunch or dinner, but also a lovely appetizer. Just really incredible and so pretty!

Ingredients Needed

Here’s an overview of the ingredients needed in this asparagus soup recipe.
(Scroll down to the recipe card below for details and measurements.)

• Fresh asparagus – Our star ingredient. Fresh asparagus has no smell and is bright green in color. The woody ends should be trimmed off and the spears cut into 1-inch pieces (see note below.)
• Onion and Garlic – Adds wonderful aromatics and flavor.
• Vegetable broth – I recommend low-sodium to control the salt level. (You can sub in chicken broth if you don’t need this soup to be vegetarian. Note that the flavor won’t be as rich.)
• Unsalted butter – For moisture and richness.
• Flour – To help thicken the soup.
• Heavy cream – Creates the ultra creamy texture.
• Plain Greek yogurt – Gives the soup body and also creates that luscious creamy texture with a little bit of tanginess.
• Lemon juice – For a bright citrus flavor. Freshly squeezed is a must here!
• Seasonings – Simple salt and pepper season the soup.
• Fresh dill – We think fresh dill really finishes off this soup perfectly with its slightly citrusy, tangy, and earthy flavor.

How to Trim Asparagus

Asparagus spears typically have a thicker, woody bottom and the rest is more tender and edible. Before cooking asparagus, it’s important to properly trim the asparagus. Here’s how:

• Wash and dry. First, rinse and dry the asparagus.
• Snap off the “woody” end. Then, run your fingers up the bottom until you feel where the texture changes. The color will also likely change from a light to dark green. Then just bend back the bottom and it should snap right off.
• Trim. Cut the spears into 1-inch pieces for this recipe.

How to Make Asparagus Soup

This easy asparagus soup recipe comes together in just a few minutes.
(Scroll down to the recipe card below for details and measurements.)

1. Cook the asparagus. Place asparagus, onion, and garlic in a medium pot with 1 cup of the broth. Bring the broth to a boil, reduce heat to medium/medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes. Place mixture in a blender and puree until smooth.
2. Add the other ingredients. In the same pot that was used for simmering the asparagus, melt the butter. Add flour, salt, and pepper; stir frequently for about 1 minute until no white patches of flour remain. (Do not allow the flour to burn.) Stir in remaining broth and increase the heat; continue stirring until the mixture comes to a bubble.
3. Combine. Add the vegetable puree and cream to the pot. Whisk in yogurt, followed by lemon juice. Stir until heated through.
4. Serve. Ladle into bowls and garnish with a drizzle of cream, a couple turns of fresh cracked pepper, and a little fresh chopped dill.

Serving Suggestions

This creamy asparagus soup makes an excellent starter for a nice dinner or pairs well with sandwiches and salads. Some ideas include Caesar salad and grilled cheese. It could also be a light lunch on its own. I like to add a drizzle of cream on top with a crank of freshly cracked black pepper and a bit of chopped fresh dill for garnish.

Proper Storage

• Fridge. Cool completely, then store any leftover asparagus soup in an airtight container in the fridge for up to 3 days.
• Reheat. Reheat gently in the microwave or on the stovetop, taking care to not bring it to a boil.
• Freeze. Because of the amount of dairy in this soup recipe, it doesn’t freeze well. Once thawed, it separates and has a grainy texture. If you must freeze it, I recommend doing so before adding the cream or Greek yogurt. Once thawed, reheat with those items before serving.

More Easy Creamy Soup Recipes:

• Carrot Soup
• Corn Chowder
• Baked Potato Soup
• Parsnip Soup
• Hungarian Mushroom Soup
• Tomato Soup

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Creamy Asparagus Soup

5 from 16 Ratings

This recipe for creamy Asparagus Soup is the best use of fresh asparagus. Vegetarian and low calorie, but rich, tangy, and loaded with wonderful flavor. Ready in just 25 minutes!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

• 2 pounds fresh asparagus , tough ends removed, and cut into approx 1-inch pieces
• 1 medium sweet onion , diced
• 2 cloves garlic , minced
• 3 & 1/2 cups low sodium vegetable broth , divided
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/8 teaspoon ground black pepper
• 1/2 cup heavy cream
• 1 cup plain Greek yogurt
• 1/2 tablespoon lemon juice
• fresh cracked black pepper
• chopped fresh dill

Instructions

• Place asparagus, onion, and garlic in a medium pot with 1 cup of the broth. Bring the broth to a boil, reduce heat to medium/medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes.
• Place mixture in a blender and puree until smooth. Set aside.
• In the same pot that was used for simmering the asparagus, melt the butter. Add flour, salt, and pepper; stir frequently for about 1 minute until no white patches of flour remain. (Do not allow the flour to burn.)
• Stir in remaining 2 & 1/2 cups broth and increase the heat; continue stirring until the mixture comes to a bubble.
• Add the vegetable puree and heavy cream into the pot. Whisk in the yogurt, followed by lemon juice. Stir until heated through.
• Ladle into bowls and garnish with a drizzle of cream, a couple turns of fresh cracked pepper, and a little fresh chopped dill.

Nutrition

Calories: 197kcal | Carbohydrates: 18g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 1351mg | Potassium: 433mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1843IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Soup

Cuisine: American

Keyword: Asparagus Soup recipe, creamy asparagus soup, soup with asparagus

Did you make this recipe?Snap a picture and mention @bellyfullblog!