This recipe for Creamy Asparagus Soup is the best use of fresh asparagus! Silky smooth, rich, and tangy, it is absolutely wonderful and so easy to make!
My friend Alicia and I had one of those rare moments when our kids were little, where they were content to play with rocks and dirt after school, and didn’t feel the need to share their findings every two seconds. So we were able to actually have a conversation. It lasted a glorious 45 minutes.
She mentioned this Creamy Asparagus Soup and I think I blanked out for a moment, dreaming about it.
That was so many years ago, and I’ve since made it countless times. It never disappoints and is truly something I crave.
Asparagus is one of my all time favorite green vegetables, right up there with roasted broccoli. 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 soup to the moon and back.
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!
How To Store Asparagus Soup
Cool completely to room temperature, then store in a tightly sealed container up to 3 days or freeze up to 2 months. (To prevent cream-based soups from curdling, stir well when reheating.)
Other Recipes with Asparagus To Make!
- Baked Cod Sheet Pan Dinner (with asparagus)
- Fish Piccata (with roasted asparagus)
- Asparagus Muenster Melt
- Israeli Couscous (with asparagus and peas)
Other Soup Recipes We Love!
Creamy Asparagus Soup
- 2 pounds fresh asparagus , tough ends removed, and cut into approx 1-inch spears
- 1 medium sweet onion , diced
- 2 cloves garlic , minced
- 3 1/2 cups 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 (plus 1 tablespoon for garnish)
- 1 cup plain Greek yogurt
- 1/2 tablespoon lemon juice
- fresh cracked black pepper
- chopped fresh dill
- 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.
- 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. (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 boil.
- Add the vegetable puree and 1/2 cup cream into the pot.
- Whisk yogurt into the mixture, 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 dill.