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 Soup
Asparagus is one of my all time favorite green vegetables – put a pan of oven 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 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!
Asparagus Soup Recipe
Here’s what you need to make this soup:
*Be sure to see the printable recipe card below for full ingredients & directions!
- Fresh asparagus
- Sweet onion
- Garlic cloves
- Vegetable broth
- Unsalted butter
- All-purpose flour
- Kosher salt and ground black pepper
- Heavy cream
- Plain Greek yogurt
- Lemon juice
- Fresh dill
How to Make Asparagus Soup
(Don’t miss the convenient printable recipe card below.)
- 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 to cook off flour. (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.
How To Store Asparagus Soup
How long does Asparagus soup last in the fridge? Cool completely to room temperature, then store in a tightly sealed container up to 3 days.
Can you freeze Asparagus soup? Because of the dairy in this Asparagus 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.
Other Recipes with Asparagus To Make!
Other Soup Recipes We Love!
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 Facebook, Instagram, Pinterest, and YouTube!
Creamy Asparagus Soup
Ingredients
- 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
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.
- 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.
Nutrition
Other Notes
Hi Amy,
This looks super tasty and an easy recipe. I like aspargus a lot. Thanks for sharing.
Finally got around to making this tonight. It has a very creamy texture with the Greek yogurt. For two people, I’ll just halve the recipe next time. Very tasty.
Mercaptan! Amazing! That’s the stuff the gas company puts into the gas so you can smell a leak. And when you turn on the gas stove and it doesn’t light, that’s mercaptan you smell, not gas (which is, in fact, odorless!). How interesting. So people unable to smell mercaptan may be unable to detect gas leaks in their homes. Yikes! I am so lucky, I guess.
Sorry to leave you all hanging! Here goes. Basically asparagus contains this chemical called mercaptan. When we break it down in our bodies, it produces sulfur, which is essentially what your pee ends up smelling like. Half of the population doesn’t have any smell receptor for this specific scent and so they can’t smell any difference. And that is my weird trivia fact of the day.
Haven’t ever had asparagus soup but I love asparagus and this looks divine! Only on your blog, Amy, would the comments veer off onto pee. ROTFL! {I did tweet, but didn’t comment on the pumpkin cookies because the only thing pumpkin I like is pie. I mean, really, have you ever met a pie you didn’t like? Me neither.} Happy holidays, sweetheart.
So glad everyone liked the soup!
Mmmm…simple, creamy, and delicious. What’s not to love? Soup gets me through the winter months, for sure. I’m jonesing for asparagus now, Amy!
Deeeelicious! Will make again.
To Joanne: Yeah, what did they say? I heard it was some enzyme that some people have and some don’t. Everybody I’ve talked seems to have the same enzyme, along with the same odor receptors for it. Do they go together? That is, are the people who don’t produce the smell the same as those who can’t smell it (THEN HOW WOULD THEY KNOW THEY’RE NOT PRODUCING IT?) Or, do some not produce it but can smell it, and vice versa? I’m not at all grossed out, but very curious. Thanks!
This soup is just lovely. Creamy, delicious, refreshing flavors. I made it twice in one week. My kids even liked it!
I made this the other night and OMG…I COULD.NOT.STOP.EATING it?! Love this soup! Love.
It is never too late to share a soup as good as this. Never ever ever. funny, today in class we actually learned why asparagus makes your pee smell weird. AND that only half of the world’s population are actually physically capable of smelling the difference. I don’t know why I felt compelled to share that with you. But I did.
I made asparagus soup for the first time this year and was genuinely surprised at how much I liked it. Looks (and reads) very much like this one.