Cream of Asparagus Soup

Name: Cream of Asparagus Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 medium yellow onions, (chopped); 4-6 cloves garlic, (minced); pinch red pepper flakes; 2 bunches asparagus (about 2 pounds) (woody ends discarded, cut into 1-inch pieces); 4 cups low-sodium chicken broth ((may sub vegetable broth)); 1/2 teaspoon salt; 1/4 tsp EACH pepper, dried thyme; 1 TBS EACH minced fresh dill, minced fresh basil ((may sub 1 tsp EACH dried)); 1/2 cup freshly grated Parmesan; 2 tablespoons freshly squeezed lemon juice; 1/2 cup 2% or full fat Greek yogurt ((do not use fat free or it's likely to curdle))

Asparagus Soup is the healthy yet rich and creamy soup of your dreams (made without any cream) that’s easy to make and stores beautifully!

This Cream of Asparagus Soup recipe is restaurant elegant, rich and creamy, yet made without any heavy cream or flour! It’s simple, make-ahead friendly, and can be served as a warm, cozy, comforting appetizer, light lunch or dinner without ANY guilt! This Asparagus Soup recipe is made by simmering asparagus with sautéed onions, garlic and broth, puréeing to rich and silky-smooth perfection, then elevating with nutty, freshly grated Parmesan, a touch of vibrant lemon juice, fresh dill, fresh basil (may sub dried), and a generous dose of Greek yogurt for a velvety finish. It’s a taste of spring in every spoonful and sure to be a crowd pleaser!

It’s a happy day when you can enjoy a soup that’s creamy and healthy. This Cream of Asparagus Soup joins my Cauliflower Soup and Butternut Squash Soup, as gorgeously rich and creamy soups without any cream. You can also enjoy “lightened up versions” of Potato Soup, Broccoli Soup and Tomato Soup!

PIN THIS RECIPE TO SAVE FOR LATER

top view of Creamy Asparagus Soup in bowls garnished by asparagus spears and fresh dill

WHY YOU’LL LOVE Asparagus Soup Recipe

Easy: This Cream of Asparagus Soup recipe is mostly hand’s off simmering, then it’s just a matter of stirring in the rest of the ingredients!

Creamy WITHOUT any heavy cream:  You will be amazed at the rich and creamy splendor of this soup naturally thickened by its own puree and a dollop of Greek yogurt. It’s guilt free comfort food that will fill you up without weighing you down!

Flavorful:  This Creamy Asparagus Soup is a celebration of asparagus flavor married with citrus-like dill, peppery basil, aromatic onions and garlic, nutty Parmesan, and fresh lemon juice in one bowl of flavorful, creamy YUM.

Make Ahead Crowd pleaser:   This soup is ideal for entertaining because not only is it divinely delicious, it’s make ahead friendly and reheats like a dream.

Serving Cream of Asparagus Soup in a pot garnished by fresh herbs

Asparagus Soup Ingredients

This Asparagus Soup recipe is a wonderful way to take advantage of the abundance of asparagus in the springtime! Here’s an overview of what you’ll need to make this recipe from scratch (full recipe with measurements in the printable recipe card at the bottom of the post:

Asparagus: Use two bunches of asparagus, about 2 pounds/32 ounces. Choose asparagus that are thin to medium for the best flavor. More asparagus tips below!
Butter and olive oil: The onions and garlic are sautéed in both butter and olive oil for maximum flavor with less calories. Both may be substituted for your oil of choice if desired.
Onions: Chop two yellow onions for this recipe; I use my vegetable chopper because onions make me weep!
Garlic: Use 4 to 6 cloves depending on your garlic love, I always use 6 ;).
Chicken broth: I prefer chicken broth over vegetable broth because it is more flavorful, but you may substitute vegetable broth if needed to make it vegan. Used reduced sodium so we can control the amount of salt in the recipe.
Herbs and seasonings: Fresh dill and basil are added towards the end of cooking so they don’t lose potency. If you substitute with dried, you’ll want to simmer them with the asparagus. Dried thyme, salt, pepper and red pepper flakes round out the layered flavor.
Parmesan cheese: The recipe calls for ½ cup freshly grated Parmesan cheese but you are welcome to use more or less, or omit altogether to make the Asparagus Soup vegan. Please only use freshly grated Parmesan cheese grated on a microplane grater/zester for its superior flavor and melting abilities. I purchase my Parmesan Cheese at Costco for a reasonable price and it keeps forever.
Lemon juice: 2 tablespoons is added to the soup at the very end for a touch of bright acidity. It will not make the soup taste lemony – but awakens the rest of the flavors.
Greek yogurt: The yogurt is stirred into the soup at the end of cooking to make it luxuriously creamy and for a subtle tang. Please use full-fat or 2% Greek yogurt. If you add non-fat yogurt to the soup, it will split and curdle.

Asparagus FAQS

What is Cream of Asparagus Soup?

Cream of Asparagus Soup is a creamy, smooth and flavorful pureed soup that can be served hot or cold. It is especially popular in the springtime and can be served as a starter or as a main course.

The soup is typically made by simmering chopped asparagus in a broth or stock until tender, blending it until smooth, then stirring in a healthy dose of cream, milk, sour cream or Greek yogurt (we use Greek yogurt in this recipe to keep it guilt free!). This Asparagus Soup recipe is seasoned with aromatic onions, garlic, basil, dill, salt, pepper, lemon juice and Parmesan.

How do I Select the Best Asparagus for Soup?

If you want to make the best Asparagus Soup, you need to start with the best fresh asparagus you can find! Look for thin to medium asparagus that are firm and straight and not limp and saggy. Avoid thick asparagus because they are often tough and woody and can make the soup stringy.

Asparagus should also be bright green with a small amount of white towards the base. The tips should be compact and firm instead of loose and starting to spread or sprout. When asparagus is going bad, the tips are the first indicator – they will turn a very dark green and will become mushy when touched.

How do I trim asparagus?

The ends of asparagus are chewy and woody, so they need to be trimmed before cooking, otherwise your Cream of Asparagus Soup recipe will be unpleasantly stringy.

If you hold a piece of asparagus and bend it, the asparagus will naturally snap where the tough end begins. Instead of snapping the woody ends off of every piece of asparagus, I snap one piece, then line the asparagus up on a cutting board and chop off all the ends at this same snapped point. So, with just one snap and one long slice, all the asparagus are trimmed!

What to do with woody ends of asparagus?

There are several creative ways to use the woody ends of asparagus instead of discarding them:

1. Make stock: Similar to making soup, you can use the woody asparagus ends to make a vegetable or chicken stock. The stock can be used as a base for soups, stews, or sauces.
2. Make asparagus tea: Boil the woody ends in water for 10-15 minutes and strain. The resulting liquid can be served as a hot tea or chilled for a refreshing cold beverage.
3. Compost: If you have a garden or access to a compost bin, you can add the woody asparagus ends to your compost. Asparagus ends are rich in nitrogen, which can help improve the quality of your compost.
4. Feed animals: If you have any pets or farm animals, they may enjoy the asparagus ends as a treat. Just make sure to remove any tough fibers before giving them to your pets.

Why is my asparagus soup stringy?

1. The main reason Asparagus Soup can become stringy is the asparagus are too thick or the tough, fibrous woody ends of the asparagus aren’t removed all of the way.

2. Another possible reason for stringy Asparagus Soup is overcooking the asparagus or cooking it at too high of a temperature. Overcooking can cause the fibers in the asparagus to break down and become stringy. To avoid this, try cooking the asparagus for a shorter amount of time or at a lower temperature.

3. Finally, the stringiness could be due to the method of blending or pureeing the soup. If the soup is not blended thoroughly, the stringy fibers may not be broken down completely, resulting in a stringy texture. Try blending the soup in a high-powered blender to ensure that the soup is smooth and free of stringy bits. If you’ve already blended the soup and it’s still stringy, you can strain it through a fine-mesh sieve to remove any remaining fibers.

How do you make asparagus soup less bitter?

This Cream of Asparagus Soup recipe shouldn’t be bitter when using fresh, medium asparagus. Here are the guidelines to follow:

1. Trim the asparagus properly: The tough, woody ends of the asparagus can contribute to the bitter taste. Be sure to trim and discard the ends before using the asparagus in the soup.
2. Fully cook the asparagus: Cooking the asparagus in simmering broth breaks down some of the compounds that contribute to the bitter taste.
3. Use aromatics: Adding aromatics like onions, garlic, or shallots can help to enhance the flavor of the soup and reduce the bitterness of the asparagus.
4. Balance with acid: Adding a bit of acid, such as lemon juice or white wine vinegar, can help to balance out the bitterness of the asparagus. Just be careful not to add too much, as this can make the soup overly tart. Start with a small amount and taste as you go.

serving a bowl of Creamy Asparagus Soup in bowl garnished with freshly grated Parmesan and Greek yogurt

How to Make Asparagus Soup

The prep work is minimal for this Cream of Asparagus Soup with restaurant worthy results! Here’s how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sweat the Onions

First, we build flavor by sweating the aromatics. Sweating is a process in which vegetables soften and sweeten instead of turning golden and nutty. This will enhance the natural sweetness of the onions.
Melt the butter in the olive oil over medium-low heat in a Dutch oven or large soup pot. Add the chopped onion, stirring often, until softened, about 10 minutes, then add garlic and red pepper flakes and sauté for 30 seconds.

a collage showing how to make Creamy Asparagus recipe by sautéing onions

Step 2: Simmer the Soup

Add the asparagus, chicken broth, dried thyme, salt, pepper, cover and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the asparagus is tender.

showing how to make Cream of Asparagus Soup by simmering asparagus until tender with broth, onions and garlic

Step 3: Puree the Soup

Working in batches, transfer the soup to a blender and puree until smooth, being careful to let steam escape or it will explode (I remove the fill cap and cover with a paper towel).

showing how to make Asparagus Soup recipe by blending it in a blender to make it creamy

Step 4: Add Parmesan and Herbs

Transfer the pureed soup back to the pot and turn heat to low. Add the Parmesan, followed by the fresh herbs; stir until the Parmesan has melted.

showing how to make Cream of Asparagus Soup recipe by stirring in freshly grated Parmesan, basil and dill

Step 5: Add lemon juice and Greek Yogurt

Remove from heat and stir in the lemon juice until smooth, followed by the Greek yogurt. Season to taste and serve!

showing how to make creamy Asparagus Soup recipe by adding Greek yogurt

Toppings for Creamy Asparagus Soup

Enjoy your bowl of Creamy Asparagus Soup as is or get creative and garnish with your favorite toppings! A few of my favorites include:

–Reserved asparagus tips (leave a few out from simmering)
–Drizzle of olive oil
–Freshly ground black pepper
–Grated Parmesan cheese
–Croutons
–Dollop of Greek yogurt, crème fraiche, or sour cream
–Drizzle of heavy cream or half and half
–Cooked and crumbled bacon or pancetta

scooping up a ladle of Cream of Asparagus Soup recipe showing how creamy it is

TIPS FOR making Creamy Asparagus Soup

Reserve some asparagus tips for garnish: This is optional, but I like to reserve some asparagus tips, blanch them for a couple minutes, then transfer to a water bath so they stop cooking and retain their vibrant color.
Choose fresh, thin or medium asparagus: Fresh asparagus will give your soup a bright, vibrant flavor. Look for stalks that are firm and bright green and thin to medium in thickness for the best flavor and texture. Thicker asparagus have a tendency to become stingy when pureed.
Discard the woody tough ends: Bend the asparagus and discard the woody ends at the snapping point. If you don’t discard all of the tough ends, the soup will be stringy, even after pureeing.
Don’t overcook the asparagus: Cook the asparagus until tender, but not beyond that. Overcooking asparagus can cause it to lose its flavor.
Use fresh Parmesan: Freshly grated Parmesan tastes far superior in this recipe. Grate it on a microplaner. If you use a box grater and use the fine holes, you will need less because it’s denser.
Use fresh aromatics: While powders are a usually great shortcut, onion powder does not work in this recipe. We need fresh onions because their natural sweetness is enhanced as they are sweated until softened.
Use your blender: You can use an immersion blender, but I find a high-powered blender results in a much smoother, silkier soup. Make sure to blend the soup in 3 batches so it has plenty of room to puree without exploding!
Let steam escape. The hot steam continuously released from the soup can cause your blender to explode if it doesn’t have a release, so take care you either leave the blender cap off and cover the opening with a paper towel or lift a corner of the blender and cover with a paper towel.
Use higher fat Greek yogurt. Greek yogurt works best in this recipe because it’s much thicker than regular yogurt. You’ll need to use either 2% or full-fat Greek yogurt for the richest, creamiest soup. Low-fat Greek yogurt will curdle and the soup won’t become as creamy.
Season to taste: Taste the finished creamy Asparagus Soup and adjust the seasoning as necessary. Season with salt/and or pepper, add additional lemon or even a pinch of nutmeg as desired.
Garnish with fresh herbs: A sprinkle of fresh herbs such as parsley, chives, or dill can add a burst of flavor and color to your soup.

up close of a pot of asparagus soup recipe showing how creamy it is without heavy cream

possible recipe variations

Make it more lemony. For a more lemon-forward Asparagus Soup, add an extra tablespoon or two of lemon juice.
Use crème fraîche. Swapping the Greek yogurt with crème fraîche will create an even creamier soup. Crème fraîche is made from heavy cream while yogurt is made from milk. Sour cream can also be used.
Use frozen asparagus. Simply add a few additional minutes to the simmering time.
Asparagus and potato soup: Add diced potatoes to the soup for extra creaminess and texture. Cook them with the asparagus and blend them together.
Asparagus and pea soup: Combine asparagus with petite frozen peas for a vibrant, fresh-tasting soup. Add the peas to the pot at the end of cooking, cook for a couple minutes, then blend everything together.
Asparagus and mushroom soup: Sauté sliced mushrooms and add them to the soup for extra flavor and texture. Follow this recipe for exactly how I caramelize my mushrooms.
Asparagus and spinach soup: Add fresh spinach to the soup for a boost of nutrients and a vibrant green color. Add it at the end of cooking and blend everything together.
Asparagus and broccoli soup: Combine asparagus with broccoli for a nutritious and flavorful soup. Add the broccoli to the pot at the same time as the asparagus and blend everything together.
Asparagus and ham soup: Add diced ham or bacon to the soup for a savory, smoky flavor. Sauté it with the vegetables before adding the broth and asparagus.

WHAT to serve with Creamy Asparagus Soup

This homemade Cream of Asparagus Soup recipe can be a meal all in itself, or it can be served as a side to a main protein or sandwiches. Try serving it with:

Entrees: buffalo chicken wraps, lemon pepper chicken, brown sugar glazed ham, chicken cordon bleu, balsamic pork tenderloin, or gourmet grilled cheese.
Salad: Soup and salads are a match made in heaven! I love pairing this soup with wedge salad, strawberry salad, fresh garden salad, Caesar salad, or spinach apple salad.
Bread: Garlic bread, breadsticks, dinner rolls or sweet moist cornbread.

top view of two bowls of Asparagus Soup showing how to serve with asparagus spears and dill garnish

MEal Prep

This Cream of Asparagus Soup recipe can be made completely ahead, then gently reheated. If you’d like to prep ahead, chop the onions and asparagus, mince the garlic and grate the Parmesan. You can also make the soup up to the point of adding the asparagus and broth to the pot, then cover and refrigerate.

HOW long is Asparagus Soup good For?

Store Creamy Asparagus Soup in an airtight container in the refrigerator for up to 5 days. It will thicken upon standing, so you may want to whisk in a splash of milk before reheating.

Can Asparagus Soup be Frozen?

Yes! The fresh Asparagus Soup can be frozen for up to 3 months. Just make sure to use a higher fat Greek yogurt as instructed so that it doesn’t split once frozen. The soup will freeze best if you add the Parmesan when reheating. Let thaw overnight in the refrigerator before reheating.

How do I reheat Asparagus Soup?

-Stove: Transfer soup to a Dutch oven or soup pot and warm over medium-low heat, stirring occasionally until heated through.
-Microwave: Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 1 minute, stir, then continue to microwave for 30-second intervals, if needed.

up close of a spoon of cream of asparagus soup showing how creamy it is

Looking for more Asparagus Recipes?

Parmesan Panko Baked Asparagus
Balsamic Asparagus
Salmon and Asparagus Picatta
Lemon Garlic Shrimp and Asparagus
Pasta Primavera
Lemon Chicken Pasta
Ham and Cheese Quiche

WANT TO TRY THIS Asparagus Soup RECIPE?

PIN IT to your Soup, healthy or dinner recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Cream of Asparagus Soup

This Cream of Asparagus Soup recipe is restaurant elegant, rich and creamy, yet made without any heavy cream or flour! It's simple, make-ahead friendly, and can be served as a warm, cozy, comforting appetizer, light lunch or dinner without ANY guilt! This Asparagus Soup recipe is made by simmering asparagus with sautéed onions, garlic and broth, puréeing to rich and silky-smooth perfection, then elevating with nutty, freshly grated Parmesan, a touch of vibrant lemon juice, fresh dill, fresh basil (may sub dried), and a generous dose of Greek yogurt for a velvety finish. It's a taste of spring in every spoonful and sure to be a crowd pleaser!

Servings: servings

Total Time: 1

Prep Time: 15

Cook Time: 45

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium yellow onions, chopped
4-6 cloves garlic, minced
pinch red pepper flakes
2 bunches asparagus (about 2 pounds) woody ends discarded, cut into 1-inch pieces
4 cups low-sodium chicken broth (may sub vegetable broth)
1/2 teaspoon salt
1/4 tsp EACH pepper, dried thyme
1 TBS EACH minced fresh dill, minced fresh basil (may sub 1 tsp EACH dried)
1/2 cup freshly grated Parmesan
2 tablespoons freshly squeezed lemon juice
1/2 cup 2% or full fat Greek yogurt (do not use fat free or it's likely to curdle)

Instructions

Melt the butter in the olive oil in a large Dutch oven over medium heat. Add the onions and cook until softened, about 10 minutes. We are sweating the onions, they shouldn’t brown, reduce the heat if necessary. Add the garlic and red pepper flakes and sauté 30 seconds.
Add the asparagus, chicken broth, salt, pepper and dried thyme. If using dried dill and/or basil, add now; if using fresh, hold for later. Cover and bring to a boil, then reduce heat to low. Simmer for 35-45 minutes, or until the asparagus is very tender.
Working in batches, transfer the soup to a high powered blender and puree until smooth, being careful to let smoke escape or it will explode (I remove the fill cap and cover with a paper towel). ***Using a blender will give you a MUCH smoother, creamier soup than an immersion blender, but you may use an immersion blender if you wish.
Transfer the pureed soup back to the pot and turn heat to low. Add the Parmesan, followed by the fresh herbs; stir until the Parmesan has melted. Remove from heat and stir in the lemon juice until smooth, followed by the Greek yogurt.
Season to taste with additional salt/pepper/lemon juice etc. If you'd like the soup thinner, stir in additional broth. Serve warm.

Notes

Reserve some asparagus tips for garnish: This is optional, but I like to reserve some asparagus tips, blanch them for a couple minutes, then transfer to a water bath so they stop cooking and retain their vibrant color.
Choose fresh, thin or medium asparagus: Fresh asparagus will give your soup a bright, vibrant flavor. Look for stalks that are firm and bright green and thin to medium in thickness for the best flavor and texture. Thicker asparagus have a tendency to become stingy when pureed.
Discard the woody tough ends: Bend the asparagus and discard the woody ends at the snapping point. If you don’t discard all of the tough ends, the soup will be stringy, even after pureeing.
Don’t overcook the asparagus: Cook the asparagus until tender, but not beyond that. Overcooking asparagus can cause it to lose its flavor.
Use fresh aromatics: While powders are a usually great shortcut, onion powder does not work in this recipe. We need fresh onions because their natural sweetness is enhanced as they are sweated until softened.
Use higher fat Greek yogurt. Greek yogurt works best in this recipe because it’s much thicker than regular yogurt. You’ll need to use either 2% or full-fat Greek yogurt for the richest, creamiest soup. Low-fat Greek yogurt will curdle and the soup won’t become as creamy.
To store and reheat: Store the soup in an airtight container in the refrigerator for up to 5 days. The soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator, then gently reheat on the stove.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

4 Comments

Sheila S says

at

Sounds yummy like so many of your recipes are!! I appreciate all your time and effort to provide such a wide variety of dishes. Question: Could I substitute sour cream for the yogurt? Thanks so much!

- Jen says
  
  at
  
  Thanks for your kind words! Yes, you can absolutely substitute with sour cream – just make sure it’s not nonfat. Enjoy!
  
Mary ODonnell says

at

I made this tonight and it was so good. I forgot to put the lemon in it. I guess I need to make it again. it was really good. My whole family loved it. thanks for another great recipe

- Jen says
  
  at
  
  I’m so pleased it was a hit with the entire fam! Thanks Mary!