This creamy asparagus soup is delicious, easy, and made with Greek yogurt instead of cream. You won't even notice the difference. Plus it's done in just 25 minutes, so you can have a delicious quick dinner!
[This soup recipe was originally posted in November 2018. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]
Table of contents
How will this soup make your life easier?
With your full-fat tangy Greek yogurt, you'll get that delicious & silky creaminess, probiotics that are great for your gut and overall health. Along with some healthy fats, this soup is full of delicious spring asparagus.
Love soup? This 30 Minute Pumpkin Chili, Curry Pumpkin Soup, Pantry Rice and Bean Soup, Delicata Squash Soup, and Sweet Potato Soup are all great soup options.
What makes this soup with asparagus so good?
How do I make this asparagus soup without cream?
Heat stockpot over medium heat, then add olive oil. Take Greek yogurt out, to warm up a bit.
Add chopped onions to hot olive oil. Sautee for about 3 minutes, then add garlic and fresh asparagus. Cook 3-5 minutes.
Add ½ teaspoon chicken or vegetable boullion + ½ cup water to vegetables. Return to simmer, and cover. Simmer your soup on medium-low heat for 15-20 minutes. Asparagus will be fork tender when done.
Add milk, transfer to high powered blender. Puree until desired smoothness. You can also use an immersion blender to puree soup.
Top asparagus soup with Greek yogurt. I used whole-milk. Add salt and freshly ground black pepper to taste.
Substitutions/Tips
- Frozen asparagus should work in this soup recipe too.
- You can substitute the onion for a shallot, and add a tablespoon or two of butter to the cooking vegetables for a richer version of this asparagus soup.
- You can use broth or stock in this recipe, but I highly recommend getting jars of Better than Boullion or another bouillon paste instead of using chicken broth or vegetable broth, for example.
- Substitute the yogurt for creme fresh if desired, or omit. It probably would even work with sour cream.
- Feel free to add heavy cream or other cream, if desired.
- Other great add-ins: mushrooms, top with pan fried bacon or prosciutto, parmesan cheese, or swiss cheese, or even a squeeze of lemon juice.
FAQ
Yes, definitely. Freeze in an ice cube tray or in individual portions. This soup recipe would be a great recipe to make extra servings and freeze for later. Just heat up on the stove or in the microwave.
My favorite foods to eat with vegetable soup are: grilled cheese/grilled ham and cheese, crusty bread, salad, steak, etc. It'll go with lots of main dishes/sides for a more filling and satisfying meal.
What can I make with leftover ingredients?
- Onion: Pickled onions (you can use red or white onions), Instant Pot Mushroom Chicken Soup, or Vegetarian Burrito Bowl.
- Asparagus: Lamb Steak with Asparagus (you will use yogurt in this recipe too).
- Greek yogurt: Chicken and Broccoli Casserole, Broccoli Salad with Yogurt, and Apple Pie Overnight Oats.
Did you make this asparagus soup? Leave me a comment & rating to share how it turned out!
Creamy Asparagus Soup
Equipment
- knife
- cutting board
- Measuring Spoons
- Measuring Cups
- Stockpot
- High powered blender
- rubber spatula
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ whole yellow onion chopped
- 1 clove garlic chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 lb fresh asparagus washed and trimmed
- ½ teaspoon vegetable or chicken bouillon paste like Better than Bouillon
- ½ cup water
- 1 cup milk of choice
- ½ cup plain Greek yogurt
Instructions
- Heat stockpot over medium heat, add (1 T) olive oil once warm. Take Greek yogurt out, and let sit at room temperature while soup cooks
- Add chopped onions (½ medium sized) to hot olive oil. Saute onion for ~3 minutes, then add (1 clove) garlic and (1 lb) asparagus. Continue to saute for 3-5 additional minutes.
- Add ½ teaspoon chicken or vegetable bouillon + ½ cup water. Return to simmer, and cover. Simmer on medium-low heat for 15-20 minutes. Asparagus will be fork tender.
- Add (1c) milk, then transfer to high powered blender. Puree until desired smoothness. You can also use an immersion blender to puree soup.
- Top soup with (¼ c) Greek yogurt. I used whole-milk. Add salt and pepper to taste.
Notes
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Stephanie McKercher says
This sounds like the most delicious spring soup! Also, I cannot get enough of the bright green color.
Rebecca says
thanks! and yes, it's so bright and delicious
Kalee says
This sounds like the perfect Summer soup! I can't wait to try it out!
Rebecca says
thanks!! LMK
Deborah Brooks says
I am a huge asparagus lover! This would be good cold as well for summer time
Rebecca says
great point! it'd be an awesome cold soup!
GiGi Eats says
I'd totally throw some unsweetened, plain coconut yogurt into this and BAM - I would devour it NO problem! Sounds phenomenal. I am a HUGE asparagus LOVER 😀
Rebecca says
ya totally! coconut yogurt would be great in this!
Adina Pearson says
Tried this tonight. It was lovely 🙂
Rebecca says
Great to hear! Thanks for sharing Adina
Mona says
Beautiful recipe for spring!
Rebecca says
Thanks Mona!
Julie @ RDelicious Kitchen says
Looks almost too good to eat .. almost! Beautiful photos Rebecca!
Rebecca says
thanks Julie! and totally-almost 😉
Deanna Segrave-Daly says
I just bought some asparagus to make a soup for an upcoming post but nothing is going to top these beautiful photos!!
Rebecca says
Thanks Deanna! I'm sure your photos will turn out great. This was actually a fluke, a really happy fluke from last year! haha!
Jane Lopez says
Thanks!!! This is a great recipe.
Rebecca says
Thanks Jane! Hope you can try it
Tawnie Kroll says
I agree this photo is gorgeous!!
Rebecca says
ahhhh thanks Tawnie!