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creamy asparagus soup in a white bowl

Creamy Asparagus Soup

This creamy asparagus soup is the perfect spring soup, it's smooth, creamy, yet light enough for the springtime.
Course Appetizer, Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Author Rebecca


  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • Stockpot
  • High powered blender
  • rubber spatula


  • 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


  • 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. 


Serve with grilled cheese sandwiches or delicious crusty bread.
Save 2nd serving for leftovers.