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creamy asparagus soup in a white bowl
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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

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

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