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When spring arrives but there’s still a chill in the air, creamy Asparagus Soup goes on the menu. You’ll love the rich, velvety texture (no heavy cream required!) and how quick and easy it is to make this recipe.

Healthy Asparagus Soup in a bowl with Greek yogurt

Why You’ll Love This Creamy Asparagus Soup Recipe

  • A Celebration of Spring. Asparagus season is preciously short. As soon as it’s here, I fill our menu with this easy Asparagus Tart, Roasted Asparagus, add asparagus to our favorite Easy Quiche, and of course, today’s easy asparagus soup.
  • Creamy and Rich, But Not Heavy. Asparagus soup strikes the right balance! On the one hand, we’re ready to shed winter’s heft and crave lighter foods (like this Pea Salad). Greek yogurt does the trick by making the soup creamy without heavy cream. On the other, it’s still chilly out, and we need comfort food (hello, Potato Leek Soup) to warm us up during winter’s lingering dregs.
  • Quick and Easy. Some soups require a long simmer to develop depth, but not this creamy asparagus soup recipe! You’re 30 minutes away from a piping hot bowl of this soup on the table.
Fresh asparagus stalks

5 Star Review

“Just made this soup. Absolutely delicious! A keeper. Thank you for sharing.”

— Nadia —

How to Make Asparagus Soup

The Ingredients

  • Asparagus. One of the first harbingers of spring, it’s hard not to get excited about asparagus. I have a robust collection of asparagus recipes in my library!
  • Greek Yogurt. I’ve been a devoted fan of adding Greek yogurt to my vegetable soups ever since I first tried it in this Roasted Carrot Soup. Do not use fat-free Greek yogurt. A pinch of fat is needed to ensure the yogurt blends smoothly into the soup and doesn’t immediately curdle when added to the warm soup.
  • Leeks. Another spring vegetable favorite that pairs beautifully with asparagus and potatoes. Curious about how to cut and clean leeks? Check out my how-to guide about all things leeks.
  • Yukon Gold Potatoes. My secret trick to making soups creamy without dairy. These buttery potatoes have a rich, creamy texture and give the cream of asparagus soup a luxurious, velvety texture, no heavy cream required.
  • Bacon. An optional, but scrumptious topping. I personally love how smoky bacon pairs with the subtle sweetness of in-season asparagus, as seen in Bacon Wrapped Asparagus.
  • Vegetable Broth. Our base for this simple vegetable-forward soup recipe. Chicken broth is also an option.
  • Garlic. A simple aromatic that infuses the soup with a tantalizing bonus layer of flavor.

Dietary Note

  • To Make Vegan Asparagus Soup. Omit the Greek yogurt. For a vegan cream of asparagus soup, you can try swapping the Greek yogurt for your favorite non-dairy yogurt or stir in blended cashews like this vegan Instant Pot Carrot Soup.

The Directions

  1. Prep the Bacon. Cook and crumble the bacon, if using (Baked Bacon and Air Fryer Bacon are two easy ways to prepare it).
leeks cooking in a large soup pot
  1. Cook the Leeks and Potatoes. Sauté the leeks with the potatoes and cook until the leeks begin to soften.
tender fresh asparagus in a Dutch oven for soup
  1. Add. Stir the garlic, broth, cut asparagus stalks, salt, and pepper into the leek and potato mixture.
making healthy asparagus soup in a large pot
  1. Simmer. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
easy asparagus soup without cream in a pot
  1. Blend. Purée soup with an immersion blender until it reaches the desired consistency, then let cool for a few minutes.
cream of asparagus soup with greek yogurt in a large pot
  1. Make It Creamy. Add a scoop of Greek yogurt.
whisking together creamy vegetarian asparagus soup
  1. Finish. Stir until the yogurt is fully incorporated into the soup, and then season with additional salt and pepper to taste. Serve, with a garnish of crumbled bacon, chives, crumbled goat cheese, and additional Greek yogurt as desired. ENJOY!
An easy recipe for creamy asparagus soup with potatoes

Storage Tips

  • To Store. Store leftovers in an airtight container for up to 4 days.
  • To Freeze. Place leftover soup in an airtight, freezer-safe storage container and store it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before warming.
  • To Reheat. Warm gently on the stovetop or in the microwave until heated through.

What to Serve with Asparagus Soup

The BEST Asparagus Soup recipe without cream

Recipe Tips and Tricks

  • Using Frozen Asparagus. I have not tried making this soup with frozen asparagus, so it would be an experiment. My sense would be that it would work well, so if you try it, I’d love to hear how it goes.
  • Soak the Asparagus if Needed. Asparagus is often soaked to remove as dirt or sand lingering on the stems, but it’s not always necessary. If you feel like your asparagus could use an extra bath, feel free to soak it before cooking. Otherwise, I find a quick rinse with cool water is sufficient.
  • Remove the Woody Ends. Make sure to trim away the bottom inch or so of your asparagus spears. These tough and woody ends will not cook quite the same as the tender sections of the asparagus. If you leave them on, you may end up with stringy asparagus soup that does not puree smoothly.
  • Be Conservative With the Salt. When seasoning the soup with salt, keep in mind that if you are serving it with bacon on top, it will also be salty, so be careful not to overdo it.
Low calorie Cream of Asparagus Soup no cream

Asparagus Soup

4.84 from 66 votes
The BEST asparagus soup recipe without cream! This creamy spring soup recipe tastes decadent but is lightened up thanks to Greek yogurt.

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Servings: 4 servings


  • 3 slices thick cut bacon (optional)
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely chopped leeks white and light green parts; or swap yellow onion or shallot
  • 2 medium Yukon gold potatoes peeled and cut into 1/2-inch dice (about 10 ounces)
  • 2 cloves garlic minced
  • 3 cups low-sodium vegetable broth or chicken broth
  • 2 pounds asparagus trimmed and cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup 2% Greek yogurt plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy)


  • If preparing with bacon: Prepare it according to this guide for Oven Baked Bacon or Air Fryer Bacon. Crumble or dice and set aside.
  • Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  • Add the broth, asparagus, salt, and pepper.
  • Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
  • With an immersion blender, puree the soup until smooth. (You can also carefully pour it into a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes.
  • Add in the Greek yogurt.
  • Stir, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to overdo it.
  • Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.



  • VEGETARIAN OPTION: Omit the bacon. For some crunch, try swapping for the roasted chickpea “croutons” in my recipe for Caesar Shaved Brussels Sprouts Salad.
  • VEGAN OPTION: Omit the bacon and the Greek yogurt. To make a creamy asparagus soup vegan, try swapping for your favorite non-dairy yogurt.
  • TO STORE: Store leftovers in an airtight container for up to 4 days.
  • TO REHEAT: Warm gently on the stovetop or in the microwave until heated through.
  • TO FREEZE: You can freeze asparagus soup for up to 3 months in a freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 4), without baconCalories: 329kcalCarbohydrates: 37gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 19mgPotassium: 1057mgFiber: 9gSugar: 8gVitamin A: 2115IUVitamin C: 39mgCalcium: 120mgIron: 6mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Erin, really excellent recipe. We eat low sodium, so left out salt & bacon & still incredible.
    Used onion and added the 2% yogurt. A really big hit. I share your love of asparagus, so much so I grow it in my garden. I used the last fresh pick of this season in your soup recipe.
    Wonderful, thanks!– Julia5 stars

  2. Made your asparagus soup recipe and it really tastes good even before completely cooked. Just wondering what you consider a serving. Will try parsley, thyme and parmesan with some of the portions just fir a different flavor. I increased the recipe 5 X’s! Thanks fir the great recipe! Will try some other of ypur recipes! Happy cooking!5 stars

  3. This soup is amazing! Had some asparagus that needed to be cooked and whaa-laa! Used chicken bone broth that was already opened and yellow onion-no leeks. Such a treat with Greek yogurt and bacon.5 stars

  4. Sorry, but this was disgusting! It was like eating asparagus baby food. It is called cream of asparagus soup for a reason; because it should be made with CREAM! Oh, and all the yogurt did was make it sour! This was gross and a waste of 2-lbs of asparagus. People, if you want cream of asparagus soup, then make cream of asparagus soup! Thank you.1 star

    1. I’m sorry to hear that it wasn’t to your taste, cf lee. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  5. Figured I should finally leave a review since this is my go-to asparagus soup recipe for awhile now! Super delicious as is…my only mod is a bit of cayenne pepper to appease my husband’s palate. I have an 8 month old baby and she is a huge fan of this soup as well!5 stars

  6. I made it today, the asparagus was a good price
    for where I live ‼️ It turned out fantastic and very tasty. I even baked the bacon, which worked so much better than frying. Thank you very much for sharing this recipe.
    Louise5 stars

  7. Sounds very tasty, going to try your recipe this afternoon. Definitely going to add some bacon and I was thinking of adding pistachios. A little tip I learned from an asparagus farmer, instead of cutting off the bottom inch just hold it about two inches from the bottom and bend the end until it breaks off of its own accord. This ensures that the “woody” part is completely removed.

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