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.
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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.
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.
The Directions
- Prep the Bacon. Cook and crumble the bacon, if using (Baked Bacon and Air Fryer Bacon are two easy ways to prepare it).
- Cook the Leeks and Potatoes. Sauté the leeks with the potatoes and cook until the leeks begin to soften.
- Add. Stir the garlic, broth, cut asparagus stalks, salt, and pepper into the leek and potato mixture.
- Simmer. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
- Blend. Purée soup with an immersion blender until it reaches the desired consistency, then let cool for a few minutes.
- Make It Creamy. Add a scoop of Greek yogurt.
- 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!
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
- Salad. Pair this springtime soup with this Vegetarian Niçoise Salad or Steak Salad.
- Bread. Dunk a hunk of Beer Bread, No Knead Focaccia, or Drop Biscuits into your bowl of asparagus goodness.
- Entrees. Serve asparagus soup as a first course ahead of Poached Salmon, Goat Cheese Quiche, or Stuffed Pork Tenderloin.
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.
Asparagus Soup
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
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Ingredients
- 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)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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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This is the perfect soup for when it’s spring tomorrow, but minus1 centigrade outside. Thank you for a wonderful recipe that I can feel good about eating.
This comment makes me so happy Vivian! Thank you!!
Amazing recipe! Made this for my wife this morning she loved it! Thanks for sharing!
I make a lot of soup. I make A LOT of soup. I make a TON of soup. This is probably the best soup ever! I didn’t have any leeks so used some yellow onion – it’s rich and creamy without being unhealthy. Husband is very picky about vegetables and he loved it. Keeper!
WHOO HOOO! So so pleased to hear it Janice, thank you!
The really great thing about this recipe is that it is really two recipes in one. Omit the bacon and asparagus and you have cock-a-leeky soup. Delicious and a favorite in British homes.
Also being vegetarian I have found the best substitute for cream in any recipe is ( don’t freak out ) non dairy coffee creamers. Like mocha mix or the liquid form coffee mate.. They do not mask the flavor of your food like almond or coconut milk. Also they do not make your soups or stews watery.
Peggy, thanks for chiming in!
I just made asparagus soup, then I saw your blog. Asparagus reminds me of SPRING!!! I added frozen peas to the veggie stock. I used a processor to blend everything together; however, there were lots and lots of asparagus “strings” which were not good. So, I had to strain it. What did I do wrong? My soup was tasty as I added a bit of sour cream, fresh parmesan cheese and sweet paprika on top.
Phyllis, I love the idea of peas! My hunch is that your asparagus needed more of the bottoms trimmed off, as that tends to be the most fiberous part. You also might want to cook it until it is a bit more tender. If you decide to try this recipe, I’d love to hear what you think of it. Yay for spring!
Hi,
I use only the bottoms of asparagus spears for the soup. I cut them thinner and cook them longer, then puree. My Mom, who is 99, and still at home, was a “Depression era” baby, so everything was used, as much as possible. This way the pretty expensive spears, go on the plate. By the way, as an asparagus grower, the thick stalks are tender, as compared to the thin stringy stalks.
I’m glad you enjoyed the soup, Noreen! Thank you for sharing these tips too.
I love it too Nicolas, thank you!
The objective for a lazy lunch brought me to your recipe. That’s very wonderful. Very delicious but not fat at all. Thank you!!!!! <3
If you want to make this Paleo/Keto friendly, instead of potato, use cauliflower. It’s DELICIOUS
You will be amazed at how creamy it would be. I make it a lot and its a hit with my co workers. It too also freezes well :)
Thanks for the tip, Dorell!
I can’t wait to make this. I have used potatoes in other soups like this to thicken it, so I know that it works. Thanks for your recipe.
I hope you enjoy it, Peggy!
I’ll admit that when I saw the email for an asparagus soup, I dismissed it as a recipe I likely would not make; but when my husband returned from the grocery with several bunches of asparagus, I figured I might as well try it. I’m so glad that I did because we both agreed it is an amazing soup. We plan to make more that we can freeze and enjoy when asparagus is out of season again! Thanks so much for sharing your delicious recipes – looking forward to your cookbook!
Meg, this comment makes my day! I’m so glad to hear you loved the soup. Thanks for giving it a try!
Made this last night. Very easy to make. Delicious.
I’m glad to hear you enjoyed the soup, Cindy! Thanks for taking the time to report back!
This sounds amazing! Do you think it would work to make the soup in a slow cooker?
Hi Katie! Since this soup comes together so quickly, it’s not designed for long cooktimes. I’d recommend sticking with the stovetop. I hope you enjoy!
Erin,
WOW ! I’m the cook and bottle washer in the house and always looking for something new to try. My wife and I both were amazed on how well this turned out.
Thank You !
Scott, I am SO happy to hear it, thank you for sharing this wonderful review!
Delicious. Hope it freezes well because I do not want waste a single drop!
Agatha, I am so pleased to hear it. THANK YOU! I haven’t frozen this soup myself, but I think it should be fine :)
Awesome soup! I made it with a mess of wild asparagus I found. I don’t eat bacon so it was left out. The depth of flavor without cream was fabulous and the color is stunning! Making it for guests tonight and I’ll try it cold this summer.
Tedd, thanks for sharing this review. I’m so glad you enjoyed it!
Delish,delish,delish!! Thanks Erin!
I’m so pleased to hear that this was a hit, Jaqui! Thank you for sharing this kind review!
This was so easy. I’m so happy to have a great recipe for leftover asparagus or just a really good asparagus soup recipe. This was exceptional for healthy, easy and yummy. Thank you for doing the foot work on using potatoes!
Thank you for sharing this kind review, Mary! I’m so happy that you enjoyed the recipe!
This is not a commonly available veg in Singapore. Sometimes I have seen this in markets, Now I have learnt how to cook it. Thanks for sharing.
I’m so happy that this was helpful for you, Daniel! Thank you for sharing this kind review!
Hi there.
As far as I can tell, this is the method you prefer when asking questions about recipes. Here it goes: I am making this soup for later-on this evening and wondered if I should still put the greek yogurt in right after it cooks, as per the instructions? Or would it be better to wait until I serve it tonight?
Thanks for the great recipe! :)
Hi Virgina! You can really do either; the soup will be yummy either way!
Made for the first time. Will definitely make again
I’m so happy that you enjoyed it, Christine! Thank you for sharing this kind review!
Very much enjoyed by fam. Made with full fat yogurt and a russet potato because it was all I had and it still kicked butt.
WHOO HOO! I am so pleased to hear that Michelle, thank you for sharing!!
Erin’s Asparagus Soup recipe is exceptionally good! Very easy steps and using healthy ingredients too! To options too, can be vegan or not. We just love love love this recipe! Good Job! ❤️
I’m so happy that you enjoyed it, Gloribeth! Thank you for sharing this kind review!
This soup is delicious! I followed your recipe exactly. I added a bit of ground red pepper before serving to add a little heat. Served with a side of garlic bread. I will make this many more times! Thank you!
I’m so happy that you enjoyed it, Carmen! Thank you for sharing this kind review!
I used coarsely ground pepper and no bacon or ham. And, since I have no food processor or the blender I saw in your video, I mashed everything with the potato masher. End product was not as smooth as in the picture but still absolutely delicious. Also, instead of Greek Yogurt (I’m lactose intolerant), I used a bit of lactose-free sour cream. I loved it with or without the sour cream. Thank you for the recipe. For someone in a hurry this was fast and very tasty.
I’m so happy that you enjoyed it, Katherine! Thank you for sharing this kind review!
I made a large batch of this tonight for a soup fest swap I’m doing this weekend. It turned out great! I tripled the recipe and had to split it between two pots to cook when I added the asparagus and broth! I topped it with some crumpled bacon bits and a few blanched asparagus tips for garnish. I also gave the batch a healthy squeeze of lemon juice at the end to brighten up all the flavors. Great recipe!!
I’m so happy that you enjoyed it, Brad! Thank you for sharing this kind review!
I almost never review recipes that I don’t try, first, as written. However, this soup turned out so amazing, with my few substitutions, that I had to share. That way, if anyone else finds themselves in my situation, they won’t be afraid to make some substitutions. First of all, I had no bacon, so skipped that completely. I had no leeks, so substituted 2 finely diced shallots. Now the kicker… I had no potatoes, but I had a 1/2 head of fresh cauliflower! I diced it up very small and used it instead of potatoes. I only had one bundle of asparagus and not really sure how much it weighed. It worked fine, adding a touch of flavor, but I will definitely add another bunch next time to get more asparagus flavor. I followed the preparation steps exactly. My husband just had surgery and can only have liquids for a bit, so I did push it through a sieve for him after blending, to ensure no errant fibers, then added the yogurt. I am so impressed with how good it was! My teenage son was dipping his chicken in it, so that speaks volumes to me. ☻ I will absolutely try to buy some leeks next time, but I will forever use the cauliflower given my desire to avoid carbs. Not to mention that my kid still doesn’t know he ate cauliflower. WINNING !!!
I’m so happy that you enjoyed it, Rita! Thank you for sharing this kind review!
I omitted the yogurt to keep the carb intake low and this soup was still AWESOME! My husband, a meat and pasta man … said it was VERY good!
I’m so happy that you enjoyed it, Crystal! Thank you for sharing this kind review!
Erin, thanks so much for this recipe! I loved the color and consistency and flavor except for one thing and that was the plain yogurt. It was creamy and mixed in to the soup quite nicely, but to me it gave us a bit of a bitter taste, which is really just a personal thing, however I am wondering if you can suggest something we can add to neutralize it. I have heard lemon might work but it might curdle the yogurt? Anyway, any suggestions are welcome! And please don’t misunderstand me with my comment as I love everything else about it!! Thanks!!
I’m so happy that you enjoyed it, Diane! You could omit the Greek yogurt or try sour cream instead next time. I hope this helps!
Old retired lady here. I don’t have an immersion blender and I didn’t want to fuss much. What I did was to remove the vegetables and use a mixer to blend them together with some of the broth and return to the soup. A few smaller lumps of veggies here and there. Not much, but that’s OK. Gives the soup character and interest with the textures.
‘
I’m so happy that you enjoyed it, Marilyn! Thank you for sharing this kind review!
I used to get Cream of Asparagus soup whenever we went to a nearby restaurant. Sadly they closed this year. Since asparagus is so inexpensive right now, I decided to make my own soup. I found your recipe and I am thrilled with the result – delicious! I didn’t even top it off with bacon, which I will for my next bowl. I appreciated your addition of yogurt rather than cream as I am trying to eat more healthy. I discovered your website recently and have enjoyed trying several of your delicious recipes. Thank you.
I’m so happy that you enjoyed it, Patti! Thank you for sharing this kind review!
Hello,
I made this almost to the letter. The only difference was adding fresh thyme and withholding the asparagus tips to add/cook later, after I blended. I used 2 % fat Greek yogurt as recommended but it definitely didn’t want to blend in, leaving little yogurt balls. I ended up having to use the blender again to mix in the yogurt. I still had yogurt balls, just smaller. Any recommendations for that? Otherwise, very tasty!
I’m so happy that you enjoyed the flavor, Beth! It’s so hard to say what might’ve caused the yogurt to clump without being in the kitchen with you, but it sounds like the soup was too hot when the yogurt was added. I’d let it cool a little more next time before stirring it in. I hope this helps!
I have a 1500 sq.ft. asparagus bed and always looking for recipes. I did not have any leek so I added onion, shallots, over wintered scallions and went down to the river and picked some wild leek (ramps). Wow! The ramps put a spark in this soup that was very unique. I made a small batch and the next will be bigger. Also, I cut off the asparagus tips and added to the soup whole near the end. Great soup!
I’m so happy that you enjoyed it, Peter! Thank you for sharing this kind review!
Just made this soup. Absolutely delicious! A keeper. Thank you for sharing.
Hi Nadia! So glad you enjoyed this recipe! Thank you so much for this kind review!
I’ve been wanting to make asparagus soup for some time, I’m so glad I came across this recipe.
Made it for my husband and I first, as my kids wouldn’t even think of trying asparagus soup.
But when we sat down they all tried a bit and finished my bowl between them!
So just made another batch for the whole family, 3 happy kids and 2 happy parents.
Really yummy.
Hi Lesley! So glad you enjoyed the soup! Thank you for this kind review!
Terrific recipe – super creamy, great asparagus taste! As we are doing low carb, I left the potatoes out (frankly not really needed). I used dill to add a bit of zing and as several other readers said, I left some of the asparagus tips to add in after blending. I cooled the soup in an ice bath and then added the 2% Greek yogurt which blended in perfectly.
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent! I added some grated parmesan, a little thyme and parsley. Yum!
Hi Sherry! So glad you enjoyed the recipe! Thank you for this kind review!
Really tasty, in fact my husband loved it.
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin: I’m not good in the kitchen, but I like to try healthy recipes. I like that this recipe is easy for someone like me. However, I used the handheld blender and I ended up with asparagus strings in the bottom. I’m not sure if I’m explaining myself correctly. I do have a puree, but I have that let over stucked to the handheld piece. What did I do wrong, or is this normal?
Hi Marisol! It’s hard to know exactly what could of caused this but I would just continue to puree until nice and smooth.
Greetings Erin!
Thank you for your recipe, super easy! I omitted the potatoes,….I trimmed the bottoms, going as far down til I had little resistence to the shears. I put the asparagus in a cast iron pot with a little water(not covering the aparagus but up to them), minced california garlic, a little vegan butter, granulated garlic, Badia all purpose seasoning, ground peppter and simmered for about 20-30 minutes. I let it cool a bit, I used the immerson blender, then added the 2% greek yogurt and wallah! So dang delicious……
Hi KD! So glad you enjoyed the recipe! Thank you for this kind review!
I was looking for an easy recipe and the result is simply excellent! Will definitely use your recipe again. Very tasty soup! :)
Hi Severine! So glad you enjoyed the recipe! Thank you for this kind review!
So delicious!!! Definitely worth a try!
Hi Charlotte! So glad you enjoyed the recipe! Thank you for this kind review!
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!– Julia
I’m so happy that you enjoyed it, Julia! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Arlene! Thank you for sharing this kind review!
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.
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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!
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!
Yay! Thanks Michelle!
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.
Louise
Yay! So happy to hear, thank you Louise!
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.
Hope you enjoy it, Andy!