When spring arrives but there’s still a chill in the air, this 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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Asparagus soup is 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, whip up today’s easy asparagus soup.
This asparagus soup strikes the right balance between creamy and light, which is exactly what I want at this time of year. On the one hand, we’re ready to shed winter’s heft and crave lighter foods. 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 to warm us up during winter’s lingering dregs.
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
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. The potatoes are the secret to making this soup creamy without cream!
Simmer. Stir the garlic, broth, cut asparagus stalks, salt, and pepper into the leek and potato mixture. 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.
Finish. Add a scoop of Greek yogurt. 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!
What to Serve with Asparagus Soup
- Salad. Pair this springtime soup with this Steak Salad.
- Bread. Dunk a hunk of No Knead Focaccia 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.
My Tips and Tricks for This Recipe
- 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 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.
- Don’t Use Fat-Free Yogurt. A touch of fat is needed to ensure the yogurt blends smoothly and doesn’t immediately curdle when added to the warm asparagus soup.
More Creamy Vegetable Soups
- For another soup that’s perfect for spring, try this Carrot Ginger Soup recipe. Ginger really livens up the flavor!
- This Butternut Squash Soup Recipe is fantastic for fall and winter, especially when topped with crispy herbed croutons.
- If you like your creamy soups with pieces of veggies in them, this Mushroom Soup delivers! You’ll never want to buy it in a can again.
Asparagus Soup
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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 ½-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
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ 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.
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
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