A day of the year I anticipate most can’t be marked on a calendar or planned in advance. It’s the first moment in March when I walk into the store and see a big, beautiful display of well-priced, vibrant green asparagus. Praise the heavens and let there be hope that gentler days are ahead, my favorite spring veggie has returned! To help us prepare for the in-kitchen festivities, I’m sharing the recipe for a lusciously velvety, distinctly spring green Cream of Asparagus Soup.

Healthy Cream of Asparagus Soup in a white bowl

Asparagus season is preciously short. Every year, I spend the last several weeks of winter impatiently awaiting its arrival.

As soon as it’s here, I fill our menu with this easy Asparagus Tart, Baked Lemon Chicken with asparagus, this asparagus Vegan Risotto, any of these asparagus recipes, and of course today’s easy asparagus soup.

Not only does this creamy asparagus soup celebrate one of the best, most precious vegetables of the season, it does so in a way that manages to be healthy and comforting at the same time, which suits my March mood.

On the one hand, I’m ready to shed winter’s heft and craving something lighter.

On the other, it’s still chilly out, and I need comfort food to warm and protect me from winter’s lingering dregs.

This asparagus soup recipe dances the line and delivers on both. It’s exactly what I am craving this March, on into April, and for as long as I can get my happy paws on bountiful asparagus bundles.

Fresh asparagus stalks

How to Make the Best Cream of Asparagus Soup

As much as I love asparagus soup, I rarely order it out, as most restaurant versions make cream of asparagus soup with half and half or heavy whipping cream.

Yes, it’s good (who are we kidding here?), but I find that most are all about the cream and leave the asparagus as a casual afterthought.

I wanted more from my cream of asparagus soup, and you should too.

Yes, asparagus soup should be creamy, but it also must genuinely celebrate this special spring vegetable.

Since I planned to eat my asparagus soup for lunch during the week, I also wanted it to be healthy (and not send me into an afternoon food coma).

Cream of Asparagus Soup with bacon and without Cream in a bowl

To achieve my creamy-but-healthy goal, I tried this cream of asparagus soup a few different ways:

  • Cream of Asparagus Soup with Milk: Meh. It was too thin and (forgive my lack of vocabulary creativity here) milky.
  • Cream of Asparagus Soup, Vegan: I also tried coconut milk in an experimental vegan version, and while it wasn’t bad, the coconut flavor overpowered the asparagus more than I wanted.
  • Cream of Asparagus Soup, Barefoot Contessa: Since Ina seems to know all the answers, I referenced her Spring Pea Soup in Foolproof (one of my all-time fave cookbooks) for inspiration. The leeks stayed, and I also couldn’t resist keeping the crispy ham on top. For this Cream of Asparagus Soup, I updated Ina’s Spanish ham to bacon, which is easier to find, but you can certainly keep the ham if you prefer.
  • Cream of Asparagus Soup without Cream: Believe it or not, THIS WAS THE WINNER!

Healthy Asparagus Soup—Creamy without Cream!

Here are my secrets to the most decadent-tasting Cream of Asparagus Soup that’s surprisingly light on calories.

  • Instead of heavy cream, I added Yukon gold potatoes, which have a rich, creamy texture and naturally buttery flavor. You can’t taste them; rather, the potatoes give the Cream of Asparagus soup the luxurious, velvety texture I was after, no heavy cream required. (I actually made the asparagus soup with chicken broth!)
  • My other trick to making this a creamy soup without cream is Greek yogurt. I’ve been a devoted fan of adding Greek yogurt to my vegetable soups even since I first tried it in this Roasted Carrot Soup and Mushroom Soup. It’s just as wonderful here too.
Low calorie Cream of Asparagus Soup in a bowl

Asparagus Soup–A Recipe to Celebrate the Season

I first tuned into the idea of asparagus as the herald of spring back when I read this book. I didn’t grow up with the concept of seasonal eating (meaning eating what’s in season now because it a) tastes its best, b) is kinder to the environment as it doesn’t need to traverse as many miles, c) is a great way to support local growers, and d) stretches your dollar), and the book introduced me to the concept.

It’s become one I hold dear.

In the book, the author inherits and moves to a farm with her family in the fall. They plant a wide variety of crops, including asparagus, survive the cold, edgy winter, then stare out at winter impatiently and nervously, wondering when their crops will grow.

I think of that book every spring, because one of the earliest chapters is called “Waiting for Asparagus.” When the asparagus arrives, that means spring is here and more life is soon to follow.

Recipe Adaptations

  • To Make Vegetarian. Omit the bacon or try swapping it for the roasted chickpea “croutons” in my recipe for Caesar Shaved Brussels Sprouts Salad.
  • To Make Vegan. Omit the Greek yogurt or swap for a non-dairy yogurt. Omit bacon.

How to Store and Freeze Asparagus Soup

  • 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 in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently on the stove top or in the microwave.
Cream of Asparagus Soup recipe in a bowl with asparagus bites

Dare to be hopeful. Asparagus (and thus spring!) will be here soon. When they arrive, we’ll be ready with this most lovely recipe for easy and healthy Cream of Asparagus Soup.

The BEST Healthy Cream of Asparagus Soup! This rich, velvety soup tastes like the Pioneer Woman’s but is made without cream! Quick, easy recipe that’s perfect for spring. Top with bacon or omit to make the asparagus soup vegan {gluten free; dairy free friendly}

Cream of Asparagus Soup

4.90 from 37 votes
The BEST Healthy Cream of Asparagus Soup! This rich, velvety soup tastes decadent but is made without cream. A quick, easy recipe that’s perfect for spring.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

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 serving 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 transfer it to 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. Stir in the Greek yogurt, 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.


  • To make vegetarian, omit the bacon or try swapping it for the roasted chickpea “croutons” in my recipe for Caesar Shaved Brussels Sprouts Salad. To make vegan: omit the Greek yogurt or swap for a non-dairy yogurt. Omit bacon.
  • Store leftovers in an airtight container for up to 4 days or freeze for up to 3 m months. Let thaw overnight in the refrigerator, then reheat gently on the stove top or in the microwave.


Serving: 1(of 4), without baconCalories: 171kcalCarbohydrates: 32gProtein: 10gFat: 4gSaturated Fat: 1gCholesterol: 3mgFiber: 7gSugar: 8g

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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 wellplated.com 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!

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  1. You are not alone in asparagus fervor, please count me in! I just love this soup. It not just tastes awesome but also looks delicious.

    1. 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.

  2. I love when asparagus prices finally come down to a reasonable price! Time to get all those asparagus recipe going :-) This sounds just amazing, and I’m so surprised the version without cream is the winner!5 stars

  3. In addition to loving your recipes, I love your writing, and I couldn’t help but laugh when right after your statement “Since I planned to eat my Cream of Asparagus Soup for lunch during the week, I wanted it to be healthy too,” there’s a picture of the soup with two giant slabs of bacon on top :) But I get it–the healthier the soup, the more fun toppings we can add! Thanks for sharing Erin!

    1. LOL Erica! Fair point :) You nailed it though: since the soup is so low cal, I figure a little extra bacon won’t hurt!

  4. This looks so good! While I don’t care for cooked asparagus (love it raw, especially in salads when it gets shaved – so tender), I make it all the time for my husband. And another weird thing is that I actually like creamy asparagus soup. Can’t wait to try this recipe – potatoes: who would have thought they could make it so creamy, huh? Yes, yes, yes to the huge hunks of bacon!!!

  5. As a postscript, I checked out the pea soup you mentioned of Ina’s – I have 6 of her cookbooks, so have made many of her recipes. You should try the tomato soup with the grilled cheese croutons in the Foolproof cookbook. It’s really nice and comforting.

  6. 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.5 stars

  7. A great recipe to make my holiday more joyful. I will try this soup. It’s looking delicious. Thanks, Erin for sharing this amazing recipe. :)

  8. 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!5 stars

  9. This looks amazing. I LOVE that you use potatoes instead of cream!!! I printed the recipe and am going to make it!! I’d like to know though what brand of hand blender do you use?? Thanks and I can’t wait for your cookbook!!

  10. Nice Erin! I love how you used the yoghurt to give the creamy vibe. I love asparagus soup, and that beautiful light but satisfying flavour it has (:

  11. 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.

    1. 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!

      1. 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.5 stars

  12. 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

  13. 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 :)

  14. 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.5 stars

  15. 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!5 stars

    1. Meg, this comment makes my day! I’m so glad to hear you loved the soup. Thanks for giving it a try!

    1. 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!

  16. 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 !5 stars

    1. Agatha, I am so pleased to hear it. THANK YOU! I haven’t frozen this soup myself, but I think it should be fine :)

  17. 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.5 stars

  18. Your recipe is so inspiring when I am tired from teaching. It is completely made from healthy natural food. You have put in so much thoughts into the recipe. Thanks!

  19. 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!5 stars

  20. 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.5 stars

  21. 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! :)

  22. 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.5 stars

  23. 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! ❤️5 stars

  24. 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!5 stars

  25. 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.5 stars

  26. 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!!5 stars

  27. 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 !!!5 stars

  28. 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!5 stars

  29. 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!!4 stars

    1. 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!

  30. 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.
    5 stars

  31. 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.5 stars

    1. 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!4 stars

      1. 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!

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Judy. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!

  32. 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!5 stars

  33. 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.

  34. 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.5 stars

  35. 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?

    1. Hi Marisol! It’s hard to know exactly what could of caused this but I would just continue to puree until nice and smooth.

  36. 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……5 stars

  37. I was looking for an easy recipe and the result is simply excellent! Will definitely use your recipe again. Very tasty soup! :)5 stars

  38. 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

  39. 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