Asparagus Soup

 

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.

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.
• Greek yogurt does the trick by making the soup rich without heavy cream.
• 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.

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Asparagus. 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.
• Greek Yogurt. 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. (Here’s how to cut and clean leeks.)
• Yukon Gold Potatoes. My secret trick to making soups creamy without dairy. These buttery potatoes become velvety and smooth once cooked and pureed.
• Bacon. An optional, but scrumptious topping.
• Vegetable Broth. Chicken broth would also work.
• Garlic. A simple aromatic that infuses the soup with a tantalizing bonus layer of flavor.

Step-By-Step Instructions

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 (photo 1). 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 (photo 2). 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 (photo 3).

Blend (photo 4). 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 (photo 5). Stir until the yogurt is fully incorporated into the soup, and then season with additional salt and pepper to taste (photo 6). Serve, with a garnish of crumbled bacon, chives, crumbled goat cheese, and additional Greek yogurt as desired. ENJOY!