Cooking Light Cream Of Asparagus Soup Recipe

Praise the heavens, and let there be hope that warmer days are ahead. My favorite spring veggie, asparagus, has returned. Made with Greek yogurt instead of heavy cream, this creamy Asparagus Soup is equally healthy

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.

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.

Light 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.

As much as I love asparagus soup, I rarely order it out, as most restaurant versions tend to focus more on the cream and less on the asparagus. (The same is true for Mushroom Soup.)

The best part? This creamy dream of a soup recipe is healthy and made entirely without cream (like this Vegan Potato Soup)!

Asparagus Soup (easy + Healthy Recipe!)

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.

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.

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.

Cream Of Asparagus Soup With Parmesan Croutons

This immersion blender has 12 speeds and an 800-watt motor with a turbo boost. Plus with snap-on attachments, it saves time and money in the kitchen!

Bland soup is always disappointing. If you feel like your soup is missing a little something, consider adding some extra fat (e.g., bacon, butter, or coconut milk), acid (e.g., lemon juice or balsamic), or salt to liven up the flavors. Fresh herbs or a sprinkle of Parmesan cheese are other excellent flavor boosters.

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.

Vegan Asparagus Soup Recipe {stove Top & Instant Pot}

It depends. Asparagus is often soaked to remove as dirt or sand lingering on the stems. 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.

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

Serving: 1 (of 4), without bacon Calories: 329 kcal Carbohydrates: 37 g Protein: 15 g Fat: 15 g Saturated Fat: 5 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Trans Fat: 0.04 g Cholesterol: 19 mg Potassium: 1057 mg Fiber: 9 g Sugar: 8 g Vitamin A: 2115 IU Vitamin C: 39 mg Calcium: 120 mg Iron: 6 mg

Asparagus Potato Soup With Chive Cream

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!Ready to ditch the canned “cream of…” soups and see how much better a homemade version is? Then you have to try this easy cream of asparagus soup recipe. It’s smooth, it’s flavorful, and it needs just a handful of ingredients you probably have around. It’s the same method I use for other creamy soups, like roasted cauliflower soup, creamy celery root soup, velvety pea soup, and cream of mushroom soup. Not to mention, this healthy and creamy asparagus soup just screams

Things asparagus. If you’re new to this spring veggie or are just a fan of simplicity, start with sauteed asparagus or roasted asparagus. And when you want to mix it up, make cheesy asparagus casserole, bacon wrapped asparagus, and of course, this creamy asparagus soup recipe.

Unlike store bought versions, homemade cream of asparagus soup is thickened by the asparagus itself! We don’t need any other thickeners. When you puree the soup, it will thicken.

Creamy Asparagus Soup With Curry

If you want an even thicker soup, you can try blending in a little bit of cooked cauliflower. The asparagus will cover up the flavor. I don’t generally use a roux in my recipes, but you can do that as well if that works for you.

You can certainly use the majority of the stalk to make cream of asparagus soup, but like most asparagus recipes, you’ll want to snap off and discard the woody ends.

However, if you want a way to use them, you can simmer them in water for about an hour, then strain the pulp through a mesh sieve. The liquid that passes through will essentially be an asparagus broth, which you can use in any soup recipe that calls for broth — including this creamy asparagus soup!

Chilled Creamy Asparagus Soup

The heavy cream is what makes this creamy asparagus soup recipe, so you can’t simply skip it. But, if you want to, you can replace it with full-fat coconut milk or coconut cream instead.

I don’t recommend using low-fat milks, like almond milk or hemp milk, because they won’t be rich enough for a cream of asparagus soup.

Yes, this is a naturally healthy asparagus soup recipe. With just a few ingredients, no starches, and no artificial additives, it definitely beats the store bought canned soups.

Creamy Asparagus Soup

Many store bought cream of asparagus soups contain starches, preservatives, and thickeners that raise the carb count. This version doesn’t have any of these, is naturally thickened by the asparagus itself, and has just 4.3 grams net carbs per cup. Yep, it’s a keto asparagus soup!

Cream of soups do sometimes separate after thawing, but the chances of this are lower with recipes like this one that use full-fat dairy (i.e. heavy cream as opposed to skim milk). And if the soup does separate when you thaw it, you can blend it after reheating to make it come together again.

If you want to be on the safe side and are preparing the soup specifically for freezing, don’t add the cream at all before you freeze it. You can add cream after thawing and reheating instead.

Creamless Cream Of Asparagus Soup

A super EASY cream of asparagus soup recipe, with just 5 simple ingredients! This healthy creamy asparagus soup is quick to make and perfect for spring.

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Delicious Cream Of Asparagus Soup Recipe

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂This asparagus soup tastes rich, yet it’s made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.

One of my favorite soup recipes, this creamy asparagus soup is made without heavy cream – just vegetables, broth, and a bit of Parmesan cheese puréed to silky perfection. It’s perfect for early spring when asparagus is in peak season and there’s still a chill in the air. Serve with a focaccia or a good crusty bread.

While that’s going, prep the asparagus. Trim off the tips (you’ll use them for a garnish), then cut the remaining spears into 1/2-inch pieces.

Creamy Asparagus Soup Recipe

Purée the soup with a hand-held immersion blender until smooth and creamy. Alternatively, you can blend the soup in batches in a blender.

The best way to preserve the bright green color of the tips and keep them crisp is to shock them in an ice bath, but you can also refresh the tips under cold running water.

Finally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper.

Instant Pot Cream Of Asparagus Soup Recipe

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore,