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Easy Cream-Less Asparagus Soup Recipe

This Creamless Cream of Asparagus Soup Tastes Like Spring Distilled

Instead of burying the flavor of asparagus under a blanket of cream, this delicate soup is subtly enriched with a less-expected ingredient: Greek yogurt. This simple swap is less about lightening things up and more about bringing asparagus's green, vegetal quality to the fore. (Its modest calorie count is a happy coincidence.)

Delicate in texture, it's the perfect start to a Spring meal. (Or round it out with a piece of buttered toast for a light lunch or dinner.) Divvied up into small glasses, it also makes for a shockingly low-fuss hors d'oeuvre for a cocktail party or formal dinner party: make it ahead, reheat, and pour; that's it.

Asparagus Soup

Asparagus Soup


Gently reheat leftovers (don't let them come to a boil) as the yogurt can curdle if overheated. To make this soup vegan, omit the Greek yogurt, and instead add acidity with 1/2 teaspoon lemon zest plus the juice of 1/2 a lemon.

Asparagus Soup


1/4 cup extra-virgin olive oil, plus more for drizzling
1 large shallot, thinly sliced
Pinch of crushed red pepper flakes
Kosher salt
1 pound asparagus, trimmed, chopped
4 cups vegetable stock, preferably homemade
1 cup loosely packed spinach leaves
1/2 cup full-fat Greek yogurt


  1. In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes. Add chopped asparagus, and cook for 1 minute. Stir in broth and bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes. Remove from heat; add spinach.
  2. Carefully transfer to a blender, add remaining 2 tablespoons oil and Greek yogurt, and blend until smooth. Season to taste with salt (1 teaspoon kosher salt was just right for us).
  3. Ladle soup into bowls, drizzle with olive oil, and serve.
Image Source: POPSUGAR Photography / Nicole Perry
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