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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. 1/4 cup extra-virgin olive oil, plus more for drizzling
  2. 1 large shallot, thinly sliced
  3. Pinch of crushed red pepper flakes
  4. Kosher salt
  5. 1 pound asparagus, trimmed, chopped
  6. 4 cups vegetable stock, preferably homemade
  7. 1 cup loosely packed spinach leaves
  8. 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
danakscully64 danakscully64 7 years
I LOVE asparagus soup, my favorite recipe is Fresh Asparagus Soup from It doesn't have spinach and it has both milk and yogurt. I use soy milk and soy yogurt, so it's very low in fat, cholesterol free, and less calories. This version sounds great, will save it and make it later.
courtneyd courtneyd 7 years
Berri - I didn't follow this recipe, but I've used a similar one from Martha Stewart for Broccoli Soup, and with an extra dose of pepper, it was really yummy (and is my go-to broccoli soup). I followed a recipe out of La Cucina Italiana magazine for the asparagus soup. You start by adding 1/2 a chopped onion, 1 chopped garlic clove, 3 1/2 cups of water and a pinch of salt and bring to a boil. Add ~2 1/2 lbs. of asparagus (save 8 stalks for garnish, the rest should be cut into 1 inch pieces) and a bit of white pepper and boil for about 8 min. until tender. When it is done, puree and keep warm. For the reserved stalks, slice in half both length-wise and width-wise. Place in a pot with about an inch of water, salt, pepper, and 1 tablespoon of olive oil and simmer for 3 minutes until tender. Last, fry an egg and toast a slice of baguette. Spoon the soup into the bowl, place the egg in the center, and decorate around it with the asparagus garnish. Place the toasted baguette on the side, and voila! Dinner is served :-) We had it with Schramsberg's Blanc de Blanc, and it was a wonderful meal.
rach716 rach716 7 years
Really curious how this soup tastes!! Let us know courtneyd!!
courtneyd courtneyd 7 years
I picked up two bunches of asparagus last night to make soup, but we ended up sidetracked. So tonight, asparagus soup with fried eggs!
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