Simple & Healthy Asparagus Soup Recipe

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Craving a cozy bowl of comfort? This creamy asparagus soup is your new go-to. It’s light, vibrant, and packed with fresh, healthy ingredients. Made without any heavy cream or flour, this soup has a silky smooth texture that will surprise you. Whether you need a quick weekday lunch or an elegant starter for a dinner party, this easy homemade asparagus soup fits the bill perfectly. It’s truly a taste of spring in every spoonful.

Why You’ll Love This Healthy Asparagus Soup

• Quick & Easy: This recipe is simple to follow. Even new cooks can make a delicious, restaurant-quality soup.
• Nutritious: It’s loaded with fresh asparagus, which is high in fiber and vitamins. We use Greek yogurt for creaminess instead of heavy cream.
• Flavorful: The mix of garlic, Parmesan, and a touch of lemon creates a deep, satisfying flavor you’ll crave.
• Make-Ahead Friendly: You can make this soup in advance. It stores well and tastes just as good the next day.
• Budget-Friendly: Asparagus is a common vegetable, making this recipe an affordable option for a healthy meal.

What You Need to Make Asparagus Soup

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 medium yellow onions, chopped
• 4-6 cloves garlic, minced
• Pinch of red pepper flakes
• 2 bunches asparagus (about 2 lbs), woody ends removed, cut into 1-inch pieces
• 4 cups low-sodium chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 tbsp fresh minced dill
• 1 tbsp fresh minced basil
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh lemon juice
• 1/2 cup 2% or full-fat Greek yogurt

Tools:

• Large pot or Dutch oven
• High-powered blender or immersion blender
• Cutting board
• Sharp knife
• Spoon or ladle

How to Make Creamy Asparagus Soup (Step by Step)

1. Sauté Aromatics: In a large pot, melt butter and olive oil over medium heat. Add the chopped onions and cook for about 10 minutes until they are soft and translucent. Add minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
2. Simmer Asparagus: Add the asparagus, broth, salt, pepper, and dried thyme to the pot. If using dried herbs, add them now. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 35-45 minutes, until the asparagus is very tender.
3. Blend: Carefully transfer the soup in batches to a high-powered blender. Blend until completely smooth. Caution: Hot liquids can create steam pressure. Leave the blender lid slightly ajar and cover with a towel to vent. Alternatively, use an immersion blender directly in the pot.
4. Add Final Touches: Return the pureed soup to the pot over low heat. Stir in the Parmesan cheese and fresh herbs until the cheese has melted. Remove from heat and stir in the lemon juice and Greek yogurt.
5. Serve: Taste the soup and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately.

How to Serve Asparagus Soup

Serve this simple, creamy soup in a bowl with a swirl of extra Greek yogurt and a sprinkle of fresh dill. It’s also fantastic with crusty bread for dipping or a light side salad.

Storage & Reheating

To Store: Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days.

To Freeze: This soup freezes well. Pour it into a freezer-safe container or bag. It can be stored for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

To Reheat: Gently warm the soup on the stovetop over medium-low heat. Stir frequently until heated through. You can also use a microwave, heating in short bursts and stirring between each one.

Make-Ahead Tips

This soup is perfect for meal prep. Make a big batch on a Sunday and enjoy it for lunches throughout the week. The flavors deepen as it sits. Just reheat and serve!

Special Tips

• Trim Properly: The woody ends of asparagus can be tough. Bend the stalk until it snaps naturally—this is where the tough part ends.
• Don’t Overlook Broth: Using a high-quality, low-sodium broth makes a big difference in flavor.
• Gradual Yogurt: Add the Greek yogurt only after the soup is off the heat to prevent it from curdling.

Common Asparagus Soup Mistakes

• Using Old Asparagus: Fresh is best! Look for firm, bright green stalks. Old asparagus can make your soup taste woody.
• Overcooking: Simmer the asparagus just until tender. Cooking for too long can result in a loss of flavor and nutrients.
• Skimping on Blending: For that signature creamy texture, blend the soup until it’s absolutely smooth. A high-powered blender is key here.
• Ignoring Seasoning: Always taste and adjust! A little extra salt, pepper, or a squeeze of lemon at the end can transform the flavor.
• Using Fat-Free Yogurt: Stick to 2% or full-fat Greek yogurt. Fat-free versions can curdle when heated, ruining the texture.

Simple Asparagus Soup FAQs

Q: Can I make this soup vegan?

A: Yes! Simply swap the butter for olive oil, use vegetable broth instead of chicken broth, and use a plant-based yogurt like coconut or cashew yogurt.

Q: What are some good side dishes for asparagus soup?

A: This soup pairs wonderfully with a side of toasted garlic bread, a light mixed green salad, or some roasted vegetables.

Q: Can I use frozen asparagus?

A: You can, but fresh asparagus gives the best flavor and texture. If using frozen, you might need to adjust the simmering time as it thaws and cooks faster.

Q: What if my soup is too thin or too thick?

A: If it’s too thin, simmer it uncovered to reduce. If it’s too thick, stir in more broth until you reach your desired consistency.

Printable Recipe Card

Simple & Healthy Asparagus Soup

Author: [Your Name/Website Name] | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Yields: 4 servings

Description: This light and creamy asparagus soup is a healthy comfort food classic. Made with fresh asparagus and Greek yogurt, it’s a guilt-free and delicious way to enjoy the flavors of spring. This easy homemade soup is perfect for a quick lunch or a dinner party starter.

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 medium yellow onions, chopped
• 4-6 cloves garlic, minced
• Pinch of red pepper flakes
• 2 lbs asparagus, woody ends removed
• 4 cups low-sodium chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 1 tbsp fresh minced dill
• 1 tbsp fresh minced basil
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh lemon juice
• 1/2 cup 2% or full-fat Greek yogurt

Instructions:

1. In a large pot, melt butter and olive oil. Add onions and cook for 10 minutes until soft. Stir in garlic and red pepper flakes and cook for 30 seconds.
2. Add asparagus, broth, salt, pepper, and dried thyme to the pot. Simmer for 35-45 minutes, until the asparagus is very tender.
3. Carefully blend the soup until smooth using a high-powered blender or an immersion blender.
4. Return the soup to the pot over low heat. Stir in Parmesan and fresh herbs until melted.
5. Remove from heat, then stir in lemon juice and Greek yogurt.
6. Taste and adjust seasoning as needed. Serve warm.

Nutrition (approximate per serving): Calories: 150, Fat: 8g, Carbs: 14g, Protein: 7g