If you’ve ever wished your asparagus was creamy, dreamy, and served with a spoon, then this is the soup for you. It comes together super fast for a light meal or the perfect first course. Originally published April 28, 2014.
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Do you guys actually follow recipes or do you use them more as cooking suggestions?
My sister Laura told me I should try out her Simple Asparagus Soup recipe when I was visiting her in Texas a couple months ago. So I took a quick shot on my phone:
I thought I would be able to figure out the method when it came time to make the soup. (“I’ve totally got this.” Famous last words.) But no matter how long I stared at that tiny scrap of paper it just didn’t make sense. Steam the onions? In broth? While I make a roux in another pan? What??
I finally broke down and called Laura (while simultaneously photographing asparagus, which resulted in this). She walked me through her recipe. Kind of. She kept saying things like, “What I probably did was…” and “I definitely didn’t steam anything.”
She told me that her husband is always trying to throw away random scraps of paper he finds around the house, but she has to stop him because they are actually recipes. She says she only needs to write down the part that’s not in her head. Laura read in Cooking Light recently about different kinds of cooks, and realized that she is firmly entrenched in the Approximator category: adds ingredients willy nilly according to taste.
This is so NOT me. I tend to stick to recipes (at least the first time around.) I think I only have one recipe memorized (and that’s because I make this Butterscotch Oatmeal for Charlotte every. single. morning.) I’m actually pretty bad at winging it in the kitchen. Why do you think I started a food blog? How else am I supposed to remember what to do?? So really, I want to know, do you guys usually follow recipes or not so much?
Why you’ll love this Recipe for Asparagus Soup
This Simple Asparagus Soup has a really unique flavor. I absolutely love it. As the name suggests, there’s not much to it, but the asparagus itself really packs a punch, so you don’t need too much else going on. I love that it calls for yogurt instead of cream. You save some calories but don’t have to sacrifice flavor. Oh, did I mention this comes together in 30 minutes? #win
P.S. If you’re wondering about the books in the photos today, it’s because I joined a food photography challenge group. The first challenge was to tell a story with your photo, and include a non-food-related item. I got the non-food-item part, but I’m not really sure what the story is here. Peruse an ancient encyclopedia while feasting on Asparagus Soup? Relax with your husband’s stolen glasses while you thumb through ‘Song and Garden Birds of North America,’ and let your soup get cold? Clearly I need to work on my artsy BS skills.
Ingredients for Homemade Asparagus Soup
Here’s a quick list of what you’ll need to make this asparagus soup. Scroll down to the recipe card below for complete details.
- Unsalted butter
- Onion
- Asparagus
- Flour
- Chicken or vegetable broth
- Milk
- Plain yogurt
- Lemon juice
- Parmesan cheese
- Salt and pepper
How to make Asparagus Soup
Here’s an overview of how to make this soup. Go to the recipe card at the bottom of the post for complete instructions!
- Prepare the asparagus.
2. In a large pot, melt the butter over medium heat and saute the onions and asparagus.
3. Move the veggies to one side of the pot and make a roux with butter, flour, salt, and pepper on the other side of the pot. Whisk out any lumps. Add the milk and combine.
4. Bring the mixture to a boil, then reduce to a simmer.
5. Bring water and salt to a boil and blanch the asparagus tips. Drain in a colander and rinse with cold water, then set aside.
6. Turn off the heat when the soup is done simmering. Puree the soup with an immersion blender (or use a regular blender).
7. Add the yogurt, lemon juice, and Parmesan. Add salt and pepper to taste. Serve with the reserved asparagus tips and shredded Parmesan.
Asparagus Soup Recipe Variations
- Add a sprinkle of fresh herbs to your soup – dill would be amazing, or fresh basil.
- If you don’t have yogurt, substitute sour cream or heavy cream. Less healthy, definitely delicious.
- Get creative with more green. Substitute some of the asparagus with peas, or add a little pesto to the top of each bowl. Keep things in the green family (and not red, or orange) or you could end up with brown soup.
Best Asparagus Soup Recipe Tips for success
Here’s how to make sure your soup is the absolute best.
- Remove the woody part of the asparagus. I know it can seem wasteful to chop off so much of the asparagus, but it’s basically inedible. Super tough, like chewing on a stick. If you’ve never cut asparagus before, take a single spear and bend it until it snaps. That’s your guideline for trimming – everything that snapped off is worth removing.
- Blanch the asparagus tips. You might be tempted to skip this step, but it’s worth it. The asparagus needs a couple minutes in boiling water to get tender.
- Consider doubling the recipe. This soup only makes enough for 2-3 people (maybe 4 if you’re serving it with bread and salad), so double it if you have a bigger group.
What to serve with Asparagus Soup
Asparagus soup is amazing with some crusty bread or fluffy rolls on the side; I also like serving it with a salad. Here are some of my favorites!
Green Salad with Feta and Beets << two words: no. chopping.
Strawberry Panzanella Salad << this one has fried bread, yes please!!
Avocado and Grapefruit Salad << so many fresh flavors and fun textures in this one
The Best Garlic Bread of Your Life << believe me it’s not just for pasta.
Big Fat Crescent Rolls, yeah << you’ll be saying “yeah!” too, I promise.Samoan Coconut Rolls << if you’ve never had these, you’ve GOT to try them.
How to store leftover Homemade Asparagus Soup
You can keep this soup in the fridge for 2-3 days.
Freezing the Best Asparagus Soup
If you want to freeze this soup, I recommend that you don’t add the yogurt. Yogurt and other dairy products can change consistency in the freezer and become grainy. No thanks. Instead, make the soup through step 7 and add the yogurt, lemon juice, and Parmesan after thawing your frozen soup, as part of the reheating process.
How to reheat this Asparagus Soup Recipe
Depending on how much you’re reheating, you can warm up a bowl of this in the microwave or put it in a saucepan and warm it on top of the stove.
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Best Asparagus Soup
Ingredients
- 1 tablespoon butter
- 3/4 cup onion, chopped
- 1 pound asparagus
- 1 tablespoon butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- pinch pepper
- 1 & 3/4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup plain yogurt, I used nonfat
- 1 teaspoon lemon juice
- 1/4 cup Parmesan cheese, plus more for garnish
- salt and pepper, to taste
Instructions
- Prepare the asparagus: snap off the woody ends. Chop off the tips and set aside. Chop the remainder into 1/4 inch pieces. Set aside.
- In a large pot, melt the butter over medium heat. Add the onions and saute for 2 minutes. Add the asparagus (but not the tips) and continue to saute until the asparagus and onion are tender, about 3-5 minutes.
- In a small bowl, combine flour, salt, and pepper.
- Use a wooden spoon to move the veggies to on side of the pot. Melt 1 tablespoon butter on the bottom of the pot. When it is hot, add the flour mixture and whisk it together to make a paste. Try to keep the veggies on the other side of the pan. Cook the mixture for about a minute, then add the broth in small increments, whisking between each addition. Whisk out any lumps. Add the milk and combine. (See photos.)
- Bring the mixture to a boil, then reduce to a simmer. Simmer for about 10 minutes.
- Meanwhile in a small saucepan, add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. When it is at a rolling boil, add the reserved asparagus tips. Cover and cook for 2 minutes. Immediately drain in a colander and rinse with cold water to stop the cooking process. Set aside.
- Turn off the heat when the soup is done simmering. Puree the soup with an immersion blender. (Or use a regular blender. Do it in small batches and leave the spout on top open to allow steam to escape. Hold a towel over it to catch any splashes. Return the soup to the pot.)
- Add the yogurt, lemon juice, and Parmesan. Add salt and pepper to taste. If the soup has cooled, heat on high, stirring until the soup is as hot as you like. Serve with the reserved asparagus tips and shredded Parmesan.
Delicious. I have made it several times, I’ve even added a little dill to it. I chop some scallions and scattered them across the top, too. I also server it cold. It is wonderful either way. A very versatile recipe.
This soup is souper yummy! I make it a lot. My husband is obsessed with it!Â
Souper yummy is right, haha! I’m so glad you and your husband enjoyed the soup Lauri. Thanks so much for commenting! I love hearing from you!
Delicious, I had canned 42 quartz and had some good ends too use up! Â I will be making it again. Â Thank you for sharing!
Wow 42 quarts!! That’s a ton! So impressed. I’m glad you liked the soup!
Excellant soup. I used green onions and a little more fat free Greek yogurt. It was quite goo. Thank you
Green onions sounds delicious, great idea! Thanks so much for your comment and feedback Stephanie!
This was very simple to make, and incredibly delicious! I used full fat yogurt because flavor comes from fat. I will be making this again.
Judy i’m so glad you like the recipe! And amen to the fat. Bring on the flavor! Thanks for commenting!
Fantastic pictures and recipe. I know you said the pictures were part of a new project but they actually made me read your blog instead of just going right to the recipe. They are terrific pictures and really brought me into your blog. I’m looking forward to more great recipes!
Thank you so much Christine! You are so sweet!
Ohmigod, this soup is incredible! And very easy. I love the quick white sauce idea in half the pot! I am so grateful to you, Karen, and your sister, Laura. I have added this to my favorite soups. Thank you so much and keep up the great work :) Sue
You are nice Sue! I’m so glad you liked it. And I’m glad the white sauce in half the pot worked for you–sometimes you just gotta get er done you know? :) Thanks for commenting!
This is great! I love asparagus soup! So healthy and delicious! YUM!!