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Creamy & Delicious Asparagus Soup (Recipe)

Creamy & Delicious Asparagus Soup (Recipe)


Punxsutawney Phil predicted an early spring this year. Why not celebrate the good news with a delicious spring-worthy soup?


  • 1 Pound asparagus, rinsed trimmed and cut into 1-2 inch pieces
  • 3/4 Cup onion, chopped (a little less than one medium onion)
  • 1 3/4 Cup vegetable broth
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons flour
  • Coarse salt and freshly-ground black pepper
  • 1 Pinch nutmeg
  • 1 Cup skim milk (or soy, if your prefer)
  • 1/2 Cup plain yogurt
  • 1 Teaspoon freshly-squeezed lemon juice
  • Parmesan cheese to garnish (optional)
  • Chives, chopped to garnish (optional)

1. In a large saucepan over high heat, bring asparagus and onion in 1/2 cup vegetable broth to a boil. Reduce heat to a simmer, cover and let cook until tender.
2. Place vegetables in a food processor and blend until smooth. Set aside.
3. In the saucepan, melt butter. Whisk constantly while stirring in flour, salt pepper, and nutmeg, cooking for about 2 minutes. Pour in remaining vegetable oil in bring heat up to medium, stirring until it boils.
4. Add asparagus/onion mixture and milk into the saucepan, stirring constantly until evenly distributed. Stir in yogurt and lemon juice. Continue stirring until the soup is hot. Serve with a sprinkle of parmesan cheese and/or some chopped chives if desired.

Recipe Adapted From: AllRecipes

14 Hearty & Healthy Soups

Read more: All recipes, Eating for Health, Entrees, Food, Side Dishes, Soups & Salads, Vegetarian, , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


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8:39PM PDT on Mar 25, 2013

Poor Punxsutawney Phil, this groundhog is being indicted for a felony crime of predicting an early Spring and they are calling for capital punishment. Justice for groundhogs, wake up the mayor from a warm cozy bed instead of hauling out an innocent groundhog from his hibernation.

While eating this soup, give a thought to Phil who is falsely accused!

3:52PM PST on Feb 26, 2013

I make a similar brew, although I add as much celery as onion and I reserve the asparagus tips for the soup. I only puree the stalks. Delicious!

8:01AM PST on Feb 26, 2013

I have tried putting cooked and raw asparagus in food processors and blenders and still too stringy. I put the raw asparagus bottom ends in a juicer and make soup from the juice and a few whole tips.

11:55AM PST on Feb 23, 2013

Sounds great. We use almond milk instead of soy and coconut oil instead of butter.

6:52AM PST on Feb 22, 2013

Sounds wonderful! Want to try this soon. Thanks.

8:57PM PST on Feb 20, 2013

Asparagus is always a taste treat especially in soup. Nothing quite like it during a blizzard outside.

11:48AM PST on Feb 16, 2013

I love rich, creamy, pureed soups, but want to avoid excess calories and dairy. I am also somewhat leery of soy (phytoestrogens, GMOs et al), and so have switched from soy milk to unsweetened organic almond milk (35 calories a cup) and have found it works fabulously in soups.

12:15AM PST on Feb 13, 2013

thanks for the recipe

10:49AM PST on Feb 12, 2013

Yummy.Thanks for sharing

7:00PM PST on Feb 11, 2013

I love asparagus and this recipe looks great. Creamy without heavy cream? I'm on it!!

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