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


Elena Poensgen
Elena Poensgenabout a year ago

Thank you

Dale O.

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!

Kimberly Coryat
Kimberly C4 years ago

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!

Martha S.
Martha S.4 years ago

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.

Patricia A.

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

Nona E.
Nona E4 years ago

Sounds wonderful! Want to try this soon. Thanks.

Dale O.

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

Jeannej F.
Jeanne Freeland4 years ago

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.

Patricia H.
Patricia H.4 years ago

thanks for the recipe

Sonia Minwer-Barakat Requ
Sonia M4 years ago

Yummy.Thanks for sharing