Creamy Asparagus Soup

Creamy Asparagus Soup

by Amy Flanigan on December 16, 2010 · 19 comments

Let me tell you about my friend Alicia.

She has stunning eyes. They’re big, and bright, and sincere. And if she’s not wearing her sunglasses, I get transfixed and completely lost in them, they are that gorgeous.

Naturally she has gorgeous daughters who share this trait. Future heart-breakers.

She is one smart lady. And interesting. And tenacious. Even with her life turned upside down, finding out her 2YO has Type 1 Diabetes, she still finds time to cook every night. Holla.

We had one of those rare – very rare – moments a couple of months* ago, where our kids were content to play with rocks and dirt after school, and didn’t feel the need to share their findings every two seconds. So we were able to actually have a conversation. It lasted a glorious 45 minutes.

She mentioned this soup. With detail. I think I blanked out for a moment, dreaming about it.

Creamy Asparagus Soup

It was everything she promised it would be.

Thick. Creamy. Tangy. Like butter on your tongue. And the asparagus flavor is apparent, obviously, but not over-powering.

Creamy Asparagus Soup

Really incredible.

…like Alicia.

*October 4th to be exact, but hey, I’ve been posting holiday stuff…leave me alone. I’ve since made this soup so many times. Each time divine.

Creamy Asparagus Soup
Makes 6 cups
Prep time: 15 minutes
Cook time: 10 minutes

• 2 pounds fresh asparagus, tough ends removed, and cut into approx 1-inch spears
• 1 medium sweet onion, diced
• 3 1/2 cups vegetable or chicken broth, divided
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 1 cup heavy cream
• 1 cup plain Greek yogurt
• 1/2 tablespoon lemon juice

Place asparagus and onion in a medium pot with 1 cup of the broth. Bring the broth to a boil, reduce heat to medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes.

Place mixture in an electric blender and puree until smooth.

In the same pot that was used for simmering the asparagus, melt the butter. Add flour, salt, and pepper; stir frequently for 1-2 minutes. Do not allow the flour to burn.

Stir in remaining 2 1/2 cups broth and increase the heat. Continue stirring until the mixture comes to a boil. Add the vegetable puree and cream into the pot. Whisk yogurt into the mixture, followed by lemon juice.

Stir until heated through, then ladle into bowls.

Print this recipe Save this recipe


Save your favorite recipes to your personal recipe box by clicking on the “Save this recipe” link. Then, create a Meal Plan with them and the ingredients will automatically be added to a Grocery List!


Leave a Comment

{ 19 comments… read them below or add one }

Devi May 22, 2014 at 9:19 pm

Hi Amy,
This looks super tasty and an easy recipe. I like aspargus a lot. Thanks for sharing.


Mom January 30, 2011 at 6:56 pm

Finally got around to making this tonight. It has a very creamy texture with the Greek yogurt. For two people, I’ll just halve the recipe next time because I’m not sure this soup can be frozen. Very tasty.


Andrea December 21, 2010 at 11:53 am

Mercaptan! Amazing! That’s the stuff the gas company puts into the gas so you can smell a leak. And when you turn on the gas stove and it doesn’t light, that’s mercaptan you smell, not gas (which is, in fact, odorless!). How interesting. So people unable to smell mercaptan may be unable to detect gas leaks in their homes. Yikes! I am so lucky, I guess.


Joanne December 16, 2010 at 4:59 pm

Sorry to leave you all hanging! Here goes. Basically asparagus contains this chemical called mercaptan. When we break it down in our bodies, it produces sulfur, which is essentially what your pee ends up smelling like. Half of the population doesn’t have any smell receptor for this specific scent and so they can’t smell any difference. And that is my weird trivia fact of the day.


Dad December 16, 2010 at 4:33 pm

It doesn’t look half as good as it tastes. Maybe it needs a sprig of mistletoe with the berries to dress it up. Did you know, btw, that the word asparagus comes from the Greek and Spanish? “Aspar” meaning “grazing,” and “agus” from gracias. So actually asparagus means “Thank you for grazing. That will be $75, please.”




Amy December 16, 2010 at 2:52 pm

Jennifer – Thanks! It was so good. I’m dreaming about making another batch right now.

Dani – I know, right? My readers are so silly. And wonderful. I know you’re not a fan of pumpkin, no worries! Although I swear, you might like those cookies. Paul doesn’t like pumpkin either, but he can’t stop eating them. If not, just make the soup. That will put a smile on my face. Have a wonderful holiday too, Dani! (((hugs)))

Alicia – I meant every single word, friend. *mwah*


Alicia December 16, 2010 at 2:43 pm

Amy, I just read this post and I’m bawling all over my desk. I don’t even know what to say, I’m so touched. And so glad everyone liked the soup!


Dani H December 16, 2010 at 2:25 pm

Haven’t ever had asparagus soup but I love asparagus and this looks divine! Only on your blog, Amy, would the comments veer off onto pee. ROTFL! {I did tweet, but didn’t comment on the pumpkin cookies because the only thing pumpkin I like is pie. I mean, really, have you ever met a pie you didn’t like? Me neither.} Happy holidays, sweetheart.


Jennifer @ Jane Deere December 16, 2010 at 1:12 pm

Asparagus soup is deeeelicious! This one looks great…love the pic!


Amy December 16, 2010 at 12:50 pm

Andrea – Excellent points and good questions. I’m equally as curious. Joanne! Get your butt back over here….

Mom – Using your homemade Greek yogurt and drop biscuits would hit this one out of the park. You could probably use half-n-half instead of cream too, but there’s only a cup involved, so I wouldn’t sub.

Amy – It’s possible this could convert someone who’s not crazy about asparagus, but if you’re already a fan then you will fall in love.


Amy @ Serve At Once December 16, 2010 at 12:41 pm

Mmmm…simple, creamy, and delicious. What’s not to love? Soup gets me through the winter months, for sure. I’m jonesing for asparagus now, Amy!


Mom December 16, 2010 at 12:21 pm

I just need the asparagus and cream to complete the needed ingredients. I can’t wait to make this soup and am sure it is as good as you say. I will make my own Greek yogurt and maybe drop biscuits and a salad for a dinner. I’ll let you know how it comes out.


5 Star Foodie December 16, 2010 at 12:19 pm

A lovely soup, looks so creamy and delicious, very refreshing flavors too with asparagus, nice!


Andrea December 16, 2010 at 11:55 am

To Joanne: Yeah, what did they say? I heard it was some enzyme that some people have and some don’t. Everybody I’ve talked seems to have the same enzyme, along with the same odor receptors for it. Do they go together? That is, are the people who don’t produce the smell the same as those who can’t smell it (THEN HOW WOULD THEY KNOW THEY’RE NOT PRODUCING IT?) Or, do some not produce it but can smell it, and vice versa? I’m not at all grossed out, but very curious. Thanks!


Amy December 16, 2010 at 11:40 am

Melissa – Alicia adapted the recipe, and then I adapted it from her. I don’t know the original source. It could be the same one, who knows.

Joanne – So what you’re saying is my timing is perfect. I quite like that you shared that with us, but taking it a step further, I wish you would have actually explained it. Is THAT weird? Come on now, let’s discuss soup and pee at Very Culinary. I’ll tweet about it.

Greg – ya, the whole grilling thing, and thus turning the asparagus black would definitely change the hue of your soup. But man, I do love grilled asparagus. With a little olive oil and balsamic. Mmmm.

Jen – This is the one!! Even if Jay won’t eat it, you should make a batch anyway. Save the leftovers for work.


Jen December 16, 2010 at 11:19 am

OMG…is this the soup you made that one night…the night I COULD.NOT.STOP.EATING it?! Love this soup! Love. I mean that in the true sense of the word.


sippitysup December 16, 2010 at 10:43 am

Ok your soup looks gorgeous. I have attempted something similar and mine turned out gray. delish, but unattractive. Of course I roasted mine, which may be the key to my color problem… GREG


Joanne December 16, 2010 at 10:31 am

Alicia sounds fabulous Amy, but I wouldn’t expect anything less from a friend of yours!

It is never too late to share a soup as good as this. Never ever ever. funny, today in class we actually learned why asparagus makes your pee smell weird. AND that only half of the world’s population are actually physically capable of smelling the difference. I don’t know why I felt compelled to share that with you. But I did.


Melissa December 16, 2010 at 10:11 am

What lovely compliments to your friend.

I made asparagus soup for the first time this year and was genuinely surprised at how much I liked it. Looks (and reads) very much like this one. :)


Previous post:

Next post: