Fresh Asparagus Soup

Fresh Asparagus Soup

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"A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan."
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30 m servings 167 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 967 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.


  1. 602 Ratings

Most helpful positive review

This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it h...

Most helpful critical review

All you can taste is the soy milk...what a waste of good asparagus! Would otherwise be worth eating.

This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it h...

Double YUM!! I used chicken broth and skim milk, added the juice of one half lemon (about 2 tsp), and used seasoned salt instead of regular. Also, had to use a little extra broth to get a good...

This is EXCELLENT! I've made it maybe 6 times, and every time, I surprise myself with how good it is. I bought an immersion blender recently. It's just the $13 Proctor Silex model - nothing f...

I made this for a group of 7 people. One of them didn't like asparagus but decided to try it anyway. My daughter said "no way, not eating it". Well they all ate it and loved it! I doubled the ba...

Excellent!!!! Followed directions to a t.......made another batch using broccoli, came out even better than asparagus. Will definatly use recipe again and again.

Thought the soup was great and very easy to make. If you have an immersion hand blender it's even easier. I didn't have any trouble with stringy asparagus because I cut it up into small pieces...

Immersion aka stick blender made this soup smooth and creamy. Simply added the flour, salt and pepper to the cooked onion and asparagus and stired. Then added everyting else and blended. Wonder...

Delicious! I used 2% milk instead of soy and used 1/8 tsp onion powder instead of regular onion. I also only pureed 3/4 the asparagus and cut the rest in 1 inch sections and added it to the mixt...

Good, but you really need a powerful food processor or blender. Mine just didn't really get the job done, and while the flavor was good, the texture was awkward. The yogurt, lemon, and cheese ...

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