This healthy creamy asparagus soup is delicious, easy, and made with Greek yogurt instead of cream. You won’t even notice the difference.
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I posted this recipe on my old blog last year. Right before I traveled to Seattle to check it out. Back in the day I was sure I’d move to Seattle and start a brand new & exciting life after finishing up grad school. Ha! Oh how life changes.
Another thing that’s changed since is getting over my fear of fat. OMG seriously. I pride myself on being an open-minded, food loving, diet hating dietitian. Yet…. I’ve realized I ‘used’ to be afraid of fat. I used to avoid it in my normal eating. Fat or butter or cream or red meats were to be used very sparingly. Bacon was to not be eaten except when out to brunch, which is less than even 1x/month. Butter was to be saved for cookies and cakes, and cream was meant for ice cream, and that’s about it.
Truth bomb: I have a major sweet tooth. MAJOR. I rarely limited sweets, but I’ve majorly limited fat in other areas of my diet. So butter only comes in cookies, not with vegetables or, gasp, in a soup.
I’m working on not fearing fat. Still working, and am trying to incorporate this into my blog. Before I go all out and adding a cup of heavy cream, I’m going to add a delicious dollop of full-fat Greek yogurt. One step at a time.
Although my eating philosophy has changed, some things haven’t.
How this Asparagus Soup fits into my Lifestyle
Asparagus soup was one of my favorite soups while I lived in Spain. Remember how I lived there & would eat delicious creamy soups all the time? Well, they were delicious. I adapted this soup to use ingredients I always have on hand (well except for the asparagus & garnish) and it’s just as good and as fast.
How it’ll make your life easier
With your full-fat Greek yogurt, you’ll get that delicious & silky creaminess, you’ll get probiotics that are great for your gut and overall health, and you’ll also get uber satisfying and actually not-bad-for you milk fat. I’d call that a win-win-win. Everybody wins.
Along with some healthy fats, this soup is chalk full of delicious spring asparagus.
Quick notes on this recipe
Is this soup healthy?
Instead of just focusing on all the nutrients in food, I like to step back and think about how I can incorporate more foods that I enjoy into my day. Healthy is a term that’s more broad than we usually define it, and I’d definitely include stress and anxiety about food into how I define healthy eating. With that said, if you feel anxious and stressed about what you’re putting into your body, you’re not improving your health with that worry, even if you’re putting lots of nutrient dense foods in your body.
Can I use different vegetables in this soup?
Absolutely, the base of stock, garlic, onions, and dairy products will go well with any vegetable really. I’ve had this soup with mushrooms instead of asparagus, it was so good & so creamy still. You can add whatever vegetables you have on hand that you like sauteed.
This creamy asparagus soup is the perfect spring soup, it’s smooth, creamy, yet light enough for the springtime.
- 1 tablespoon extra virgin olive oil
- 1/2 whole yellow onion chopped
- 1 clove garlic chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 lb fresh asparagus washed and trimmed
- 1/2 cup vegetable or chicken broth
- 1 cup milk of choice
- 1/2 cup plain Greek yogurt
Heat stockpot over medium heat, add (1 T) olive oil once warm. Take Greek yogurt out, and let sit at room temperature while soup cooks
Add chopped onions (1/2 medium sized) to hot olive oil. Saute onion for ~3 minutes, then add (1 clove) garlic and (1 lb) asparagus. Continue to saute for 3-5 additional minutes.
Pour broth of choice over vegetables. Return to simmer, and cover. Simmer on medium-low heat for 15-20 minutes. Asparagus will be fork tender.
Add (1c) milk, then transfer to high powered blender. Puree until desired smoothness. You can also use an immersion blender to puree soup.
Top soup with (1/4 c) Greek yogurt. I used whole-milk. Add salt and pepper to taste.
Serve with grilled cheese sandwiches or delicious crusty bread.
Save 2nd serving for leftovers.
Ways to Repurpose this recipe:
- Eat extra soup as leftovers or freeze leftovers.
- Sautee up whole onion and whole bunch of asparagus + 2 cloves of garlic to add to pasta or another dish.
- How have your opinions about fat changed?
- Have you tried creamy asparagus soup?