Asparagus Soup

Asparagus Soup

This lighter version of Asparagus soup is just perfect for spring.


  • 1 tablespoon extra virgin olive oil
  •  1 cup finely chopped yellow onion
  •  2 medium Yukon gold potatoes — peeled and cut into 1/2-inch dice (about 10 ounces)
  •  2 cloves garlic — minced
  •  3 cups low-sodium vegetable broth — or chicken broth
  •  2 pounds asparagus — trimmed and cut into 1-inch pieces
  •  1/2 teaspoon kosher salt
  •  1/4 teaspoon black pepper
  •  1/2 cup Greek yogurt or any thick yogurt (do not use non fat as it may curdle


  1. Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add onions and potatoes cook, stirring occasionally, until the onions begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, asparagus, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
  2. With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes. Stir in the Greek yogurt, then season to taste with additional salt and pepper.
  3. Serve hot.  You can also top with crumbled bacon, a sprinkle of fresh chives, or an extra dollop of Greek yogurt as desired.


Recipe adapted from