Cream of Asparagus Soup

Indulge in the delightful Cream of Asparagus Soup, a harmonious blend of fresh spring flavors and creamy texture, perfect for any occasion. This elegant yet simple dish shines as a warm appetizer or a light meal, impressing guests while providing comfort for family dinners. The soup is rich without the heaviness of cream, thanks to the use of Greek yogurt, making it both delicious and guilt-free. With its vibrant green color and healthy ingredients, this soup is sure to become a favorite in your recipe collection.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Appetizers Cuisine: American Keyword: Always choose fresh asparagus for the best flavor. Feel free to customize by adding other vegetables or spices. For a vegan version, substitute Greek yogurt with cashew cream and omit cheese. Servings: Serves about 6 Calories: 180kcal Author: Tisha

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium yellow onions, chopped
4-6 cloves garlic, minced
pinch red pepper flakes
2 bunches asparagus (about 2 pounds), woody ends discarded, cut into 1-inch pieces
4 cups low-sodium chicken broth (may sub vegetable broth)
1/2 teaspoon salt
1/4 tsp EACH pepper, dried thyme
1 TBS EACH minced fresh dill, minced fresh basil (may sub 1 tsp EACH dried)
1/2 cup freshly grated Parmesan
2 tablespoons freshly squeezed lemon juice
1/2 cup 2% or full fat Greek yogurt (do not use fat-free or it’s likely to curdle)

Instructions

In a large Dutch oven, melt butter with olive oil over medium heat. Sauté onions until softened, then add garlic and red pepper flakes.
Stir in asparagus, broth, salt, pepper, and thyme. Bring to boil; reduce heat and simmer for 35-45 minutes until asparagus is tender.
Blend the mixture until smooth using a high-powered blender. Return to pot.
Stir in Parmesan cheese and fresh herbs over low heat until melted. Add lemon juice and Greek yogurt gently before serving.
Adjust seasoning as needed and serve warm.

Nutrition