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Creamy Roasted Asparagus Soup Without Heavy Cream

A vibrant green bowl of creamy asparagus soup garnished with roasted asparagus spears.
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Make this silky smooth, comforting asparagus soup using roasted asparagus for deep flavor. This easy recipe achieves creaminess using milk and pureeing, making it a lighter spring favorite.

Ingredients

Scale
  • 1 pound fresh asparagus, tough ends snapped off
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk (whole or 2%)
  • 1/2 cup plain Greek yogurt (or substitute with more milk for a thinner soup)
  • 1 teaspoon fresh lemon juice
  • Salt and black pepper to taste
  • Extra asparagus tips, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 10 to 12 minutes until tender-crisp. Set aside about 1/4 cup of the tips for garnish; roughly chop the remaining roasted asparagus.
  2. In a large pot or Dutch oven, sauté the chopped onion over medium heat until soft, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the chopped roasted asparagus and vegetable broth to the pot. Bring the mixture to a simmer, then reduce heat and cook for 5 minutes to allow flavors to meld.
  4. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
  5. Return the pureed soup to the pot over low heat. Stir in the milk and Greek yogurt until fully incorporated. Do not boil the soup after adding the yogurt.
  6. Stir in the fresh lemon juice. Taste the soup and adjust seasoning with salt and pepper as needed.
  7. Ladle the soup into bowls. Garnish each serving with the reserved roasted asparagus tips before you serve.

Notes

  • For an even silkier texture, strain the pureed soup through a fine-mesh sieve before adding the milk and yogurt.
  • If you prefer a richer flavor, substitute half the vegetable broth with chicken broth.
  • This soup keeps well in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Nutrition

Find it online: https://kingscook.com/creamy-roasted-asparagus-soup-recipe/