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Light Creamy Asparagus Soup

This Light Creamy Asparagus Soup is a fresh, vibrant, and healthy recipe that delivers rich flavor without heavy cream. Made with tender asparagus, sweet leeks, and a touch of Greek yogurt, it’s smooth, comforting, and perfect for spring or anytime you want a lighter bowl of soup that still feels satisfying.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 5

Ingredients

  • 1 tablespoon olive oil
  • 1 leek cleaned and thinly sliced
  • 1 clove garlic minced
  • 1 1/2 pounds asparagus trimmed and cut into 1–2 inch pieces
  • 1/2 cup frozen peas
  • Pinch of red pepper flakes optional
  • Kosher salt and black pepper to taste
  • 4 cups low-sodium vegetable broth or chicken broth
  • 1 cup water
  • 1 cup plain Greek yogurt low-fat or full-fat
  • Parmesan cheese shaved or grated (for serving)

Instructions

  • Heat the olive oil in a large pot over medium-high heat. Add the sliced leek, garlic, red pepper flakes, salt, and pepper, and sauté for about 3 minutes until the leeks begin to soften.
  • Add the chopped asparagus and cook for another 3–4 minutes, stirring occasionally to develop flavor.
  • Stir in the frozen peas, then pour in the broth and water. Bring everything to a boil.
  • Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for about 20 minutes, or until the asparagus is very tender.
  • Remove from heat and blend the soup until completely smooth using an immersion blender or standard blender.
  • Stir in the Greek yogurt until fully incorporated and creamy.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Serve warm, topped with grated or shaved Parmesan cheese.

Notes

Use fresh, bright green asparagus for the best flavor and color.
Make sure to clean the leek thoroughly, as dirt can hide between the layers.
If using a regular blender, let the soup cool slightly before blending for safety.
For a dairy-free version, skip the yogurt or use a plant-based alternative.
Add a squeeze of lemon juice before serving for extra brightness.
Store leftovers in the refrigerator for up to 3 days and reheat gently.
Serve with crusty bread or a light salad for a complete meal.