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Cream of Asparagus Soup

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I LOVE cream of asparagus soup, it’s pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes!

I LOVE cream of asparagus soup, it's pure comfort in a bowl and so simple to make. Made with just 5 ingredients and ready under 25 minutes!
Cream of Asparagus Soup

This light and healthy, cream of asparagus soup is made with no cream, it’s simply pureed with a little sour cream, which you can totally omit if you want to keep it dairy free. I watered a little sour cream down and drizzled a little more on top. Under 100 calories and perfect as a first course or to serve with a sandwich or a salad. You can see more Soup Recipes here!

How to Make Creamed Soups Without The Cream

Creamed soups don’t have to be loaded with heavy cream. There are several ways you can make your own creamy soups. First, get yourself an immersion blender (affil link) if you don’t already own one. This is probably my all time favorite kitchen gadget. It’s so much easier than putting hot soup into a blender in several batches, trust me!

  • The simple act of pureeing your soup once cooked can transform your soup into a creamy delicious soup. This works great with beans, legumes or vegetable soups. To do so, use slightly less broth or liquid than you normally would.
  • Add a potato along with your vegetables to further thicken your soup when you puree. This is great for soups with leafy greens or if you want to make your soup more substantial.
  • Make a roux or a slurry. My dad always made a roux in his creamy cauliflower soup which was my favorite soup growing up. I’ll talk more about making a roux or slurry in a minute.
  • When you want the taste of cream, adding a few tablespoons of sour cream is my favorite way to get that creamy flavor you get from heavy cream as I did in this soup.


Cream of Asparagus Soup – 5 ingredients, 20 minutes to make! Smart Points: 2 Calories: 81


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Cream of Asparagus Soup

4.78 from 89 votes
I LOVE cream of asparagus soup, it's pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes!
Course: Soup
Cuisine: American
Cream of Asparagus Soup
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 6 servings
Serving Size: 1 1/4 cups


  • 2 lbs asparagus, 2 bunches, tough ends snapped off
  • 1 tbsp unsalted butter
  • 1 medium onion, chopped
  • 6 cups reduced sodium chicken broth
  • 2 tbsp low fat sour cream
  • kosher salt and fresh pepper, to taste


  • Melt butter over low heat in a large pot. Add onion and sauté until soft, about 2-minutes.
  • Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
  • Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).

Last Step:

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Serving: 1 1/4 cups, Calories: 81 kcal, Carbohydrates: 10 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 7 mg, Sodium: 576 mg, Fiber: 4 g, Sugar: 1 g


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232 comments on “Cream of Asparagus Soup”

  1. This recipe is so simple, but extremely tasty! I was a bit short of a full 2 lbs of asparagus so added some celery, which was sauteed with the onions. Will make this again!

  2. I made this recipe yesterday, only difference is I only had salted butter. So it might be a tiny bit saltier than intended but it had very good flavor. It’s hard to believe it’s so healthy with how good it tastes!

  3. Avatar photo
    Carol Durusau

    I have made this recipe scores of times over many, many years. Every time I make it, it is delicious. Thank you.

  4. I’ve made this many times and have always loved it. This time for some reason, it was flavorless (maybe the asparagus isn’t as flavorful this time of year), so I added both garlic and onion powder and about a tablespoon of lemon juice to give it some flavor after reading some of the other reviews.

  5. Made this today, and it was great. Just before serving, I grated a little bit of old smoked cheddar onto the surface of each bowl (about a teaspoon each). It melted through nicely and really added to the creaminess. 

    Thank you for this recipe. 

  6. Avatar photo
    lynne graizel

    This soup in easy and delicious.  However, I used  my Cuisnart Immersion Blender and the asparagus got stuck to the blades. Very difficult to remove.  I transferred the soup to my Ninja blender and it was done in 1 minute with no asparagus stuck anywhere.

    This is great Spring do ahead soup and serve hot or at room temp.

  7. Most tasty soup i’ve ever had. and it’s so easy. i’m making a double batch right now and freeze some. I love it so much – i’m hooked. OH and it’s even better cold!!

  8. I’ve made this 3 times already as written!
    This time, I roasted half the asparagus and added celery and garlic.  It’s a wonderful recipe and easy to make.

  9. The soup is delicious but I added a little lemon juice When I added the broth and it really upped the delicious flavor.

  10. Very easy to make! Mine came out a tad too watery for my liking – I may not have had exactly 2lvs of asparagus but still tastes great! I also added garlic while sautéing the onions!

  11. Avatar photo
    Pamela L. Walker

    I combined this with the cream of zucchini soup making it with zuke and asaparagus. Yumbo! So delicious and comforting on a cold Sunday.

  12. I just want to add in my “two cents” comment on this Website’s Soups. They are to die for. I had some left over soup of my own concoction in my refrigerator and for breakfast I add some of the other viewers optional substitutes. Its so cold where I live and having a nice hot so unbelievably flavorful soup just hit the spot. I could eaten the whole pot in one sitting. I didn’t know where else to place my “two cents”…pardon my insert. YNajera Oh, P.S. I forwarded the Website address to many ppl I know. It’s that good!

  13. Oh my gosh. LOVE! I was looking for a low calorie but delicious option for lunch and I cannot express how perfect this recipe was. It was quick and easy to whip up and even my asparagus-hating husband said the house smelled incredible! I will definitely be making this recipe on a regular basis.

  14. Who needs milk and cream in their soup! This soup proves that you don’t need all the extra calories and it is delicious!

    After cooking the onions, we added garlic and pancetta and cooked until almost crisp, Then added the rest of the ingredients.

    I am going to try this recipe with other veggie based soups!

  15. Avatar photo
    Heidi Heiderer

    A wonderful recipe.  The recipe as is, is so good.  And, you can do so easily make additions to add variety.  

  16. Absolutely delicious exactly as is.  So simple to make.  I just wish I had more asparagus so I could make it again!

  17. Well Done, Gina H. !! Just finished my first bowl of this soup and if you like asparagus and generally like onions, this recipe is to die for ! Such a simple recipe yet so full of flavor. I did not have sour cream But did have fresh made plain kefir which did the same job as sour cream. I am so pleased with this ! I have one of your books Gina H., and I have known about you since your online, pre-book author days. Your recipes in general are marvelous. Good job, God Bless, and stay healthy. Your work is greatly appreciated. Thank You
    Gina Wagner

  18. Such a wonderful, simple recipe! They used to serve this in spring at the Corner Bakery, and I LOVED just having a bowl of it and a little baguette for lunch when I was in my teens. Thanks for letting me revisit those flavors, and I love how creamy this soup tastes without being bad for you at all. =)

  19. Love this recipe! Who needs cream? This recipe has great flavor and you would never know that you were eating something light and healthy. I do add a little bit of crumbled bacon when I serve it….yumm! I make this recipe often during the cool months for dinner!

  20. This is Magical.I couldn’t’ t wait to get more asparagus to make it again to share. Am going to try all of them!Thanks a million!

  21. This was delish! Fast, fresh and full of springtime goodness. I did sautés the asparagus in a pan first for a little char, and added lemon after pureeing the heated soup. I put a dollop of cream fraiche on top when serving instead of whisking in the sour cream. Mostly for the aesthetic, and saved a few asparagus tips top the bowl. Flavors were awesome, and texture was great. I will make it again!

  22. the taste was good but it was too thin and needed more spices. i added unami salt and a little parmesean and that helped a lot

  23. I just started following you but I am not on ww.
    Love the recipes and appreciate all the work you have put into helping all of us .

  24. This soup is delicious! Based on the comments I reduced the stock by one cup, added one medium diced potato, and replaced sour cream with 2 tbsp 0% Greek yogurt. Love!

  25. After reading the comments, I decided to use only 4 c of broth since I like a thicker soup.  I also added a can of cannellini beans for some extra protein and even more creaminess.  Great soup for Ash Wednesday.  We didn’t miss the cream at all.   

  26. I love creamy soups, especially ones that actually do not need cream 🙂 Been trying to lose weight, and vegetable soups are an easy and delicious way to get rid of extra pounds. Made this asparagus soup with 4 lbs (before removing hard stalks) roasted asparagus with olive oil & garlic, 6 cups reduced sodium chicken stock, 1 caramelized red onion using olive oil, tumeric, cayenne, red pepper flakes, lemon juice, salt & pepper. It was delicious! Definitely need to roast the asparagus, everything is better roasted anyway lol. It really did not need sour cream. It’s good even without it, and less calories 🙂 I think using only 2 lbs asparagus would not make the soup thick enough, as mine was already bordering on thin…

  27. Avatar photo
    Margaret Snyder

    LOVE! This is awesome!
    My husband (who does not like asparagus) thinks this is the best soup ever.
    Super easy

  28. Avatar photo
    Jacqueline Guilbeault

    Add 2 or 3 potatoes, cut up, when you add the chicken broth. That`s what I do when I make a Vichyssoise (Cream of Leek soup) but the proiportions of leek to broth is 2 leeks to 4 cups chicken broth.

  29. Delicious! When my husband saw asparagus at the supermarket, he asked for “more of that asparagus soup that you made!”

  30. So I love the taste, but it was much too thin for me. Wondering if it is just me? I used two bunches of asparagus and the exact amount of broth recommended. Could I have cooked the asparagus too long? Either way, will be fine! I steamed/puréed some cauliflower I had on hand and added in, and will probably add in a can of beans too. But would love to be able to make without adding extra things, as they take away from the asparagus taste!

  31. This was easy and pretty delicious. I used fresh local asparagus and homemade chicken stock. I did add some fresh squeezed lemon juice to brighten the flavor a bit. Next time I will roast the asparagus first, and maybe add some garlic. Otherwise a simple, light and delicious soup!

  32. Loved this recipe. So easy and healthy. I used softened cream cheese instead of sour cream. Added a little salt since my broth was low sodium. Also added some Parmesan cheese and a few drops of Tabasco. Yum 

  33. Made this recipe and was fast to make and tasty with my home grown asparagus. Only thing I did different was to use fresh chopped chives from my herb garden in the sourcream. I will be making for the freezer for next winter.

  34. Avatar photo
    Stephanie Chambers

    Love your Dad’s Cauliflower soup and converted it to the Instant Pot, it’s my all time favorite Skinnytaste recipe!. Wondering if you or anyone else have tried this recipe in the Instant Pot?

  35. Avatar photo
    Kristin Bitler

    Pretty bland recipe. I added a parmesan rind, garlic (in addition to salt and pepper), then some tarragon and ended up just throwing in some Tony Chachere’s to get some flavor in it. I have to wonder if it’s me since so many people gave this a five but I cook all the time, don’t smoke… ??? I think it’s a good base but I would use creme fraiche or cream to get a better flavor. Unfortunately, I didn’t have either on hand.

  36. Avatar photo
    Kathryn Borenstein

    Made this soup and it was delicious. Easy to make! Delicate and pretty for a spring lunch. 

  37. Great recipe! Also made with following changes and had good feedback.

    My changes to recipe:
    Added a small boiled potato (chopped) to asparagus and onions before blending

    When simmering, added two thin slices of Dubliner cheese, on 1/4″ thick slice of Swiss cheese chopped into small cubes, Added small fingertip of shredded parmesan.

    Used 1/3 -1/2 container of nonfat greek plain yogurt as cream substitute.

    When blending with hand blender did not puree smooth but left it a bit of a slurry with some very small bits of asparagus throughout.

  38. Avatar photo
    Elizabeth C.

    This is the first time I’ve made a homemade “ cream of …” soup. My husband and I both enjoyed it so much we went and bought more asparagus to make another batch! Thank you for a nice Spring soup recipe. 

  39. Avatar photo
    Samantha Zecher

    Absolutely LOVED this recipe! It takes me back to our honeymoon in Ireland eating asparagus soup. They puree ALL of their soups, it was so weird to me, but I fell in love with the concept. The asparagus soup was my FAVORITE there. This was just like it.

  40. I just made this and it’s so good! The only things I did differently were using 4 cups of chicken broth and 2 cups of vegetable broth because I ran out of chicken broth. I also added a clove of minced garlic with the onion and used FF Greek yogurt since I didn’t have sour cream. Even my somewhat picky 3 year old is enjoying some right now 🙂 Thanks for the great, simple recipe!

  41. I have made this recipe several times. Sometimes exactly as printed sometimes adding a few roasted veggies and spices.  When I’ve purchased tasty asparagus it seems to be great as is.  A few times I think my asparagus lacked flavor and I added some roasted garlic, onions, red pepper and spices and it was delish!  

  42. Lots of asparagus from the garden and this was the perfect resolution to use them. Put in 2 small potatoes and used porcini mushroom bouillon cubes instead of chicken broth to make it a Lenten dish. Thank You again for another truly delicious recipe. 

  43. Avatar photo
    Michael F Kestell

    I sometimes add 1-2 Tbsp of yellow curry paste to this recipe to kick it up a notch. Great either way

  44. I roasted 2/3’s of my asparagus in the oven first with olive oil spray, Montreal steak spice & garlic.  And hands down this was the best soup I’ve ever had!!!!!

  45. This recipe was great. I added a few things to it to add some flavor. I roasted 1 bunch of asparagus and boiled the other as said in the recipe. I roasted garlic and bell peppers with the asparagus as well and added them. I added 5 cloves of roasted garlic and 1 large red and 1 large yellow roasted bell pepper. This added much needed flavor and a hint of sweetness from the peppers. Great soup.

  46. As others have noted above it’s all about the proper amount of seasoning. Dishes like this let the actual produce shine through! Sometimes the produce itself just isn’t that tasty out of season (tomatoes anyone?!?) so they will naturally need more seasoning. A little hit of acid (lemon juice) on finishing was all it needed at the end. 

    Oh, and I second Gina’s recommendation on getting a stick blender. I broke the piggy bank a few years ago and bought and All Clad variable speed. Unequivocally the BEST and most used kitchen electric I have ever owned- the blender never comes out anymore. 

  47. Avatar photo
    Timothy Regler

    This soup is incredibly good.  And, so simple to make.  Another secret:  it keeps well for days in fridge.
    I’ve shared the recipe with four friends.

    And, I went to Barnes and Noble and snagged two of her cookbooks.  Very impressed with site and recipes.

  48. Made this for dinner tonight, it was soooo good! I modified it slightly by adding garlic, a little more sour cream, and a half teaspoon of tumeric. Delicious! Will be making again!

  49. VERY easy, I added a little more onion as I chopped too much ( should have been 1 C chopped, and I put in 1 1/2). Other than that, followed directions exactly. Will be my new Go TO. Thank you.

  50. MMM, I made this soup and I love how easy it was to put together.  This is very tasty.  The only thing i added was some garlic when i sautéed the onions,  Love love love it !  

  51. I’m planning on trying it this week! Has anyone tried with Greek yogurt instead of sour cream? Would that work?

  52. Made this tonight after a long day at work and it was so delicious!!
    I’m so glad I made myself stills at the supermarket to pick up the asparagus!! Thank you for making my long day turn into a relaxing evening! 

  53. This soup was DELISH! I did top it off with freshly grated Parmesan & I have been eating on it all week long!

  54. I can see why some would comment that this soup might be bland. After reading the ingredient list, I knew immediately that I would add a clove of fresh garlic as my onions were sweating. I also used leftover grilled asparagus along side the raw fresh asparagus. (It was grilled on the BBQ with a little olive oil, salt & pepper.) My soup turned out great. I think it was the grilled asparagus that really kicked up the flavour. I also think people really need to season season season!! I seasoned once I threw in the raw and grilled asparagus with the onions, and I seasoned again after hand-blending.
    I blanched some of the asparagus tips on the side and threw them in the soup at the end for texture.
    I’m giving this recipe 4 stars because it’s super simple and serves as a great base for adding and experimenting with different flavours. Next time I want to try adding a little fresh basil! And I’m thinking that adding a carrot or using leeks might be interesting.
    Overall, I recommend people roast or grill a portion of their asparagus bundle first.

  55. Delicious! I loved it! Added plenty of pepper and also some garlic salt! Wonderful and so light and healthy!

  56. Avatar photo
    Karrye Bradley

    Loved this recipe!!! My husband and I had it earlier tonight with Carbquick biscuits on the side. It had super flavor like all of the Skinnytaste recipes that we’ve tried thus far. We will definitely be having this soup again! Thank you Gina!

  57. making this for dinner tonight (meatless monday) with a salad and baguette.  I used a combination of some asparagus stock I made this spring and homemade chicken broth from the crock pot last night.  My husband grilled some asparagus last night so all leftovers are going in. 

    1. After making this it was very bland and tasteless.  I had to add a lot of salt and pepper.  Also added some crumbled bacon, and parmesan.  We did not like it.

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        Kathleen Coulthard

        Every  body has different tastes,, now you know not to make it again.

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    Donna Tantillo

    Can I substitute 2% yogurt for the sour cream or low fat cream cheese? This recipe looks great. Will come back and rate it after making it.

  59. This sounds delicious.  I wonder if I replace asparagus with spinach if I would make cream of spinach soup! ? 

  60. Just made this soup and the taste is fantastic but it’s waayyyy too thin. I avoid potatoes, so will add some white beans to thicken it up.

  61. Avatar photo
    Abby Panciello

    I made this last night as a side for dinner. It was delicious! In fact, I’m enjoying some leftovers for lunch today! So easy and satisfying. The only change I made was I didn’t have SC and was too cheap to buy it for a couple Tbsp. Lol. So instead I added a can of cannellini beans, it added a nice creaminess when blended, and yay for extra protein.

    Thanks again Gina, I have yet to be disappointed in anything!

  62. Delicious. However my emulsion blender left a stringy mess.  I strained the soup but still a little stringy.     Maybe a different method might work better. 

  63. Avatar photo
    Babrara Gordon

    This is a delicious soup; perfect time of year to enjoy.  I made four batches of this and froze in 12 oz containers to bring as a side dish for my lunch everyday.  Brings me back to enjoying homemade, fresh soups as a child.  Easy to make, delicious to eat!

  64. I love it!  I added a couple of dashes of red pepper to the top and it was so delicious.  Thank you for the recipe!

  65. Avatar photo
    Sandra Bradley

    I have made this soup twice and can’t believe how tasty it is and so healthy.
    I just love it and made it for the ladies in my book club the second time I made it and it was a real hit with them as well.

    I would recommend this as a great soup that is a snap to make.

  66.   This soup is nothing short of amazing. I made it yesterday and couldn’t believe the flavor and how filling it was.  Having made a lot of your soups, this one is by far my favorite.

  67. Avatar photo
    Sunny Linkfield

    UNBELIEVABLE!! I used to shallots instead of onions, added some white wine and Herb de Provence. Unbelievably delicious, I was floored. Thank you, soooo easy!!

  68.  Why it says freestyle points one and then +2 ?
    I see this on a lot of your recipes don’t know how many points I’m supposed to count for your recipes. Thank you

    1. The +2 means “points plus ” which was the WW program before smart points. This recipe has 2 points plus.

  69. I made this last night and it was a hit! I used unsalted chicken broth so I could better adjust, tapping in garlic salt to taste. Next time, I’ll add in a squeeze of lemon to brighten it up. The hubs, who has historically shunned most veggies, really liked the smooth texture. Thanks for sharing this out!

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  71. My first time making asparagus soup. It did need thickener, but no less delicious. I make my own broths which makes the soup so much more satisfying. I will make this again. Everything I have tried from this site is great!

  72. It’s wonderful! Have made it twice in past week. Added a potato to thicken it up. Tossed in a little “slow cooker easy shredded  chicken” to make use of leftovers on last batch. A keeper for sure

  73. I just made this yesterday and I could really use some feedback.  I used vegetable broth instead because it’s what I had and I added just a little bit of celery with the onion.  Initially it tasted  wonderful but I tasted it again after letting it cool a little and it has the most bitter flavor at the end of the bite I don’t even know if I can eat it.  Can I do something to fix it?  Please help!  

  74. I was so happy when I received this recipe in my inbox this week and couldn’t wait to make it. Its such an easy, quick and delicious lunch. I just finished my first bowl and I am in love!

    Im wondering though, will it freeze well?

    Next up, dads cauliflower soup ;P

  75. Very good flavor!  I thought it a bit too  thin. Next time I’ll add a potato to thicken it up. We liked the sour cream! Thanks for simplicity, Gina! Loved your Dad’s cauliflower soup and the zucchini soup also.

  76. Avatar photo
    Vicki Gassen

    Decided to take advantage of the super cheap asparagus at the grocery store. Have never made asparagus soup before. It was creamy, easy, and delicious!

  77. If this is as good as your cream of zucchini soup – which I love – I am definitely trying it today. Thanks for all your wonderful receipes.

  78. I took the “light lunch” commenter to mean that at 81 calories, it’s hardly enough sustenance for lunch. But I plan to eat it with an accompaniment, such as a sandwich. Can’t wait to try this recipe!

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  80. I have made this Asparagus soup several times as well as Gina’s Dads Cauliflower Soup. Equally delicious! Super easy, too. Want to get more veggies in your life? Make these soups! Want to lose weight? Have one of these soups as a meal with a small salad or half a sandwich and you are on your way! Use as a starter for a bigger meal with company? You bet! They are both company worthy!

  81. Avatar photo
    Gillian Iszard

    Wonderful recipe for this asparagus season. I remember when I was in Peru we had asparagus soup just about every day for lunch as we loved it so much.  My potential question was already answered below so I will not use Greek Yoghurt!

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  83. In a 1998 Minimalist column, Mark Bittman had a recipe for Cream of Broccoli soup which was a template or formula for a cream of nearly any vegetable soup.  A similar recipe also appeared in the original How to Cook Everything.  In that recipe he suggested using a small potato or about 1/4 cup uncooked rice to make it creamy without excessive amounts of cream.  I think about 1/2 cup cooked beans (I’d use cannellini) would also work.  

    Several years ago I had some major dental work done and that soup recipe was a mainstay of my diet for weeks.  I still make some variation of the soup frequently.  I try to make them with seasonal vegetables and am rarely disappointed.  

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  89. Made this tonight with our leftover asparagus.  It was delicious!  I had a second cup!! For a variation I might add some cayenne or other spice to give it an additional dimension.  We were eating in less than an hour after I picked the recipe.  Easy to make.  Will definitely have this one in my trusty soup recipes.

  90. What is this recipe’s total yield? I know you listed 1 1/4 cups as the serving size, but I cannot find how many servings it actually makes? Thank you in advance, I cannot wait to try this recipe!

  91. It sounds really good, but I was wondering if rather than sour cream, could I use 1/3 less fat cream cheese?

  92. Is it possible to make this with an insta pot? What adjustments would I need to make? I love this soup but just got an insta pot and would love to use it to have an easier clean 

  93. This is one easy delicious soup that is excellent for those of us who have BARRETT ESOPHAGUS. It is smooth creamy and easy to make. My favourite use of asparagus now.

  94. Avatar photo
    Mary Hackett

    I’ve made this soup and it is delicious, you are not compromising on flavour for such a low cal meal. My question is: can I freeze it? 

  95. I made this yesterday and it is delicious! Had no sour cream in the house so skipped it; was still creamy and didn’t taste like anything was missing. This recipe is a keeper! Thank you!

  96. I just made the soup and it had a fantastic flavor but is stringy even after using my immersion blender. What did I do wrong and can it be fixed?

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  98. This is delicious! I made this tonight. My only change was I used Tofutti sour cream (tofu based) instead of regular because we are lactose intolerant. I can’t believe this is only 81 calories!

  99. The best asparagus cream soup was in a small rearaurant in Berlin.  The German cooks actually celebrate asparagus season, creating asparagus (Spargel) dishes of every kind.  Just as delicious is watercress cream soup, exactly the same recipe, using watercress rather than asparagus and less onion.   

  100. I am sitting right now sipping on my lovely Cream of Asparagus Soup! It is hot off the stove (or out of the blender!) and it is delicious!

    And yes, it is a light soup, but it is filling.

    Thank you, Gina!

  101. This soup is awesome!  My favorite soup tastes delicious and no cream!  I will make this many times and pass on to family and friends….thank you Gina!

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    Tricia Smith

    Absolutely wonderful!  I made it with frozen asparagus.  It made far more than I expected.  My husband and I will get to enjoy it another night or two.  Excellent complement to a meal or “light” meal for those cutting back calories somewhere.  😉

  103. Made a single serving of this soup. It was delicious and simple! Thank you! You are officially my go to spot for delicious healthy recipes.

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    Elizabeth Statzell

    This is a fabulously light and tasty soup. I have made it several times and it never disappoints! Thank you Gina for keeping the recipes light on calories but not in taste.

  107. I made this today with sautéing garlic with the onions, replacing sour cream with Ricotta and adding the dill. Soooo yummy.

  108. YES!!!! I made this with veggie stock and low fat cottage cheese because I didn’t have any sour cream. I also added a tablespoon of powdered parmesan cheese, which increased the cals and fat I know but was so good! 

    I love this soup. It was awesome.

    I am making the cauliflower tomorrow. 

  109. I LOVE this soup, and i love even more that it is only 2 points! If I substituted the asparagus for butternut squash (cubed), would it be the same amount of points?

  110. Made this asparagus soup and I LOVE it!!! I did add some garlic (because I have to put garlic in everything). It was perrrrfect with fresh baked  rosemary bread! Thanks so much for all of your amazing recipes! 

  111. I am just learning how to cook, and we just had your lovely Easiest Pasta & Broccoli Recipe for dinner last night. It was a huge hit! Such a great texture! My husband loves fresh cream of asparagus soup at the restaurants, but is there a way to make this recipe without the chicken broth and still have it be good? We are vegetarians.

    1. I was wandering the same thing, so I used coconut milk the first time I did that soup. Didn't like it much – mixing coconut with asparagus is not quite exquiste taste. Besides the density is not too good (as it would be if using cream).

  112. Love this soup. thinking of adding it to Easter dinner menu so I spiffed it up by stirring in 1 tbsp lemon zest at the end of cooking and garnished it with a strip of roasted red pepper. Both flavors work beautifully!

  113. Thank you Gina for another home run…..serving this to my Fam on this rainy day with a caprese' panini…….

  114. DELICIOUS! This is my "go-to" cream of any Vegetable soup from now on! Thank you, Gina for another winning recipe!

  115. Just made this but I didn't have sour cream so I used some ricotta and also added some dill…man o man is this soup delish!! Thanks so much for your recipes!!!

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    April McShane

    Made as a dinner side instead of a vegtable and it came out great! Light and refreshing yet filling. Even the picky kids loved it 🙂

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    Michelle Wingrove

    Added a dash of hot sauce for my lunch at work and mm so good! Thanks for another delicious, satisfying, feel-good dish!

  118. Good stuff! A grating of pepper and a bit of shreddded parmesean to top! Still a light lunch. A 3 point lunch is fine with me. Been years since I thought about calories 😉

  119. Had company over for Sunday dinner and made this soup for starters. Everyone raved how delicious this was. And how easy is it to make, love it!
    I am having it for lunch today along with a salad, yum. Love that it is low carbs! Thanks :)!

  120. Awesome! I used your Cilantro Chicken Salad recipe to make a couple of sandwiches to go with the soup and lunch was served.

  121. Made this for a pre-dinner soup and it was very good. I did add some mushroom stems that needed to be used. Will become a regular around here. Sooo good!

  122. I am trying this today, sounds delicious. Will leftovers freeze? Or should I just buy an extra bundle and freeze that for later on?

  123. Could you use plain, Greek yogurt, instead of sour cream? It tastes like sour cream, but the texture is a little different.

  124. Oh, this is delicious. Just made it for lunch with the one lb. of asparagus I had and I will be making this all Spring. I love this site, thanks so much.

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    Doug Borowski

    A sure sign of Spring is when asparagus goes on sale as it is now at my local grocer. I'll be making this tomorrow!

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    Stephanie's Az Kitchen

    Looks like spring 🙂 Love this idea!! Asparagus is on sale where I live too – totally going to make this