With only six ingredients needed, this crockpot cream of asparagus soup might be the easiest soup you’ll ever make. 
This has been a strange start to spring. I’m ready to start eating all the spring produce and yet I’m still wearing my winter jacket. Something just seems wrong with this picture at the end of April. This week was Marathon Monday in Boston and I ended up watching it on TV from the comfort of my home because it was 40 degrees and pouring rain. I love the marathon but I love being warm and cozy and not catching a cold more :).
Even with this bizarre cold spring weather, I figured I could still start to embrace spring by making soup with spring veggies; enter: crockpot cream of asparagus soup. This may be the easiest soup I’ve ever made because SIX INGREDIENTS. That’s it. And the crockpot does all the magic for you. Make two batches of this and freeze the leftovers (if you have any ;)).
I love how creamy the soup is with the addition of the Greek yogurt but if you’re dairy-free, you can simply omit or try substituting hummus instead to thicken it! Pair with some bakery bread and butter or for extra asparagus goodness, pair with my delicious asparagus and brie grilled cheese!
Hope ya’ll have a good week and here’s to wishing for warmer spring-like temps!!
Crockpot Cream of Asparagus Soup
(2 votes, average: 5.00 out of 5)
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- Yield: Serves 4-5 1x
Ingredients
- 1 lb. asparagus, ends trimmed and chopped into 2–3 inch pieces
- 1 large onion, diced
- 1 clove garlic, minced
- 3 cups vegetable stock
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- In a crockpot, add asparagus, onion, garlic and stock. Cover and set to low for 7-8 hours or high for 3-4 hours.
- Use an immersion blender or transfer soup to high-speed blender to puree until smooth and creamy.
- Fold in Greek yogurt. Add lemon juice. Add salt and pepper, to taste. Serve hot.
Notes
A high-speed blender can help to puree any solids but if you have remaining solids, you may need to strain through a fine mesh sieve or cheese cloth.
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For more eats with this sweet-tender springtime veggie, check out my recipes below!
Delicious! I used asparagus ends for this recipe and for my vegetable broth, had just ordinary potato water – enough of both for a half recipe. Oh, by the way – I do non dairy so used coconut yogurt. Because I was using the ends, it took a bit of work to strain it after putting it through my blender, but it was worth it.
Hi Susan, thanks for sharing! Great to hear how the recipe turned out delicious even with the ingredient swaps.
i have made this smells nice and taste lovely
Thanks so much, glad you enjoyed it! 🙂
Very sad to say this Asparagus soup recipe was a disaster area. It had zero taste of asparagus despite my having used a large bunch of it – and I had hoped adding a cubed potato might improve the bulk and thickness but no it came out thin watery not creamy at all and the vegetable stock from steamed organic veg made the soup taste like a salty vegetable stock cube soup. I tried to like it but sadly I binned it. Not one in my soup list sadly.
I’m sorry to hear that was your experience, Jeremy! I will be retesting it to see if I can recreate what you’re describing.
Hi Kara,
Could this be made vegan? Looks delicious!
“…if you’re dairy-free, you can simply omit or try substituting hummus instead to thicken it!” 🙂
Yes! Thanks, Jaime!
Sure! I have a vegan version here: https://karalydon.b.wpstage.net/recipes/vegan-asparagus-leek-and-hemp-soup/
I’m not a big fan of asparagus but this really looks yummy 🙂 a nice treatment for asparagus.
Well, I could certainly use a bowl of this! This weather is crazy! But I love asparagus and this looks yummy Kara!
Loving the simple ingredient list and that it’s a slow-cooker recipe. Definitely trying this!
this soup looks delicious! I love asparagus soup so much, so I’m totally going to have to try this
Thanks, Rebecca!
Looks yummy.
Thank you 🙂