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!!Print
- 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
- 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.
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.