For a refreshing spring recipe that’s simple and delicious, look no further than this cold asparagus soup! Even though it has no cream, it’s similar to cream of asparagus thanks to the texture provided by potato and a touch of yogurt. Enjoy a chilled bowl on a warm, sunny day for maximum deliciousness!
I’m a sucker for a good spring soup, but sometimes it’s just not soup weather in April and May. When the sun is out and the temps exceed 70 degrees, I often feel like serving soup for dinner is faux pas!
Fortunately, I figured out the best way to enjoy the ease of soup even when the weather doesn’t warrant it — cold asparagus soup! This easy chilled recipe is made with simple ingredients that complement the earthy, grassy flavor of asparagus without overdoing it.
It’s great to whip up to serve alongside sandwiches or salad for dinner or to keep in the fridge for lunch. And if chilled soup isn’t for you, there’s always my Vegan Balsamic Asparagus Mushroom Soup to try!
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Ingredients and Substitutions
- Asparagus: Look for stalks that aren’t wilted and instead appear plump and well-hydrated. The ends shouldn’t be too woody and the tips should be compact.
- Onion: Use a yellow or sweet onion for best results, but leeks, red onions, or shallots can also be substituted.
- Garlic: If you don’t have fresh cloves, sub dried minced garlic or garlic powder.
- Potato: I prefer to use a Russet potato when making cold asparagus soups. If you don’t have one, try a Yukon gold or other yellow potato.
- Tarragon: This herb is such a perfect match for asparagus (I always pair them together in recipes). If you don’t have tarragon, substitute thyme, dill, or parsley. You can also use dried tarragon (about 1 teaspoon or so).
- Vegetable broth: Use 3 cups for a thicker soup and 4 cups for a thinner one. Substitute chicken broth if that’s what you have.
- Greek yogurt: A touch of this lends a little acidity and creaminess.
Instructions
The full recipe card for cold asparagus soup is at the bottom of the post. Here’s a visual preview of the easy steps to guide you in the kitchen!
In a large soup it, cook the onion and garlic in olive oil. Add the rest of the ingredients (minus the yogurt). Bring to a boil, then reduce to a simmer, cover, and cook until the veggies are tender.
Blend the soup right in the pot or in an upright blender. Stir in the yogurt. Put in the fridge for a few hours until chilled. Serve with garnishes and enjoy!
Equipment
I love using an immersion blender to make homemade veggie soups. My preferred brand is the KitchenAid variable speed hand blender. You can also use an upright blender, such as a Vitamix, but be careful to blend in batches and to allow steam to escape.
Storage
Keep leftover cold asparagus soup in an airtight container in the refrigerator for up to 5 to 7 days. If you want to reheat the recipe instead of serving it chilled, warm it in a skillet or in the microwave. You can also freeze this soup! Let it cool completely then transfer to freezer-safe containers, leaving some headspace to allow room for expansion. Thaw in the fridge and stir well before serving.
Serving
Some delicious garnishes for chilled soup include more fresh tarragon, goat cheese crumbles, chopped bacon, or chopped walnuts. It’s a great companion to sandwiches, such as my Veggie Cheese Sandwich, burgers, fish, pork, or even salads like my Lemony Leek Salad with Quinoa.
More Asparagus Recipes
Love this cold asparagus soup? Check out all of the other delicious ways to use asparagus while you’re here!
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Cold Asparagus Soup
Equipment
- soup pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion - diced, about 2 cups
- 2 cloves garlic - minced
- 2 tablespoons chopped fresh tarragon - more for garnish; or sub 1 teaspoon dried
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 medium Russet potato - cubed, about 1.5 cups
- 1 pound asparagus - trimmed and cut into 1-inch pieces
- 3 to 4 cups vegetable broth
- ¼ cup plain Greek yogurt
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 to 7 minutes until translucent.
- Stir in the garlic, tarragon, salt, and pepper. Cook for 1 more minute until fragrant.
- Add the asparagus and potato to the pot, followed by the vegetable broth. For a thicker soup, use 3 cups instead of 4. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook for about 15 minutes until the veggies are fork-tender.
- Turn off the heat. Use a handheld blender to carefully blend the soup right in the pot. See notes for upright blender instructions.
- Stir the Greek yogurt into the pot.
- Cover the pot, or transfer the soup to a bowl and cover, then store in the refrigerator for 2 to 3 hours until chilled.
- Serve cold, topped with desired garnishes (see notes for ideas), and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Upright blender instructions: Transfer soup in batches. Leave the lid slightly cracked or remove the plastic circle from the center and cover with a dish towel when blending to allow steam to escape. Transfer blended soup to a large bowl and repeat until the whole soup is blended.
- Possible toppings: more tarragon, goat cheese crumbles, chopped bacon, chopped walnuts
- Storage: Keep in an airtight container in the fridge for up to 5 to 7 days. You can freeze for up to 3 months. Let the soup cool completely before transferring to freezer-safe containers, and leave a little headspace to allow for expansion. Thaw in the fridge before serving.
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