Recipe by Chayala Grunwald

Cream of Asparagus Soup

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Dairy Dairy
Easy Easy
8 Servings


- Dairy


Main ingredients

  • 4 medium onions, chopped

  • 2 tablespoons crushed garlic or 6 cubes Gefen Frozen Garlic

  • 2 bunches of asparagus, chopped into 2-inch pieces (see note)

  • 4 tablespoons onion soup mix

  • salt to taste

  • pepper to taste

  • 1 (16 ounce) container plain fat-free yogurt

  • 6 to 8 cups water


Prepare the Soup


Spray a large saucepan liberally with nonstick cooking spray. Heat saucepan over medium-low heat. Add onions and garlic, and sauté until clear, mixing constantly so they don’t burn.


Add asparagus and six to eight cups water (depending on your preference of thickness. I usually start with six and add more if necessary). Raise heat and bring to a boil. Add soup mix, salt and pepper. Cover and cook about 25 minutes, until asparagus is tender.


Add yogurt and puree with hand blender until smooth.


To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded. Alternatively, use frozen, thawed asparagus with a reliable hechsher.
Cream of Asparagus Soup

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Leah P
Leah P
6 years ago

Sour Aftertaste I was really excited to make this soup because it’s a really healthy option for a cream soup however I was very disappointed with the outcome, it has a distinctive sour aftertaste which I assume is from the plain yogurt. If there is any solution to this please let me know!

Chaia Frishman
Chaia Frishman
Reply to  Leah P
6 years ago

I would try sour cream, which I find less sour, ironically, than plain yogurt.