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Low Fat Cream of Asparagus Soup

User Rating 4 Star Rating (1 Review)


With asparagus in plentiful supply in spring time, why not make this simple, creamy and smooth low fat asparagus soup? Using fat-free sour cream instead of heavy cream, you save a lot of calories, especially fat calories. Don't forget to break off the ends of the asparagus spears before preparing them.

Cook Time: 25 minutes

Total Time: 25 minutes


  • 2 tsp olive oil
  • 1 1/2 pounds asparagus, cut into 2 inch pieces
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 2 leeks, chopped (white part only)
  • 1 medium potato, peeled and cut into 1 inch pieces
  • 3 1/2 cups fat-free reduced sodium chicken or vegetable broth
  • 1/2 cup fat-free sour cream


Heat oil in a large Dutch oven. Add asparagus, onion, celery, leeks and potato, and cook for 5 minutes, stirring occasionally. Add broth and simmer for 20 minutes, until vegetables are softened.

Transfer soup to a blender and puree until smooth. You may need to do this in two stages. Return soup to Dutch oven, add sour cream and stir on low heat until blended.

Serves 6

Per Serving Calories 102, Calories from Fat 16, Total Fat 1.8g (sat 0.3g), Cholesterol 2mg, Sodium 376mg, Carbohydrate 16.8g, Fiber 3.8g, Protein 4.8g

User Reviews

Reviews for this section have been closed.

 4 out of 5
lofat asparagus soup, Member hubbardbarb

This was my first attempt at asparagus soup and I didn't follow the recipe exactly. I always say recipes and patterns are just a suggestion anyway. The soup was good! My guests had seconds so that says alot I think. Next time I will add some cornstarch to thicken a little more and season it too. I love the bright green color! It was messy getting the hot soup into the blender - not sure how to improve that. I added some pieces of sausage to this recipe and liked that.

26 out of 31 people found this helpful.

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