This Instant Pot Creamy Asparagus Soup is silky smooth, bright green deliciousness! Serve it with a drizzle of Lemon Dill Yogurt and a handful of crispy prosciutto and relish each and every delightful spoonful!
Me and green food – we're buds for life. We trust each other, we look forward to seeing each other, we want to spend nearly every evening together . . . it's a good relationship.
My kids and green food – always suspicious, never trusting, would rather die than spend one more evening together . . . but then, every now and again, the relationship just clicks, and for a small moment in time, the world seems brighter because they have each other.
Now that I think about it, that kind of sounds like a sibling relationship, haha!
More often than not, my kids will welcome a green puree, whether it be soup, sauce, or smoothie.
This Instant Pot Asparagus Soup + Whole Wheat Bread Bowl achieved the impossible – rave reviews all around the table! I dream of moments like this!!!
I'll admit, I knew this was going to be a winner after just one spoonful and I was excited beyond words that it would indeed be a night of happy eaters all around the table. Is there really anything better?
WHY YOU WILL LOVE INSTANT POT ASPARAGUS SOUP
- Maximum veggies! Asparagus isn't the only vegetable to join this party. She brought along her friends leek, potato, and zucchini to ensure you get maximum vitamin power.
- No pretty chopping here! Just run your knife through the veggies to roughly chop them down and throw it all in the pot. I find non-perfectionist chopping to be so satisfying – anyone else?
- Savory Lemon Dill Yogurt drizzled all over top your green puree to make each and every bite punchy and bright.
- Salty, crispy, glorious crumbled prosciutto. I love it more than bacon and it's even easier and less messy to get perfectly crispy (instructions below).
- Kids love it, husbands love it, grandmas love it – this bowl of soup needs its own social media account for crying out loud!
HOW TO MAKE ASPARAGUS SOUP IN THE PRESSURE COOKER
- Lay out slices of prosciutto on a sheet pan, bake until crispy
- Saute leeks for a few minutes in the pressure cooker pot
- Add remaining vegetables, broth, and seasonings; cook
- While it cooks, whisk together the Lemon Dill Yogurt
- Puree soup with an immersion blender or table blender
- Stir in yogurt
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR MAKING THE BEST ASPARAGUS SOUP
- You'll want to discard the woody ends of the asparagus. I tried to use them in the soup once and it resulted in some strange, stringy bites of soup.
- You could likely skip the “saute the leeks” step and just quickly throw everything into the pot, but I feel that sauteed leeks really lend more depth of flavor than any other onion.
- I highly recommend the Lemon Dill Yogurt for drizzling. It adds an herby brightness to the soup that really makes it special. I always prefer the taste of Homemade Yogurt but a store-bought greek or plain yogurt will do. Sour cream also makes an excellent substitute and doesn't have the chalky aftertaste that some store-bought yogurts have.
- Use Yukon gold potatoes, not russet potatoes. Russet potatoes make the soup slightly grainy.
- If you stir yogurt into the soup while it's still very hot, there is a potential of it curdling. I prefer to blend the soup until it's smooth, then add the yogurt and blend it in for another 30 seconds.
- If you plan on freezing some of the soup, you might want to leave the yogurt out since milk products tend to turn a tad grainy once frozen.
- I simply adore crispy prosciutto, but if you can't find it, bacon (of course) will make a fantastic substitute. You won't be sad if you nix the crispy pork all together either!
- Because prosciutto and bacon tend to be quite salty, be careful not to oversalt the soup. I would lean on the side of under-salting the big pot of soup and only add extra to your individual bowl after tasting it with the Lemon Dill Yogurt and prosciutto.
HOW TO STORE, REHEAT, AND FREEZE ASPARAGUS SOUP
- Store: Place cooled leftovers in a sealed container and refrigerate for up to 5 days.
- Reheat: Soup can be reheated in the microwave or on the stovetop. Add a splash of broth or milk if it's too thick.
- Freeze: If you plan on freezing some of the soup, leave the yogurt out of the soup and just add it to individual bowls when serving. This will prevent the grainy, unpleasant texture that milk can have after it's frozen. Freeze flat in a freezer-safe Ziploc for quicker thawing. To eat, leave it in the fridge overnight and reheat as directed above.
VARIATIONS OF ASPARAGUS SOUP
- Vegetarian Asparagus Soup: Use vegetable broth instead of chicken broth and omit the prosciutto.
- Spicy Asparagus Soup: Add a seeded jalapeno (or not seeded for extra kick) to the pot when cooking the vegetables.
- Extra Protein Asparagus Soup: Add a can of drained white beans to the soup after it has been pureed.
Green food and happy children devouring green food = Happy mommy who doesn't even care if the kids whine about doing dishes. Heck, I might even do all the dishes after hearing the words, “Wow mom, this is reeaallly good! Can we have it again tomorrow?”
If my kids only knew that such compliments would get them out of chores and possibly even an extra cookie after dinner . . .
Tasty, nourishing, flavor popping Asparagus Soup – Enjoy this one soon!
MORE CREAMY INSTANT POT SOUP RECIPES
- Instant Pot Creamy Cauliflower Soup
- Instant Pot Creamy Ravioli Butternut Squash Soup
- Instant Pot Healthy Zuppa Toscana Soup
- Instant Pot Red Lentil Soup with Lemon
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT ASPARAGUS SOUP
Instant Pot Creamy Asparagus Soup
Easy, creamy, healthy Instant Pot Asparagus Soup.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
- 6 pieces of prosciutto
- 1 tablespoon extra virgin olive oil
- 2 leeks, white and light green parts only, sliced in half then into half moons, rinsed well
- 2 garlic cloves
- 3 cups low sodium chicken or vegetable broth
- 2 medium yukon gold potatoes, peeled and roughly chopped
- 3 small zucchini, roughly chopped
- 2 pounds asparagus, woody ends trimmed and discarded, coarsely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup 2% greek yogurt
Lemon Dill Yogurt
- ½ cup yogurt
- Zest of 1 lemon plus a few drops of juice
- 1 small garlic clove, minced
- ¼ teaspoon dried dill
- Kosher salt
- Black pepper
- Milk to loosen if needed
- Preheat the oven to 400°F. Bake prosciutto on a parchment lined baking sheet until crispy, about 10 minutes. Place cooked prosciutto on paper towels to soak up any extra grease. They will become crispier as they cool.
- Preheat the pressure cooker by selecting saute. Add oil and leeks, saute 4-5 minutes until tender. Add garlic and saute for 1 minute.
- Add chicken broth, potatoes, zucchini, asparagus, salt, and pepper; stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 13 minutes.
- While the soup is cooking, whisk together Lemon Dill Yogurt ingredients in a small bowl; set aside.
- When pressure cooking is complete, let pressure release naturally for 5 minutes, then manually release any remaining pressure.
- Blend with an immersion blender right in the pot until very smooth or carefully pour into a blender and puree, until smooth. Add ½ cup greek yogurt and blend for another 30 seconds.
- Taste and adjust seasonings if needed. Keep in mind that prosciutto is very salty so you don’t want the soup itself to be well salted.
- Serve hot, topped with a swirl of Lemon Dill Yogurt and crumbled prosciutto.
- Prosciutto can be substituted with crispy bacon or omitted. May need to add extra salt to the soup if it is omitted.
- Can use heavy cream instead of greek yogurt.
- Do not add greek yogurt until the soup has been pureed. It can curdle if added when the soup is too hot.
Keywords: Instant Pot Soup, Asparagus Soup, healthy soup