Asparagus soup usually shows up in one of two forms: watery and bland, or so heavy with cream that you can’t taste the asparagus. This version avoids both. Greek yogurt does the work that heavy cream typically does, keeping it thick and tangy without smothering the vegetable. The chicken sausage goes in first, browns properly, and comes back at the end so it doesn’t go rubbery from sitting in liquid. Potato is the thickener, not a roux, which means you’re not making a bechamel before you make soup. Red potatoes work better here than russet because they hold some texture. If you’re substituting, choose something waxy. The sausage is worth using rather than skipping; this becomes a much blander bowl without it.
How to Make Creamy Asparagus Soup
Brown the sausage, don’t steam it
Get a good golden color on the sausage pieces before removing them from the pot. That means a hot pan and not stirring too frequently. The fond left in the pot from browning adds flavor to everything that follows.
Yogurt watch the temperature
Take the soup off the heat before stirring in the Greek yogurt. Adding cold yogurt to a boiling soup causes it to curdle and separate. Let the temperature drop for a minute, then stir it in steadily until smooth. 
Creamy Asparagus Soup
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
This creamy asparagus soup is a simple yet elegant weeknight meal. Perfect for a light lunch or dinner.
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 chicken sausage links, cut into 1/2 inch cubes
- 3 cloves garlic, thinly sliced
- 3 small red potatoes, peeled and cut into 1/2-inch cubes
- 3 cups (710 ml) chicken broth
- Salt and pepper
- 1 lbs (454 g) asparagus, cut into 1/2-inch
- 6 oz (170 g) plain greek yogurt
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the sausage and cook, stirring, until golden, about 5 minutes.
- Using a slotted spoon, transfer the sausage to a plate.
- Add the garlic to the pot and cook until fragrant, about 2 minutes.
- Stir in the potatoes and chicken broth and bring to a simmer; season with salt and pepper.
- Cook until the potatoes are almost tender, 8 to 10 minutes.
- Stir in the asparagus and cook until tender, about 5 minutes.
- Remove from the heat.
- Scoop out 1/2 cup asparagus pieces and set aside for garnish.
- Using a blender, puree the soup in small batches.
- Return the soup to the pot, whisk in the yogurt and chicken pieces and season with salt and pepper.
- Top with the reserved asparagus pieces and serve with bread.
Notes
- For a richer flavor, use homemade chicken broth.
- If you don’t have Greek yogurt, sour cream or crème fraîche are suitable substitutes.
- To make this soup ahead of time, cool completely before storing in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
Can I make this vegetarian?
Yes. Skip the chicken sausage, use vegetable broth instead of chicken broth, and add a handful of white beans for protein. You’ll still get a satisfying, creamy soup.
Why use Greek yogurt instead of heavy cream?
Greek yogurt adds the same richness and body with significantly less fat. It also brings a slight tang that pairs well with asparagus. Stir it in off the heat to prevent curdling.
Can I use frozen asparagus?
Frozen works in a pinch, but reduce the cooking time to about 3 minutes since it’s already partially cooked. Fresh asparagus will give you better flavor and a brighter color.
