When spring arrives, one of the first things I crave is a warm bowl of Cream of Asparagus Soup — smooth, fresh, and deeply comforting without being heavy. Ina Garten (aka the Barefoot Contessa) has long inspired this version with her elegant simplicity and emphasis on clean, seasonal flavors.
This soup is one of those quiet showstoppers that’s as good for a weeknight as it is for a holiday brunch.
Made with just a handful of ingredients — asparagus, onion, garlic, broth, and a touch of cream — this soup transforms something humble into something silky, satisfying, and beautiful in every spoonful.
Whether served hot or chilled, it’s a spring staple that belongs in your recipe rotation.
Why You’ll Love This Recipe
This soup is velvety, naturally green, and wonderfully balanced. It’s rich without being overly creamy, and it highlights the earthy freshness of asparagus in a way that’s both light and luxurious.
Perfect for guests or a solo lunch, this recipe comes together quickly and can be made in advance. The flavors deepen after resting, and it reheats beautifully — making it ideal for meal prep or entertaining.
What You’ll Need
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1½ pounds fresh asparagus, ends trimmed and cut into 1-inch pieces
- 4 cups chicken broth or vegetable broth
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper
- ½ cup heavy cream (or half and half)
- Optional: lemon juice or zest, fresh herbs for garnish
Pro Tips
- Use fresh, bright green asparagus for the best flavor and color. Avoid woody stalks.
- Don’t overcook the asparagus — just tender enough to blend smoothly while keeping the color vibrant.
- Add lemon juice at the end for a pop of brightness that enhances the asparagus.
- Blend in batches (if not using an immersion blender) and always vent the lid slightly to avoid steam build-up.
- Chill it for a refreshing twist — it’s delicious served cold in warmer months.
Tools You’ll Need
- Dutch oven or soup pot
- Chef’s knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Immersion blender or countertop blender
- Ladle
- Fine mesh strainer (optional, for ultra-smooth soup)
Substitutions & Variations
- Make it dairy-free: Use coconut cream or omit the cream and finish with olive oil.
- Add leeks or shallots for a slightly more complex flavor base.
- Use vegetable broth for a vegetarian version.
- Top with crème fraîche, goat cheese, or poached egg for a gourmet touch.
- Garnish with herbs like chives, parsley, or dill for brightness.
Make Ahead Tips
This soup is an excellent make-ahead dish. You can cook and blend it up to 3 days in advance.
Add the cream just before serving if preferred. It also freezes well (without the cream) for up to 2 months. Reheat gently and whisk in cream before serving.
Instructions
1. Sauté Onion and Garlic
In a large Dutch oven, heat butter and olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Add garlic and cook for 1 minute more, stirring frequently.
2. Add Asparagus
Add chopped asparagus and season with salt and pepper. Sauté for 3–4 minutes to start softening the stalks.
3. Simmer with Broth
Pour in the broth and bring to a boil. Reduce heat to a simmer and cook uncovered for 10–12 minutes, or until asparagus is very tender.
4. Blend Until Smooth
Remove from heat. Blend the soup using an immersion blender until very smooth. Alternatively, blend in batches using a regular blender (cool slightly first).
5. Stir in Cream and Serve
Return the soup to low heat and stir in the cream. Taste and adjust seasoning. Optional: add a squeeze of lemon juice. Serve hot with garnishes of choice.
Leftovers & Storage
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
You can also freeze the soup (without cream) for up to 2 months. Thaw in the fridge overnight, then reheat and stir in the cream before serving.
Recipe FAQs
1. Can I use frozen asparagus?
Yes, but fresh is preferred for texture and color. If using frozen, reduce cooking time slightly.
2. Can I make it without cream?
Absolutely. It will still be delicious, just lighter and less rich. Finish with olive oil or a pat of butter if desired.
3. Why is my soup stringy or fibrous?
The bottom ends of asparagus can be tough. Be sure to trim and discard the woody parts before cooking.
4. Is this soup good cold?
Yes! It’s fantastic chilled for a warm-weather lunch or as a starter at a spring brunch.
The Final Sip
This Cream of Asparagus Soup is everything you love about Barefoot Contessa cooking — elegant, comforting, and deceptively simple.
Whether you’re serving it for guests, sipping it solo, or making a batch for springtime lunches, it’s a fresh and fabulous way to celebrate the season.
Try it and let me know in the comments what you paired it with — or how you made it your own!