Ina Garten’s Asparagus Soup is a delightful recipe that combines fresh asparagus and simple ingredients for a creamy and satisfying soup!
This recipe begins with sauteing garlic and asparagus in melted butter, providing a fragrant and luscious base before adding chicken broth and simmering it to perfection.
A pro tip is to blend the soup in batches for a velvety texture, ensuring it’s smooth and delicious.
I love how this soup captures the essence of fresh asparagus, making it a perfect dish for any season!
How to Make Ina Garten Asparagus Soup
Ingredients
- 2 lbs Asparagus (trimmed and chopped)
- 1 1/2 cups Chicken Broth
- 1 1/2 cups Water
- 2 tbsp Butter
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 1/2 cup Heavy Cream
- Salt and Pepper (to taste)
Step-by-Step Instructions
Step 1:
Bring a large pot of water to a boil and fill a medium bowl with salted ice water.
Step 2:
Add the chopped asparagus to the boiling water and cook until just tender, about 4 minutes.
Step 3:
Remove the asparagus and place it immediately into the salted ice water to stop the cooking process.
Step 4:
Melt the butter in a large pot over medium heat.
Step 5:
Add the chopped onion and cook until softened, about 3 to 4 minutes.
Step 6:
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 7:
Add the cooked asparagus, chicken broth, water, and a big pinch of salt.
Step 8:
Bring the mixture to a simmer and cook until the asparagus is tender, about 5 to 8 minutes.
Step 9:
Using a blender, puree the soup in batches until smooth.
Step 10:
Return the blended soup to the pot and stir in the heavy cream.
Step 11:
Season with salt and pepper to taste.
Step 12:
Heat the soup gently until it is warmed through.
Tips and Tricks for Making This Recipe
Choosing Fresh Asparagus
Aim to select asparagus that is bright green and firm to the touch for the best flavor and texture.
Blending the Soup
If you don’t have a traditional blender, you can use an immersion blender directly in the pot for easy clean-up.
Adjusting Thickness
If the soup is too thick for your liking, you can add a bit more broth or water to reach your desired consistency.
Enhancing Flavor
For a richer flavor, try adding a splash of white wine to the soup after adding the asparagus.
Making Ahead
You can prepare this soup a day ahead and store it in the refrigerator. Just reheat gently on the stove before serving.
What to Serve with Ina Garten’s Cream of Asparagus Soup
Quiche
A slice of quiche with its flaky crust and creamy filling pairs wonderfully with asparagus soup.
You can fill the quiche with ingredients like cheese, spinach, or bacon.
The richness of the quiche complements the lightness of the soup.
Caesar Salad
A classic Caesar salad is a great side dish for asparagus soup.
The crisp romaine lettuce and tangy dressing add texture and flavor.
Sprinkle with freshly grated Parmesan for an extra touch.
Garlic Bread
Garlic bread is always a favorite with soup.
The crunchy exterior and soft, buttery inside are perfect for dipping.
Brush with minced garlic and olive oil before toasting.
Stuffed Mushrooms
Try serving stuffed mushrooms for a change of pace.
They add a meaty texture and can be filled with breadcrumbs, cheese, and herbs.
Bake until golden brown and serve warm.
Couscous Salad
A light couscous salad with lemon vinaigrette brings a fresh flavor.
Mix in cherry tomatoes, cucumber, and herbs for added color.
This dish adds brightness to your meal without overwhelming the soup.
Variations and Substitutions
If you’re looking to switch things up with your asparagus soup, there are many options!
Dairy Alternatives
You can use coconut milk or almond milk instead of regular cream for a dairy-free version.
These alternatives add richness without the lactose.
Protein Boost
Chicken or tofu can be added for extra protein.
Just cook them separately and incorporate them towards the end.
Vegetables
Alongside asparagus, you can add peas, leeks, or spinach for variety.
These vegetables complement the asparagus flavor beautifully.
Herbs and Spices
Play with flavors by incorporating different herbs!
Dill, tarragon, or basil work well.
Add a pinch of nutmeg for a warm, earthy note.
Broth Substitutions
You can replace chicken broth with vegetable broth for a vegetarian twist.
It keeps the soup light yet flavorful.
Making these little tweaks can make your asparagus soup unique every time!
How to Store Leftover Asparagus Soup
Keep It Sealed Tight
When you have leftover Ina Garten’s asparagus soup, make sure to store it in an airtight container.
This prevents other flavors in the fridge from seeping in and keeps the soup fresh.
If you don’t have an airtight container, wrap the container tightly with plastic wrap.
Refrigeration
You should refrigerate the leftover asparagus soup within two hours of cooking.
Place the airtight container in the refrigerator immediately to keep the soup at a safe temperature.
Leftover asparagus soup can be kept in the fridge for up to three to four days.
Freezing for Later
If you want to store the soup for a longer period, freezing is an excellent option!
Pour the soup into a freezer-safe container, leaving some space at the top since liquids expand when frozen.
Label the container with the date so you know when you stored it.
Remember these simple tips!
Common Mistakes to Avoid
Overcooking the Asparagus
One big mistake is overcooking the asparagus.
You should aim to steam or boil the spears for about 3 to 5 minutes only.
Test them with a fork; they should be tender but still offer a slight resistance.
Skipping the Salt
Don’t skip the salt when you blanch the asparagus.
The water should be extremely salty, almost like brine.
This helps enhance the flavor of the asparagus in your soup.
Improper Blending
Blending improperly is another mistake to avoid.
Make sure you blend the asparagus in batches for a smooth texture.
If you skip this step, your soup might end up lumpy and uneven.

Ina Garten Asparagus Soup Recipe
Ingredients
- 2 lbs Asparagus trimmed and chopped
- 1 1/2 cups Chicken Broth
- 1 1/2 cups Water
- 2 tbsp Butter
- 1 Onion chopped
- 2 cloves Garlic minced
- 1/2 cup Heavy Cream
- Salt and Pepper to taste
Instructions
- Bring a large pot of water to a boil and fill a medium bowl with salted ice water.
- Add the chopped asparagus to the boiling water and cook until just tender, about 4 minutes.
- Remove the asparagus and place it immediately into the salted ice water to stop the cooking process.
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 3 to 4 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the cooked asparagus, chicken broth, water, and a big pinch of salt.
- Bring the mixture to a simmer and cook until the asparagus is tender, about 5 to 8 minutes.
- Using a blender, puree the soup in batches until smooth.
- Return the blended soup to the pot and stir in the heavy cream.
- Season with salt and pepper to taste.
- Heat the soup gently until it is warmed through.