I’ve been loving this Giada De Laurentiis asparagus soup with herbed goat cheese, and I just had to share it with you. The soup is silky smooth, and the fresh basil makes it so flavorful. Topping it with goat cheese balls takes it to the next level.

This recipe is perfect for those nights when you want something warm and easy. You can prepare the goat cheese balls in advance, so dinner is a breeze. Serve it with a side of salad or some bread, and you’ve got a lovely meal.

Recipe Ingredients

• ½ cup (4 ounces) fresh goat cheese, at room temperature
• ½ cup plus 2 tablespoons chopped fresh basil leaves
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• Vegetable oil cooking spray
• 2 tablespoons unsalted butter, at room temperature
• 1 large leek (white and light green part only), thinly sliced
• 4 cups low-sodium chicken broth
• 2 pounds medium asparagus, trimmed and cut into 1-inch pieces

How To Make Giada Asparagus Soup with Herbed Goat Cheese

1. Prepare the Goat Cheese Balls: Line a small baking sheet with parchment or waxed paper, then, in a small bowl, mix the goat cheese with 2 tablespoons of basil until smooth. Add ½ teaspoon salt and ¼ teaspoon pepper, adjusting to taste if needed.
2. Shape the Cheese Balls: Lightly spray a ½-ounce cookie scoop or round tablespoon with vegetable oil, then scoop out the goat cheese mixture, forming small balls. Place each ball on the prepared baking sheet and refrigerate while you prepare the soup.
3. Cook the Leeks: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the sliced leeks and cook, stirring constantly, for 3 to 4 minutes, or until softened.
4. Add Broth and Asparagus: Pour in the chicken broth, add the asparagus and remaining ½ cup of basil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Increase the heat to high, bringing the mixture to a boil.
5. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes, or until the asparagus is tender.
6. Blend and Serve: Use an immersion blender to blend the soup until smooth, or blend in batches using a blender or food processor. Season with additional salt and pepper if needed. Ladle the soup into bowls and top with the herbed goat cheese balls.

Recipe Tips

• For a creamier texture, add a splash of heavy cream or coconut milk after blending the soup, which enhances the flavor and gives a satisfying, velvety mouthfeel.
• Swap the fresh basil for fresh dill or parsley if desired, as both herbs add a bright, fresh flavor that complements the asparagus beautifully.
• If you don’t have goat cheese, try using cream cheese or feta instead, as both provide a creamy texture and a bit of tang that pairs well with the soup.
• To add a hint of spice, sprinkle in a pinch of red pepper flakes during cooking, which enhances the warmth and depth of the soup without overwhelming the delicate asparagus flavor.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Turkey, Kale, and Brown Rice Soup
• Giada Green Pea, Lettuce, and Fennel Soup
• Giada Tuscan White Bean and Garlic Soup