One of my favorite soups by Giada De Laurentiis is this creamy Asparagus Soup With Herbed Goat Cheese, prepared using goat cheese, asparagus, leeks, chicken broth, and basil.

To make Giada’s Asparagus Soup With Herbed Goat Cheese, start by sautéing leeks until soft, then simmer asparagus and broth with basil for about 15 minutes until everything is tender and ready to blend.

This Asparagus Soup is as delicious as Giada’s Cold Cauliflower Soup and her Butternut Squash Soup with Fontina Cheese Crostini, offering a burst of fresh flavors.

Giada Asparagus Soup With Herbed Goat Cheese Ingredients

Herbed Goat Cheese:

• 1/2 cup of goat cheese, softened
• 2 tablespoons of freshly chopped basil leaves
• A pinch of kosher salt
• Freshly ground black pepper to taste
• Vegetable oil cooking spray

Asparagus Soup:

• 2 tablespoons of unsalted butter, softened
• 1 large leek, white and light green parts only, thinly sliced
• 4 cups of low-sodium chicken broth
• 2 pounds of medium asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup of freshly chopped basil leaves
• Kosher salt and freshly ground black pepper to taste

How To Make Giada Asparagus Soup With Herbed Goat Cheese

1. Prepare Your Baking Sheet: Start by lining a small baking sheet with parchment paper to get ready for the cheese balls.
2. Mix the Goat Cheese: In a small bowl, use a fork to blend the goat cheese and chopped basil until they form a smooth mixture.
3. Season the Cheese Mixture: Enhance the flavor by adding a pinch of kosher salt and some freshly ground black pepper, then stir well.
4. Scoop the Cheese: Spray a 1/2-ounce cookie scoop or a tablespoon measure with vegetable oil cooking spray, then scoop the goat cheese mixture into balls and place them on the prepared baking sheet.
5. Chill the Cheese Balls: Place the baking sheet with the goat cheese balls into the refrigerator and chill them for about 30 minutes to firm up.
6. Cook the Soup Base: Melt the unsalted butter in a Dutch oven or large saucepan over medium heat, then add the thinly sliced leeks, stirring constantly until they are softened, which should take about 3 to 4 minutes.
7. Simmer the Soup: Add the low-sodium chicken broth, chopped asparagus, and basil to the pot, season with salt and pepper, bring to a boil, then reduce to a simmer and cook until the asparagus is tender, approximately 15 minutes.
8. Blend and Serve the Soup: Use an immersion blender to puree the soup until smooth, then taste and adjust the seasoning with salt and pepper if necessary; serve the soup warm, topped with chilled herbed goat cheese balls.

Can I Use Frozen Asparagus for the Asparagus Soup?

Absolutely, you can use frozen asparagus if fresh isn’t handy. Just make sure to thaw it completely and drain any excess water to avoid a watery soup. You might find the flavor slightly milder than fresh, but it’s a cracking good substitute!

Recipe Tips

• Supercharge with garlic: If vampires are about, or you just love garlic, roast a few cloves and blend them into the soup for a flavor that packs more punch than a boxing glove in a cartoon.
• Silky smooth operator: If you’re after a soup that’s smoother than a jazz tune, pass it through a fine mesh sieve after blending to remove any fibrous bits that escaped the blender’s wrath.
• Cheese on the fly: Forget goat cheese? No problem. Dollop in some ricotta or sprinkle parmesan right before serving for a cheesy twist that won’t have you running to the store.
• Cool it with cucumbers: For a refreshing twist, top each serving with a few thin cucumber slices or a small cucumber salad. It’s like a spa day for your soup!

Recipe Variations

• Smoky depth: Add a dash of smoked paprika or a bit of finely chopped smoked bacon during cooking to infuse the soup with a deep, smoky flavor that says, “Yes, this is definitely more interesting than your average asparagus soup.”
• Seafood splash: Toss in some shrimp during the last few minutes of cooking for a fancy-pants version that feels more seaside than countryside.
• Roasty toasty veggies: Before blending, roast the asparagus and leeks to caramelize them, which magically transforms the soup from simple to spectacular with just your oven’s help.
• Kick of curry: Add a tablespoon of curry powder for an unexpectedly delightful twist that’ll make your taste buds dance like nobody’s watching.

What To Serve With Asparagus Soup

Pair your Asparagus Soup with a crisp apple and walnut salad, cheesy polenta cakes, a beet, and goat cheese tart, olive tapenade on toast points, and caramelized onion focaccia.

Additionally, try serving it with a zesty lemon orzo or a spinach and pine nut sauté for a unique touch.

How To Store Leftover Asparagus Soup

In The Fridge:

Store the leftover Asparagus Soup in an airtight container to keep it fresh. Ensure it cools to room temperature before sealing and refrigerating. It will stay good for up to 3 to 4 days when stored properly.

In The Freezer:

Asparagus Soup can be stored in the freezer, but it’s best consumed fresh. If you choose to freeze it, pour it into a freezer-safe container, leaving some space for expansion. It can be kept frozen for up to 2 months.

How To Reheat Leftover Asparagus Soup

Reheat your leftover Asparagus Soup by pouring it into a saucepan and warming it over medium heat until hot. Stir occasionally to ensure even heating and prevent sticking.

Alternatively, you can microwave it in a suitable container for about three minutes, stirring halfway through.

Check out More Giada dinner Recipes:

• Giada De Laurentiis Artichoke Risotto
• Giada De Laurentiis Cheesy Polenta
• Giada De Laurentiis Baked Bolognese
• Giada Sweet Potato Gnocchi with Maple Brown Butter