How to Make Cream of Asparagus Soup Barefoot Contessa

Do you ever get bored eating stir-fried or grilled asparagus? Then, you should try this cream of asparagus soup barefoot contessa recipe that is simple to cook. The recipe includes fresh ingredients without artificial additives or starches. This dish is totally healthy and even can be modified for vegans. The seasoning is also simple but could bring out the flavor of asparagus.

As the main ingredients, a simple tip to choose the ‘right’ asparagus is to choose the fresh one. Thin but stale asparagus has mostly already lost its flavor. Another tip is to prefer the smooth, straight, and firm asparagus. The green with violet hue stalks is the finest sign of fresh asparagus. In short, avoid buying darkened tips or wrinkled and wilted asparagus with the tips falling off.


  • Asparagus, 562.5 grams
  • Black pepper, 1 teaspoon
  • Butter, 3 tablespoons
  • Chicken broth, 830 ml
  • Garlic, 2 cloves
  • Heavy cream, 1 cup
  • Salt, 1 teaspoon

For the toppings or garnish:

  • Fresh dill
  • Sour cream
  • Boiled eggs
  • Crumbled bacon

The vegan version:

  • Asparagus, 562.5 grams
  • Black pepper, 1 teaspoon
  • Olive oil, 3 teaspoons
  • Vegetable broth, 830 ml
  • Garlic, 2 cloves
  • Thick coconut milk, 1 cup
  • Salt, 1 teaspoon

Instructions for Making Cream of Asparagus Soup Barefoot Contessa

  1. Turn on the stove and melt the butter or heat the olive oil.
  2. Sauté the garlic until fragrant or for about two minutes.
  3. Remove the woody ends of the Asparagus and cut the rest into half-inch pieces. Then add in the asparagus and stir fry them together for five minutes. Keep sautéing until asparagus changes into bright green.
  4. After that pour in the chicken broth or vegetable broth. Add in also pepper and salt. Taste the stock a bit to adjust the taste.
  5. Rise to high heat and bring the soup to a boil.
  6. When it is boiled, lower the heat and simmer for another 10 minutes to make the asparagus very soft.
  7. When the soup is done, use a hand blender or pour the soup into a blender with high power. Blend the soup until the asparagus is smooth without any strings.
  8. Put back the soup on the stove again. Heat it and add the heavy cream or thick coconut milk.
  9. Serve the soup in four medium bowls. Add the garnish or toppings as you prefer.

In Closing

To enjoy the soup, you can also serve French potato salad or Greek salad as the side dish. Toppings with high protein like eggs and bacon are usually more preferred. Following the cream of asparagus soup barefoot contessa recipe above gives you thick, creamy, and smooth soup. However, if your soup is stringy you might make some mistakes like overly thick asparagus, not cutting the asparagus small enough, or not removing the ends.

If you prefer a thicker soup, you could modify the recipe by adding a small portion of cooked cauliflower while blending. In contrast, if you like a thinner soup, you can replace the heavy with regular milk. Another variation is by adding the white parts of the leek. With any variation you can make, just remember to always taste it first and adjust it to your taste. Happy cooking.

Cream of Asparagus Soup Barefoot Contessa

  • Author : Benny Adam Blade
  • Cuisine : American
  • Type : Soup
  • Difficulty : Medium
  • Prep Time : 15 minutes
  • Cooking Time : 25 Minutes
  • Total Time : 40 Minutes
  • Servings : 9

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Benny Adam Blade

Hi, I'm Benny Adam Blade. I was born into a lucky family. I have 5 brothers and 2 sisters. I love writing, reading, watching videos, and studying. I love plants and I love art. Life is very beautiful, so enjoy it by working, doing good and benefiting many people.


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