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prep time

14 min
cook time

13 min
ready time

27 min

Keto Cream Of Asparagus Soup

49 ratings

This velvety smooth asparagus soup is rich and warming – perfect for fall.

The soup is perfect served on its own, or with a slice of low carb keto bread smothered in butter!

Net Carbs

3.7 g
Fiber

1.3 g
Total Carbs

5 g
Protein

2.5 g
Fats

13.9 g

150 cals

Quantity

Serving Size

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Vegetable Stock Pot by Knorr

3 cup
Unsalted Butter

2 tablespoon
Asparagus, Raw

1-½ cup, cut pieces
Garlic

1 clove
Red Onion

1 tablespoon, chopped
Heavy Cream

⅓ cup
Salt, Sea Salt

¼ teaspoon
Black Pepper

⅛ teaspoon

Step 1

Heat the butter in a large pan over a low/medium heat. Finely slice the garlic and finely chop the onion and add to the pan, cooking until tender.
Step 2

Whilst the onion and garlic cook, remove the tough ends from the asparagus and dice the stalks into 1 and a half inch pieces, including the tips.
Step 3

Add the diced asparagus to the pan and fry gently in the butter until tender – about 4/5 minutes. Remove the tips of the asparagus from the pan and set aside, leaving the stalks in the pan.
Step 4

Add the hot vegetable stock and bring to the boil, then reduce to a simmer for 5-6 minutes.
Step 5

Transfer the soup to a blender or use a stick blender to process until smooth.
Step 6

Pour the soup into a clean pan and stir through the cream and season with salt and pepper to taste.
Step 7

Divide the soup between four serving bowls and garnish with the reserved asparagus tips.

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Comments 29

ShineyNickel 4 months ago

Super nice! I used better than bouillon not knorr less salty

0
BlithesomeRadish634911 a year ago

Easy to prepare and delicious

0
Healthismywealth 3 years ago

Amazing & Satisfying! I added a little cheese, and some left over Broccoli

1
Trainsmart 4 years ago

Extremely tasty!! I make this often and my non kero partner loves it too.

1
Magda 4 years ago

Omg!!! It’s so yummy. Used a home made vegetable stock. love it with a keto roll and butter 😋

1
opforce3000 4 years ago

When I started keto, soup was one of the foods I was going miss. Tried this today, fan freakin tastic. Easy to make, hardly any mess. love it.

2
ELaker 4 years ago

Delicious! Easy to make. I used Better Than Vegetable Bouillon, no additional salt & pepper needed.

1
Big_whig 4 years ago

Great soup easy to make. Add a slice of bacon for some extra flavor.

15
Tiger 4 years ago

My wife gave me an advice to add one quarter cup of Kirkland bleached almond flour, it has improved the texture became really yummy for the whole family. Great recipe! For soup fans

7
- YouGotThis 3 years ago
  
  Probably with the butter to make it a roux.
  
  2
- ExcellentArugula324121 4 years ago
  
  When did you add it?
  
  0
Bex 4 years ago

This is such a nice flavoured soup!! Next time I will definitely be making double so I can freeze it. Had to add a little cornflower to thicken but tastes fantastic! Great recipe!

0
Vrizo 4 years ago

I did not have butter, so I used 3 pcs of bacon .turned out delicious

3
Curiouskatq 4 years ago

Made it last night with grilled shrimp and it was delicious!

3
- recipewriter 4 years ago
  
  Grilled shrimp sounds great!!
  
  1
Debbie 4 years ago

Thanx for the tips GennyMac. I too have sodium concerns

0
GennyMac 4 years ago

I save the hard fibrous ends from my asparagus and freeze them. When I make this I put them into a pot of 2 cups salted water, simmer until they are cooked through, about 20 - 30 minutes, allowing the liquid to reduce by half. I then use my blender to puree this and strain out all the fibers. That is the stock I begin with rather than using store bought because of sodium concerns. The flavor is much brighter and deep. I also add a bit of tarragon to the sauteed veggies before the final blending. No carbs, no sodium, and a great flavor enhancement.

10
Carmencaro339a62 4 years ago

Love this soup its easy to make and you can freeze it for next time.

0
Marlene 4 years ago

Little salty, my error. I won’t add salt as I felt the stock was salty enough. Personal preference. The recipe is great. Tasty, easy and I really enjoyed it.

4
- recipewriter 4 years ago
  
  Thanks so much!
  
  0
MeriP 4 years ago

There are different kinds of heavy creams, ones with 3 carbs per 100g and ones with 6 carbs/100g. I wonder what kind is used in this receipe.

0
Cweekes 4 years ago

Can this be frozen into separate meals then microwaves when needed

0
- Linda G. 4 years ago
  
  yes, very freezer friendly
  
  0
Ztips 5 years ago

Delish! A great way to use up the large pkg of Costco asparagus before it spoils. Husband and I loved this. We used chicken broth and dehydrated onion. Easy!

1
- recipewriter 5 years ago
  
  Thank you :)
  
  0
obeymm 5 years ago

I use quite a bit more asparagus, chicken stock instead of vegetable, shallot (cause I dont usually have onion) and a few ounce of cream cheese. Blended up in my Vitamix, it comes out amazing!

3
- Linda G. 4 years ago
  
  Thanks for the cream cheese suggestion, the soup is kind of thin, maybe I added too much broth? The cream cheese will thicken it a little.
  
  0
linda@taylorsbridal.com 5 years ago

Nice flavor and very simple to make

0
- recipewriter 5 years ago
  
  Thanks :)
  
  0

Keto Cream Of Asparagus Soup

Ingredients

Recipe Steps

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Comments 29