This delicious creamy Keto Asparagus Soup is perfect for spring. The flavor of fresh asparagus is delicate and mild.
Asparagus is one of my favorite spring foods. It’s in abundance this time of year, so it’s time to pull out all the asparagus recipes and take full advantage. One of my go-to recipes is this cream asparagus soup.
Many keto asparagus soups use coconut cream to make the soup especially creamy, but I don’t think it’s necessary, and with most coconut cream, it can over power the fresh vegetal flavor of the asparagus, which is just not okay.
Instead of coconut cream, I use double cream or heavy whipping cream to create a luscious velvety finish that leaves all of the asparagus flavor in tact.
Why Keto Asparagus Soup?
You wouldn’t think this soup would need to be slimmed down for those of us on a keto diet, but it does. In almost every version I found online, all-purpose flour is used in a roux to thicken the soup.
I’ve made both versions and I really prefer the keto version. Good thing, huh? I don’t think the thickener is necessary in this soup. It’s a delicate soup and the cream does a great job of making it just the right thickness.
Believe me, you won’t miss the flour. It’s just not necessary.
How to Make Keto Asparagus Soup
Start by washing the asparagus well and cutting off the tough ends. Then you can chop the asparagus into small pieces. The smaller the easier it will be for the blender to work its magic.
Boil some water in a small saucepan. Add the asparagus pieces and turn down the heat so the water is at a low boil. Blanch the asparagus for about 3 minutes. It should turn bright green. If you overdo it, the asparagus will turn a dark ugly color. You don’t want that, so keep a close eye on it.
Meanwhile, add the butter to a small pan over medium heat. When the butter is melted, add the chopped onion and saute for 4-5 minutes.
When the asparagus is done, drain the water from the pot and add the asparagus pieces to the pan with the onions. Toss to coat with butter. Cook for 2 minutes. Add the garlic just for 30 seconds, then remove it from the heat.
Next, add the sauteed veggies to your blender. Add 4 oz chicken stock to the blender as well. This will help the asparagus to blend into a smooth paste. It’s okay if the chicken stock is cold. It doesn’t need to be warm.
The most important step in making this soup is pureeing the asparagus. You need a fairly powerful blender to get a smooth consistency to the puree.
My handheld stick blender wasn’t quite powerful enough. It turned out a bit more chunky than I wanted. That’s totally fine, if that’s what you like. The soup is actually quite good with some little chunks. If you want a silky consistency, use a powerful blender.
Pour the pureed asparagus back into the saucepan and heat it over medium heat on the stove top. Add in the remaining chicken broth. Season with salt and pepper, to taste. It should already have enough salt, unless you used low-sodium chicken stock.
Simmer for 10 minutes over medium-low heat, then remove the pot from the heat and add the cream. Stir well to combine. Serve while hot.
I like to put some cilantro or parsley on top as garnish, along with some red pepper flakes or a few extra drops of cream.
Other Recipes to Try
- Low Carb Kale & Sausage Soup
- Low Carb Stuffed Zucchini Boats
- Flank Steak Salad with Blue Cheese Dressing
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Creamy Keto Asparagus Soup
- 8 oz asparagus chopped
- 1 tbsp butter
- 1/2 small onion chopped
- 1/2 clove garlic minced
- 16 oz vegetable stock
- 2/3 cup heavy cream
- salt and ground black pepper to taste
- Boil water in a medium pot. Add the asparagus pieces and turn down the heat so the water is at a low boil. Blanch the asparagus for about 3 minutes. It should turn bright green.
- Meanwhile, add the butter to a small pan over medium heat. When the butter is melted, add the chopped onion and sauté for 4-5 minutes.
- When the asparagus is done, drain the water from the pot and add the asparagus pieces to the pan with the onions. Toss to coat with butter. Cook for 2 minutes. Add the garlic and cook for just for 30 seconds. Remove from heat.
- Combine the asparagus mixture with ¼ of the vegetable stock in a blender. Blend until smooth. Transfer back to the medium pot.
- Add the remaining chicken stock
- Add the remaining vegetable stock. Stir well and simmer for 10 minutes. Remove from heat. Add the cream and stir. Season with salt and pepper, to taste.
- You can substitute vegetable stock with chicken stock.
- Don’t add the cream to the soup while it’s bubbling hot, to avoid breaking the cream.