I’m sharing my Cream Of Asparagus Soup that pairs silky cream with bright asparagus and a surprising simple trick to keep it rich yet light.

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I love how this Keto Cream Of Asparagus Soup surprises you. I make a version that tastes luxurious without being heavy, its bright asparagus flavor and a touch of cream cheese cut all the fat talk and keeps it silky.

Sometimes I call it my Low Carb Asparagus Soup because friends who are watching carbs can’t believe it’s allowed, and yeah people ask if it’s really a Keto Asparagus Soup or some rich restaurant trick. I won’t tell the secret, but it hits savory, tangy and smooth notes at once and keeps you reaching for another spoon.

Ingredients

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Tender stalks bring fresh green flavor, fiber, vitamins K and A, very low carbs.
Adds richness and mouthfeel, mostly fat so very low carbs, makes it silky.
Sweet savory base, some carbs and fiber, caramelizes to deepen soup flavor fast.
Pungent aromatics, tiny bit of carbs, sharp savory punch that wakes up dish.
Gives creamy body and tang, high fat low carbs, helps thicken without starch.
Silky fat that smooths texture, calorie dense, keeps keto macros friendly if used sparingly.
Umami salty spark, little protein and fat, optional for stronger flavor and depth.
Brightens flavors with acidity, tiny carbs, use sparingly to avoid overly tart soup.

Ingredient Quantities

1 lb (450 g) asparagus, woody ends trimmed and cut into 1 inch pieces

2 tbsp unsalted butter

1 small yellow onion, finely chopped

2 cloves garlic, minced

3 cups (720 ml) low sodium chicken or vegetable broth

4 oz (115 g) cream cheese, softened

1/2 cup (120 ml) heavy cream

1/4 cup (25 g) freshly grated Parmesan cheese (optional)

1 tsp lemon juice (optional)

Pinch ground nutmeg (optional)

Salt and freshly ground black pepper, to taste

2 tbsp chopped fresh chives or parsley for garnish (optional)

How to Make this

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1. Trim the woody ends off 1 lb asparagus and cut into 1 inch pieces, reserve a few pretty tips for garnish if you want, set aside.

2. In a large pot melt 2 tbsp unsalted butter over medium heat, add 1 small finely chopped yellow onion and cook until translucent about 4-5 minutes, then add 2 minced garlic cloves and cook 30 seconds more but don’t let it burn.

3. Add the asparagus pieces (not the reserved tips) and 3 cups low sodium chicken or vegetable broth, bring to a simmer, cover and cook until asparagus is very tender about 8-10 minutes.

4. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a regular blender and return to the pot, scraping the blender well so you don’t waste any.

5. Lower heat to gentle and whisk in 4 oz softened cream cheese (cube it first) and 1/2 cup heavy cream until silky, if using 1/4 cup grated Parmesan add it now and stir to melt.

6. Warm the soup through but dont let it boil, taste and season with salt and freshly ground black pepper, add 1 tsp lemon juice and a pinch of ground nutmeg if you like a brighter, more complex flavor.

7. If you saved asparagus tips, blanch them for 1 minute in boiling water then plunge into ice water, drain and add to the soup or use as a garnish on top.

8. Serve hot topped with 2 tbsp chopped fresh chives or parsley and extra grated Parmesan if desired, leftovers keep 3-4 days in the fridge.

Equipment Needed

1. Large heavy bottomed pot (3 to 4 qt) for simmering the asparagus
2. Sharp chef’s knife for trimming and chopping
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula for stirring
6. Immersion blender or regular blender (careful with hot liquids)
7. Whisk to smooth in the cream cheese and cream
8. Slotted spoon for blanching the tips and a bowl of ice water to shock them
9. Ladle for serving and a small bowl for softening/holding the cream cheese if you want

FAQ

Q: Is this soup keto friendly? A: Yes, it's very keto friendly. With the amounts listed you'll end up around 3 to 6 grams net carbs per serving depending on how many servings you split it into and if you add the optional parmesan or lemon.

Q: Can I use frozen asparagus? A: Totally. Thaw it first or add a few extra minutes to the simmer time. Texture will be a little softer but the flavor is fine.

Q: Can I make it dairy free or vegan? A: You can, but texture and flavor change. Use full fat canned coconut cream or blended soaked cashews instead of cream cheese and heavy cream, use nutritional yeast for cheesiness and vegetable broth. The soup will be slightly sweeter and less tangy.

Q: How do I make the soup thicker or thinner? A: For thicker soup simmer longer to reduce it, add more cream cheese or a small pinch of xanthan gum to thicken without adding carbs. For thinner soup just stir in more broth or a splash of cream while reheating.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove over low heat and stir often. If it looks separated after freezing or microwaving, whisk in a little extra cream or heat slowly and it will come back together. You can freeze it, but for best texture freeze before adding the cream and cream cheese, then add them when you reheat.

Q: Can I puree it really smooth and is that safe? A: Yes, use an immersion blender right in the pot, or work in small batches with a countertop blender. Be careful with hot liquid in a blender lid, vent it and hold the lid with a towel so it doesnt pop off.

Keto Cream Of Asparagus Soup Recipe Substitutions and Variations

Asparagus: swap for broccoli florets (same weight) or sliced zucchini (same weight, sauté first to reduce extra water) — both low carb and cook similarly.
Unsalted butter: use ghee (same amount) for the buttery taste with a higher smoke point, or extra virgin olive oil for a fruitier note.
Cream cheese: replace with mascarpone (equal weight) for the same creamy texture, or full fat sour cream if you want a tangier finish.
Heavy cream: use canned full fat coconut cream (unsweetened, 1:1) for a dairy free keto option, or double cream/whipping cream if you need a thicker result.

Pro Tips

1) Blanch and shock the saved asparagus tips in ice water to lock in color and snap, then toss them in at the end so they keep a nice bite. If your soup gets too thick, heat up a little of that blanching water or reserved broth and thin it slowly.

2) Let the soup cool just a bit before you put it in a regular blender and only fill it halfway, hold the lid down with a towel, otherwise you’ll get a hot soup explosion. An immersion blender is way easier for hot stuff and less cleanup.

3) For extra silky texture, cube the cream cheese and whisk it in off the heat until totally smooth, and if you really want restaurant-level silk, push the finished soup through a fine mesh sieve to catch any stringy bits.

4) Add lemon juice and salt at the very end and taste as you go, a little acidity brightens the whole thing. If it tastes flat try a tiny pinch of nutmeg or a splash of cold cream at the end, they both lift the flavors without overpowering them.

Keto Cream Of Asparagus Soup Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Cream Of Asparagus Soup that pairs silky cream with bright asparagus and a surprising simple trick to keep it rich yet light.

Servings

servings

Calories

321

kcal

Equipment: 1. Large heavy bottomed pot (3 to 4 qt) for simmering the asparagus
2. Sharp chef’s knife for trimming and chopping
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula for stirring
6. Immersion blender or regular blender (careful with hot liquids)
7. Whisk to smooth in the cream cheese and cream
8. Slotted spoon for blanching the tips and a bowl of ice water to shock them
9. Ladle for serving and a small bowl for softening/holding the cream cheese if you want

Ingredients

1 lb (450 g) asparagus, woody ends trimmed and cut into 1 inch pieces
2 tbsp unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
3 cups (720 ml) low sodium chicken or vegetable broth
4 oz (115 g) cream cheese, softened
1/2 cup (120 ml) heavy cream
1/4 cup (25 g) freshly grated Parmesan cheese (optional)
1 tsp lemon juice (optional)
Pinch ground nutmeg (optional)
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh chives or parsley for garnish (optional)

Directions

Trim the woody ends off 1 lb asparagus and cut into 1 inch pieces, reserve a few pretty tips for garnish if you want, set aside.
In a large pot melt 2 tbsp unsalted butter over medium heat, add 1 small finely chopped yellow onion and cook until translucent about 4-5 minutes, then add 2 minced garlic cloves and cook 30 seconds more but don't let it burn.
Add the asparagus pieces (not the reserved tips) and 3 cups low sodium chicken or vegetable broth, bring to a simmer, cover and cook until asparagus is very tender about 8-10 minutes.
Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a regular blender and return to the pot, scraping the blender well so you don't waste any.
Lower heat to gentle and whisk in 4 oz softened cream cheese (cube it first) and 1/2 cup heavy cream until silky, if using 1/4 cup grated Parmesan add it now and stir to melt.
Warm the soup through but dont let it boil, taste and season with salt and freshly ground black pepper, add 1 tsp lemon juice and a pinch of ground nutmeg if you like a brighter, more complex flavor.
If you saved asparagus tips, blanch them for 1 minute in boiling water then plunge into ice water, drain and add to the soup or use as a garnish on top.
Serve hot topped with 2 tbsp chopped fresh chives or parsley and extra grated Parmesan if desired, leftovers keep 3-4 days in the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.