This cream of asparagus soup recipe is the perfect soup for when you are craving something flavorful and creamy. It is rich without being overly heavy and has the perfect balance of flavors.
Have an abundance of asparagus? Make some cream of asparagus soup!
My whole family loves this soup, so I like to whip up a batch on cold days or when I don't have much time to be in the kitchen. It is quick and easy, only requiring a few ingredients that I usually already have on hand.
It is the perfect soup to serve alongside a slice of low-carb bread or with this keto cobb salad for a soup and salad mix. No matter what you serve it with, this soup is a hit, and I usually have people asking me for the recipe!
Ingredients Needed For Cream Of Asparagus Soup
To make this delicious cream soup, you will just need a few simple ingredients. Here's what I used to make this low-carb dish.
Asparagus is the heart of this soup and adds to its rich creaminess. This delicious vegetable is mild but still packs plenty of flavor. If you can't get fresh, you can cook frozen asparagus and cut it up for the soup.
Adding to the richness of this recipe as well, butter gives the soup good fat content and yields a nice flavor to the vegetables as they cook. Because this is a light vegetable soup, the butter also helps to make it satisfying and filling.
Onions are the perfect vegetable for adding extra flavor to a dish, and it does just that in this soup. It gives it even more flavor and depth alongside the asparagus!
Heavy cream adds the creaminess that we are looking for in this warm cream of asparagus soup recipe. Its richness makes this soup taste and feels a bit more hearty than traditional vegetable soup.
Chicken broth is mild-flavored and the perfect complement to this soup. It adds just enough flavor to create depth without making the whole soup taste like chicken.
If you prefer, you can use other kinds of broth! Just keep in mind that some flavors might come through more than others.
Minced garlic adds an amazing burst of flavor to this soup, making it taste richer and more flavorful. Garlic is the perfect complement to most dishes, and I like to go pretty heavy-handed with it!
Salt and pepper are all you need to put the perfect finishing touches on this soup. Adding a bit of heat and some much-needed sodium to enhance the flavors.
You can season to taste since everyone likes to add different amounts of salt and pepper to their food.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
How To Make Cream Of Asparagus Soup
This soup is so easy to put together and cooks quickly as well! For the full list of instructions, scroll down to the recipe card at the bottom of this post.
Cook The Veggies
Start by melting the butter over medium heat and adding the chopped onion, cooking for a few minutes. Then, add in the chopped asparagus and a pinch of salt and pepper. Sauté until the onions have gone translucent and the asparagus is tender.
Add in the minced garlic and saute for an extra 30 seconds.
Simmer In Broth
Once the vegetables are nicely cooked, add in the chicken broth and allow the mixture to simmer. Cook for about 10 to 15 minutes for everything to cook through completely.
Blend The Cream Of Asparagus Soup
Once the soup has simmered for 10 to 15 minutes and the asparagus is completely tender, pour the soup into a blender and blend until smooth and no solids pieces remain.
Be careful with this step as the soup is very hot!
Add Finishing Touches
Pour the blended soup back into the pot and add in your heavy cream as well as more salt and pepper to taste. Mix everything thoroughly.
Simmer on the heat for 5 more minutes, then dish the soup into bowls. Top them with chopped chives if you like, and serve hot!
Frequently Asked Questions About Cream of Asparagus Soup
Before we get to the printable recipe card, here are some questions people often ask about this low-carb soup.
Why is my cream of asparagus soup stringy?
Your asparagus soup might have a slightly stringy texture if you used tough asparagus. Asparagus can get very stringy if it is on the older side. These strands are very firm and might not blend up in the blender.
Try to use only young asparagus. Young stalks should be a bit thin, brighter in color, and more flexible. Also, make sure that you remove the ends of the asparagus, as these are the toughest part of the stalk.
Will cream of asparagus soup upset my stomach?
Asparagus is high in fiber, so it might upset your stomach a bit if you are sensitive to it or do not regularly eat fiber.
This is not necessarily a bad thing, though, as fiber is good for the digestive system. You might experience flatulence or mild stomach cramps if you are particularly sensitive to it.
How long will this cream of asparagus soup last?
This creamy soup should last 3 to 4 days in the fridge and tastes just as good warmed up! It will last for 2 to 3 months if frozen.
The best way to reheat this soup is on the stove as some of our food's flavor is lost in the microwave.
Other Low-Carb Soup Recipes
If you liked this cream of asparagus soup recipe, you'll like these soup recipes as well! They are all satisfying and low in carbs to suit your keto diet.
- Cheesy Broccoli Cauliflower Soup With Sausage is a rich and flavorful soup that will fill you right up!
- Keto Crockpot Cheeseburger Soup is so creamy and perfect for satisfying that burger craving - without all of the carbs.
- Keto Ramen Shirataki Noodle Soup is the perfect savory soup to warm you up without weighing you down.
- Unstuffed Cabbage Soup Recipe is hearty and full of flavor without all of the work in the kitchen!
- Keto Vegetable Soup is light and fresh, perfect for eating with a side of keto-friendly bread.
Keto Cream of Asparagus Soup
- 2 pounds Asparagus spears woody ends removed and chopped into 1 inch pieces
- 2 tablespoon Butter unsalted
- ½ Onion chopped
- 3 teaspoon Minced garlic
- 3 cups Chicken broth
- 1 cup Heavy whipping cream
- Salt and pepper to taste
- Fresh chopped chives for garnish
- Melt the butter in a pot over medium heat on the stove.
- Add the onions to the pot, and saute until softened.
- Stir in the asparagus pieces and saute until the asparagus has become a bit tender.
- Mix in the garlic and salt and pepper to taste. Saute another 30 seconds.
- Pour the chicken broth into the pot and simmer for 10-15 minutes.
- Add the soup mixture to a blender or food processor and let it cool for a few minutes.
- Blend the soup until it is smooth.
- Return the soup mixture to the pot and stir in the heavy whipping cream as well as more salt and pepper to taste.
- Simmer another 5 minutes and serve topped with chopped chives.
Array ( [calories] => 258 [carbohydrates] => 11 [protein] => 6 [fat] => 23 [saturated_fat] => 14 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 6 [trans_fat] => 1 [cholesterol] => 78 [sodium] => 659 [potassium] => 545 [fiber] => 4 [sugar] => 4 [vitamin_a] => 2218 [vitamin_c] => 22 [calcium] => 92 [iron] => 4 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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