Cream of Asparagus Soup

5 from 5 votes

Rich, velvety and delicious, this keto Cream of Asparagus Soup is creamy and perfectly flavored by spring asparagus.

Prep Time15

Cook Time40

Total Time55

Course: Soups & Stews

Cuisine: American

Keyword: easy keto soup recipe, homemade asparagus soup, keto cream of asparagus soup, low-carb cream soup, velvety asparagus soup

Servings: servings

Calories: 221kcal

Wash the asparagus and snap off the ends. Reserve the ends. Cut the asparagus into 1/2-inch pieces. Reserve about 1/4 cup of the brushy tops.
Add the snapped ends to a medium-size soup pot along with 2 cups of water and 1 peeled and halved shallot. Bring this to a simmer and cover. Simmer for 30 minutes. Then, remove the lid and bring to a quick boil and reduce by half. Remove the chunks and set the broth aside.
Meanwhile, slice the remaining shallot and add it to a skillet with the butter and garlic. Cook over medium heat for about 5 minutes or until the shallot is tender.
Add the cooked shallot to the reserved asparagus broth. Add the chicken broth, remaining asparagus, and cooked shallot/garlic mixture to the pot and bring to a simmer. Simmer for about 15 minutes or until the aspargus is super tender and soft.
Turn off the heat and use an immersion blender to puree the soup. Add the cream and lemon juice and whisk well to combine. Season with salt and pepper. Heat the soup through over medium heat and thicken with xanthan gum (optional).
Blanch the reserved asparagus tips in boiling salted water, for about 1 minute. Drain and chill and set aside.
Garnish with reserved asparagus tips and serve.

Recipe Card Tips

Build a concentrated asparagus broth from the ends first, that's the real flavor base of the whole soup.
Save asparagus ends from other meals in the freezer specifically for this soup.
Add xanthan gum sparingly, off the heat, and let it rest before deciding if you need more.