My Keto Cream of Asparagus Soup is like spring in a bowl! Made with just a few simple ingredients, including fresh or frozen asparagus and blended into a quick, healthy keto soup in less than 15 minutes.
Prep Time5 minutesmins
Cook Time10 minutesmins
Course: Soup
Cuisine: American
Keyword: gluten free, grain free, keto, low-carb, primal, spring
In a medium dutch oven or other similar pot, saute onions and garlic in ghee until soft.
Add asparagus, lemon, crushed red pepper, spices and 1 cup of chicken broth. Cover and bring to a simmer for roughly 3-5 minutes or until asparagus is soft
Cut cream cheese into cubes, add to soup. Stir to combine. Add remaining broth.
Working in small batches, blend/puree cooked soup until smooth.
Return pureed soup to the pot/stove. Season to taste with sea salt, if desired.
Enjoy immediately. Will keep for 3-4 days in the fridge or up to 3 months in the freezer.
Notes
for a thicker soup, you may add 1/2 teaspoon of glucomannan.