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April 2, 2019

Cream of Asparagus Soup – Dairy Free Keto Recipe

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Cream of asparagus soup is a perfect light and easy soup recipe. This deliciously creamy asparagus soup is dairy-free and keto, and wonderful way to enjoy spring produce. And it takes only 30 minutes to make! Enjoy hot or chilled.

Dairy Free Cream of Asparagus Soup in a bowl with a green napkin

April is here and you’d think we’d be moving away from the soups as the weather warms up. But I am a firm believer that soup is good at any time of year. And a light asparagus soup recipe like this one is refreshing and a perfect fit for all of your spring and Easter get togethers.

Want to hear something funny? I don’t even really like asparagus. Well, maybe that’s not strictly true anymore. I’ve come to enjoy it a lot more than I used to. But I created this soup for my Keto Soups & Stews cookbook and I was blown away by the flavor. It truly took me by surprise, how fresh and delicious it tasted.

I may need to open my mind and my palate to more asparagus recipes. And since asparagus is in season right now, I clearly need to experiment a little more!

Top down photo of asparagus soup in two white bowls

Asparagus Soup – a perfect Spring recipe

I honestly can’t tell you how happy I am to be on the far side of winter. It was a tough one all around the country and it gladdens my heart to see the first signs of spring.

Daffodils blooming and asparagus in the stores. These are the things that bring me joy. The added warmth and some occasional sunshine help too.

If you think soup is only for winter, think again. Dairy free asparagus soup is delightful to the senses. Made correctly, it has a wonderful richness without being heavy, and the fresh flavors incorporate some of the best of the season.

And this soup can be served hot or chilled. I think I may almost prefer it chilled, as a delicious appetizer or side dish for Easter.

Best of all? It only takes 30 minutes to make.

Stalks of asparagus on a white background

How To Make Healthy Cream of Asparagus Soup

This is also a soup that fits almost any diet. It’s already dairy-free and if you change out the chicken broth for vegetable stock, it’s even vegan.

Cook it gently: Asparagus is one of those veggies that responds well to a light touch. You really want to make sure not to overcook it, as the flavors change significantly. And nothing tastes worse than over cooked, boiled asparagus.

So be sure to sauté it only to the point where it brightens in color from dark to bright green. And only simmer it until it’s tender enough to blend up easily.

Pair it with other spring vegetables: In the book, I called this Spring Asparagus Soup because I also added a little green onion, some spinach, and a little lemon juice. Asparagus plays nicely with these fresh flavors and the spinach helps brighten the color even more.

Using coconut cream: The thick portion from the top of a can of coconut milk is perfect for making dairy-free soups. It helps thicken up the soup without the use of potatoes or other starchy vegetables. And it doesn’t overpower the light flavor of asparagus.

Not dairy-free? If you don’t care to be dairy free, you can easily sub in some heavy whipping cream here.

Blend well: I like to transfer soups like this to my good blender, as I find they get extra creamy. You can also use your food processor or an immersion blender.

Asparagus tips for garnish: Hold back a few of the sautéed asparagus tips to place on top of the soup for a lovely presentation.

That’s really all it takes for this light and refreshing Cream of Asparagus recipe. It honestly just might be the recipe that turns me into an asparagus lover! Wouldn’t that be a surprise.

Keto Cream of Asparagus Soup Recipe

Want more great Keto Soup Recipes?

Take from me, soup is not just for winter. Grab your copy of Keto Soups & Stews now!

Order Keto Soups and Stews Cookbook

Or check out these delicious recipes:

Keto Cream of Mushroom Soup

Easy Chicken Enchilada Soup

Instant Pot Cauliflower Soup

Keto Italian Wedding Soup

Philly Cheesesteak Soup

Keto Cream of Asparagus Soup Recipe
Print

Cream of Asparagus Soup

Cream of asparagus soup is a perfect light and easy soup recipe. This deliciously creamy asparagus soup is dairy-free and keto, and wonderful way to enjoy spring produce. And it takes only 30 minutes to make! Enjoy hot or chilled.
Course Soup
Cuisine Soup
Keyword asparagus soup, cream of asparagus soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 124kcal

Ingredients

  • 1 tbsp avocado oil
  • 8 ounces fresh asparagus, trimmed and chopped
  • Salt and pepper
  • 1 green onion, chopped
  • 2 cloves garlic, minced
  • 2 cups veggie or chicken broth
  • 1 ounce fresh baby spinach
  • 1 cup coconut cream (from the top of a can of coconut milk)
  • 1 tbsp fresh lemon juice
US Customary - Metric

Instructions

  • In a large saucepan over medium heat, heat the oil until shimmering. Add the asparagus and sprinkle with salt and pepper. Sauté until bright green, 3 to 4 minutes.
  • Add the green onion and garlic and cook until fragrant, about 1 minute more. Stir in the broth and bring to a boil, then reduce the heat to a simmer. Cook until the asparagus is tender, 10 to 12 minutes.
  • Add the spinach and cook until wilted, about 2 minutes. Transfer to a blender or food processor and blend until smooth. Return the soup to the pan.
  • Whisk in the coconut cream and lemon juice until well combined. Adjust seasoning to taste and serve hot or chilled. 

Nutrition

Serving: 1cup | Calories: 124kcal | Carbohydrates: 5.2g | Protein: 4.1g | Fat: 12.1g | Fiber: 1.5g
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Filed Under: Dairy Free, Low Carb, Paleo, Soups, Chilis & Stews Tagged With: asparagus, coconut milk

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Vhm says

    April 9, 2019 at 5:07 pm

    5 stars
    Made this soup and it is delicious. I subbed cream and unsweetened almond milk for the coconut milk. Otherwise no modifications. Easy to make. Enjoyed it topped with crumbled bacon.

    Reply
  2. Tayo O. says

    April 11, 2019 at 10:39 pm

    I can’t wait to try this! I’ve been craving soup so much this past week and this might just scratch that itch 🙂

    Reply
  3. Rosa says

    April 16, 2019 at 4:57 am

    Some of your wonderful recipes give me the opportunity to choose metrics… like in this one. This is a huge help! I will ask… What about your cookbooks? Do they offer a metric solution?

    Reply
    • Carolyn says

      April 16, 2019 at 8:49 am

      Hi Rosa. My books all contain metric for the two most important ingredients that can be mis-measured: almond flour and coconut flour. For the rest of ingredients, there are standards out there that you can find easily. Hope that helps!

      Reply
  4. Sophia says

    August 9, 2019 at 7:40 am

    5 stars
    Thanks fir sharing this wonderful recipe, can you freeze this soup & for how long

    Thank you

    Reply
    • Carolyn says

      August 9, 2019 at 9:44 am

      Not sure this one would freeze well because it’s creamy. But it’s so easy to make, you shouldn’t need to freeze it ahead.

      Reply
  5. Bonetta says

    March 29, 2020 at 8:43 pm

    5 stars
    I added an extra green onion, 3 or 4 cups of water and used coconut milk instead of cream. Also let it aimmer and boil alot longer than called for. Added a few seasonings: tajin, italian, crushed red pepper and garlic. It turned out amazing! Ate it with garlic bread!

    Reply
  6. LadyJ1225 says

    April 16, 2020 at 1:14 pm

    5 stars
    I had some extra asparagus left from a dinner this week and was looking for something else to make with it. This was an amazingly simple and tasty recipe. I only had enough to make half a recipe so I still have another bowl of soup left for tomorrow. Yeah for me! Thank you for a wonderful recipe = )

    Reply
    • Carolyn says

      April 16, 2020 at 6:13 pm

      Glad you liked it!

      Reply
  7. Yolanda says

    April 25, 2020 at 7:42 pm

    Is there any reason not to thicken the soup with raw potoato starch on a Keto doet?

    Reply
    • Carolyn says

      April 26, 2020 at 8:25 am

      It really doesn’t need it. It’s thick and creamy as is.

      Reply
  8. Carole says

    February 19, 2021 at 5:03 pm

    5 stars
    I loved this recipe! The only change I made was to start with cut up bacon and then saute my veggies in that bacon fat. I reserved the chopped bacon and asparagus tips for the topping, as well as used fresh parsley, oregano, and chives. Great fresh taste! I think the addition of spinach and lemon was a good idea. Thanks for sharing.

    Reply
    • Carolyn says

      February 19, 2021 at 5:08 pm

      Sounds delicious to me!

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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