Keto Cream of Asparagus Soup Recipe + Video – a low carb, dairy free soup made using frozen asparagus! Paleo, Whole30, gluten free, grain free, sugar free, clean eating, real food. 

hand holding a spoon in green cream of asparagus soup on a white background

Keto Cream of Asparagus Soup

This super simple soup is one of my favorites to make when I feel like “I have nothing to eat!”, because I always have these ingredients on hand. All you need is:

  • frozen asparagus (fresh works too! or even frozen broccoli or artichokes!)
  • bone broth
  • nutpods
  • salt + pepper
  • optional: lemon juice and olive oil drizzled on top

You cook the asparagus and bone broth in your instant pot for just 1 minute (YES! Just 1 minute), then blend it with the nutpods and lemon juice and it’s all ready in under 15 minutes. Spectacular.

hand holding a spoon in green cream of asparagus soup on a white background

Dairy Free Asparagus Soup

I like keeping this dairy free so it’s easy on my tummy. Original flavor nutpods is my go to dairy free creamer. Perfect to use in this soup. You could also use coconut milk from a can, which I always have on hand too. I prefer nutpods since it has the most neutral flavor that is closest to heavy cream for me.

If you’re ok with dairy, you could use heavy cream too!

Watch Asparagus Soup Recipe Demo

If you make this cream of asparagus soup, be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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Keto Cream of Asparagus Soup


  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 1 minute
  • Total Time: 6 minutes
  • Yield: 2 1x

Ingredients

Scale

Instructions

  1. In your instant pot, add the frozen asparagus (straight from frozen) and the bone broth.
  2. Close with the lid, and make sure the vent is at SEALING. Cook on HIGH PRESSURE for 1 minute. Will take about 10-15 minutes to reach pressure, then it will start counting down from 1. After the 1 minute is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
  3. Add the asparagus and bone broth to your blender, along with the nutpods, lemon juice, kosher salt + pepper. Blend on high for 1 minute until smooth. Taste for salt and add more if needed.
  4. Serve warm topped with a drizzle of olive oil.
  5. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

Notes

Asparagus: I love using frozen asparagus, but fresh would work too! Just trim off the tough ends. No change in cook time

Bone Broth: You can use homemade or store bought. My favorite store bought is Kettle + Fire Classic Chicken (code TASTESLOVELY for 25% off, affiliate)

Cream: To keep this dairy free, my favorite is original flavor Nutpods. You could also use coconut milk or if you’re ok with dairy use heavy cream. Add as much or as little to your creaminess liking.

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. Includes 1/2 tablespoon of olive oil drizzled on top. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.

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