Creamy Roasted Asparagus Soup

Why This Is Strictly Keto

Roasting the asparagus and garlic first gives this soup a deep, nutty flavor without any flour, potato or starchy thickener — the creaminess comes entirely from blending the vegetables with a little heavy cream. Two pounds of asparagus split four ways, plus a modest amount of onion, keeps net carbs around 7 grams per bowl.

Ingredients

• 2 lbs fresh asparagus, woody ends trimmed
• 3 tablespoons extra-virgin olive oil
• 8 cloves garlic, peeled
• 1/2 small yellow onion, diced
• 2 tablespoons butter
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

Instructions

1. Roast: Preheat the oven to 450°F (230°C). Toss the asparagus and garlic cloves with the olive oil, salt and pepper on a sheet pan. Roast 15–18 minutes, until tender and lightly browned. Set aside a few tips for garnish.

2. Sweat the onion: Melt the butter in a large pot over medium heat. Add the onion and cook 4–5 minutes, until soft.

3. Simmer: Cut the roasted asparagus into pieces and add to the pot with the roasted garlic and broth. Bring to a simmer and cook 10 minutes.

4. Blend: Purée the soup with an immersion blender (or in batches in a countertop blender) until completely smooth.

5. Finish: Stir in the heavy cream and lemon juice. Season with salt and pepper and warm through. Serve topped with the reserved asparagus tips.

Nutritional Info (per serving, approximate)

Tips

• Don’t skip straining if you want it silky — press the purée through a fine-mesh sieve to catch any fibrous strings.
• A dollop of sour cream or crème fraîche and a few snipped chives dress it up for company.
• Use vegetable broth to keep it vegetarian.