Parmesan Asparagus Soup

August 14, 2019 1 min read

Easy KETO Parmesan Asparagus Soup


4 cups chicken broth (or veggie broth)

2 lbs asparagus

1 small onion (chopped)

1/2 cup heavy cream

2 oz grated parmesan cheese

1 tbsp minced garlic

2 tbsp butter

salt & pepper to taste


  1.  Chop the ends off of the asparagus and discard. Cut the remaining asparagus into 1/2 inch pieces. Set aside.
  2.  Add the butter and chopped onion to a large pot and sauté the onions for a few minutes. Add the asparagus and continue sautéing for a few more minutes. Add the minced garlic and a little salt and pepper, and then sauté for 1 more minute.
  3. Next, add the chicken broth and bring to a boil. Lower the heat and simmer for a few minutes or until the asparagus is tender.
  4. Carefully place the soup in a blender, and puree until creamy.
  5. Place it back in your pot and add the heavy cream. Cook on medium heat until hot but do not bring to a full boil.
  6. Remove from the heat and stir in the grated parmesan.
  7. Serve immediately, or store in the fridge for up to 5 days.

** Nutrition per serving: 161 calories, 10.7g fat, Protein 10g, Carbs 5g


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