Name: Asparagus Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pounds asparagus ((Note 1)); 1 zucchini, cut into 1/2 inch thick coins; 3 cups water; 1/4 cup heavy whipping cream ((Note 2)); 3 tablespoons butter, divided ((Note 3)); 1 teaspoon white vinegar; 1 teaspoon table salt

Summary:

With just 7 ingredients and only 20 minutes of cooking time, this is a simple recipe for making a deliciously creamy asparagus soup. Low carb and low histamine.

Asparagus Soup

5 from 2 votes

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Prep: 15

Cook: 20

Yield: 4 servings

INGREDIENTS

▢ 2 pounds asparagus (Note 1)
▢ 1 zucchini, cut into 1/2 inch thick coins
▢ 3 cups water
▢ 1/4 cup heavy whipping cream (Note 2)
▢ 3 tablespoons butter, divided (Note 3)
▢ 1 teaspoon white vinegar
▢ 1 teaspoon table salt

INSTRUCTIONS

Prepare Asparagus: Peel any spears thicker than 1/2 inch. Cut off tips (top 1 to 2 inches) and reserve. Trim off and discard asparagus ends (bottom 1 to 2 inches) or where spears appear woody. Chop remaining spears into 1/2 inch pieces.
Cook Asparagus Tips: Melt 1.5 tablespoons butter in large pot over medium-high heat. Add asparagus tips and cook until tender, about 2 minutes, stirring occasionally. Transfer tips to plate.
Soften Vegetables: Add chopped asparagus spears, zucchini, salt, and 1.5 tablespoons butter to now-empty pot. Stirring occasionally, cook until vegetables are softened, about 10 minutes. Add water and bring to boil. Boil until vegetables are very tender, about 5 minutes. Turn off heat.
Purée & Finish: Use immersion blender to purée soup directly in pot, or use tabletop blender until puréed. Stir in cream, vinegar, and half of asparagus tips. Taste, adding more salt as needed. Serve (Note 4), garnishing with remaining asparagus tips.

NUTRITION

Makes 4 Servings

Amount Per Serving (1.5 cups):

Calories 170 (75% from fat)
Total Fat 14g	22%
Saturated Fat 9g	45%
Cholesterol 40mg	13%
Sodium 660mg	27%
Net Carb 4.5g
Total Carb 9g	3%
Dietary Fiber 4.5g	18%
Sugars 5g
Protein 5g

Vitamin A 48% · Vitamin C 27% · Calcium 7% · Iron 24%

PHOTOS

pureeing vegetables using immersion blender

NOTES & TIPS

(1) Asparagus. I use 2 bunches of fresh asparagus (1 bunch = 1 pound). Select thinner spears, which are more tender and easily puréed into a soup, compared to thicker ones.

(2) Heavy Whipping Cream. This can be omitted for dairy-free diets, or substituted with lighter creams like half and half.

(3) Butter. This can be substituted with your preferred cooking oil.

(4) Serving / Leftovers. Serve asparagus soup with a simple salad or salmon cakes. Leftovers can be stored in an airtight container, and refrigerated for up to 2 days or frozen. Reheat using the microwave, stirring every 2 minutes, until warmed through.

(5) Low Histamine. This recipe is designed to be low histamine, meaning that all ingredients score a “0” on the SIGHI Food Compatibility List. Two things to watch out for: Verify that your heavy whipping cream has no additives that you react to, and freeze all leftovers and reheat directly from frozen.

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Did you make this? Rate this recipe:

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Teresa

Do u peel the zucchini?

Julia

No, it’s not peeled.

Emily

Hi! I’m going to make this tomorrow. I can’t have dairy (and I’m a terrible cook…); do you think substituting the cream for coconut milk would work or would it taste weird? I plan to use vegan butter.

Your Keto Gal

Very creamy and filling. The asparagus tips give the dish a beautiful crunch!

priyu singh

There are lots of food blogger like this But the best food recipe ” Asparagus Soup” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.

Caroline Lafferty Smith

Do you think frozen asparagus would be okay?

That should be okay, assuming your frozen asparagus has been pre-trimmed and pre-cut. If you can sort out the asparagus tips, I recommend cooking them separately as instructed in the recipe — they’re buttery and crisp, adding a nice textural contrast to the soup.

Kristine

How was this?

Creamy Asparagus Soup