This Low-Carb Cream of Roasted Asparagus Soup recipe makes a flavorful creamy way to welcome spring and early summer. This recipe can be part of a low-carb, keto, diabetic, Atkins, gluten-free, grain-free, or Banting diet
Preheat oven to 375º Fahrenheit. Place asparagus and green onions on a baking sheet. Drizzle melted ghee over top. Rub the ghee or butter all over the vegetables to coat. Sprinkle lightly with sea salt and pepper.
Roast asparagus and green onions in the preheated oven for 15 minutes. Remove from the oven, turn the vegetables and roast 5 minutes longer. Remove from the tray and cut into large chunks. Be sure to keep some of the tops set aside to use as garnish later.
Meanwhile, heat a heavy medium saucepan or dutch oven over medium high heat. Add butter. When butter has melted and has stopped foaming, stir in the crushed garlic. Cook garlic, stirring frequently, until fragrant, about 30 seconds to a minute.
Stir in the wine. Turn heat to high. Bring wine to a simmer, stirring occasionally to bring up any browned bits on the bottom of the pan. Simmer wine until much of the wine has evaporated and the mixture has thickened slightly. Stir in the broth. Remove from heat.
Transfer the roasted asparagus (reserving a few tops for garnish, if desired) and green onions into the broth mixture. Using a blender or an immersion blender, blend soup until liquified. Transfer back to the dutch oven if using a blender.
Over medium high heat, bring heat back to a simmer. Stir in cream and red chili flakes. Bring soup back to a simmer. Simmer until thick enough to coat the back of a spoon.
Season to taste with sea salt and black pepper. The amount will vary depending on the type of broth used and personal preference. I used an unsalted broth and added in about 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Serve warm, garnished with the reserved asparagus tips.
Serving size: 1/4th of the recipe or about 1 1/4 cup.
Net Carbs (g): 5
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