Low Carb Crock Pot Cream of Asparagus Soup (4 g. net carbs & 109 calories)

This is an easy soup that is very delicious.  Besides the salt and pepper, this soup only has 4 ingredients!

This recipe makes approximately 3.5 cups of soup.  Each cup of soup has approximately 4 grams of net carbs and 109 calories.

I made this in my 5 quart slow cooker.

2 cups of chicken broth [adds 0 g. net carbs and 30 calories]
1 pound of asparagus (washed, trimmed and chopped into thirds) [adds 8.1 g. net carbs and 91 cal.]
1/2 cup chopped yellow onion [adds 6 g. net carbs and 58 calories]
2 tablespoons of butter [adds 204 calories]  (I used salted butter)
1/2 teaspoon of salt
1/4 teaspoon of pepper

Combine all of the ingredients in your slow cooker.  Cook for 4 hours on high or until the asparagus is very tender.  Completely puree the soup with a blender. 

I use an immersion / stick blender for all of my soups.  I like it because you blend the soup right in the pot you cooked it in.  The blender part comes off and goes right into the dishwasher. This is the stick blender I use:

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  1. Great idea. My children love cream of “any vegetable” soup so I will have to try this out. Thanks for your site! I really enjoy it. I can’t wait to try out the Sunday Gravy recipe, it’s on my to do list soon.

  2. This sounded so good that I ordered an immersion blender today and can’t wait for it to get here so I can make this soup. Also, asparagus is very well priced this time of year. I just found your blog recently and am looking forward to exploring. Thanks for sharing.

    • An immersion blender is one of my favorite kitchen tools. I make a lot of soup and the immersion blender is just so much less messy then a traditional blender. I also like to use it to create texture in soup. When I make other types of soup I will puree a cup or two with the immersion blender and then throw it back in. This naturally thickens the soup without adding flour etc. and creates different textures in the soup which is appealing for taste.

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