Cream of Asparagus & Leek Soup (Gluten-Free, Keto)

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Creamiest most delicious bowl of Cream Of Asparagus And Leek Soup. This soup is not your typical creamy soup, I added cream cheese, plenty of asparagus and tasty leeks, so much flavour! Honestly, you should try this recipe, it will become your new favourite. I am so excited about this healthy cream of asparagus and leek soup, it is quick and easy, and under thirty minutes.

So if you are looking for a hearty meatless soup, this recipe is for you. Serve as a snack, brunch, or dinner, a perfect soup for any occasion. Add my award-winning keto nut-free pumpkin seed bread, or keto multi-seed bread and your gluten-free meal is complete. 


  • 2 Tbsp. Extra virgin olive oil or butter
  • 1 medium leek, diced, white and light green part only
  • 1 garlic clove, chopped
  • 1 1/2 lb. Asparagus spears, trim the asparagus by removing the tough bottom inch, or any section that is white and hard to break off. Then cut 1 inch off the tips and set aside. Roughly chop balance of asparagus
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 250 g (1 cup) cream cheese
  • 1 cup half and half cream
  • 1/4 cup arrowroot flour/starch
  • Himalayan salt and GF ground black pepper to taste
  • Optional toppings; cream, fresh parsley or thyme
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  • In a large soup pot heat olive oil over medium heat. Add the leeks, and garlic and cook, occasionally stirring until soft. About 5 minutes. Stir in asparagus and thyme and cook for 1 more minute
  • Add stock, cover and bring to boil. Reduce heat to low and cook for 10 minutes
  • Transfer 3/4 of the soup into a high-speed blender or food processor with cream cheese. Puree until smooth and return back to the pot
  • Whisk together cream and arrowroot flour and add to the soup with the asparagus tips. Bring to a gentle boil, while stirring, cook until the soup thickens. About 2 minutes
  • Season with salt and pepper to taste
  • Ladle the soup into bowls and drizzle with cream and garnish with fresh thyme or parsley
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