Absolutely, frozen asparagus works well here. Thaw it first and pat dry before cooking.

Is American cheese keto-friendly?

Processed American cheese can fit into keto if you count the carbs, but opting for a natural cheddar lowers the carb count even more.

How can I make this soup dairy-free?

Swap the cheese for full-fat coconut milk and a tablespoon of nutritional yeast, then skip the bacon or use a plant-based alternative.

Easy Keto Asparagus Soup with Melted Cheese and Bacon

Name: Asparagus Cheese Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Keto
Ingredients: cups water, divided; teaspoon chicken bouillon granules; /4 teaspoon seasoned salt; /4 teaspoon lemon-pepper seasoning; /4 teaspoon white pepper; /4 pound fresh asparagus spears, trimmed; slices process American cheese, diced; bacon strip, cooked and crumbled

Ingredients

cups water, divided
teaspoon chicken bouillon granules
/4 teaspoon seasoned salt
/4 teaspoon lemon-pepper seasoning
/4 teaspoon white pepper
/4 pound fresh asparagus spears, trimmed
slices process American cheese, diced
bacon strip, cooked and crumbled

Instructions

Step 1

Start by combining 1 cup of water with the bouillon, seasoned salt, lemon-pepper, and white pepper in a skillet. Toss in the trimmed asparagus and bring the mixture to a boil. Lower the heat, cover, and let it simmer gently for 8 to 10 minutes—just until the asparagus is fork-tender. Scoop out the asparagus and let it cool briefly. I like to snip off a few pretty tips to save for garnish later. Toss the rest of the stalks into a blender with the cooking liquid and purée until it's silky smooth. Pour the blend back into a saucepan, stir in the remaining water, and warm it through. Keep the heat low when you add the diced cheese, stirring until it melts seamlessly into the soup. Ladle into bowls and finish with crumbled bacon and those reserved asparagus tips on top.

Chef's Tip

I always recommend using room-temperature cheese to help it melt smoothly without clumping. For an even richer finish, swirl in a tablespoon of heavy cream right before serving.

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, never letting it boil to prevent curdling.

Variation Tips

For a veggie switch, try using broccoli florets instead of asparagus. If you prefer a chunkier texture, simply chop the asparagus finely instead of puréeing. A dash of hot sauce adds a subtle kick.

Asparagus Cheese Soup