Peel and discard the papery outer layers of the whole garlic bulb. Cut 1⁄4 to 1⁄2-inch from the top of cloves using a sharp knife.
Add asparagus, onion, and garlic to an oven-safe dish. Spray vegetables with zero-calorie nonstick cooking spray, sprinkle with salt and pepper. Toss to combine.
Roast for 40-45 mins. until everything is tender. The asparagus should begin to bubble and char.
Pour the vegetables into a high-speed blender. You will need to squeeze out the roasted garlic from their skin. Add the broth and Walden Farms creamer. Blend until smooth.
Spoon the soup into a bowl and garnish with a drizzle of Walden Farms creamer and chives.
Notes
For Flex™ Patients: Top with parmesan cheese (1⁄2 oz.) Recipe Yields: 6 servings of vegetables.