Creamiest Keto Vegetable Soup (Under 30 Mins!) (2024)

My best keto vegetable soup recipe is a tried and true favorite! Healthy, flavorful, indulgent, easy, and fast to make! Learn how to make low carb vegetable soup in only 25 minutes.

Pure comfort in a bowl! This keto veggie soup is thick and so indulgent that you will reconsider soups overall.

It's a wonderful low carb veggie soup for fall and winter. A real cold weather dream come true!

Made with cauliflower, zucchini, and carrot, it's high in fiber and rich in nutrients. Only 4.7 grams of net carbs in each bowl, it's gluten-free, vegetarian, and easily made vegan.

It’s weeknight-friendly as you can have it on the table in less than 30 minutes, and it keeps well in the freezer if you are into meal prepping.

I love to enjoy it with my 4-seed crispy crackers or crispy parmesan spinach crackers for a lovely crunchy texture.

Ingredients You'll Need

To make my low carb vegetarian soup, you'll only need 7 key ingredients plus some salt and pepper. Easy!

• Vegetables - you'll need fresh zucchini, carrot, and cauliflower for this soup.
• Vegetable oil - to sauté the veggies, I used coconut oil. You can substitute for other vegetable oils such as grapeseed oil, peanut oil, canola oil, or butter.
• Vegetable broth - make sure you check the nutritional information if using store-bought varieties. They often have extra carbs added. You can substitute for chicken or beef broth as well.
• Heavy cream - to make the soup rich and creamy. Substitute coconut cream to make it vegan.
• Garlic - a couple of cloves of minced garlic from a jar.

How To Make It

My low carb veggie soup comes together quickly in one pot. Follow the simple steps below:

• Heat the vegetable oil in a saucepan over medium heat.

• Sauté the zucchini, carrot, and cauliflower for 3 to 5 minutes until tender, seasoning with salt and pepper. Add the garlic and mix everything together.

• Gradually add the cream and vegetable broth. Lower to medium-low heat and continue to simmer for around 10 minutes until the soup has thickened.

• Taste and adjust the seasoning, transfer to bowls and serve hot. Enjoy!

Storage Instructions

You can keep leftover keto vegetarian soup in the fridge or freezer. Multiply the ingredients to make a large batch and freeze!

• In the fridge: Store leftover soup in an airtight container in the refrigerator. It will keep for up to 1 week in the fridge.

• In the freezer: Make a big batch of my low carb vegetable soup for meal prepping! Let it cool to room temperature, and then pour the soup into freezer-safe bags or containers. Freeze them, and they'll keep for up to 6 months! When ready to eat, let the soup thaw in the fridge overnight.

• To reheat: Place the soup in a microwave-safe bowl and microwave for 30-second intervals until hot. Alternatively, warm it up on the stovetop in a pot.

Frequently Asked Questions

How many carbs in vegetable soup? This soup recipe is super low carb and low in calories! Each bowl has 342 calories with 4.7g net carbs.

More Keto Vegetable Soup Recipes

• Keto Broccoli Cheese Soup
• Keto Creamy Pumpkin Soup

📖 Recipe

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