Keto Zucchini Soup
Keto Zucchini Soup is a creamy, low-carb, and flavorful soup that is perfect for anyone following a ketogenic diet or looking for a healthy, hearty meal. Made with fresh zucchini, aromatic onions, and garlic, this soup is blended to a smooth, velvety texture that’s both comforting and nutritious. With just a handful of ingredients and simple steps, this easy-to-make soup will become a staple in your meal rotation. Serve it as a light lunch or dinner, or pair it with a protein for a complete meal!
Equipment
- 1 Large Pot (4-5 qt)
- 1 immersion blender (or regular blender)
- 1 Knife (for chopping vegetables)
- 1 Cutting Board
- 1 Ladle (for serving)
Ingredients
- 4 medium Zucchini
- 1 medium Onion
- 2 cloves Garlic
- 2 tbsp Olive oil
- 4 cups Vegetable Broth
- To taste tsp Salt
- To taste tsp Black Pepper
- 1/2 cup Heavy Cream optional for extra creaminess
- 1/4 cup Fresh Basil or Thyme optional for garnish
- 1/4 cup Parmesan Cheese optional for garnish
Instructions
Prepare the Vegetables
- Wash and slice the zucchini into rounds. Dice the onion and mince the garlic.
Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 4-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
Add Zucchini and Broth
- Add the zucchini to the pot and stir it in with the onions and garlic. Pour in the vegetable broth, then season with salt and pepper. Bring to a gentle simmer and cook for 15-20 minutes, or until the zucchini is soft and tender.
Blend the Soup
- Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, you can transfer the soup in batches to a regular blender. If the soup is too thick, add a little extra broth to reach your desired consistency.
Add Cream and Garnish
- Stir in the heavy cream for extra richness and smoothness. Taste and adjust seasoning as needed. Serve hot and garnish with fresh herbs like basil or thyme, and optionally sprinkle some grated Parmesan cheese on top.
Notes
- For a dairy-free version, use coconut milk or almond milk instead of heavy cream.
- Adjust the consistency of the soup by adding more broth if you prefer it thinner, or let it simmer a bit longer to thicken.
- Optional Add-ins: Feel free to add extra vegetables like spinach or kale for added nutrition, or even a dash of lemon juice for a refreshing twist.
- Freezing Instructions: This soup freezes well. Store it in an airtight container for up to 2 months. Reheat gently on the stove or in the microwave, adding a little broth if needed to thin it out.