Keto Creamy Vegetable Soup
Dive into a bowl of pure comfort with this Keto Creamy Vegetable Soup, a low-carb delight brimming with nourishing flavors and velvety smooth texture. Featuring a vibrant medley of broccoli, cauliflower, zucchini, and celery simmered in a rich chicken broth and blended with heavy cream and cream cheese, this creamy soup is the epitome of wholesome indulgence. Seasoned with fresh thyme and parsley for an herby finish, it’s a keto-friendly recipe that delivers on both taste and nutrition. Perfect as a warming appetizer or a satisfying main course, this soup is quick to prepare in under 45 minutes and makes enough for the whole family. Whether you're following a ketogenic lifestyle or simply craving a comforting vegetable soup, this recipe will become a staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 chopped celery stalks
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 medium, diced zucchini
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons, chopped fresh parsley
Instructions
In a large pot over medium heat, add the olive oil and butter. Once the butter has melted, add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and chopped celery to the pot and cook for another 2 minutes, stirring frequently to prevent burning.
Add the broccoli florets, cauliflower florets, and diced zucchini. Stir well to combine with the other vegetables.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
Lower the heat to medium-low. Add the heavy cream and cream cheese, stirring until the cheese is completely melted and the soup is creamy.
Season the soup with salt, black pepper, and fresh thyme leaves. Taste and adjust seasoning as desired.
Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender. Blend until smooth and return to the pot.
Simmer the blended soup for another 5 minutes. Stir in the chopped fresh parsley just before serving.
Serve hot, garnished with extra fresh parsley if desired. Enjoy your delicious Keto Creamy Vegetable Soup!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 7330 mg | 319% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 38.8 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3312 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
