Low Carb Creamy Vegetable Soup
Indulge in the rich and comforting flavors of this Low Carb Creamy Vegetable Soup, a satisfying yet guilt-free option perfect for cooler days or any time you’re craving a wholesome bowl of comfort. Packed with nutrient-rich veggies like cauliflower, broccoli, zucchini, and celery, this soup balances freshness with creamy decadence thanks to a touch of heavy cream. With a silky texture achieved through blending, aromatic notes from garlic and fresh thyme, and a sprinkle of parsley for a finishing touch, this recipe is the ultimate low-carb delight that’s as nutritious as it is delicious. Ready in just 45 minutes, it’s an easy, one-pot meal ideal for weeknight dinners, meal prepping, or serving a family of six. Perfect keywords: low carb soup, creamy vegetable soup recipe, healthy comfort food, keto-friendly soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, chopped
- 3 cups cauliflower florets
- 2 cups broccoli florets
- 1 medium zucchini, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and chopped celery. Cook for another 2 minutes until the garlic is fragrant.
Add the cauliflower florets, broccoli florets, and chopped zucchini to the pot. Stir to combine the vegetables and cook for 5 minutes, allowing them to start to soften.
Pour in the chicken or vegetable broth. Increase the heat to bring the soup to a boil, then reduce the heat to a simmer.
Let the soup simmer for about 15-20 minutes, or until the vegetables are tender.
Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
Return the soup to the pot and place it back over low heat. Stir in the heavy cream, thyme leaves, salt, and black pepper.
Cook for an additional 5-10 minutes, stirring occasionally, until the soup is heated through and well combined.
Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5664 mg | 246% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 22.3 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1940 mg | 41% | |
*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.
