Low Carb Hearty Vegetable Soup with Rustic Bread
Warm up with a bowl of delicious, nutrient-packed **Low Carb Hearty Vegetable Soup with Rustic Bread**, a comforting yet wholesome meal perfect for any time of year. This recipe combines an array of vibrant, fresh vegetables—like zucchini, cauliflower, bell peppers, and spinach—simmered in a rich vegetable broth infused with aromatic thyme and garlic. Each spoonful is a celebration of healthy, low-carb goodness that's brimming with flavor. Paired with slices of buttery low-carb rustic bread, baked until golden and irresistible, this dish provides a satisfying balance of heartiness and health. Quick to prepare, with only 15 minutes of prep time, and ready to serve in under an hour, this recipe is ideal for busy weeknights or cozy gatherings alike. Whether you’re looking for a keto-friendly option or simply a lighter take on a classic, this soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 large, diced Zucchini
- 1 small head, cut into florets Cauliflower
- 1 large, chopped Bell pepper
- 1 large, diced Carrot
- 2 chopped Celery stalks
- 14.5 ounces Canned diced tomatoes
- 4 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Spinach
- 1 loaf Low-carb rustic bread
- 2 tablespoons Butter
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened and fragrant.
Stir in the diced zucchini, cauliflower florets, chopped bell pepper, diced carrot, and chopped celery. Cook for 5-7 minutes, stirring occasionally.
Add the canned diced tomatoes, including their juices, and vegetable broth to the pot.
Stir in the bay leaf, dried thyme, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes until the vegetables are tender.
Remove the bay leaf and stir in the spinach, allowing it to wilt into the soup.
Adjust seasoning with more salt and pepper if needed.
While the soup simmers, preheat the oven to 350°F (175°C) to warm the low-carb rustic bread.
Slice the bread and spread butter on each slice. Arrange the slices on a baking sheet.
Bake the bread for about 10 minutes or until the edges are golden and the bread is warm.
Serve the hot soup in bowls alongside the rustic bread slices.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 10323 mg | 449% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 80.9 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 891 mg | 69% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 7011 mg | 149% | |
*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.
