Low Carb Creamy Vegetable Soup

Warm up with a comforting bowl of Low Carb Creamy Vegetable Soup, a delightful blend of fresh, nutrient-packed vegetables transformed into a luxuriously smooth and velvety dish. This keto-friendly soup combines hearty cauliflower, broccoli, zucchini, and aromatic spices, all simmered in a savory broth before being finished with a rich splash of heavy cream. With only 15 minutes of prep time, this recipe is perfect for busy weeknights or meal prep. Packed with flavor, low in carbs, and ready in under an hour, it’s an ideal choice for those seeking a healthy, satisfying, and gluten-free option. Serve it as a light main dish or a cozy starter, garnished with fresh parsley for a pop of color and freshness!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.

Step 2

Stir in the minced garlic and chopped celery. Cook for another 2 minutes until the garlic is fragrant.

Step 3

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.

Step 4

Pour in the chicken or vegetable broth. Increase the heat to bring the soup to a boil, then reduce the heat to a simmer.

Step 5

Let the soup simmer for about 15-20 minutes, or until the vegetables are tender.

Step 6

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.

Step 7

Return the soup to the pot and place it back over low heat. Stir in the heavy cream, thyme leaves, salt, and black pepper.

Step 8

Cook for an additional 5-10 minutes, stirring occasionally, until the soup is heated through and well combined.

Step 9

Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2141.2g)

Amount per serving	% Daily Value*
Calories	1345.6

Total Fat 111.3g	0%
Saturated Fat 53.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 240mg	0%
Sodium 6117.9mg	0%
Total Carbohydrate 52.2g	0%
Dietary Fiber 16.7g	0%
Total Sugars 20.4g
Protein 23.6g	0%

Vitamin D 0IU	0%
Calcium 322.0mg	0%
Iron 5.5mg	0%
Potassium 2124.9mg	0%

*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.

Source of Calories

Fat: 76.8%

Protein: 7.2%

Carbs: 16.0%