Keto Vegetable Soup

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A hearty keto vegetable soup loaded with delicious veggies and perfect when looking for a healthy soup recipe. This low carb soup is made in under 30 minutes to have you have the family eating in no time!

keto vegetable soup served in bowl

Recipe Highlights

  • Vegetable soup made keto that’s packed full of flavor and veggies.
  • Super easy soup to make. It’s even weeknight friendly!

Ingredients needed

  • Onion
  • Celery
  • Red bell pepper
  • Garlic
  • Diced tomato
  • Green beans
  • Cauliflower
  • Chicken broth
  • Tomato paste
  • Herbs (listed below)
keto vegetable soup served in bowl

Storing

You can freeze this soup. In fact, growing up my grandmother would make this huge pot. She would give some to my mother and we would have it for dinner. With storing leftovers she’d always freeze it for later. Reheated it remained fresh and tasted the same as the first day, if not better.

Keto Soup Recipes You’ll Love

keto vegetable soup served in bowl

Keto Vegetable Soup

A hearty keto vegetable soup loaded with delicious veggies and perfect when looking for a healthy soup recipe. This low carb soup is made in under 30 minutes to have you have the family eating in no time!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish, Soup
Cuisine American
Servings 10 serving
Calories 62.7 kcal

Ingredients
 

  • 1/2 diced yellow onion
  • 3 stalk celery
  • 1 diced medium red bell pepper
  • 1 tablespoon minced garlic
  • 1 can diced tomato (14 ounce can)
  • 1.5 cup cut green beans
  • 1 small head of cauliflower
  • 4 cup chicken broth
  • 2 teaspoon itailan seasoning
  • 1 bay leaf
  • 2 tablespoon tomato paste
  • salt and white pepper

Instructions
 

  • Dice onion, celery, red bell pepper and chop up the head of cauliflower
  • In a large pot add a little oil then sauté onion, celery and bell pepper for about 3 minutes. Then, add minced garlic and sauté another minute after that.
  • Next, add in can of diced tomato and cut green beans. Pour in 4 cups of chicken broth. Add in bay leaf and italian seasoning.
  • Bring to a slow simmer, cover and cook for 10minutes. After 10 minutes add in chopped cauliflower and cook 10 more minutes.
  • Turn off heat and add in tomato paste. Now, use salt and white pepper to taste. I used about 2 teaspoons of salt and 1 teaspoon of pepper but these will vary.

Video

Notes

Crock pot Instructions:

Sauté the onion, celery, red bell pepper and garlic first for a few minutes first.
Then, add all the ingredients into the slow cooker. Cook for 2 hours on high and 4 hours on low.

Nutrition

Serving: 1small bowl | Calories: 62.7kcal | Carbohydrates: 9.1g | Protein: 4.4g | Fat: 1.5g | Saturated Fat: 0.5g | Cholesterol: 1.1mg | Sodium: 238mg | Fiber: 3.2g | Sugar: 4.3g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Keto Vegetable Soup
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