Looking for a warming soup loaded with keto-friendly vegetables? Whip up a big pot of this Keto Vegetable Soup!
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If you’re looking for a flavorful soup full of keto-friendly vegetables, this soup is just what you’re looking for! Pair it with a protein and a fat of your choice and you have a complete and wholesome low carb meal.
Why You’ll Love This Keto Vegetable Soup
- It’s loaded with eight different vegetables.
- It’s a quick soup recipe ready in just about 40 minutes.
- You can customize it by adding a protein and a fat of your choice.
Can I Eat Vegetable Soup on the Keto Diet?
You can eat vegetable soup on the keto diet by using low carb vegetables and smaller portions of medium carb vegetables like carrots and tomatoes. By substituting cauliflower for corn, potatoes and peas and reducing the amount of carrots, green beans, and tomatoes in the recipe your vegetable soup can be keto-friendly.
Also, for vegetable soup to remain keto-friendly you must avoid putting any carb-heavy flour based crackers and breads with the soup.
Ingredients Needed to Make This Keto Vegetable Soup Recipe
Ingredient quantities for this homemade vegetable soup are located in the recipe card at the end of the post.
- Olive oil
- Red onion
- Garlic
- Red bell pepper
- Carrot
- Celery
- Parsley
- Oregano
- Thyme
- Salt
- Pepper
- Chicken stock
- Diced tomatoes (canned)
- Cauliflower florets
- Chopped green beans
- Bay leaves
Low Carb Vegetables Featured in This Soup
As you can see from the list above, here are the eight different vegetables in this soup:
- Red onion
- Garlic
- Red bell pepper
- Carrot
- Celery
- Diced tomatoes (canned)
- Cauliflower florets
- Chopped green beans
If you’re getting really specific you could also count the dried herbs as vegetables, although they are far from their original hydrated state. 😉
How to Make Low Carb Vegetable Soup {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb vegetable soup. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Add olive oil to saute pan. When heated, add chopped red onion and saute until beginning to turn translucent. Add garlic. Cook until onions are translucent and the garlic is starting to brown. (Photo 1)
Add bell pepper, carrot, and celery. Stir mixture thoroughly and saute for two minutes. (Photo 2)
Add parsley, oregano, thyme, salt, and pepper. Stir mixture thoroughly and saute for one minute. (Photo 3)
Add chicken stock, tomatoes, cauliflower, green beans, and bay leaves, and again thoroughly stir the mixture. Bring it to a low boil. (Photo 4)
TIP: You can use fresh or frozen green beans. I used frozen Italian cut green beans.
Then, reduce the heat to a gentle simmer. Simmer the soup, uncovered, for 20 minutes, stirring occasionally.
Remove bay leaves and add salt and pepper to taste. (Photo 5)
Ladle into serving bowls and enjoy!
More Keto Soups
Including keto soup recipes in your keto dinner meal plans will provide even more delicious low carb options for you. Try some of these soups that are very popular with many of our readers.
Nutrition Facts for This Easy Low Carb Keto Vegetable Soup Recipe
Per serving (10 total servings):
- 94 calories
- 6g fat
- 3g protein
- 6g net carbs
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Keto Vegetable Soup
Ingredients
- 1/4 cup olive oil
- 1 medium red onion chopped
- 3 cloves garlic minced
- 1 medium red bell pepper chopped
- 1 small carrot chopped
- 2 celery stalks chopped
- 1/2 tsp parsley
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 cups chicken stock
- 14 1/2 oz can diced tomatoes
- 5 cups cauliflower florets chopped
- 2 cups chopped green beans fresh or frozen; I used frozen Italian cut green beans
- 2 bay leaves
Instructions
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To a saute pan on medium-low heat, add olive oil. When olive oil is heated, add chopped red onion and saute until beginning to turn translucent. Add garlic. Cook until onions are translucent and the garlic is starting to brown.
-
Add bell pepper, carrot, and celery. Stir mixture thoroughly and saute for two minutes.
-
Add parsley, oregano, thyme, salt, and pepper. Stir mixture thoroughly and saute for one minute.
-
Add chicken stock, tomatoes, cauliflower, green beans, and bay leaves, and again thoroughly stir the mixture. Bring it to a low boil.
-
Then, reduce the heat to a gentle simmer. Simmer the soup, uncovered, for 20 minutes, stirring occasionally.
-
Remove bay leaves. Add salt and pepper to taste and serve.
Nutrition
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