This vegetable soup is packed with vegetables, incredibly comforting, filling, and remarkably easy to prepare. Simply chop all the vegetables, simmer for a few minutes, and savor a generous bowl of homemade low-carb vegetable soup.
If you’re anything like me, you know the joy of finding that perfect bowl of keto soup. Sometimes, I’m in the mood for something hearty, and I whip up my tasty Cheeseburger Soup or my Unstuffed Cabbage Roll Soup. They are oh-so-delicious and filling!
But there are days when I’m looking for something a bit lighter and simpler, and that’s when I turn to this super easy and utterly comforting Vegetable Soup.
It’s like a big, warm hug in a bowl! It’s perfect for those chilly days, but honestly, it’s a winner any time of the year. It’s low in carbs but high in flavor and all the good stuff, like antioxidants, vitamins, and fiber.
And guess what? It’s super easy to make! It’s ready in an instant, and it’s a fantastic low-calorie option that keeps me full between meals.
Whether I serve it warm or cold, it always reminds me of my grandma’s homemade soup. There’s nothing like a cup of soup that’s brimming with love and nostalgia, right?
If you’re on a keto diet, you’re going to adore this soup. It’s a simple way to stay healthy while enjoying every sip.
Vegetable soups like this one are an everyday favorite in my family, and we love having them for dinner, rain or shine.
Check out the video below to start cooking up some magic in the kitchen with this amazing veggie-packed soup.
Is Vegetable Soup Keto-Friendly?
Absolutely! While traditional vegetable soups may typically include high-carb ingredients like noodles, potatoes, and peas, a keto-friendly version is super easy to make.
By opting for low-carb ingredients and substituting high-carb ones like potatoes and noodles with alternatives like turnips, cauliflower, or radishes, you can easily enjoy a bowl of vegetable soup that’s incredibly low-carb.
So, with a little tweak in ingredients, a vegetable soup can indeed be a flavorful addition to your keto meal plan!
What are the Best Vegetables for A Vegetable Soup
It’s easy to meal prep this vegetable soup. I buy seasonal products, chop them, and store them in individual bags in the freezer, and when I’m craving a soup, I just add the vegetables to a large pot. Here’s a list of my favorite vegetables for soup:
- Mirepoix Base: Carrots, onions, and celery are often combined in what’s known as a mirepoix base. This trio of vegetables, when finely diced and sautéed together, creates a flavorful and aromatic foundation for many soups. They add natural sweetness, earthiness, and an herbal note to the broth, enhancing its depth of flavor. These vegetables are integral to traditional soup-making and can serve as an excellent starting point for your vegetable soup.
- Garlic: Garlic enhances the overall flavor profile of the soup with its aromatic qualities and pairs exceptionally well with the mirepoix base, contributing to the soup’s rich and savory character.
- Bell Peppers: Bell peppers contribute sweetness and vibrant color to the soup.
- Zucchini: Zucchini can add a mild flavor and a soft texture when cooked, making it a good addition to balance the flavors in the soup.
- Tomatoes: Canned diced tomatoes or fresh tomatoes can provide acidity and depth of flavor to the broth.
- Cauliflower: Cauliflower adds body to the soup and can mimic the texture of potatoes for a lower-carb option.
- Spinach or Kale: Leafy greens like spinach or kale are nutrient-dense additions that wilt nicely into the hot broth, adding an extra layer of nutrition to your vegetable soup.
- Green Beans: Green beans offer a fresh, crisp texture and a slightly sweet taste, enhancing the overall variety and texture of the soup.
- Mushrooms: Mushrooms can provide a savory, umami flavor to the soup, creating a depth of taste.
- Broccoli: Broccoli florets can add a slightly bitter note and a pleasant crunch, diversifying the vegetable profile in your soup.
- Leeks: Leeks offer a milder, sweeter flavor compared to onions and work well in soups.
- Cabbage: Cabbage can add a hearty and slightly sweet element to the soup, contributing to its overall heartiness.
- Squash: Squash, such as butternut or acorn squash, can bring a delightful sweetness and creamy texture to your soup, adding depth and richness to the flavor profile.
Ingredients For Healthy Vegetable Soup
You’ll be amazed to discover that with just a few simple ingredients, you can whip up an extraordinarily tasty low-carb vegetable soup! This keto-friendly recipe is sure to impress everyone and prove that delicious flavors don’t have to be complicated.
- Olive Oil: You can easily replace it with butter or avocado oil.
- Onion and Garlic: These are two essential components that give this vegetable soup recipe a unique flavor.
- Vegetables: For this colorful bowl, I’m mixing in onions, carrots, zucchini, bell pepper, celery, and cauliflower florets as a delicious swap for potatoes! And don’t forget the green beans – our friendly pea replacement – and some delightful canned tomatoes.
- Low Sodium Broth: Choose between chicken stock, beef stock, or vegetable broth to make it a vegan vegetable soup. For an added health kick, consider substituting with Bone Broth, rich in nutrients and flavor.
- Seasonings: Sprinkle in some salt, pepper, red pepper flakes, and Italian seasoning. Adjust it to hit the right notes.
How To Make Vegetable Soup
To make this delicious homemade vegetable soup, just follow a few simple steps and prepare your knife; there’s lots of chopping included.
First, chop all your veggies into small pieces. This makes sure they cook evenly and taste great in your soup.
Now, in a large pot, heat it up on medium. Add some finely chopped onions and red peppers. Let them cook for a few minutes until the onions get soft and kinda see-through.
Next, toss in the minced garlic. Cook it for about 30 seconds until it smells really good. Watch out because garlic can burn quickly.
After that, throw in the rest of your veggies, the broth (you can use chicken, beef, or vegetable), and all the seasonings. Seasonings are like the spices that make your soup tasty.
We’re talking carrots, celery, zucchini, cauliflower, green beans, and those canned diced tomatoes.
The seasonings include Italian seasoning, bay leaves (if you like), some salt (add as you like), black pepper, and if you want a bit of a kick, some red pepper flakes.
Now, wait until your mixture starts to bubble. Then, lower the heat to medium and put a lid on your pot. Let it simmer like that for about 15-20 minutes. This makes everything soft and cozy, and the flavors become best friends.
Last but not least, taste your soup and adjust the seasonings. If it needs a bit more salt, pepper, or spice, go ahead and add it to make it taste just right for you.
Tip: If you’re not a fan of chunky vegetable soup, take a few cups of soup out, puree using a hand mixer, and return it to the pot.
Carbs In Vegetable Soup
Carbs in this keto soup come mostly from vegetables which also have fiber. To reduce carbs even more, you can use less onion or carrots.
This keto vegetable soup contains only 8 grams of net carbohydrates per serving. Also, all of the carbohydrates come from vegetables, which is usually a wholesome thing. In my opinion, it’s the best veggie soup recipe that you will ever try.
What Seasonings Are Best for Vegetable Soup?
Homemade vegetable soup is super customizable, and you can season it with any of your favorite seasonings, such as:
- Italian Seasoning
- Chili flakes
- Hot sauce
- Smoked paprika
How to Serve
If you don’t like to eat it simply as it is, here are some suggestions to make this Low Carb Vegetable Soup more enjoyable:
- Eat it with Cornbread – This fluffy and tender keto cornbread is a delightful complement to your soup, perfect for dipping and savoring every bite
- Add Crunch with Keto Cheese Chips.
- Seeds Crackers
If you don’t care about carbs, feel free to use potatoes, peas, butternut squash, and corn.
On the other hand, if you are looking for a strict keto recipe, don’t add carrots and onion. If you don’t have all the vegetables on hand, it’s not a big deal as you can use any vegetables you have in your pantry. The result is still delicious.
You can also use spinach, kale, broccoli, turnips, mushrooms, green peppers, eggplants, and pumpkin to substitute for the missing ingredients.
Make an out of this world keto vegetable soup by adding some leftover shredded chicken.
How To Store?
This delicious low carb vegetable soup can be stored in the fridge for up to 4 days.
Another excellent option for storing vegetable soup is freezing. Once the soup has cooled to room temperature, transfer it to freezer containers and keep it for up to 3 months.
To thaw this low carb vegetable soup, place the bag in the fridge overnight. Use a container or a shallow bowl in case it leaks. The next day, heat up on the stove or in the microwave.
Can I Freeze Vegetable Soup?
Yes, this easy vegetable soup freezes well and reheats well. Just cool completely, then transfer to a freezer-friendly ziplock. Freeze until solid and store for up to 3 months. Make a double batch and freeze the leftovers to reheat for a quick healthy dinner.
More Keto Soup Recipes
- Stuffed Pepper Soup
- Keto Cheeseburger Soup
- One Pot Low Carb and Keto Zuppa Toscana – this is one of the most popular recipes on the blog, and everyone loves it.
- Easy Keto Broccoli Cheese Soup
- Unstuffed Cabbage Roll Soup
- Creamy White Chicken Chili Recipe
- Easy Keto Broccoli Cheese Soup
- Simple Creamy Pumpkin Soup Recipe
Easy Keto Vegetable Soup – Seriously Good Low Carb Soup
- 2 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 10 oz. cauliflower florets
- 1 medium carrot peeled and diced
- 2 stalks celery diced
- 1 medium zucchini chopped
- 1 cup green beans fresh or frozen
- 1 cup canned diced tomatoes
- 8 cups low-sodium broth chicken or vegetable for Vegan Soup
- 1 tbsp Italian seasoning
- 2 bay leaves optional
- Sea salt optional, to taste
- 1/2 tsp black pepper or more to taste
- 1/8 tsp crushed red pepper flakes optional for heat
- 3 tbsp fresh parsley chopped (to garnish)
- In a large pot over medium heat, add the 2 tbsp olive oil.
- Add the diced 1 medium onion and 1 red bell pepper. Cook for 8-10 minutes until the onions are softened and translucent.
- Add the minced 4 cloves garlic and cook for an additional 30 seconds, stirring continuously.
- To the pot, add the 10 oz. cauliflower florets, diced 1 medium carrot, diced 2 stalks celery, chopped 1 medium zucchini, and 1 cup green beans (fresh or frozen). Also, add the 1 cup canned diced tomatoes.
- Pour in the 8 cups low-sodium broth (chicken or vegetable for Vegan Soup) and add the 1 tbsp Italian seasoning. If you like, you can also add the 2 bay leaves at this point for additional flavor.
- Cover the pot with a lid and simmer over medium-low heat for about 15-20 minutes or until the cauliflower and carrots are tender. Stir occasionally to ensure even cooking.
- Once the vegetables are tender, season the soup with sea salt and 1/2 tsp black pepper, adjusting the amount to taste. If you want a bit of heat, add the 1/8 tsp crushed red pepper flakes as well.
- Remove the bay leaves (if used) and discard them.
- Serve the vegetable soup warm, garnished with freshly chopped parsley.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.