Basic Low Carb Vegetable Cream Soup Recipes
THE BEST KETO LOW CARB VEGETABLE SOUP RECIPE
The best vegetable soup recipe ever, ready in 30 minutes! If you want to know how to make healthy vegetable soup or keto low carb vegetable soup, this one checks all the boxes.
Provided by Maya Krampf
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- Heat olive oil in a pot or dutch oven over medium heat.
- Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
- Add the minced garlic. Saute for about a minute, until fragrant.
- Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
- Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.
Nutrition Facts : Calories 79 kcal, Carbohydrate 11 g, Protein 2 g, Fat 2 g, Sodium 576 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BASIC LOW CARB VEGETABLE CREAM SOUP
Karen's Gourmet Low-Carb Recipes By Karen Barnaby "I started making this soup during a non-dairy phase and found that the Dijon added a special zing to the flavour. Add more if you like it! Other vegetables can replace the cauliflower: asparagus, spinach, red bell peppers, tomatoes or more cauliflower. I once made it with red Swiss chard stalks and it was delicious! If you use a fibrous vegetable like asparagus, strain the soup through a sieve after pureeing. There are many options for garnishing - bacon bits, chunks of chicken, ham, sour cream, crispy prosciutto or pancetta, smoked salmon or a sprinkling of cheese. Blue cheese is great with plain cauliflower and smoked salmon is elegant on asparagus."
Provided by Nana Lee
Categories Cauliflower
Time 40m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Trim the broccoli and cauliflower and chop coarsely.
- The core of the cauliflower and broccoli should be used too.
- Save a few tiny florets of broccoli to add later.
- In a large pot, heat the oil over medium heat.
- Add the garlic and sizzle until it smells fragrant.
- Add the broccoli, cauliflower, stock and salt.
- Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
- Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste.
- Thin with stock or water if the soup is too thick.
- Add the cream if desired.
- The dairy is optional and not included in the count.
- Total Calories: 566.
- Fat: 31 grams.
- Carbs: 63 grams.
- Fiber: 33 grams.
- Protein: 31 grams.
Nutrition Facts : Calories 122.4, Fat 4.9, SaturatedFat 1, Cholesterol 6, Sodium 524, Carbohydrate 13.1, Fiber 2.5, Sugar 5.1, Protein 7.5
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
LOW-CARB CREAM OF MUSHROOM SOUP
This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle.
Provided by Karen Quinn
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h16m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 7.8 g, Cholesterol 153.5 mg, Fat 44.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 27.3 g, Sodium 1082.6 mg, Sugar 2.5 g
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