Low Carb Vegetable Cheese Soup Recipes

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THE BEST KETO LOW CARB VEGETABLE SOUP RECIPE



The Best Keto Low Carb Vegetable Soup Recipe image

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

2 tbsp Olive oil
1 large Onion ((diced))
2 large Bell peppers ((diced, the same size as onions))
4 cloves Garlic ((minced))
1 medium head Cauliflower ((cut into 1-inch florets))
2 cups Green beans ((trimmed, cut into 1-inch pieces))
2 14.5-oz cans Diced tomatoes
8 cups Chicken broth, reduced sodium ((or vegetable broth for vegetarian/vegan))
1 tbsp Italian seasoning
2 Dried bay leaves ((optional))
Sea salt ((optional, to taste))
Black pepper ((optional, to taste))

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



Basic Low Carb Vegetable Cream Soup image

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

1 lb cauliflower
1 1/2 lbs broccoli
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
10 cups chicken stock
1 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon dried tarragon leaves or 1 teaspoon herbs, of your choice
sea salt
fresh ground black pepper
heavy cream (optional)

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

LOW-CARB CHICKEN-VEGETABLE SOUP



Low-Carb Chicken-Vegetable Soup image

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

Provided by Vanessa Punnett Lucas

Categories     Chicken Soup

Time 45m

Yield 6

Number Of Ingredients 13

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

Steps:

  • Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
  • Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g

LOW CARB VEGETABLE CHEESE SOUP



Low Carb Vegetable Cheese Soup image

Low Carb Vegetable Cheese Soup adapted from http://www.sandyskitchenadventures.com/2012/10/broccoli-cheese-soup.html

Provided by sglumich

Categories     < 60 Mins

Time 35m

Yield 5 Bowls, 5 serving(s)

Number Of Ingredients 11

3 cups broccoli
2 tablespoons butter
1/4 cup red bell pepper, diced
1/2 cup carrot, diced
1/2 cup onion, diced
6 ounces cream cheese
1 cup vegetable broth
1 cup light beer
1 cup colby-monterey jack cheese, shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Steam broccoli until tender.
  • Dice onion, carrot, and red bell pepper.
  • Saute onion, carrot, and red bell pepper in butter until tender.
  • If in block form, shred cheese.
  • Combine all ingredients into a high-sided mixing bowl.
  • Use an immersion blender to mix until uniform consistency.

Nutrition Facts : Calories 288.1, Fat 23.4, SaturatedFat 13.8, Cholesterol 69.8, Sodium 417.1, Carbohydrate 9.2, Fiber 2.2, Sugar 3.8, Protein 9.6

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