Velvety Keto Zucchini Soup

Ohhh, I’m excited to share this creamy Low Carb Zucchini Soup Recipe!

It’s rich and delicious without all of the heavy cream that takes over so many low carb soup recipes.

Honestly, I didn’t think I was going to enjoy this rich and velvety dish as much as I do. It just seems “too simple”. But, that really is the “magic” behind most great French cooking isn’t it?

Jump to Recipe

🥘Ingredients:

• 2 tbsp butter

You can use coconut oil if you are going for zucchini soup. But, you’ll probably need to add extra salt before serving.

• 2 tbsp Olive Oil

I have made this soup with and without the olive oil. It’s good both way and worth noting that it cuts the calories way down if you leave it out.

It wont be as filling but it’s an option for anyone who wants to cut calories before a big meal (or dessert). We all have our priorities right?

• 2 oz Onion * about 1/2 small onion -finely chopped

• 2 garlic cloves thinly sliced

You can use dried garlic if you want to.

• salt

This ingredient is added last so you can add it according to your own tastes/needs.

• Freshly ground pepper

I love fresh ground pepper but I usually let my family add it at the table so it’s “just right” for everyone.

• 1.5 lbs zucchini halved lengthwise and sliced 1/4 inch thick for easy blending.

In case you don’t want to weigh your veggies. About 3 medium sized zucchinis are perfect in this recipe.

Zucchini is rich in minerals and fiber. Check out the benefits of this often overlooked low carb staple.

• 1 cup chicken or vegetable broth

Use veggie broth if you like.

 👩‍🍳How to make the Courgette Soup:

1.) In a large saucepan, melt the butter and add the olive oil, onion, garlic and zucchini. Saute until until softened.

This step can take anywhere between 5-10 minutes depending on your stove and the pan you use.

2.) Add the stock and cover tightly. Cook on medium until the zucchini is very soft, about 10 minutes.

Since you are only using 1 cup of stock , cover tightly. You don’t want all of that delicious broth evaporating.

3.) Turn off the heat and carefully use immersion blender to puree the soup.

If you don’t have an immersion blender you can use a regular blender to puree the soup.

Be careful!!!! It’ll be hot and you might want to blitz it in two batches to make sure it gets nice and smooth.

4.) Turn heat back on once pureed and heat to serving temp. Garnish with parsley, Parmesan or julienned zucchini.

In the winter when the weather is frightful, serve this soup piping hot. In the summertime, this is a delightful chilled soup.

📋Tips & FAQ’s:

Can I make this soup ahead of time?

Sure. It’ll keep chilled for 2-3 days.

Can I freeze the Low Carb Zucchini Soup?

Absolutely! This is especially handy if you find yourself with a lot of extra squash after harvesting your garden.

What should I serve with the Courgette (Zucchini) Soup?

• Bacon & Black Pepper Dinner Rolls
• Garlic Bread Sticks
• Cheddar Biscuits
• Keto Nut & Seed Bread (gorgeous, gorgeous bread).

Or as a starter for any of these main dishes:

• Slow Cooked Mediterranean Lamb
• Or Lamb Chops
• Cinnamon Pork Chops
• Mozzarella Chicken

That’s all for the Low Carb Zucchini Soup!

I hope you love this classy low carb zucchini soup as much as we do. And, as always leave any comments or questions below.

Au Revoir!

Bran

The nutritional information for the Low Carb Zucchini Soup is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

🧁Psst…looking for low carb recipes to tame your sweet tooth?

I know that I am always on the lookout for good, sugar free dessert recipe ideas. Here are some of our favorite desserts.