Velvety Keto Zucchini Soup

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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?

Served Low Carb Zucchini Soup

🥘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.

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.

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?

Or as a starter for any of these main dishes:

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

Low carb zucchini soup FI

Velvety Low Carb Zucchini Soup – Dairy Free Options

Brandy
This velvety, smooth and flavorful low carb zucchini soup is healthy and delicious. There is no heavy cream in this recipe, just fresh veggies and spices. Serve with buttery low carb rolls or bread sticks and you'll have a fantastic lunch or a healthy dinner starter. Cheers to your good health!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Cuisine French
Servings 4 servings
Calories 153 kcal

Equipment

Immersion Blender
Sauce Pan

Ingredients
  

  • 2 tbsp butter
  • 2 tbsp Olive Oil
  • 2 oz Onion * about 1/2 small onion -finely chopped
  • 2 garlic cloves thinly sliced
  • salt
  • Freshly ground pepper
  • 1.5 lbs zucchini * About three medium sized zucchin -halved lengthwise and sliced 1/4 inch thick for easy blending.
  • 1 cup chicken or vegetable broth

Instructions
 

  • In a large saucepan, melt the butter and add the olive oil, onion, garlic and zucchini. Saute until until softened.
    Sauteing zucchini and onion
  • Add the stock and cover tightly. Cook on medium until the zucchini is very soft, about 10 minutes.
    Add the stock and cover the veggies
  • Turn off the heat and carefully use immersion blender to puree the soup. .
    Blending low carb zucchini soup
  • Turn heat back on once pureed and heat to serving temp. Garnish with parsley, Parmesan or julienned zucchini.
    Served Low Carb Zucchini Soup

Notes

Tip- if you are concerned about calories, you can leave out the olive oil to make the soup lower calorie. But, it will not have much filling fat to keep you full.

Nutrition

Serving: 8ozCalories: 153kcalCarbohydrates: 7gProtein: 3gFat: 13gSodium: 280mgFiber: 2gNet Carbs: 5gFat Ratio per Serving: 76.47%Protein Ratio per Serving: 7.84%Carb Ratio per Serving: 13.07%
Keyword 20 Minute Recipe, vegetarian option
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

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.

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2 Comments

  1. Thank you Brenna! If I ever win the lottery, I would hire you for my personal chef! You are amazing!!! SO appreciate all of your recipes!!