Keto Soup: Cream of Zucchini Soup

There is nothing that warms the soul more than a hearty bowl of soup. Since time immemorial soup has been a staple dish in humanity's diet. However, with all the different kinds of soup one can prepare, which one do we choose? While there are many wonderful choices, for today, we are going to make the keto-friendly Cream of Zucchini Soup.

Why Zucchini?

Beyond being keto, zucchinis also provide a range of other benefits for your body. First of all, they contain many of the essential vitamins and minerals that we should eat daily. What's more, it has a lot of antioxidants which help protect your body from free radicals. Your digestion will especially enjoy the ingredient as zucchini contains both soluble and insoluble fiber. They feed the beneficial bacteria living in your gut and helps food move through you more easily respectively.

Cream of Zucchini Soup

Prep: 5 mins | Cooking: 20 mins

10 gram

Net Carbs per Serving

1 portion

Serving Size
  • 1/2 small onion, quartered
  • 2 cloves garlic
  • 3 medium zucchinis
  • 32 oz reduced-sodium chicken broth, or vegetable
  • 2 tbsp reduced-fat sour cream
  1. Cut the onion into bits.
  2. Cut the zucchinis into large chunks with the skin still on.
  3. Combine chicken broth, onion, garlic, and zucchini in a large pot over medium heat, and bring to a boil.
  4. Lower heat, cover, and simmer for about 20 minutes.
  5. Remove from heat.
  6. Purée with an immersion blender, add the sour cream, and purée again until smooth.
  7. Serve hot.

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