Welcome to a delightful culinary journey that embraces health without compromising on flavor! Our Zucchini Low Carb Keto Soup is not just another recipe but a comforting bowl of nutrition that keeps you warm and satisfied. Whether you’re on a keto, low-carb diet, or just looking to enjoy an easy, delicious meal, this soup is your go-to option. Packed with the goodness of fresh zucchini and infused with aromatic herbs and spices, it’s a symphony of taste and health.
Ingredients
- 2 medium zucchinis, sliced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: 1/4 cup shredded Parmesan cheese for serving
Equipments
- Medium saucepan
- Blender or immersion blender
- Kitchen knife
- Cutting board
- Cooking spoon
How to Make Zucchini Low Carb Keto Soup – Step By Step
Step 1: Prepare the Ingredients
Begin by washing the zucchinis thoroughly. Slice each zucchini into thin rounds. Chop the onion finely and mince the garlic cloves, as this will bring out the flavors when they are sautéed. Keep the chicken broth ready and set aside all the seasoning – thyme, salt, and pepper. This mise en place will set the foundation for your delicious soup.
Step 2: Sauté Vegetables
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent. This should take about 5 to 7 minutes. Add the minced garlic to the pan and continue to cook for an additional minute, stirring frequently to prevent burning. The aroma will open up your senses as the ingredients start to blend.
Step 3: Cook the Zucchini
Introduce the sliced zucchinis to the pan. Stir well, ensuring that they are coated with the oil and the other sautéed ingredients. Cook the zucchini until they begin to soften, which should be around 8 to 10 minutes. Stir occasionally to ensure even cooking and prevent sticking.
Step 4: Add Broth and Simmer
Pour in the chicken broth into the saucepan, covering the zucchini completely. Add the dried thyme to enhance the flavor profile. Bring the mixture to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer for about 15 minutes, or until zucchinis are completely soft.
Step 5: Blend into Creamy Perfection
Once the zucchinis are tender, it’s time to blend them into a creamy soup. You can transfer the mixture to a blender, or if using an immersion blender, blend directly in the pot. Blend until the soup reaches a smooth consistency. If it’s too thick, feel free to add a little more broth or water until your desired texture is achieved.
Step 6: Add Cream and Finish
Return the pureed soup to a simmer over low heat. Stir in the heavy cream gently and season with salt and pepper as necessary. Allow the soup to heat through without boiling, which takes about 5 more minutes. If desired, garnish with shredded Parmesan cheese before serving.
How to Serve Zucchini Low Carb Keto Soup
Serve the soup hot in individual bowls. It’s perfect as a starter or a light main course. Adding a sprinkle of parmesan cheese or a dash of freshly ground black pepper can elevate its taste. Optionally, garnish with a few basil leaves for an extra pop of color.
Recipe Success Tips & Suggestions
Ensure the zucchinis are sliced thinly to cook evenly. Don’t rush the sautéing process as it builds the flavor base for the soup. For a thicker consistency, reduce the amount of broth. To spice things up, consider adding a pinch of red chili flakes. Feel free to experiment with herbs like rosemary and basil for added taste.
Pumped with Protein: Add Chicken to Your Keto Soup
To boost the protein content of your Zucchini Low Carb Keto Soup, integrate cooked shredded chicken breast. Simply add it to the soup before serving. This addition not only amps up the nutrition but transforms it into a more filling meal. Chicken complements the flavors beautifully and aligns with the keto guidelines, offering a wholesome, savory experience.
Keep it Simple & Low Carb with Crisp Vegetables
If you’re steering towards a more low-carb focused variation, consider replacing the heavy cream with a dollop of Greek yogurt for a tangy twist without excess carbs. Amp up the nutritional content by tossing in some green leafy veggies such as spinach towards the end of cooking time. Spinach adds a freshness that makes the soup not only keto-friendly but exceptionally appetizing.
Storage Instructions
Store the Zucchini Low Carb Keto Soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in single-serving portions for up to 3 months. Thaw overnight in the refrigerator and reheat over low heat, stirring occasionally, until warm.
FAQs
- Can I freeze keto soup? Yes, you can freeze keto soup for up to 3 months.
- Is keto soup good for weight loss? Yes, it’s low in carbs and high in healthy fats.
- Can I make this soup vegan? Substitute chicken broth with vegetable broth and use coconut cream instead of heavy cream.
- How do I thicken my soup if it’s too thin? You can simmer it longer to reduce it, or add a bit of xanthan gum as a thickening agent.
- What other toppings work well with this soup? Crispy bacon bits or roasted pumpkin seeds add delightful texture.
Final Thoughts: Enjoy & Share Your Zucchini Keto Masterpiece!
This Zucchini Low Carb Keto Soup is not only perfect for those mindful of their carb intake but a wholesome option for anyone seeking a fresh and comforting dish. Just like any great recipe, it invites you to put your spin on it – perhaps a unique garnish or an additional spice that resonates with you. We invite you to try this simple yet extraordinary soup at home and share your experience. Don’t forget to leave a comment or share the recipe with fellow food lovers on social media!