Imagine cozying up with a bowl of rich, velvety soup that’s not only bursting with flavor but also fits perfectly into your keto lifestyle. Our Keto Creamy Zucchini Basil Soup is a delightful amalgamation of fresh zucchinis, aromatic basil, and creamy goodness, all while being guilt-free and low-carb. Whether you’re a seasoned keto follower or just looking for a tasty soup, this recipe will surely satisfy your cravings while keeping you on track.
Ingredients
- 2 medium zucchini, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup fresh basil leaves
- Salt and pepper to taste
- Optional: Parmesan cheese for garnish
Equipments
- Large saucepan
- Blender or immersion blender
- Cutting board
- Chef’s knife
- Measuring cups and spoons
How to Make Keto Creamy Zucchini Basil Soup – Step By Step
Step 1: Sauté the Aromatics
Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and continue to cook for another minute, stirring constantly to prevent burning.
Step 2: Cook the Zucchini
Add the chopped zucchini to the saucepan and stir to coat with the onion and garlic mixture. Sauté the zucchini for about 5–7 minutes until it starts to soften.
Step 3: Add the Broth
Pour in the chicken broth, raise the heat to medium-high, and bring to a simmer. Reduce the heat to low, cover the saucepan, and let the mixture cook for 10–15 minutes until the zucchini is tender.
Step 4: Blend the Soup
Once the zucchini is tender, remove the saucepan from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the saucepan.
Step 5: Add Cream and Basil
Place the saucepan back on low heat. Stir in the heavy cream and the fresh basil leaves. Cook for an additional 5 minutes to allow the flavors to meld, but do not let the soup come to a boil.
Step 6: Season and Serve
Season to taste with salt and pepper. Ladle the soup into bowls and garnish with optional Parmesan cheese for an added touch of flavor. Serve hot and enjoy!
How to Serve Keto Creamy Zucchini Basil Soup
This soup is versatile and can be served as an appetizer or a main course. Pair it with a keto-friendly bread or a crisp salad to complete your meal.
Recipe Success Tips & Suggestions
For the creamiest consistency, ensure that the zucchini is fully tender before blending. Fresh basil provides the best flavor, but if unavailable, you may use dried basil, adjusting the quantity to taste. For a spicier version, add a pinch of red pepper flakes during the simmering stage.
Packed with Protein: How to Enhance This Recipe
Looking to increase the protein content? Consider adding pre-cooked, shredded chicken to the soup. This minor tweak not only boosts protein intake but also adds a rich texture that complements the creamy base beautifully.
Low-Carb Deliciousness: A Flavorful Twist
The low-carb nature of this soup makes it a delightful option for those on a keto or low-carb diet. By using zucchini as the primary ingredient, we ensure this dish is not only delicious but also favorable for maintaining a low-carb count, perfect for those evenings you want something warm without derailment.
Storage Instructions
After cooling down, store the soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup for up to 3 months. Thaw in the refrigerator before reheating gently on the stovetop, stirring occasionally.
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 without heavy cream? Yes, substitute with coconut cream for a dairy-free version.
- What can I use instead of chicken broth? Vegetable broth is a great alternative.
- How can I thicken the soup? For a thicker consistency, blend in less broth or add more cream.
A Delicious Ending: Final Thoughts on the Recipe
Whether you’re a keto enthusiast or just venturing into low-carb eating, this Keto Creamy Zucchini Basil Soup is a scrumptious addition to your recipe library. It’s easy to make, incredibly satisfying, and perfect for any occasion. If you enjoyed this recipe, don’t forget to share it with friends and family, and leave a comment below to let us know how it turned out!
Keto Creamy Zucchini Basil Soup
Equipment
- Large saucepan
- Blender
- Cutting board
- Chef’s knife
Ingredients
Main Ingredients
- 2 medium zucchini chopped
- 1 onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup fresh basil
- salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and continue to cook for another minute, stirring constantly to prevent burning.
- Add the chopped zucchini to the saucepan and stir to coat with the onion and garlic mixture. Sauté the zucchini for about 5–7 minutes until it starts to soften.
- Pour in the chicken broth, raise the heat to medium-high, and bring to a simmer. Reduce the heat to low, cover the saucepan, and let the mixture cook for 10–15 minutes until the zucchini is tender.
- Once the zucchini is tender, remove the saucepan from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the saucepan.
- Place the saucepan back on low heat. Stir in the heavy cream and the fresh basil leaves. Cook for an additional 5 minutes to allow the flavors to meld, but do not let the soup come to a boil.
- Season to taste with salt and pepper. Ladle the soup into bowls and garnish with optional Parmesan cheese for an added touch of flavor. Serve hot and enjoy!