Keto Vegetable Soup

This classic vegetable soup takes us right back to being kids as this was a staple at both of our dinner tables growing up. Packed with veggies, this healthy soup is perfect for cold weather. 

This soup is so easy and comforting. Chocked full of veggies, it’s reminiscent of our Keto Chicken Noodle Soup but totally plant-based!

We love serving this soup as a side but it’s also great as a main dish as well. The carbs are a bit higher than what a lot of keto eaters seek out but it’s definitely low-carb and for you omnivores, it’s a great side with a side of protein. Totally flexible.

Here’s what you’ll need to make this Keto Vegetable Soup:

• 6 tablespoons extra-virgin olive oil
• 1 small white onion, diced
• 2 medium bell peppers, diced
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 cups cauliflower florets
• 2 cups green beans, trimmed and cut into 2 inch pieces
• 2 (14.5-ounce) cans fire-roasted diced tomatoes
• 8 cups vegetable broth
• Salt, to taste
• Black pepper, to taste

How to make vegetable soup:

1. Add the oil to a 6 quart dutch oven or stockpot, once hot add in the onion, bell pepper, and garlic. Sauté for 5-7 minutes until starting to soften.
2. Add in the Italian seasoning and cook 30 seconds until fragrant.
3. Add in the remaining ingredients and bring to a boil. Once boiling reduce heat to retain a simmer, cover and cook 15 minutes.
4. Taste for salt and adjust if necessary. Serve immediately or store in the refrigerator for up to 4 days or the freezer for up to 6 weeks.

Enjoy!

Keto Vegetable Soup

5 from 2 votes

Print Rate Pin Recipe

Course: Main Course, Soup

Cuisine: American, Italian

Keyword: keto soup, vegan vegetable soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 402kcal

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 small white onion diced
• 2 medium bell peppers diced
• 3 cloves garlic minced
• 1 tablespoon Italian seasoning
• 1 cups cauliflower florets
• 2 cups green beans trimmed and cut into 2 inch pieces
• 2 14.5-ounce cans fire-roasted diced tomatoes
• 8 cups vegetable broth
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Add the oil to a 6 quart dutch oven or stockpot, once hot add in the onion, bell pepper, and garlic. Saute for 5-7 minutes until starting to soften.
• Add in the Italian seasoning and cook 30 seconds until fragrant.
• Add in the remaining ingredients and bring to a boil. Once boiling reduce heat to retain a simmer, cover and cook 15 minutes.
• Taste for salt and adjust if necessary. Serve immediately or store in the refrigerator for up to 4 days or the freezer for up to 6 weeks.

Nutrition

Nutrition Facts

Keto Vegetable Soup

Amount Per Serving

Calories 402 Calories from Fat 278

% Daily Value*

Fat 30.9g48%

Carbohydrates 21.3g7%

Fiber 8.9g37%

Protein 15g30%

*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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