This Keto Vegetable Soup brings back childhood memories as a dinner table staple. Loaded with veggies, this healthy soup is perfect for cold weather and offers comfort in every spoonful. While it's reminiscent of our Keto Chicken Noodle Soup, it's entirely plant-based. You can enjoy it as a side dish or even as a satisfying main course. Let's dig into the details and prepare a delicious homemade vegetable soup with simple cooking steps!

Jump to:
- Preparation and cooking overview
- Chef's note
- 🥣 Ingredients for the keto vegetable soup recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Keto Vegetables Soup: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking steps
- What to serve with keto vegetable soup?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing this keto veggie soup is very easy! Sauté onions, bell peppers, and garlic until softened, then add in Italian seasoning for an aromatic boost. Next, add cauliflower florets, trimmed green beans, fire-roasted tomatoes, and vegetable broth. Lastly, season with salt and pepper and let it simmer! In 35 minutes, you'll have a pot of wholesome goodness ready to enjoy.
Chef's note
Experiment with different low-carb vegetables to add a personal touch to this soup recipe! Zucchini, spinach, or riced cauliflower make fantastic additions that enhance flavor and nutrition. Also, if you prefer a thicker consistency, blend a portion of the soup before serving – it's a simple trick that adds a creamy texture without any extra carbs.
🥣 Ingredients for the keto vegetable soup recipe
Let's make low-carb vegetable soup with the following simple ingredients:
Ingredient substitutions
Here are some keto swaps that can save the day when you're missing an ingredient or want to customize the recipe:
Additional ingredients
Want to add a flavor twist to this low-carb soup? Here are some optional ingredients that will add a flavor boost!
Cooking tools required
To make this low-carb vegetable soup, you will need the following kitchen tools:
Tool substitutes list
How to make Keto Vegetables Soup: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients.
- Dice onion and bell peppers.
- Thinly mince garlic.
- Separate cauliflower florets and remove stems.
- Trim the green beans.
Cooking steps
- Add the oil to a 6-quart Dutch oven or stockpot; add onion, bell pepper, and garlic once hot. Sauté for 5-7 minutes until starting to soften.
- Add in the Italian seasoning and cook for 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 for 15 minutes.
- Taste for salt and adjust if necessary.
- Serve immediately.
Chef's pro tip
To ensure the best flavor, take your time sautéing the vegetables until soft and slightly caramelized. This step is crucial as it enhances the soup's overall taste and aroma. Rushing this process may result in underdeveloped flavors and a less satisfying soup.
What to serve with keto vegetable soup?
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
Recipe wrap-up and conclusion
Preparing Keto Vegetable Soup is a quick process. Sautéed veggies, Italian seasoning, and a symphony of flavors simmering make this recipe exceptional. Whether it's a chilly winter day or any time you crave a comforting meal, this soup is your go-to choice!
Looking for more keto soup recipes? Here are some low-carb delights to enjoy:
Frequently asked questions
📖 Recipe

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; add onion, bell pepper, and garlic once hot. Sauté for 5-7 minutes until starting to soften.
- Add in the Italian seasoning and cook for 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 for 15 minutes.
- Taste for salt and adjust if necessary.
- Serve immediately.
Karyn Mawson says
I'm confused about this one. It states Carbohydrates 21.3 per serving? Surely this is for the entire pot?
Cast Iron Keto says
Hi Karyn, the nutritional info is per serving. The cauliflower, broth, and tomatoes add a bit of carbs to the recipe but the net carbs come to 12.4g per serving.