• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cast Iron Keto
  • Home
  • Work With Us
  • Contact
  • Web Stories
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cookbook
  • About Us
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Keto Vegetable Soup

    Feb 20, 2022 · 2 Comments

    Jump to Recipe Print Recipe

    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. 

    Classic Vegetable Soup in a black bowl

    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!

    Classic Vegetable Soup

    Keto Vegetable Soup

    5 from 5 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.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « Easy Roasted Garlic + How to Store It
    Balsamic Mushrooms with Herbed Veggie Mash »

    Reader Interactions

    Comments

    1. Karyn Mawson says

      February 21, 2022 at 12:25 am

      I'm confused about this one. It states Carbohydrates 21.3 per serving? Surely this is for the entire pot?

      Reply
      • Cast Iron Keto says

        February 21, 2022 at 4:50 pm

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    cast iron keto logo

    Cast Iron Keto publishes tasty low-carb gluten-free recipes all made in cast-iron cookware. We hope you find something you love!

    More about us →

    Trending Recipes

    • Keto Stuffed Peppers
    • Keto Burger - In-N-Out Style
    • Keto Cheesy Cabbage Sausage Skillet
    • Keto Sloppy Joes (Skillet Style)
    • Keto Butter Chicken
    • Keto Pork Tenderloin with Garlic Herb Butter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Cast Iron Keto