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prep time
10 min
cook time
20 min
ready time
30 min
Keto Creamy Zucchini Basil Soup
This is among the best Keto fall soup recipes you can prepare in about 30 minutes, completely fuss-free. This delicious soup is a fantastic appetizer, but it can also be served as a quick snack between meals. It's loaded with fats and fiber, making it an excellent Keto-friendly dish you can prepare in no time. This Keto creamy fall soup recipe can be served warm or cold with a nice heap of parmesan and black pepper. Enjoy!
How do you customize this recipe?
Another good idea is to roast the zucchini with some fresh or dried herbs of choice. This will add some extra flavor to the soup, and you can adjust the amount of herbs and spices according to your taste. You can also add some avocados and spinach. They would pair perfectly with this soup, but they would also add a good amount of healthy fats and other essential nutrients. However, if you decide to customize this recipe, remember to log the ingredients separately.
Does this soup freeze well?
This is a perfect recipe to prepare in advance and store in the fridge for a few days. But you can also freeze the leftovers for a few months. Gently thaw in your microwave or stovetop, and serve with freshly shredded parmesan.
How do you substitute basil in this recipe?
If you're not a huge fan of basil, you can easily substitute it with some other fresh or dried herbs of choice. Fresh marjoram or thyme would pair perfectly with this soup.
Net Carbs
3.7 g
Fiber
1 g
Total Carbs
4.8 g
Protein
6.8 g
Fats
10.3 g
136 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Onion
50 g
Garlic
2 clove
Chicken broth
900 ml
Zucchini
3 medium
Heavy cream
100 ml
Sour cream
2 tbsp
Basil Fresh Or Raw Herb
2 tbsp
Parmesan cheese, fresh (hard)
0.25 cup, shredded
Recipe Steps
steps 5
30 min
Step 1
Cut the zucchini into smaller cubes. Peel the garlic. Peel and chop the onions. Add the zucchini, garlic, and onions to a large pan or a deep pot.Step 2
Pour in the chicken broth and bring to a boil. Reduce the heat to medium and cook for 12-15 minutes or until fully cooked. Stir occasionally.Step 3
Finely chop the basil. Add the sour cream and basil to the soup. Pour in the heavy cream and stir well. Cook for about 5 minutes, stirring constantly.Step 4
Remove from the heat and cool for a while. Transfer the soup to a blender and pulse until completely smooth. Optionally, season with some salt or black pepper to taste.Step 5
Shred the parmesan cheese. Transfer the soup to serving bowls and top with shredded parmesan. Sprinkle with some more black pepper, and enjoy!
Comments
DiCaf a year ago
It was very good!I decided to add bacon bits which I think really made the soup excellent! Without the bacon it may not have been so good. Lol
AmazingMacadamia614988 a year ago
I did the same with the bacon bits, agree it makes it great. Also used broccoli, kale and cauliflower instead of zucchini - turned out amazing.
FantasticKale750707 a year ago
I thought it was pretty bland. Add salt/pepper and worcestershire sauce when cooking in the heavy cream. That's what it needed! Maybe some bacon crumbles with the parmesan cheese 🤷‍♂️
Dolores a year ago
I made this recipe for one and while very good it was a little skimpy. I served it with Lamb Chops and it was a very nice accompaniment.
Jclouds a year ago
Instead of basil, I added 1tsp curry powder and 1/8Tsp of cayenne. Delicious.