This Garlic Parmesan Keto Zucchini Soup is my go-to comfort food when I'm craving something warm, satisfying, and low-carb. It's incredibly easy to make, requiring minimal ingredients and time. I discovered this recipe a few years ago when I was trying to follow a ketogenic diet, and it's been a staple ever since. I've even managed to get my picky eaters to love it, so you know it's good!
What I love most about this recipe is its versatility. It’s a blank canvas for your culinary creativity! You can easily adapt it to your tastes and what's in your fridge. One time, I even threw in some leftover cooked chicken breast for extra protein. The result was a hearty and delicious meal. It's so adaptable that it has become a favorite recipe for potlucks and family get-togethers. It is extremely versatile; I add different herbs and spices to modify the flavor.
Required Equipments
- Large pot or Dutch oven
- Immersion blender (or regular blender)
- Large spoon or spatula
- Measuring cups and spoons
- Colander or strainer
Garlic-Parmesan-Keto-Zucchini-Soup
A creamy, comforting, and keto-friendly soup that's ready in under 30 minutes! This recipe is packed with flavor and easy to customize to your liking.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, grab your zucchini. About 3 medium-sized ones should do the trick. Wash 'em thoroughly – I'm talkin' squeaky clean! Then chop 'em up into half-inch to one-inch pieces. Don't stress about making them perfectly uniform; rustic is chic, right?
- Next up, let's get that garlic going! Mince 4-6 cloves. More if you're a garlic fiend like me (my husband swears I breathe garlic). Sauté the minced garlic in about 2 tablespoons of olive oil in your large pot over medium heat. Cook for just a minute or two until fragrant - you don't want to burn it! That would be a tragedy.
- Toss in those lovely zucchini pieces! Cook for about 5-7 minutes, stirring occasionally, until they're starting to soften and get a little tender. Don’t rush this part; we want to coax out the zucchini's natural sweetness.
- Now comes the magical part - the broth! Pour in about 4 cups of chicken broth (or vegetable broth for you vegetarians). If you're feeling fancy, use bone broth! Bring the mixture to a boil. Then, turn the heat down to a simmer, cover, and let it all bubble away gently for about 15-20 minutes. The zucchini should be totally tender.
- Once the zucchini is perfectly tender, it's time to blend! You can either use an immersion blender right in the pot, making this process super easy, or carefully transfer the soup to a regular blender. Blend until the soup is smooth and creamy. If you use a regular blender, vent the lid to release steam.
- Stir in 1/2 cup of grated Parmesan cheese. If you want to be really decadent, add a bit more. Salt and pepper to taste. Taste it! And adjust seasonings to your liking. Trust your taste buds!
- Serve it up! Ladle the soup into bowls, garnish with a sprinkle of extra Parmesan cheese, maybe some fresh basil (if you have it, it’s a lovely touch!), and enjoy your cozy, delicious, and incredibly easy Garlic Parmesan Keto Zucchini Soup!
📝 Notes
- For a richer flavor, use bone broth instead of regular chicken or vegetable broth.
- If you prefer a chunkier soup, reduce the blending time.
- Feel free to add other spices like onion powder, garlic powder, or Italian seasoning for extra flavor.
- Garnish with fresh herbs, such as basil or parsley for an extra pop of color and flavor.
🍎 Nutrition
Calories: 200kcal
Protein: 10g
Fat: 15g
Carbohydrates: 10g
Fiber: 4g
Calcium: 150mg
