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Cheesy Keto Zucchini Soup Recipe [Dairy-Free]
If you’re new to keto, you may see some ingredients you’re not familiar with. Don’t be put off – this cheesy keto zucchini soup recipe is restaurant quality and easy to make.
In-Depth on the Ingredients
A casual glance at the ingredients may leave you wondering if you can even find these mythical inputs, and where.
It’ll be easier than you think. You’d be surprised how many things are on the supermarket shelves that you don’t even notice because you’re not hunting for them.
First, let’s talk about bone broth. If you’ve never heard of it, bone broth is exactly what it sounds like. It’s made from bones and connective tissue.
While it may not seem particularly appetizing, it’s tasty and cheap to boot. You can make it yourself.
Coconut cream, not to be confused with coconut milk, can actually be a little tricky to find. I have had the best luck looking near the Asian food, in the international foods aisle.
Look for cans, and be sure to get coconut cream rather than cream of coconut, which is sweetened and not keto.
Another item you may not be familiar with is nutritional yeast. These flaky bits provide the cheesy flavor that makes this soup so yummy.
Nutritional yeast tends to hang out in the bulk foods section. If you can’t find it at your usual grocery store, try a health food store.
Even More Keto Soups
Soup is a great go-to food whether or not you’re interested in losing weight. And nothing beats the comfort factor of enjoying a bowl of warm soup on a cold day.
Many people on keto get bored with the meat and salad rotation, so it’s important to change it up. Soup is a staple in my house.
Still, not every soup is keto, and not every keto soup is delicious. Don’t even think about sacrificing taste just to slurp down something that won’t send your blood sugar skyrocketing.
Instead, check out this list of keto soup recipes. From broccoli soup to keto miso soup topped with shrimp, there is a nearly endless supply of soup recipes that will tempt your taste buds and keep you feeling full.
If you’re just getting started with keto and want a guide to help you through it, check out this article.
- 2 Tablespoons (30 ml) of coconut oil
- 1 medium onion (110 g), peeled and chopped
- 3 zucchinis (360 g), cut into chunks
- 2 cups (480 ml) of bone broth
- 1 Tablespoon (8 g) of nutritional yeast
- Dash of freshly ground black pepper
- 1 Tablespoon (15 ml) of coconut cream, for garnish
- 1 Tablespoon parsley, chopped, for garnish
- Over medium heat, melt the coconut oil in a large pan. Add the onions and cook until soft.
- Add the zucchinis and bone broth and reduce to a simmer. Partially cover the pan with a lid and cook until the zucchinis have completely cooked through. They should slide effortlessly off a fork when pierced.
- Stir in the nutritional yeast and remove the pan from the heat.
- Use a hand blender or food processor to blitz the mixture to a fine soup puree.
- Season with freshly ground black pepper and serve garnished with a decorative drizzle of coconut cream and chopped parsley.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g
- Calories: 108
- Sugar: 3 g
- Fat: 8 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g