Go Back Email Link
–+ servings
Close-up shot of a steaming bowl of keto vegetable soup served on the white marble cooktop, filled with a vibrant mix of tender cauliflower, green beans, carrots, spinach, and diced tomatoes in a rich, savory broth. The bowl is surrounded by subtle steam rising, showcasing the warmth and freshness of the dish.

Keto Vegetable Soup Recipe

This Keto Vegetable Soup is packed with low-carb veggies like cauliflower, spinach, and green beans in a flavorful beef broth seasoned with Italian herbs. It's a hearty, satisfying, and healthy option for a comforting meal. Perfect for meal prep or a quick weeknight dinner!
Hit the Rating button
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 75kcal
Author: Anne Carter
Servings: 10

Equipment

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 stalks celery chopped
  • 2 carrots peeled and chopped
  • 4 cloves garlic minced
  • 2 cups chopped cauliflower florets
  • 1 ½ cups fresh green beans trimmed and cut into 1 inch pieces
  • 30 ounces canned diced tomatoes
  • 8 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 2 cups fresh spinach

Instructions

  • Heat butter and olive oil in a large stock pot over medium heat until the butter melts.
    Close-up shot of a large black skillet with two handles on the white marble cooktop, containing melted butter and olive oil shimmering together to create a glossy layer across the bottom.
  • Add onions, celery, carrots, and garlic. Cook for 5 minutes, stirring often.
    Close-up shot of a large black skillet with two handles on the white marble cooktop, filled with chopped onions, celery, carrots, and minced garlic sizzling in the melted butter and olive oil. The vegetables begin to soften and release their aroma.
  • Add cauliflower, green beans, tomatoes, beef broth, Worcestershire sauce, and Italian seasoning. Stir to mix.
    Close-up shot of a large black skillet with two handles on the white marble cooktop, now containing cauliflower florets, trimmed green beans, canned diced tomatoes, beef broth, Worcestershire sauce, and a sprinkle of Italian seasoning. The ingredients are layered and ready to be stirred.
  • Bring to a boil, then reduce to a simmer. Cook for 25 minutes, or until vegetables are tender.
    Close-up shot of a large black skillet with two handles on the white marble cooktop, with the vegetable soup mixture bubbling gently as it begins to boil, steam rising above the pot as the broth thickens and the vegetables cook.
  • Add salt, pepper, and spinach. Stir and cook for 1-2 minutes until the spinach wilts.
    Close-up shot of a large black skillet with two handles on the white marble cooktop, with freshly added salt, cracked black pepper, and vibrant spinach leaves floating on the surface of the hot soup. The spinach starts to wilt from the heat.
  • Taste, adjust seasoning if needed, and serve immediately.
    Close-up shot of a steaming bowl of keto vegetable soup served on the white marble cooktop, filled with a vibrant mix of tender cauliflower, green beans, carrots, spinach, and diced tomatoes in a rich, savory broth. The bowl is surrounded by subtle steam rising, showcasing the warmth and freshness of the dish.

Nutrition

Calories: 75kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 960mg | Fiber: 4g | Sugar: 4g