This hearty keto vegetarian soup is a comforting and satisfying meal, perfect for a chilly evening or any time you crave something delicious and nutritious. I've always had trouble finding filling and flavorful vegetarian keto recipes that aren’t just sad salads or cauliflower mash, and this is a game changer!

Packed with veggies like onions, carrots, celery, and mushrooms, this soup is both low in carbs and high in flavor. It’s incredibly versatile; feel free to substitute the vegetables with your favorites. I often experiment with adding things like zucchini or spinach—but this basic recipe is fantastic on its own!

Keto Vegetarian Soup

Name: Keto-Vegetarian-Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Keto
Ingredients: 1 tablespoon Olive oil; 1 large, chopped Onion; 2 large, chopped Carrots; 3 stalks, chopped Celery; 1 pound, sliced Mushrooms; 4 cups, low-sodium Vegetable broth; 2 cups Riced cauliflower; to taste Salt; to taste Pepper; to taste Garlic powder; optional, to taste Red pepper flakes

This delicious and satisfying Keto Vegetarian Soup is packed with flavorful vegetables and is surprisingly easy to make. It's the perfect healthy and comforting meal.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

📖 Instructions

First, let's prep our veggies! Finely chop one large onion, two carrots, and three celery stalks. Don't stress about perfect dices—rustic is fine. Think of it as a culinary adventure, not a precision competition!
Next, grab your large pot and heat a tablespoon of olive oil over medium heat. Sauté the onion, carrots, and celery until softened and slightly golden—about 5 to 7 minutes. If you start to get impatient, put on some music to distract yourself!
Now, add in a pound of mushrooms, sliced. Mushrooms are my absolute favorite, adding so much earthy flavor. Stir them around with the other veggies until they're nicely coated with the olive oil and begin to release their liquid—that’s the magic happening!
Time for the broth! Pour in four cups of low-sodium vegetable broth. If your broth is a little weak, don’t be afraid to boost it with some extra herbs. I personally love a little thyme or rosemary for that added depth of flavor.
Give it all a good stir, and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, allowing those flavors to get really comfy with each other. This is where the magic of slow cooking happens!
While the soup simmers, you'll prep your cauliflower rice. I used about 2 cups of riced cauliflower, but you can adjust based on your serving needs. Just toss it all in to the broth!
Once the 15 minutes are up, check the vegetables’ doneness. They should be tender. Grab your immersion blender and start pureeing the soup until you reach your desired consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender. Be cautious when blending hot liquids!
Finally, season to your liking. Salt and pepper are your friends here! I usually add in a sprinkle of garlic powder and maybe a pinch of red pepper flakes for a little kick. Taste and adjust—there's no right or wrong here, it’s all about what you like!
Serve hot and enjoy! Garnish with fresh herbs if you are feeling fancy. This soup is great on its own, but it also pairs wonderfully with a dollop of plain Greek yogurt (or keto-friendly alternative) for extra creaminess and protein. Mmm, delicious!

📝 Notes

For a creamier soup, stir in a tablespoon of heavy cream or full-fat coconut milk at the end. But honestly? This is amazing on its own too!
Don't be afraid to experiment! Add other keto-friendly vegetables, such as zucchini, spinach, or green beans.
If you don’t have riced cauliflower, you can easily make your own by pulsing cauliflower florets in a food processor until they reach a rice-like consistency. It’s really easy, I promise!