Curl up with a hot bowl of keto zucchini cheddar soup. This creamy soup has just 5 grams net carbs in each bowl and feeds 6 people.
What Is Zucchini Cheddar Soup
Tender vegetables and fresh herbs, all in a creamy broth – zucchini cheddar soup is the definition of comfort food! This easy soup is made with fresh vegetables – carrots, onion, and zucchini – and a combination of fresh herbs and cheese and cream.
It’s all cooked with a base of chicken broth and finished with a pinch of nutmeg. This is the best way to use leftover garden zucchini or to make a soup that will help you enjoy eating more vegetables! And the even better thing about this recipe is that it’s ready to eat in less than an hour!
Shopping List
Before you make a bowl of keto zucchini soup, this is what you’ll need from the store. All of the exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Butter
- Onion
- Zucchini
- Shredded Carrots
- Thyme
- Rosemary
- Nutmeg
- Chicken Broth
- Heavy Whipping Cream
- Shredded Cheddar Cheese
- Minced Garlic
Ingredient Substitutions
There are a few ways that you can change things in this recipe to save yourself time or to make it taste differently the next time. If you make any changes, please let me know. I’d love to hear!
- Butter – You’ll use this to saute the onion and veggies, so coconut oil or avocado oil are both perfect swaps.
- Onion – Use your favorite type of onion
- Chicken Broth – Vegetable broth or vegetable stock will taste delicious in place of chicken broth.
- Heavy Whipping Cream – Use coconut cream as an easy swap.
Best Cheese For Soup
I always recommend shredding cheese at home. It will add more flavor to the soup! Pre-shredded cheese at the store has anti-caking ingredients in it that mute the flavors of the cheese.
What type of cheese is best in zucchini soup? I used sharp cheddar cheese because it has a fantastically comforting flavor. Use a cheese with a really bold and sharp flavor. If you want a lighter flavor, shred some American Cheese.
If you want the soup to have a bit more spice, shred some Pepper Jack cheese.
What To Eat With Soup
This zucchini soup is thick and creamy, but it is also a lighter soup. Since it doesn’t have any meat in it, I like to serve it with a meaty dish.
Try it with some keto cheeseburger zucchini boats. They have a lot of similar flavors and will fill you up!
If you’re looking for the best keto-friendly sides to serve with this creamy soup, try one of these.
Since I love a good soup and salad combination, I think Romaine lettuce boats taste perfect with the zucchini soup. Everything Bagel Bites are chewy and remind me of mini dinner rolls (which I love with some creamy cheesy soups!).
If I’m really feeling hungry, some cauliflower pumpkin mac and cheese always hits the spot – especially if you make this soup in the fall.
How To Store Soup
This soup tastes the best when it is freshly made. But you can still enjoy it a day or two later! Store leftover soup in an airtight, spill-proof container in the refrigerator for up to three days. The vegetables will soften the longer they stay in the fridge, so I suggest eating it quickly.
Can you freeze creamy soups? Yes, you technically can, but I don’t recommend it. If you want to freeze the soup, I suggest adding more heavy whipping cream to it when you thaw and reheat it. Otherwise the soup won’t be as creamy.
Making It
Here are the step-by-step pictures of the process that you’ll follow to make this filling and delicious keto zucchini cheddar soup recipe. All of the ingredients and instructions are located in the printable recipe card just a little bit further below.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Net Carbs: 5 net carbs per serving
Directions
Melt the butter in a pot over medium heat. Stir in the onion, and saute until beginning to soften.
Add in the zucchini, and saute until softened.
Mix in the garlic, thyme, rosemary, nutmeg, carrots and salt and pepper to taste. Saute for 30 seconds.
Pour in the chicken broth, cover and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender.
Stir in the heavy whipping cream, and simmer for 5 minutes.
Mix in the cheese, and stir until melted.
Use an immersion blender to blend the soup until smooth if desired.
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Keto Zucchini Cheddar Soup
Equipment
- Large Pot
- Immersion Blender
Ingredients
- 2 tbsp Butter
- 1/2 Onion chopped
- 2 medium Zucchini peeled and diced
- 1/4 cup Carrots shredded
- 1 tsp Fresh Chopped Thyme
- 1 tsp Fresh Chopped Rosemary
- 1 pinch Nutmeg
- 2 cups Chicken Broth
- 1 cup Heavy Whipping Cream
- 1 1/2 cups Shredded Cheddar Cheese
- 2 tsp Minced Garlic
Instructions
- Melt the butter in a pot over medium heat.
- Stir in the onion, and saute until beginning to soften.
- Add in the zucchini, and saute until softened.
- Mix in the garlic, thyme, rosemary, nutmeg, carrots and salt and pepper to taste. Saute for 30 seconds.
- Pour in the chicken broth, cover and bring to a boil.
- Reduce the heat to medium low and simmer until the vegetables are tender.
- Stir in the heavy whipping cream, and simmer for 5 minutes.
- Mix in the cheese, and stir until melted.
- Use an immersion blender to blend the soup until smooth if desired.
Notes
Keto Soup Recipes
If you enjoyed making keto goulash, here are some more easy keto soup recipes you and your kids will enjoy too.
- Low-Carb Greek Beef Stew
- Low-Carb Goulash With Zucchini
- Instant Pot Low-Carb Zuppa Toscana Soup
- Creamy Low-Carb Lemon Chicken Soup
- Creamy Keto Pot Pie Ramen
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