Name: Warm, Creamy Low Carb Vegetable Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 40 ounces of chicken broth; 1 cup heavy cream; 1 large chopped onion or frozen onion seasoning blend (10 oz); 1/4 cup butter; 26 ounces frozen mixed vegetables of your choice; 1 tablespoon parsley (fresh or dried); salt and pepper to taste; Glucomannan to thicken or use 1/2 cup almond flour and water

This creamy Low Carb Vegetable Soup is a quick supper loaded with vegetables and simmered in a buttery chicken broth with a splash of cream. It’s ready in about 35 minutes and delivers a warm, hearty bowl of comfort on that chilly day that skips the potatoes and pasta but still fills you up!

A bowl of low carb vegetable soup next to bread

A Quick Look At The Recipe

Recipe Name: Warm, Creamy Low Carb Vegetable Soup
Ready In: 35 minutes
Serves: 5 Bowls
Main Ingredients: 40 ounces of chicken broth, 1 cup heavy cream, 1 large chopped onion or frozen onion seasoning blend, 1/4 cup butter, 26 ounces frozen mixed vegetables of your choice, 1 tablespoon parsley, salt and pepper to taste, Glucomannan to thicken or use 1/2 cup almond flour and water
Why You'll Love It: Overflowing with all the vegetables your heart desires, this creamy low carb vegetable soup is a cozy meal loaded with tender vegetables, buttery broth, and a splash of cream. It’s simple, hearty, and ready in about 35 minutes!

A Cozy Bowl That Still Fits Your Low-Carb Goals

Vegetable soup has always been an easy meal for beatin’ the cold: big pot, lots of vegetables, something simmering away while the house smells good! The only hiccup is that many classic versions bulk things up with potatoes, rice, or noodles, which can push the carbs higher than some folks want.

This version keeps the spirit of a good homemade vegetable soup but takes a different route. Frozen mixed vegetables make it quick to pull together, chicken broth builds the soup base, and a little cream at the end gives it that cozy, comforting texture that makes it feel like more than just a pot of boring ol’ vegetables.

It’s also one of those meals that doesn’t require a lot of planning. Everything cooks in one pot, the ingredients are easy to keep on hand, and the whole thing is ready in about half an hour. Serve it as a lighter main dish or alongside something simple like Crock Pot Spaghetti, and you’re set!

Ingredients You’ll Need

Chicken broth (or vegetable broth)
Heavy cream
Large chopped onion or frozen onion seasoning blend
Butter
Frozen mixed vegetables of your choice
Parsley, fresh or dried
Salt
Black pepper
Glucomannan (or almond flour and water)

Tips for the Best Low Carb Vegetable Soup

Use a Big Pot: Even though the recipe isn’t huge, using a large pot or Dutch oven gives the vegetables plenty of room to cook evenly.
Sauté the Onion First: Let the onion cook in butter for a few minutes before adding the broth. This step builds flavor and creates those tasty browned bits on the bottom of the pot that make homemade soup so good.
Don’t Overcook the Vegetables: Once the vegetables are tender, you’re good to go! Cooking them too long can make them mushy.
Taste and Adjust: Every broth is a little different, so give the soup a quick taste before serving and adjust the salt, pepper, or herbs.

Close up of a bowl of low carb vegetable soup with a slice of bread in it

How to Make Creamy Low Carb Vegetable Soup

Step 1: Sauté the Onion

Start by placing a large Dutch oven or soup pot over medium-high heat. Add the butter and let it melt down until it’s nice and bubbly. Toss in the chopped onion (or frozen onion blend) and sauté for about 5 minutes, stirring occasionally, until the onion softens and smells good and savory.

Step 2: Add the Broth and Vegetables

Pour in the chicken broth and stir in the frozen mixed vegetables. Turn the heat up just enough to bring everything to a gentle boil, then lower it to a steady simmer. Let the soup cook for about 10 minutes, or until the veggies are tender.

Skillet with vegetables and broth for low carb vegetable soup

Step 3: Stir in the Cream and Seasonings

Once the vegetables are cooked through, pour in the heavy cream and sprinkle in the parsley, salt, and pepper. Give everything a good stir so the soup turns creamy and well combined. Let it continue simmering while you prepare the thickener.

Adding cream and seasoning to a pot of low carb vegetable soup

Step 4: Thicken the Soup (Glucomannan Method)

In a measuring cup, whisk 1 teaspoon of glucomannan into 1 cup of cold water until it’s fully dissolved. Slowly stir this mixture into the soup. Let the soup simmer for about 10 more minutes, stirring occasionally, until it thickens into a nice, creamy consistency.

Alternate Thickening Method

If you prefer using almond flour instead, stir 1 tablespoon of almond flour into 1 cup of water until smooth. Add that mixture to the soup and let it simmer for another 10 minutes, stirring now and then until the soup thickens slightly.

Step 5: Taste and Serve

Give the soup a quick taste and adjust the salt and pepper if needed. Ladle the creamy vegetable soup into bowls and serve it hot!

A close up of a bowl of low carb vegetable soup

Side view of creamy low carb vegetable soup with a side of bread

What to Serve With Low Carb Vegetable Soup

If you’re not fussed about the total carbs you’re havin’, go ahead and serve it with some Southern Skillet Spoonbread, 2-Ingredient Easy Homemade Biscuits, breadsticks, croutons, or some nice parmesan crisps. If you’re serving it as a side or appetizer, opt for a simple main meal like butter-roasted chicken.

Storge and Leftovers

This delicious soup is even better the next day, once the flavors have had time to settle together, so don’t be shy about making a big pot! Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove top or in the microwave.