Creamy Keto Zucchini Soup

In a quaint kitchen nestled in the rolling hills of the countryside, where the garden’s bounty was the inspiration for the day’s meals, there lived a chef named Julia. Julia, a fervent advocate for the ketogenic lifestyle, sought to create a dish that would embody the freshness of her garden while offering warmth and comfort.

Inspired by the abundance of zucchini flourishing under the summer sun, Julia envisioned a creamy, savory soup that would bring the flavors of her garden to life. Combining the zucchini with aromatic spices, tahini for creaminess, and a hint of apple cider vinegar and lime juice for brightness, she created a Creamy Keto Zucchini Soup.

This soup became a cherished recipe, celebrated for its ability to marry healthfulness with the rich, comforting flavors of home cooking.

Harlan Kilstein’s Creamy Keto Zucchini Soup

Course: Soup
Cuisine: American
Servings: 4
Calories: 55 kcal


  • 1 small diced onion
  • 3 cups of water or vegetable broth
  • 1 teaspoon of Himalayan salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1 1/2 tablespoons of tahini
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of dried basil
  • 2 teaspoons of apple cider vinegar
  • 1/2 teaspoon of lime juice
  • Add 1/2 teaspoon of xanthan gum. Pulse again.


  1. Step Two: Mix Ingredients
  2. Easy peasy. Throw everything in food processor or blender.
  3. Step Three: Cook
  4. Put into large pot and simmer for 40 minutes over low heat.
  5. Stir from time to time.
  6. Serve each portion with a piece of fresh basil as pictured above.

Recipe Notes

This is a very simple recipe to make. Contrary to popular idea, ALL vegetables do contain carbs. I will be sharing more soups but carbs will always be a consideration. 4 medium/large zucchini (wash but do not peel)

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