Low-Carb Zucchini and Riced Cauliflower Soup (Hearty & Keto Friendly)
This Low-Carb Zucchini and Riced Cauliflower Soup is a hearty, keto-friendly meal loaded with summer vegetables, savory ground meat, and rich tomato flavor. With cauliflower rice replacing potatoes, it delivers comforting thickness while keeping carbs low. Perfect for both meal prep and summer garden abundance!
Equipment
- Slow cooker
- Skillet
- Cutting board
- Chef’s Knife
- Wooden spoon
- Immersion blender
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 1 tsp minced garlic (or 3 cloves fresh)
- 8 cups beef broth or vegetable broth
- 28 oz diced tomatoes, undrained
- 6 oz tomato paste
- 1.5 lbs zucchini, sliced into half-moons
- 3 cups frozen riced cauliflower
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 0.25 tsp red pepper flakes
- salt and black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the ground beef or sausage, crumbling as it cooks. Add onion, red bell pepper, and celery; sauté until softened. Stir in garlic and drain excess fat.
- Transfer the cooked meat and vegetables to the slow cooker.
- Add broth, diced tomatoes, riced cauliflower, zucchini, tomato paste, oregano, basil, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours.
- Serve chunky as is, or blend partially/fully with an immersion blender. Garnish with Parmesan cheese if desired.
Notes
Blend partially for a creamy texture, or leave chunky. Use low-sodium broth and adjust salt at the end. For a keto boost, finish with olive oil or Parmesan.