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easy healthy soup recipe that is keto and plant-ased

Keto Creamy Zucchini Soup with Boursin Cheese

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5 from 1 review

This quick Creamy Keto Zucchini Soup recipe is a plant-based keto soup that only requires a handful of ingredients.  This keto zucchini recipe is not only a healthy soup recipe but also a great way to use up all that extra zucchini your garden is producing!

  • Total Time: 30 minutes
  • Yield: 8 cups 1x


Units Scale
  • 3 medium zucchinis, chopped
  • 2 cups celery, chopped (optional)
  • 1/2 onion, diced
  • 4 cups vegetable stock
  • 6 cloves of garlic, minced
  • 1 tbsp olive oil
  • 5 oz Boursin


  1.  In a large soup pan, heat the olive oil on medium-high heat.  Once hot, reduce the heat to medium and add in the onion and celery.  Saute, stirring every so often, until the vegetables have softened (about 5 minutes).  Add in the garlic and stir until garlic because fragrant (about 1 minute).
  2. Add in the zucchini and vegetable stock.  Bring to a boil and reduce heat to bring soup to a simmer.  Simmer for 25 minutes with lid or until zucchini has softened.
  3. Carefully pour the soup into a high speed blender and blend until soup is pureed.  Pour the soup back into the soup pot.  Add the Boursin cheese and stir until the cheese has blended into the soup.  Taste the soup and add any additional salt or pepper to taste.


  • I added 2 cups of chopped celery as I had it leftover and needed to use it up.  It is not in the original recipe nor is it necessary but if you have it lying around and need to use it up, feel free to add it with the onions.
  • Author: Cat
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Meals, Soups
  • Method: Stove-top
  • Cuisine: American
  • Diet: Gluten Free


  • Serving Size: 1.5 cups
  • Calories: 159
  • Sugar: 2.4
  • Fat: 12
  • Carbohydrates: 5
  • Fiber: 1
  • Protein: 8.4
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