20-Minute Keto Cream of Lettuce Soup
A surprisingly rich and velvety keto-friendly soup that transforms humble iceberg lettuce into an elegant starter. The lettuce wilts into the vegetable broth, creating a light base that's enriched with cream cheese and heavy cream for luxurious texture. Subtle garlic and a hint of nutmeg add depth without overwhelming the delicate lettuce flavor. Perfect for those following ketogenic diets who want a warm, satisfying soup that's both low-carb and comforting. This version stands out for its simplicity and how it maximizes flavor from minimal ingredients while keeping carbs extremely low.
Ingredients
- 4 cup Iceberg Lettuce, roughly chopped
- 3 ½ cup Vegetable Broth
- 1 tablespoon Cream Cheese Spread
- 1 clove Garlic, thinly sliced
- 1 tablespoon Butter, unsalted
- ⅓ cup Heavy Cream
- ½ large White Onion, thinly sliced
- ⅛ teaspoon Nutmeg
Instructions
- 1
Melt butter in large saucepan or Dutch oven over low-medium heat
- 2
Thinly slice onion and garlic, then add to melted butter
- 3
Stir well and sweat gently until softened and fragrant for 2-3 minutes
- 4
Add vegetable broth and nutmeg to saucepan and stir well
- 5
Bring to gentle boil and simmer for 2-3 minutes
- 6
Roughly chop lettuce and add to saucepan, stirring to combine
- 7
Cook lettuce gently in simmering stock until just wilted
- 8
Remove soup from heat and add cream cheese
- 9
Use hand stick blender to puree soup until velvety smooth
- 10
Stir heavy cream into soup until well combined
- 11
Return to stove to gently warm through if needed
- 12
Serve hot
Tips
Let soup cool slightly before blending in a free-standing blender to avoid splattering hot liquid
Add salt and pepper to taste depending on the seasoning strength of your stock
Work in batches if using a regular blender rather than an immersion blender
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1 day ahead, reheat gently before serving
Serve immediately while hot with low-carb bread or keto rolls
Common Mistakes
Don't pour boiling soup directly into blender to avoid splattering and potential burns
Don't overcook lettuce to avoid mushy texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different type of lettuce?
Yes, romaine or butter lettuce work well, though they may have slightly more flavor than mild iceberg lettuce.
What if I don't have an immersion blender?
Let the soup cool slightly then carefully transfer to a regular blender, working in small batches to avoid overflow.
How long will this soup keep in the refrigerator?
The soup will keep for up to 3 days refrigerated in a covered container and can be gently reheated on the stove.