Broccoli Pesto Soup

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5 from 1 vote
This broccoli low carb soup is infused with a rich spinach and basil pesto packing it with flavour as well as nutrition. This makes for a great warming lunch on its own or can even be enjoyed as a dinner with some keto flatbreads.
This soup is perfect for batch cooking. Simple double the recipe as required and freeze extra portions for future meals.
Prep Time8 mins
Cook Time15 mins
Total Time23 mins
Course: Soup
Cuisine: Italian
Keyword: Broccoli, broccoli soup, keto soup, low-carb soup, Pesto
Servings: 2
Calories: 329kcal


  • 3 ½ tbsp extra virgin olive oil
  • 720 ml vegetable stock
  • 2 tbsp parmesan cheese
  • 30 g baby spinach
  • 25 g fresh basil
  • 1 tbsp pine nuts
  • 1 clove garlic
  • 1 small head broccoli cut into florets
  • ¼ medium white onions finely chopped


  • Add the garlic, basil, spinach, 1 tablespoon of pine nuts and parmesan to a food processor. Blend to combine until well broken down.
  • Add 1.5 tablespoons of olive oil to the food processor and blend again to form a pesto. Set aside.
  • Heat a tablespoon of olive oil in a large pan or casserole dish over a medium heat. Add the onion and sweat until tender.
  • Add the broccoli and pesto and stir into the onion mixture until well combined.
  • Add the vegetable stock and bring to a boil. Reduce the mixture to a simmer for ten minutes.
  • Transfer to a blender and blend until smooth.
  • Reheat the soup if required and serve with an extra drizzle of olive oil and scatter with fresh basil.


Calories: 329kcal | Carbohydrates: 13g | Protein: 8g | Fat: 29g | Fiber: 4g

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