Cream of Lettuce Soup

About

This quick and easy Keto cream of lettuce soup makes for a deliciously warming lunch or light dinner option. This is a great way to use up any lettuce in the fridge with the addition of nothing more than a few basic pantry staples. This simple soup is both budget-friendly and time friendly – ideal for a quick hot meal.

Can I Use a Different Lettuce?

This Keto soup is a great way to make use of any leftover store-bought lettuce you may have in the fridge, or homegrown from your garden! We have used iceberg lettuce to make our Keto soup.

However, you may use an alternative such as butter or romaine lettuce if preferred. Just follow the recipe as written, swapping for your choice of lettuce.

Can I Make This Dairy-Free?

This quick and easy Keto soup is easily adaptable and would be just as delicious dairy-free. If you would like to enjoy this soup minus the dairy, you may use coconut oil in place of butter and coconut cream in place of heavy cream, omitting the cream cheese. Alternatively, you may use olive oil or a vegan Keto-friendly dairy spread in place of the butter and an appropriate plant-based cream alternative. Please note that the recipe has been trialed only with dairy, so use alternative ingredients that you are familiar cooking with, at your discretion. Please remember to adjust your macros to account for any changes you make to the recipe.

Ingredients

4 cup iceberg lettuce
3 ½ cup vegetable broth, bouillon or consomme
1 tablespoon cream cheese spread
1 clove garlic
1 tablespoon butter, unsalted
⅓ cup heavy cream
½ large white onion
⅛ teaspoon nutmeg

Instructions

Melt the butter in a large saucepan or Dutch oven over a low/medium heat. Thinly slice the onion and the garlic. Add the onion and garlic to the pan with the melted butter. Stir well and sweat gently until softened and fragrant. This will take roughly 2-3 minutes.
Add the stock to the saucepan along with a pinch of nutmeg. Stir well. Bring up to a gentle boil and simmer for 2-3 minutes. You may use a chicken stock or any other stock or broth you prefer. You may also add salt and pepper if desired, depending on the strength of seasoning in your stock.
Roughly chop the lettuce. Add the lettuce to the saucepan/Dutch oven and stir. Let the lettuce cook gently in the simmering stock until only just wilted.
Remove the soup from the heat. Add the cream cheese. Carefully use a hand stick blender to purée the soup until velvety smooth. Alternatively, you may let the soup cool a little then carefully transfer to a free-standing blender to mix, working in batches if needed. Do not pour boiling hot soup directly into the blender.
Stir the heavy cream into the soup until well combined. If needed, return the soup to the stove to gently warm through. Serve the soup hot with sliced low carb toast or buttered Keto bread rolls.