21 Comforting Low Carb Soup Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Creamy Taco Soup

Creamy Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 bowls’]

Have all of the taco flavors in a warming, satisfying bowl of soup. It’s keto-friendly, high protein and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 small onion (finely chopped)
• 2-3 cloves garlic (minced)
• 1 lb ground beef *
• 1 red bell pepper (diced)
• 1 large tomato (chopped)
• 1/2 jalapeno (chopped **)
• 1 cup heavy cream
• 2 tbsp taco seasoning
• Salt and black pepper (to taste)
• 1 1/2 cups beef broth
• Fresh cilantro (chopped)
• Avocado (sliced)
• Mozzarella (shredded)
• Jalapeno (sliced)
• Lime (juiced and sliced)

Instructions

1. Heat up a large pot or Dutch oven to medium-high heat. Add in the olive oil and onion. Cook until translucent for about 3-5 minutes.
2. Add in the garlic and ground beef. Brown the beef up for about 7-8 minutes, stirring throughout until it’s cooked.
3. Now, add bell pepper, tomato, jalapeno, heavy cream, taco seasoning, salt, and black pepper. Stir and let it cook for 4-5 minutes until the tomatoes have softened and everything has been mixed through thoroughly.
4. Pour in the beef broth and mix it in well. Lower the heat and let it simmer for 15-20 minutes. The soup will thicken up.
5. Serve in a bowl. Top up with cilantro, sliced avocado, shredded mozzarella cheese, slices of jalapeno, drizzle with fresh lime juice, and top up with lime slices.

2. Keto Tuscan Soup

Keto Tuscan Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT31M · Total: PT36M · Yield: [‘8’, ‘8 bowls’]

Bring Tuscany into your kitchen! This quick and easy soup combines rich, creamy flavors with keto-friendly ingredients like sausage, kale, and a velvety broth.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage (sliced)
• 1 large yellow onion (chopped)
• 3 cloves garlic (minced)
• 1 tsp dried oregano
• 1/2 cup sun-dried tomatoes (drained and chopped)
• 6 cups chicken broth (low-sodium)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 bunch kale (chopped)
• 1 cup heavy cream
• 1/4 cup parmesan (grated)
• Parsley (chopped)

Instructions

1. Heat up the Dutch oven to medium-high heat, add in the olive oil, and cook sausage slices until they’re slightly browned. It will take around 3-5 minutes.
2. Add in onion, garlic and oregano. Cook, stirring throughout, until the onion becomes translucent. It will take around 2-3 minutes.
3. Add in the sun-dried tomatoes, chicken broth, salt, and black pepper. Stir everything together and let it simmer for 15-20 minutes.
4. Now, add in the kale until it’s wilted. It will take around 1-2 minutes.
5. Stir in the heavy cream until it’s heated through. It will take around 1 minute.
6. Garnish with grated parmesan and parsley before serving.

3. Lasagna Soup

Keto Lasagna Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H · Total: PT1H20M · Yield: [’10’, ’10 servings’]

I’ve always loved the flavors of a rich and hearty lasagna, but I’ve never been too keen on the thick, gummy lasagna noodles. I typically ate the insides, and what was left on my plate was a pile of limp noodles. This soup has all those same amazing flavors of a traditional lasagna, without the heaviness of the noodles. However, if you want to add something to simulate lasagna noodles, try making the noodles from my “Just Like the Real Thing” Lasagna recipe.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced (about 1 cup) (Click HERE to get up to 40% off produce)
• 2 cloves garlic, minced
• Sea salt and ground black pepper
• 1 pound ground beef or 8 ounces ground beef and 8 ounces ground Italian sausage (Click HERE to get FREE steak, chicken, or ground beef for a year)
• 4 cups beef stock
• 2 1/2 cups marinara sauce
• 1/2 cup heavy cream
• 1/2 cup full-fat ricotta cheese, plus more for garnish
• 1/2 cup shredded Parmesan cheese, for garnish
• 1/4 cup chopped fresh basil, for garnish

Instructions

1. Heat the butter in a large Dutch oven or stockpot over medium-low heat. Add the onion, garlic, and a pinch each of salt and pepper. Cook until the onion is translucent and the garlic is fragrant.
2. Increase the heat to medium, add the ground beef to the pot, and cook until browned, breaking up the meat with a spatula as it cooks. Drain the excess grease.
3. Add the beef stock and marinara sauce to the pot. Bring to a boil, then reduce the heat to low to maintain a gentle simmer. Mix in the cream and ricotta cheese.
4. Simmer, stirring occasionally, for 30 to 45 minutes. This is when the flavors really come together. Taste and add additional salt and pepper, if needed.
5. Before serving, top each bowl of soup with a spoonful of ricotta cheese, a couple teaspoons of Parmesan cheese, and some fresh basil.

4. Tomato Feta Soup

Tomato Feta Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT34M · Yield: [‘5’, ‘5 bowls’]

This simple yet flavorful tomato feta soup is ideal for cozy nights. Tomatoey and filling. It’s vegetarian, low-calorie, low-carb, and gluten-free.

Ingredients

• 2 tbsp olive oil
• 1/2 medium white onion (chopped)
• 2 cloves garlic
• 1 tbsp tomato paste
• 1 14 oz can chopped tomatoes
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tsp pesto
• 1 tsp dried oregano
• 1 tsp dried basil
• 3 cups water
• 1/3 cup heavy cream
• 2/3 cup feta cheese (crumbled)
• Feta cheese (crumbled)
• Fresh basil

Instructions

1. Place a large pot over medium-high heat. Add olive oil and onion. Cook for 2 minutes until softened.
2. Add in garlic and cook for 1 minute. Then, add tomato paste, chopped tomatoes, salt and black pepper, pesto, dried oregano, dried basil, and water.
3. Mix all of the ingredients together. Bring to a boil, reduce the heat, and simmer for 20 minutes or so.
4. Using an immersion blender, blend all of the ingredients inside the pot until the soup is smooth.
5. Stir in heavy cream and feta cheese. Cook for about 1 minute.
6. Top up with crumbled feta and fresh basil before serving.

5. Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This recipe for Thai Coconut Shrimp Soup has been adapted from Allrecipes. It’s low carb and gluten free

Ingredients

• 1 Tablespoon Coconut oil
• 1 shallot (minced)
• 1/3 cup red bell peppers (finely diced (about a half of a medium sized pepper))
• 1 1/2 cups sliced mushrooms (about 5 ounces)
• 2 Tablespoon red curry paste
• 1 Tablespoon ginger (peeled, grated)
• 1 quart chicken broth
• 1 Tablespoon Swerve brown sugar
• 2 Tablespoons fish sauce
• 1 can light coconut milk (13.5 ounces)
• 1 pound large shrimp (peeled and deveined* (21-25 per pound))
• 1/2 cup green onions (thinly sliced (about 2))
• 2 Tablespoons basil (thinly sliced, chiffonade. )
• 2 Tablespoon fresh lime juice

Instructions

1. In a large saucepan, heat one tablespoon of coconut oil over medium heat. Add shallots, and stir, cooking just until fragrant. About 1-2 minutes.
2. Add bell peppers, mushrooms, curry paste, ginger, chicken broth, brown sugar, and fish sauce and bring to a boil. Reduce to simmer. Cover and cook until hot and bubbly, about 8 minutes.
3. Add coconut milk and return to a simmer. Add shrimp and cook just until pink and cooked through, about 3-5 minutes.
4. Remove from heat and add sliced green onions, lime juice and fresh basil.

6. Slow Cooker Cabbage Roll Soup

Healthy Slow Cooker Cabbage Roll Soup (low-carb & keto) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [‘6’]

For an easy unstuffed cabbage roll soup, this slow cooker recipe is the best. The rich tomato broth with spices flavors the ground beef & cabbage. It has riced cauliflower for a healthy low-carb, keto, paleo, Whole30, and grain-free version that everyone will love.

Ingredients

• 1 pound ground beef
• 1/4 cup onion (chopped)
• 4 cups cabbage (shredded and chopped)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 15 ounces tomato sauce
• 1 tablespoon tomato paste
• 4 cups beef broth
• 2 cups riced cauliflower

Instructions

1. Open your packet of ground meat and place it in a medium-sized pot. Add water so that it covers the meat. Turn the heat on medium so that it will slowly simmer. Next, use a wooden spoon or spatula to break it up in the water.
2. Simmer the meat in water on medium heat for 5 minutes, stirring occasionally. Drain and set the meat aside to add to the slow cooker.
3. Cut the cabbage into medium-sized ribbons or shreds. Then chop those into smaller pieces. They should be small enough to fit on a large soup spoon.
4. Dice the onion.
5. If you did not buy cauliflower that is already riced or finely chopped, do that now. The best way to do this is to add cauliflower florets into a food processor. Chop until ground about the size of grains of rice.
6. Once the meat is cooked and the vegetables are chopped, everything is ready to go into the slow cooker. Add the drained meat, spices, onion, cabbage, cauliflower, tomato sauce, tomato paste, and broth. Stir to combine.
7. Set the slow cooker to high for 4 hours.You can also set it for low for 8-10 hours – this works best for when you are cooking this while you are away from home for a full day.
8. Once the timer is up, the soup is ready. The cabbage should be tender and the riced cauliflower should be cooked but not mushy.
9. Ladle into soup bowls. Optional- top with a dollop of sour cream. Enjoy.

7. Cheeseburger Soup

Low Carb Cheeseburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT26M · Total: PT34M · Yield: [‘6’, ‘6 bowls’]

This is a cheeseburger in a bowl when your cravings kick in and you just need something comforting. Cheesym, creamy, rich and delicious. It’s keto, high-protein and gluten-free

Ingredients

• 6 thick-cut bacon strips (chopped)
• 2 tbsp butter (unsalted)
• 1 lb lean ground beef
• 4 oz cream cheese
• 2 tbsp tomato paste
• 1 tbsp French mustard
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups beef stock
• 1/4 cup heavy cream
• 1 cup cheddar cheese (shredded)
• Parsley (chopped)

Instructions

1. Heat up a Dutch oven or a pot over medium-high heat. Add in the bacon and cook until it’s browned and crispy. It should take around 5-8 minutes.
2. Remove the bacon and set aside. Add butter into the Dutch oven, let it melt, and add the ground beef. Break it apart and cook until it’s brown. That will take around 7-8 minutes.
3. Now, add cream cheese, tomato paste, mustard, garlic powder, paprika, salt, and black pepper. Give it a good stir until all the ingredients are combined.
4. Stir in the beef stock with heavy cream. Let it simmer for 2-3 minutes.
5. Now, stir in the cheddar cheese and simmer for another 5-7 minutes.
6. Once the soup is done, add in the majority of the cooked bacon, leaving some for the garnish. Let the soup cool down and thicken up for 7-8 minutes.
7. Garnish with the remaining chopped bacon and parsley before serving.

8. Italian Sausage Soup

Creamy Keto Italian Sausage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 8

Warm and creamy with Italian sausage spice, you’re going to love this low carb soup on a cold snowy night!

Ingredients

• 1 tablespoon butter
• 1/2 onion, chopped
• 2 cloves garlic
• 4 cups chicken bone broth
• 8 oz cream cheese
• 1 lb Italian sausage, (mild or hot)
• 1 14 oz can diced tomatoes
• 1 zucchini (small), chopped
• 2 cups chopped spinach
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• parmesan cheese
• 1/4 teaspoon cayenne pepper (to taste)

Instructions

1. Melt the butter over medium-high heat and add the onion, garlic, and Italian sausage to cook for 4-5 minutes or until onion is soft and meat browned.
2. Pour in three cups of the bone broth then add the zucchini, basil, oregano, bay leaf, cayenne pepper (if using), and diced tomatoes.
3. Bring to a boil then lower the heat to simmer.
4. Place the remaining cup of bone broth and cream cheese in a blender and blend until smooth. Pour into the rest of the soup and stir.
5. Mix in the chopped spinach and once wilted serve the soup or allow to simmer for another half hour or more for the flavors to combine.
6. Serve topped with shredded parmesan cheese.

9. Chicken Zoodle Soup

Chicken Zoodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’10’, ’10 1-cup servings (total yield: 10 cups)’]

All the flavors of classic chicken noodle soup but low calorie. Pasta noodles are swapped for zucchini noodles. They provide the same satisfying noodle texture with far fewer calories.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion (chopped)
• 3 medium stalks celery (chopped)
• 2 medium carrots (peeled and chopped)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic (diced)
• 1 sprig sprig fresh rosemary (chopped)
• 8 cups low sodium chicken broth
• 2 dried bay leaves
• 1 pound boneless skinless chicken breasts
• 2 medium-sized zucchini (spiralized into noodles (4 1/2 cups zoodles))
• juice from one lemon
• Fresh parsley leaves (chopped for garnish)

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until tender. Season with salt and freshly cracked black pepper.
2. Stir in garlic and rosemary. Cook until fragrant, about 1 minute.
3. Pour in chicken broth and bring to a boil. Once boiling, reduce to a simmer and add bay leaves and chicken breasts; Cover and cook for 15 minutes.
4. Once the chicken is cooked, remove and chop or shred.
5. Stir in zucchini noodles and chicken; reduce heat to a simmer and cook until zucchini is tender, about 5 minutes.
6. Stir in lemon juice; season with salt and pepper to taste.
7. Serve immediately, garnished with rosemary, lemon slices, and parsley.

10. Cream of Mushroom Soup

Keto Cream of Mushroom Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

This restaurant-quality low-carb keto cream of mushroom soup is easy to make and simply delicious. The creamy texture with sherry creates a rich velvety mushroom soup that is so much better than any Campbell’s condensed version you can buy.

Ingredients

• 2 TBSP salted butter ((olive oil for vegan))
• 3 C cremini or baby portabello mushrooms (chopped)
• 1 TBSP minced dry onion
• 1 clove garlic (equal to 1 tsp minced)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1/4 tsp celery salt
• 2 C Vegan Mushroom Broth
• 1 C heavy whipping cream ((coconut milk for vegan))
• 4 oz full-fat cream cheese ((omit or use a vegan cream cheese))
• 1 TBSP sherry

Instructions

1. In a medium-sized pot melt the butter (or olive oil if you want this vegan) on medium heat.  Next, add all the ingredients through the celery salt.  Saute for about 5 minutes, stir occasionally.
2. Measure out your broth and add that slowly to the pot. Turn the heat up to medium-high and bring the soup to a boil.  Then lower down to low and let the soup simmer for 15 minutes.
3. Next, add the cream cheese and heavy whipping cream (or just use coconut milk if you want this recipe to be vegan) to the soup.  Add the sherry also. Bring the heat up to medium so the cream cheese can start to melt into the other ingredients.  Stir to help combine. Once the cream cheese is smooth and the soup is warmed throughout, bring it back down to low and let simmer for 5 minutes.
4. Once heated through, remove the pot from the stove.  Using an immersion blender, blend for a few minutes until it is the consistency you like. I like mine mostly smooth with only a few larger bits of mushroom left.  Doing this will bring the temperature of the soup down a bit and cool it off.
5. Return the pot to the stove to get it warmed back up to your desired temperature.
6. To serve, ladle into bowls and top with fresh herbs if desired. ENJOY!
7. Store in an air-tight container. It will keep for up to 4 days in the refrigerator. Read above for more information about storing it, including how to freeze cream of mushroom soup.

11. Spicy Chicken and Mushroom Soup

Chicken and Mushroom Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘3’, ‘3 servings’]

This Chicken and Mushroom Soup is light, healthy, and comforting, with a bold, spicy kick from simple Indian curry spices. Made without cream and instead using coconut milk, this cozy soup is both nourishing and delicious.

Ingredients

• 1 to 2 tablespoons olive or vegetable oil
• 1/2 cup chopped onion
• 1 large garlic (minced)
• 4 ounces mushrooms (sliced (4 to 6 mushrooms))
• 1 teaspoon coriander powder
• 1/4 teaspoon cayenne pepper powder
• 1/4 teaspoon turmeric powder
• 1 can chicken stock (14.5 ounces, I used 33% reduced sodium)
• 2 boneless skinless chicken thighs (cut into bite size chunks)
• 1 medium carrot (thinly sliced)
• 1/2 to 3/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup coconut milk

Instructions

1. Heat oil in a medium pan over medium heat. Saute chopped onion and garlic until translucent (2 to 3 minutes).
2. Add sliced mushrooms, coriander powder, cayenne and turmeric powder, cook stirring constantly for about 2 to 3 minutes to toast the spices.
3. Stir in stock, chicken, carrot, salt and pepper. Cover and cook in medium-low heat for 8 to 10 minutes or chicken is cooked.
4. Add coconut milk and let simmer for 2 minutes.
5. Serve hot garnished with cilantro. 👉 Toss in cooked noodles or spaghetti towards the end to make a complete meal.

12. Spicy Spinach Soup

Healthy Spinach Soup (Creamy without Cream) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 Servings’]

This Healthy Spinach Soup is made with fresh spinach, cashews, and warm spices to create a rich, velvety soup without any cream. It’s creamy, flavorful, and nourishing, with plenty of fresh spinach for a wholesome, clean-eating soup.

Ingredients

• 1 tablespoon vegetable oil
• 1/4 teaspoon cumin seeds
• 1/2 cup chopped onions
• 1 garlic clove (chopped)
• 30 raw cashews
• 2 medium handfuls baby spinach
• 1 teaspoon coriander powder
• 1/4 teaspoon cayenne pepper powder (use less if desired)
• 1/8 teaspoon turmeric powder
• 1 can (14.5oz) chicken stock ((or use vegetable stock))
• 1/4 to 1/2 teaspoon salt (refer notes)

Instructions

1. Saute onion and garlic. Heat vegetable oil in a medium saucepan over medium-high heat. When hot, add cumin seeds and let them sizzle. Add onion, garlic, and cashews, and saute for about 2 minutes until onions are translucent.
2. Cook spinach. Add the spinach, coriander powder, cayenne, and turmeric powder. Saute for about 2 minutes, until spinach is wilted and spices are toasted.
3. Simmer and blend. Add the stock and salt, bring to a boil, and cook for just 1 minute—NO LONGER! Remove from the heat and let it cool slightly. Carefully transfer the mixture to a blender and blend until smooth and creamy. Pour into bowls and serve.👉 The amount of salt will depend on the type of stock you use, so taste and adjust seasoning as needed.

13. Thai Coconut Curry Soup with Chicken

Thai Coconut Curry Soup with Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) boneless skinless chicken thighs, thinly sliced
• 1 tablespoon vegetable oil
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (adjust to taste)
• 2 cans (13.5 oz / ~400 ml each) full-fat coconut milk
• 3 cups (720 ml) low-sodium chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar (or palm sugar)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 red bell pepper, thinly sliced
• 1 cup (about 100 g) mushrooms, sliced (shiitake or cremini)
• 1 medium carrot, thinly sliced or julienned
• 1 cup (about 100 g) snap peas or trimmed green beans
• 2 kaffir lime leaves (optional)
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• 2 green onions, sliced (for garnish)
• 1 small red chile, thinly sliced (optional, for heat)
• Salt and freshly ground black pepper, to taste
• Optional: 6 oz (170 g) dried rice noodles or cooked jasmine rice, to serve

Instructions

1. 1. Prepare and measure all ingredients: thinly slice the chicken and vegetables, mince the garlic, grate the ginger, open the coconut milk, and juice the lime.
2. 2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced onion and cook until softened, about 3–4 minutes.
3. 3. Add the minced garlic and grated ginger to the pot and cook, stirring, for 30 seconds until fragrant.
4. 4. Stir in the red curry paste and cook for about 1 minute to bloom the spices and combine with the aromatics.
5. 5. Add the sliced chicken to the pot and toss to coat with the curry mixture. Cook just until the chicken is opaque on the outside, about 2–3 minutes (it will finish cooking in the broth).
6. 6. Pour in both cans of coconut milk and the chicken broth. Add the kaffir lime leaves if using. Bring the mixture to a gentle simmer over medium heat.
7. 7. Add the carrot, mushrooms, bell pepper, and snap peas to the simmering soup. Cook until the chicken is cooked through and the vegetables are tender-crisp, about 6–8 minutes.
8. 8. Stir in the fish sauce, brown sugar, and lime juice. Taste the soup and adjust seasoning: add a little more fish sauce for saltiness, lime juice for brightness, or sugar to balance heat and acidity.
9. 9. If using rice noodles, prepare them according to package directions (soak or simmer) and either add them directly to the pot for the last minute or divide noodles between bowls and ladle soup over them.
10. 10. Remove and discard the kaffir lime leaves if used. Stir in the chopped cilantro, reserving a little for garnish. Season with salt and pepper to taste.
11. 11. Serve the soup hot in bowls garnished with extra cilantro, sliced green onions, and the thinly sliced red chile if desired. Offer lime wedges on the side for extra acidity.

14. Mushroom Chicken Soup

Low Carb Chicken Mushroom Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 bowls’]

This low carb chicken mushroom soup is packed with tender chicken, earthy mushrooms, and rich creamy flavors. It’s keto, high in protein and gluten-free.

Ingredients

• 2 tbsp olive oil
• 2 ½ lb chicken breasts (diced into 1-inch cubes)
• 1 lb baby button mushrooms (sliced)
• 1 lb baby Bella mushrooms (sliced)
• 1 large yellow onion (finely chopped)
• 8 garlic cloves (minced)
• 2 tsp dried thyme
• 2 tsp ground Marjoram
• 5 tbsp grape juice
• 5 cups chicken broth
• 6 oz cream cheese
• ½ cup Parmesan cheese (grated)
• ⅓ cup cheddar cheese (shredded)
• Leftover mushroom (pan-fried)
• Cheddar cheese (shredded)
• Fresh parsley (chopped)

Instructions

1. Place a Dutch oven or a large pot over medium-high heat. Add in olive oil. Then, add in chicken breasts and cook for around 10 minutes, flipping the chicken midway until it cooks through.
2. Remove the chicken from the pot and set aside.
3. Add the button and Bella mushrooms into the pot and sauté for 6 minutes or so. Reserve some of the cooked mushrooms for garnish.
4. Add in the onion, garlic, thyme, Marjoram, and grape juice. Sauté for 5 minutes or so.
5. Now, pour in the chicken broth and bring to simmer. Then, add the chicken back into the pot, stir the pot, and simmer for around 10 minutes uncovered.
6. Add cream cheese, Parmesan, and cheddar and whisk to mix well.
7. Pan-fry the mushroom you set aside, if any, before using it as garnish.
8. Garnish with the mushroom, cheddar cheese, and fresh parsley.

15. Beef Stroganoff Soup

Keto Beef Stroganoff Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT6H · Total: PT6H30M · Yield: [’12’, ’12 Cups’]

NOTE: You can skip the steps of pre-cooking the onions, garlic and steak, but I like to do this because it really adds to the depth of flavor of the soup.

Ingredients

• 4 cups beef stock
• 10 ounces cremini mushrooms, thinly sliced (Click HERE to get up to 40% off produce)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 tablespoons butter
• 1 teaspoon sea salt
• 1 ½ pounds sirloin steak, thinly sliced (Click HERE to get FREE steak, chicken, or ground beef for a year)
• 1 cup heavy cream
• 1 cup sour cream
• 2 tablespoons beef bouillon
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh parsley
• 1 ½ teaspoons onion powder (I use this brand of seasonings)
• 1 ½ teaspoons garlic powder
• 1 teaspoon dried oregano

Instructions

1. Heat the slow cooker on the high setting. To the slow cooker, add the beef stock and mushrooms and cover.
2. Heat the butter in a large sauté pan, over medium heat. Add the onions and garlic to the pan and sauté until the onion is translucent and the garlic is fragrant. Add them to the slow cooker.
3. Sprinkle the sirloin with salt, add it to the pan and sear on both sides, about 2 minutes.
4. Add the steak, heavy cream, sour cream, beef bouillon, Dijon, parsley, onion powder, garlic powder, and oregano to the slow cooker. Cover and cook on high for 6 hours.

16. Cauliflower Soup

Cauliflower Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium head cauliflower (about 1.2–1.5 lb / 550–700 g), trimmed and cut into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or unsalted butter
• 4 cups (950 ml) low-sodium vegetable or chicken broth
• 1 cup (240 ml) milk or light cream (use dairy or plant-based as preferred)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 bay leaf (optional)
• 1 tablespoon lemon juice (optional, for brightness)
• 2 tablespoons chopped fresh parsley or chives, for garnish
• Optional for serving: 1/4 cup grated Parmesan or a drizzle of extra-virgin olive oil

Instructions

1. 1) Prepare and measure: Trim and break the cauliflower into florets, chop the onion, mince the garlic, and have the broth, milk/cream, and seasonings ready.
2. 2) Sauté aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is softened and translucent, about 5–7 minutes.
3. 3) Add garlic and herbs: Stir in the minced garlic and thyme and cook for 30–60 seconds until fragrant. Do not let the garlic brown.
4. 4) Add cauliflower and liquid: Add the cauliflower florets and the bay leaf to the pot, then pour in the broth so the cauliflower is mostly covered. Increase heat to bring to a gentle boil.
5. 5) Simmer until tender: Reduce heat to a simmer, cover partially, and cook until the cauliflower is very tender and easily pierced with a fork, about 15–20 minutes.
6. 6) Purée the soup: Remove and discard the bay leaf. Use an immersion blender to purée the soup in the pot until smooth, or carefully transfer the soup in batches to a standing blender and blend until smooth. Return to the pot if needed.
7. 7) Finish and adjust consistency: Stir in the milk or cream and the lemon juice (if using). Warm the soup gently over low heat just until heated through. If the soup is too thick, add a little extra broth or milk to reach the desired consistency.
8. 8) Season and taste: Taste and adjust seasoning with additional salt and pepper as needed.
9. 9) Serve: Ladle the soup into bowls and garnish with chopped parsley or chives and optional grated Parmesan or a drizzle of olive oil. Serve hot.

17. Cream of Asparagus Soup

Keto Cream of Asparagus Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘5’]

This cream of asparagus soup recipe is the perfect soup for when you are craving something flavorful and creamy. It is rich without being overly heavy and has the perfect balance of flavors.

Ingredients

• 2 pounds Asparagus spears (woody ends removed and chopped into 1 inch pieces)
• 2 tablespoon Butter unsalted
• ½ Onion chopped
• 3 teaspoon Minced garlic
• 3 cups Chicken broth
• 1 cup Heavy whipping cream
• Salt and pepper to taste
• Fresh chopped chives for garnish

Instructions

1. Melt the butter in a pot over medium heat on the stove.
2. Add the onions to the pot, and saute until softened.
3. Stir in the asparagus pieces and saute until the asparagus has become a bit tender.
4. Mix in the garlic and salt and pepper to taste. Saute another 30 seconds.
5. Pour the chicken broth into the pot and simmer for 10-15 minutes.
6. Add the soup mixture to a blender or food processor and let it cool for a few minutes.
7. Blend the soup until it is smooth.
8. Return the soup mixture to the pot and stir in the heavy whipping cream as well as more salt and pepper to taste.
9. Simmer another 5 minutes and serve topped with chopped chives.

18. Albondigas Soup

Albondigas Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Mexican albondigas soup with gluten-free meatballs is an incredibly flavorful meal, perfect for changing up your weeknight routine!

Ingredients

• 1 pound ground beef
• ¼ cup flour*
• 1 large egg
• ¼ cup fresh mint leaves (chopped)
• ½ cup fresh parsley (chopped)
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp garlic powder (optional)
• ¼ tsp ground ginger (optional)
• ⅛ tsp ground cinnamon (optional)
• 1 tsp sea salt
• 1 Tbsp avocado oil or olive oil
• 1 small yellow onion (diced)
• 2 carrots (peeled and chopped)
• 1 large stalk celery (chopped)
• 2 cloves garlic (minced)
• 1 medium zucchini squash (chopped)
• 6 cups low-sodium chicken broth**
• 1/2 cup tomato sauce*
• ¼ cup fresh parsley (chopped)
• ½ tsp sea salt (to taste)
• ¼ tsp black pepper (to taste)

Instructions Prepare the Meatballs:

1. Transfer the ingredients for the meatballs to a large mixing bowl and use your hands to mix everything together until well-combined. This will be mushy and sticky, but you’ll survive it, I promise.
2. As an alternative, you can prepare the meatballs in a stand mixer fitted with a paddle attachment.
3. Form 12 to 20 meatballs out of the meat mixture, depending on the size meatballs you like.
4. Heat a large skillet (I use a 12-inch cast iron skillet) over medium heat with 1 to 2 tablespoons of cooking oil. Allow the skillet to heat up for a few minutes so that it becomes sizzling hot.
5. Place meatballs on the hot surface of the skillet and brown for 2 to 4 minutes, or until a golden brown crust forms. Carefully flip and cook another 2 to 4 minutes, or until your meatballs have browned on two sides. Set meatballs aside until you’re ready to add them to the soup.

Make the Soup:

1. Heat avocado oil (or cooking oil of choice) in a large thick-bottomed pot such as a Dutch oven. Add the onion to the large pot and sauté, stirring occasionally until the onion begins to soften, about 3 minutes. Stir in the chopped carrots and celery and cook for another 3 to 5 minutes.
2. Transfer the browned meatballs to the stock pot, then add in the remaining ingredients for the soup.
3. Cover the pot and bring soup to a full boil. Reduce the heat to a gentle boil and continue cooking for 15 to 20 minutes or until the meatballs have cooked through. The exact cooking time may vary depending on the size of the meatballs.
4. Meatballs are considered fully cooked once they have reached an internal temperature of 165 degrees Fahrenheit. If you’d like, you can insert a meat thermometer into the center of a meatball to verify the temperature.
5. If you’re cooking the soup slowly at a gentle simmer, wait until about 15 to 20 minutes before you’re ready to serve the soup to add the chopped zucchini. This ensures the zucchini doesn’t become overcooked or soggy.
6. Serve albondigas soup with white rice, Mexican rice, warm corn tortillas, lime wedges, a dollop of sour cream, or any side dishes you enjoy for a complete meal.

19. Creamy Crack Chicken Soup

Creamy Crack Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT22M · Total: PT27M · Yield: [’10’, ’10 bowls’]

This creamy crack chicken soup is an easy dinner. Flavorful, filling and savory. Low carb, gluten-free and high protein

Ingredients

• 4 slices bacon (diced)
• 1 tbsp butter
• 1 white onion (diced)
• 3 cloves garlic (minced)
• 5 cups chicken broth (preferably low-sodium)
• 3 bay leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried chives
• Salt and black pepper (to taste)
• 4 cups cooked chicken (shredded)
• 8 oz cream cheese
• 1 cup cheddar cheese (grated)
• 4 cups baby spinach
• 1/4 cup heavy cream
• Fresh dill (chopped for garnish)
• Green scallions (sliced for garnish)

Instructions

1. In a large pot, cook up diced bacon slices. It will take around 5 minutes
2. Remove the bacon, but leave the fat inside the bot.
3. Add in the butter and diced onion, and sauté until translucent. That will take around 3 minutes.
4. Add in the garlic and cook for 20 seconds. Then, pour in the chicken broth and scrape up all the browned bits on the bottom of the pot.
5. Add bay leaves, garlic, onion, dill, chives, salt, and black pepper. Lower the heat and let it simmer for 5 minutes.
6. Stir in the shredded chicken and let it simmer for another 5 minutes.
7. Now add cream cheese and cheddar cheese. Whisk until the cheese has melted and combined with the chicken broth.
8. Add the baby spinach and heavy cream and simmer for 3 minutes. Stir throughout.
9. Remove from the heat, then remove the bay leaves, add salt and pepper to taste.
10. Top up with diced bacon, chopped dill, and green scallions before serving.

20. Chicken Soup with Cauliflower Rice

Keto Chicken Soup with Cauliflower Rice (Low Carb and Gluten-free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 servings’]

This Keto Chicken Soup with cauliflower rice is ultra-comforting, delicious and ready in less than 40 minutes. It’s low-carb, kid-friendly, paleo-friendly, dairy free, grain free and gluten free, too!

Ingredients

• 2 tablespoons avocado oil
• 2 stalks celery, chopped
• 1/4 cup chopped onions
• salt and pepper, to taste
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon paprika
• 4 cups chicken broth
• 1 pound boneless, skinless chicken thighs, cubed
• 8 ounces riced cauliflower (about 2 cups)

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the celery and onions and season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
2. Add the garlic, thyme, and paprika and cook until fragrant, about another minute. Stir in the broth and bring to a boil.
3. Add the chicken and riced cauliflower and reduce the heat to a simmer. Cook until the chicken is cooked through and the cauliflower is tender, about 12 minutes. Adjust the salt and pepper to taste.

21. Keto Broccoli Cheese Soup

Keto Broccoli Cheese Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 bowls’]

A cheesy, comforting bowl packed with broccoli and flavor. It’s low-carb and gluten-free.

Ingredients

• 1 tbsp butter
• 1/2 large white onion (chopped)
• 3 cloves garlic (minced)
• 3 cups broccoli florets
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp garlic powder
• Salt and black pepper (to taste)
• 3 cups cheddar (shredded)
• 1/2 tsp xanthan gum (optional)
• Cheddar (shredded)
• Parsley (chopped)

Instructions

1. Place a large pot over medium-high heat. Add in the butter and chopped onion and saute for 3-5 minutes until they soften.
2. Add in minced garlic for 30s and then broccoli florets. Pour in the chicken broth and heavy cream.
3. Sprinkle in garlic powder, salt and black pepper. Stir well.
4. Bring everything to a boil, reduce the heat, and simmer for 10 minutes or so.
5. Remove the pot from the heat, add in shredded cheddar cup by cup, and keep on stirring the soup to avoid clumping.
6. Optionally, add in xantham gum to thicken the soup.
7. Serve in small bowls with a sprinkle of cheddar cheese and chopped parsley.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.