21 Fall High Protein Low Carb Soup Ideas

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. Low Carb Crock Pot Stuffed Pepper Soup

Low Carb Crock Pot Stuffed Pepper Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘8’, ‘8 -6’]

Are you looking for a Low Carb Instant Pot Stuffed Pepper Soup? This is our tried and true recipe we have enjoyed for years! Bell peppers, ground beef and cauliflower rice in a tomato based soup make the perfect low carb soup!

Ingredients

• 1 lb ground beef
• 2 tablespoon dried minced onion
• 1 tablespoon minced garlic
• salt and pepper (to taste)
• 3 cups beef broth
• 24 oz marinara sauce (We use the lowest carb sauce we can find)
• 1 cup riced cauliflower (frozen)
• 2 cups bell pepper (chopped)
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• Garnish: Shredded Mozzarella or Cheese Curds

Instructions

1. Cook ground beef in a skillet or in a browning slow cooker on saute setting with garlic and onion until browned through.
2. Drain and place in crock pot
3. Add all remaining ingredients.
4. Cook on low for 6-8 hours or on high for 3-4 hours
5. Serve with garnish.

2. Green Enchiladas Chicken Soup

Green Enchiladas Chicken 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: [‘8’, ‘8 bowls’]

This soup is creamy and mixed with Mexican flavors without the carbs! A low-carb, high-protein, and gluten-free recipe that’s perfect for a comforting meal.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion (finely chopped)
• 1 jalapeno (finely diced)
• 28 oz green enchilada sauce
• 3 cups chicken broth
• 4 oz cream cheese
• 2 lbs chicken breasts (boneless and skinless, cooked and shredded)
• 1 cup heavy cream
• 2 cups cheddar cheese
• 4 oz salsa verde
• Salt and black pepper (to taste)
• Avocado (sliced)
• Cilantro (chopped)
• Green onion (chopped)
• Sour cream

Instructions

1. Heat a pot or Dutch oven over medium-high heat. Add olive oil, chopped onion and jalapeno. Cook for 5 minutes until the onion is translucent and soft.
2. Add in green enchilada sauce, chicken broth, and cream cheese. Add the cream cheese slowly to allow it to melt easily. Keep on stirring while you’re doing it to combine all the ingredients well. Cook for 5 minutes.
3. Add in the cooked shredded chicken, heavy cream, cheddar cheese, salsa verde and give it a good stir. Let it cook for 3-4 minutes until all the ingredients warm up.
4. Season with salt and black pepper. Top up bowls of soup with avocado, cilantro, green onion, and sour cream before serving.

3. Low Carb Keto Pho

Vietnamese Pho (Keto-Friendly & Healthy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT35M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Keto pho meets healthy Vietnamese pho in this rich, aromatic broth with tender beef and zucchini noodles—low carb comfort in 30 minutes.

Ingredients

• 4 whole Star anise
• 2 whole Cardamom pods
• 2 whole Cinnamon sticks
• 2 whole Cloves
• 1 tbsp Coriander seeds
• 1 tsp Ground ginger
• 8 cups Beef bone broth
• 1 tbsp Fish sauce
• 1 tbsp Besti Monk Fruit Allulose Blend ((optional, to taste))
• Sea salt ((optional, to taste))
• 12 oz Flank steak ((trimmed; or sirloin))
• 2 large Zucchini ((spiralized into zoodles))
• Thai basil
• Cilantro
• Lime Wedges
• Red chili pepper slices ((or jalapeno peppers))
• Scallions
• Sriracha

Instructions

1. Place the steak in the freezer for 30 minutes to make it easier to slice thinly.
2. Meanwhile, heat a dutch oven over medium-high heat, WITHOUT oil. Add the star anise, cardamom pods, cinnamon sticks, cloves, coriander seeds, and ground ginger. Toast for 2-3 minutes, until fragrant.
3. Add the bone broth and fish sauce. Stir together. Bring the pho broth to a boil, then simmer for 30 minutes.
4. Meanwhile, use a spiralizer to make zoodles out of the zucchini. Divide the zucchini noodles among 4 bowls.
5. Once the steak in the freezer is firm, take it out and slice very thinly against the grain. Place the steak on top of the zoodles in each bowl.
6. When the broth is done simmering, stir in sweetener to dissolve (if using), and adjust salt to taste. Strain the broth into another pot or bowl. Discard the whole spices caught in the strainer.
7. While broth is still simmering, immediately pour it over the prepared bowls, ensuring that you submerge the steak so that it cooks through. (Alternatively, you can stir the steak into the simmering broth first.)
8. Garnish with toppings of your choice – Thai basil, cilantro, lime wedges, jalapeno or chili pepper slices, scallions, and/or sriracha.

4. Low Carb Hamburger Soup

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

This soup is the ultimate comfort food when you’re craving hamburgers but want a healthier low carb version. It’s gluten-free, dairy-free, low carb and high protein.

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 4 cups cauliflower florets (cut into pieces)
• 1 small carrot (diced)
• 1 celery stalk (sliced)
• 14 oz can chopped tomatoes
• 6 cups beef broth
• 1 cup yellow string beans
• 1 tsp Italian seasoning
• Salt and black pepper (to taste)
• Parsley (chopped)

Instructions

1. Place a large pot or Dutch oven over medium-high heat. Add in the beef mince, chopped onion, and garlic. Break the beef apart and cook until brown for around 7-10 minutes.
2. Add the rest of the ingredients into the pot, stir it, and bring to a boil. Now, reduce the heat and let the soup simmer for around 15 minutes until the vegetables are tender.
3. Serve with some chopped parsley on top.

5. Easy Low Carb Chicken Pot Pie Soup

Healthy Chicken Pot Pie Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 6

This easy and healthy chicken pot pie soup recipe uses a creamy, cauliflower sauce instead of heavy cream so it’s dairy free. It’s also low carb, high protein, gluten free and low calorie. This pot pie soup takes little time to make is the ultimate comfort food on a low carb diet.

Ingredients

• 3 cups cauliflower florets
• 1 teaspoon dried onion flakes
• 1 cup frozen vegetables (corn, carrots, green beans & peas mix)
• 8 ounces cooked chopped chicken breast or leftover turkey
• 2 teaspoons Better than Bouillon chicken base dissolved in 1 cup of hot water (can use 1 cup chicken broth too)
• 2 tablespoons nutritional yeast (can sub with grated parmesan cheese)
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 1/4 teaspoon sage
• 1/4 teaspoon thyme
• salt and black pepper to taste (optional)

Instructions

1. Creamy Cauliflower Sauce:
2. In a large soup pan add fresh chopped cauliflower and enough water to almost cover florets.
3. Heat to medium heat and cover and cook until cauliflower is fork tender. Then drain the water but keep it as you will use it later.
4. Add the cooked cauliflower to a high speed blender or food processor. To that add the olive oil, yeast, sage, thyme, garlic, dehydrated onions, a pinch of salt & pepper and 1/4 cup of cooking liquid.
5. Puree until smooth.
6. For The Soup:
7. Add frozen vegetables to a soup pan and saute 1-2 minutes until warmed through. Add the cooked chopped chicken (bite-sized pieces) and stir. Then mix the bouillon with 1 cup of hot water and stir in.
8. Add pureed cauliflower mixture to the cooked chicken and veggies. Mix well to combine.
9. Cook until flavors meld, about 5 minutes. If it’s too thick add more water or chicken broth until you get the consistency you like. Ladle into bowls and enjoy! Store leftover soup in an airtight container.

6. Keto Creamy Sausage & Spinach Soup

Keto Weeknight Creamy Sausage and Spinach 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’]

Keto Weeknight Creamy Sausage and Spinach Soup is a crowd-pleasing recipe that’ll become your go-to meal on those busy nights when you have less than 30 minutes to get dinner on the table and still want to eat healthy!

Ingredients

• 2 tablespoons organic grass-fed clarified butter (ghee)
• 1 12 oz/340 g package of organic, fully cooked Italian-style chicken sausage, sliced
• 1 medium onion (diced)
• 4 cloves garlic (crushed)
• 3 1/2 cups 830 ml organic chicken bone broth
• 1/2 teaspoon crushed red pepper flakes (more or less to taste)
• 6 cups 255 g organic baby spinach
• 1/2 cup 120 ml heavy whipping cream
• Sea salt and black pepper (to taste)
• Fresh lemon wedges (to squeeze on top (optional))

Instructions

1. Heat the ghee in a 3-quart saucepan over medium to medium-high heat. Add the sausage and onion and cook until the sausage is starting to brown and the onion is softened, about 6 to 8 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
2. Add the bone broth and crushed red pepper flakes and bring up to a boil; cover the saucepan, turn the heat down to simmer, and cook 5 minutes.
3. Stir in the spinach and cook until wilted, stirring constantly, about 1 to 2 minutes. Turn off the heat and stir in the cream.
4. Taste and season with sea salt and black pepper as desired.
5. Serve with fresh lemon wedges to squeeze into the soup if desired.

7. Low Carb Chicken Mushroom Soup

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 7

This Low Carb Chicken and Mushroom Soup is a creamy, healthy, soul-warming bowl of comfort.  With three kinds of cheese, three kinds of mushrooms, and the most tender, flavorful chicken!

Ingredients

• 2 tablespoons olive oil
• 2 1/2 pounds chicken breast cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper
• 16 ounces Button mushrooms
• 8 ounces Baby portobello mushrooms
• 8 ounces shiitake mushrooms
• 1 large yellow onion chopped
• 6 garlic cloves minced
• 1 package thyme leaves left on the stem, rinsed, dried, and tied into 2-3 bundles with kitchen twine
• 10 sage leaves rinsed, dried and finely chopped
• 5 tablespoons sweet Marsala wine
• 5 cups chicken stock
• 6 ounces cream cheese
• ½ cup grated Parmesan cheese
• 1/3 cup shredded Monterey Jack cheese
• Sauteed mushrooms, sour cream, shredded Monterey Jack cheese or parsley for garnish

Instructions

1. Add olive oil to a Dutch oven or large pot over medium high heat. Add the chicken and cook for 10 minutes, then remove the chicken from the pan with a slotted spoon and set aside.
2. Add all the mushrooms and saute for 6 minutes. Reserve 2 tablespoons of cooked mushrooms for garnish if you desire.
3. Add onions, garlic, thyme, sage, Marsala wine, and saute 4 more minutes.
4. Next, add the chicken stock and bring to a simmer. Then stir in the chicken and simmer 10 minutes uncovered.
5. Remove the thyme stems from the pot and discard. Whisk in the cream cheese, Parmesan cheese and Monterey jack cheese until smooth.
6. You can pan fry the reserved mushrooms in a little olive oil to use for garnish.
7. Garnish with extra mushrooms, sour cream, Monterey jack cheese, and parsley.

8. Keto Bacon & Shrimp Chowder

Keto Bacon and Shrimp Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This flavorful Keto Bacon and Shrimp Chowder is creamy, comforting, and filling all while being low-carb!

Ingredients

• 8 slices bacon
• 1 pound shrimp
• 2 tablespoons butter
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 2 ½ cups diced turnips
• 1 tablespoon cajun seasoning
• 1 teaspoon paprika
• ½ teaspoon sea salt
• 5 cups chicken bone broth
• ½ cup heavy cream
• ¼ cup minced chives (for topping)

Instructions

1. Over medium heat, cook the bacon in a large Dutch oven until crispy. Remove with a slotted spoon and set aside.
2. Add the shrimp to the pot and cook for 1-2 minutes per side until cooked; remove and set aside.
3. Add the butter to the pot. Add the onion and garlic to the pot and cook, stirring occasionally, for about 5 minutes until softened but not browned.
4. Add in the turnips and spices and cook for 1 minute until fragrant.
5. Pour in the bone broth and bring to a simmer. Cover and cook for 15 minutes until the turnip is tender.
6. Use an immersion blender to blend the soup in the pot.
7. Pour in the heavy cream. Divide between bowls and top with bacon, shrimp, and chives. Serve immediately.

9. Easy Low Carb Keto Beef Stew

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

Recipe details: Prep: PT20M · Cook: PT80M · Total: PT100M · Yield: [‘6’, ‘6 servings’]

My easy keto beef stew recipe has fall-apart tender beef, thick broth, and a secret ingredient that tastes like potatoes. So comforting!

Ingredients

• 2 lb Beef chuck stew meat ((cut into 1-inch pieces))
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil ((divided))
• 1 medium Onion ((diced))
• 2 medium Carrots ((peeled, sliced into 1/4-inch-thick-circles))
• 2 cloves Garlic ((minced))
• 1 tsp Italian seasoning
• 1 lb Celery root ((weight peeled & cubed; from ~1.5 lb with peel and stems))
• 6 cups Beef bone broth
• 1 14.5-oz can Diced tomatoes
• 2 medium Bay leaves

Instructions

1. In a large bowl, season the beef chunks with salt and pepper. (It will be a light amount because the broth will be salty.)
2. Heat a tablespoon of oil in a large Dutch oven over medium heat. Add the beef in a single layer. (Work in batches if you can’t get the beef in a single layer on the bottom of the pan.) Sear for about 8-10 minutes total per batch, moving only every few minutes after each side has well browned. Remove the beef and set aside on a plate.
3. Heat another tablespoon of oil in the same Dutch oven. Add the onions and carrots. Saute for about 10 minutes, until soft and lightly browned.
4. Add the garlic and Italian seasoning. Saute for about a minute, until fragrant.
5. Place the beef back into the pot. Add the broth, diced tomatoes, and whole bay leaves. Scrape any browned bits from the bottom of the pot.
6. Bring the keto beef stew to a boil, then reduce heat to medium-low, cover, and simmer for 45-60 minutes, until beef is tender.
7. Add the celery root. Increase heat to bring to a boil again. Cover and simmer for about 15 minutes, until tender.
8. Remove the bay leaves. Adjust salt and pepper to taste if needed.

10. 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.

11. Keto French Onion Soup

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

Recipe details: Cook: PT65M · Total: PT65M · Yield: [‘6’, ‘6 servings’]

This EASY, healthy, low carb keto French onion soup is pure comfort in a bowl, complete with cheesy, toasty bread crust.

Ingredients

• 2.5 lb Yellow onions ((sliced thinly))
• 2 tbsp Unsalted butter
• 5 1/2 cups Beef bone broth
• 4 cloves Garlic ((minced))
• 1 tbsp Fresh thyme
• 1/4 cup Dry white wine
• 2 medium Bay leaves
• 6 slices Keto 90-second Bread ((triple the recipe))
• 6 oz Gruyere cheese ((shredded))

Instructions

1. In a Dutch oven, heat the butter and 2 tablespoons bone broth over medium heat. Add the onions. Caramelize onions according to the instructions here, about 30-40 minutes total, adding the additional 2 tablespoons bone broth after 20 minutes.
2. Push the onions to the sides of the pan and make a well in the center. Add the minced garlic and thyme leaves. Saute for about 1 minute, until fragrant.
3. Add the wine. Scrape the bottom of the pan with a wooden spoon to deglaze.
4. Add the remaining broth and bay leaves. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes.
5. Meanwhile, make the 90-second bread according to the instructions here. Using a rectangular baking dish, you’ll double the recipe to make 2 rectangular slices, then cut those in half to make 4 square slices total.
6. Preheat the oven to 400 degrees F (204 degrees C).
7. Arrange the bread in a single layer on a baking sheet. Toast in the oven for 3-5 minutes, until golden on the bottom.
8. Flip and toast for 3-5 more minutes, until golden on the other side.
9. Remove the bread from the oven. Set the oven to broil.
10. Ladle the soup into oven safe bowls and place them onto a baking sheet or baking dish. Top each bowl with a slice of bread, then sprinkle with shredded cheese. Place under the broiler for 2-4 minutes, until cheese is melted and browned.

12. Low Carb Cabbage Soup

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

Recipe details: Prep: PT10M · Cook: PT36M · Total: PT46M · Yield: [‘6’, ‘6 bowls’]

The cabbage soup without the carbs but wth all the comforting flavors. It’s dairy-free, low-calorie, high-protein, Paleo, Whole30 and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb lean ground beef
• Salt and black pepper (to taste)
• 14 oz can chopped tomatoes
• 6 cups shredded cabbage
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 bay leaf
• 5 cups beef broth
• Parsley (chopped)

Instructions

1. Heat up a large pot to medium-high heat and add olive oil.
2. Add in chopped onion and cook for 2-3 minutes until they have slightly softened.
3. Press in garlic cloves, add in ground beef, salt, and black pepper. Cook for 7-8 minutes, breaking the meat apart with a spatula.
4. Add chopped tomatoes, shredded cabbage, paprika, garlic, onion powder, oregano, thyme and bay leaf. Mix it all together very well.
5. Pour in the beef broth, stir it, and let it simmer for 25 minutes or so until the cabbage fully cooks.
6. Season with salt and black pepper to taste. Garnish with parsley before serving.

13. Keto 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.

14. Creamy Chicken Egg Drop Soup With Spinach

Creamy Chicken Egg Drop Soup With Spinach (Healthy Keto Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0H10M · Cook: PT1H15M · Total: PT1H25M · Yield: 6 servings

This Healthy & Creamy Chicken Egg Drop Soup is the perfect dish to make when it’s cold outside and you need something warm and comforting! It’s low carb and keto-friendly and can be made paleo with adjustments.

Ingredients

• 1 lb chicken (450g)
• 1 small onion (approx. 80g)
• 1 carrot (approx. 100g)
• 3 oz spinach (approx. 80g)
• 3 eggs
• 1 tbsp cooking oil
• salt, pepper to taste
• 2 tbsp heavy cream (per serving) – omit if paleo
• parsley to taste

Instructions

1. Add the chicken into a large pot and cover with water.

Bring to boil and let the chicken simmer on medium heat for about 1 hour. In the meantime, chop the onion and peel the carrot. Shred the carrot. Add cooking oil to a frying pan and fry the onion and carrot for 6-7 minutes on high to medium heat until translucent. Set aside.

1. By now, you should be able to scrape the chicken meat off the bones easily.

Once you’ve scraped it off, add it back to the broth.

1. Add the fried onion and carrot to the chicken soup.

Add the spinach to the soup and stir thoroughly.

1. Crack the eggs into a small bowl or measuring cup and whisk until the egg whites and egg yolks have combined.

Stir the chicken soup while pouring the whisked eggs into the soup. (Don’t stop stirring while adding the eggs!) Continue stirring for 1 minute.

1. Let the soup simmer for a few more minutes to make sure the eggs are thoroughly cooked.

Season with salt, pepper, and fresh parsley. Serve warm with two tablespoons of cream.

15. 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.

16. Keto Chicken Tortilla Soup

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

Recipe details: Prep: PT7M · Cook: PT28M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This soup bowl is comforting, delicious and full of nutrition. High in protein, keto-friendly and gluten-free.

Ingredients

• 2 tbsp vegetable or avocado oil
• 1/2 large white onion (chopped)
• 4 cloves garlic (minced)
• 2 jalapeños (finely diced)
• 6 cups chicken broth (low-sodium)
• 1 tsp cumin
• 1 tbsp Italian seasoning
• 1 14.5 oz can fire-roasted diced tomatoes
• 1 lb chicken breasts (boneless, skinless)
• 8 oz full-fat cream cheese (softened)
• 2 limes (freshly squeezed)
• 2 tsp sea salt
• 1/2 tsp black pepper
• 1 lime (cut into wedges)
• 1 jalapeno (sliced)
• 1 cup cilantro (roughly chopped)
• 1 large avocado (sliced)
• Mozzarella cheese (shredded)

Instructions

1. Place a large pot over medium-high heat and add in the vegetable oil.
2. Add in onion and cook for 2 minutes until they soften. Then, add in garlic and jalapenos. Cook them for 1 minute or so.
3. Pour in chicken broth, add cumin, Italian seasoning, and fire-roasted diced tomatoes. Stir all the ingredients together and bring the mixture to a boil. Then, reduce the heat and add in the chicken breasts. Simmer for 20-25 minutes until the chicken cooks through.
4. Remove the pot from the heat and shred the chicken with forks.
5. In a bowl, mix cream cheese with some of the liquid from the soup. Once the mixture is smooth, pour it back into the pot and stir to combine.
6. Squeeze in limes, add salt and black pepper, and give it a stir.
7. Serve with lime wedges, jalapeno slices, chopped cilantro, avocado slices, and mozzarella cheese on top.

17. Keto Lasagna Soup

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

Recipe details: Prep: PT6M · Cook: PT29M · Total: PT35M · Yield: [‘8’, ‘8 bowls’]

Filled wth satisfying flavors of lasagna but without the carbs. This soup is a gluten-free, high-protein and keto-friendly meal.

Ingredients

• 1 tbsp vegetable oil
• 1 lb Italian sausage (ground)
• ½ lb lean ground beef
• 1 medium white onion (chopped)
• 6 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 14 oz can crushed tomatoes
• 2 cups tomato passata
• 2 1/2 cups chicken broth (low sodium)
• 1 tsp fennel seeds
• 2 tsp Italian seasoning
• 2 tsp onion powder
• 1.5 tsp sea salt
• 1/2 tsp black pepper
• 8 oz mozzarella (shredded)
• ½ cup parmesan (grated)
• 1/2 cup fresh parsley (chopped)
• Parmesan (grated)
• Parsley (chopped)

Instructions

1. Heat up a large pot over medium-high heat and add in vegetable oil.
2. Add in the Italian sausage, ground beef, and white onion and break the meat apart, stirring throughout until the meat browns up. It will take 7-8 minutes.
3. Add in garlic and sauté for 1 minute or so.
4. Add in tomato paste, crushed tomatoes, tomato passata, chicken broth, fennel seeds, Italian seasoning, onion powder, salt and black pepper.
5. Stir all the ingredients together, bring the soup to a boil, lower the heat, and simmer for 20 minutes or so.
6. Remove from the heat and stir in mozzarella, parmesan, and chopped parsley.
7. Garnish with parmesan and parsley before serving.

18. Instant Pot Buffalo Chicken Soup

Instant Pot Buffalo Chicken Soup (keto + low carb) 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’]

This low carb Instant Pot Buffalo Chicken Soup is loaded with tender shredded chicken, spicy buffalo sauce and tons of cheese! Under 5 net carbs per serving and perfect for keto meal prep!

Ingredients

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 cup chopped celery
• 1 1/2 cup chopped bell pepper ((I mix green and orange))
• 2 pounds chicken breast
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 32 ounce carton chicken broth
• 1/2 cup low carb ranch dressing (room temperature)
• 1/3 cup buffalo sauce
• 4 ounces cream cheese (room temperature)
• 2 cups shredded cheddar

Instructions

1. Set the Instant Pot to the sauté mode. Sauté the celery, bell pepper and garlic in the butter.
2. Add the chicken breast, paprika, onion powder, garlic powder and chicken broth.
3. Place the lid on the instant pot, seal the pressure valve and set the pressure cooker to 20 minutes.
4. Allow the pressure to naturally release for 5-10 minutes, then manually release the rest then remove the lid.
5. Remove the chicken and shred it, set aside.
6. While the chicken is out of the pot add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar. Whisk the mixture until it is completely smooth. This may take 1-2 minutes of vigerious stirring.
7. Then add the chicken back to the soup.
8. Top with chopped green onions, cheese and additional buffalo sauce if desired.

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. Low Carb Chicken Fajita Soup

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

Dive into this hearty chicken fajita soup! Keto, gluten-free, and packed with creamy goodness, bold heat, and lots of flavor—perfect for a high-protein meal.

Ingredients

• 1 tbsp butter
• 1 yellow onion (chopped)
• 1 green bell pepper (diced)
• 1/2 green chilli (finely chopped)
• 4 garlic cloves (minced)
• 2 cups chicken broth
• 6 oz cream cheese
• 2 14.5 oz cans diced tomatoes
• ½ cup heavy cream
• 3 tbsp taco seasoning
• 2 lbs chicken breasts (boneless and skinless, cooked and shredded)
• Salt and black pepper (to taste)
• Shredded cheddar cheese
• Avocado sliced
• Limes (sliced)
• Sour cream
• Fresh cilantro

Instructions

1. Place a large pot or Dutch oven over medium-high heat. Add in the butter, chopped onion, green bell pepper. Cook for 3-5 minutes until the onion softens.
2. Add in green chili and garlic and cook for another 30 seconds.
3. Lower the heat and add chicken broth, cream cheese, diced tomatoes, heavy cream, and taco seasoning into the pot. Whisk all the ingredients until one smooth texture.
4. Add in the shredded cooked chicken and stir the pot. Cook for 10 minutes until the cheese completely melts and the chicken heats up.
5. Salt and pepper the soup once finished.
6. Top up with cheddar, avocado slices, lime slices, sour cream, and fresh cilantro before serving.

21. Greek Lemon Chicken Soup

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

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘4’, ‘4 servings’]

This Greek lemon chicken soup is comforting, fresh, and nourishing! It’s made with lemon, egg, chicken, and is easy to modify.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 2 ribs celery (diced )
• 1 cup carrot (diced)
• 2 cups califlower rice (see notes to use gluten free orzo )
• 6 cups chicken broth
• 1/2 cup lemon juice
• 1 lb shredded chicken (precooked)
• 1 tsp dried dill
• 2 tbsp fresh parsley (reserve some for topping)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup kale (chopped)
• 3 egg yolks (see notes )
• Lemon wedges and lemon zest to serve

Instructions

1. Using a large stockpot, heat the oil on medium-low heat.
2. Saute the onions on low heat for 3-4 minutes or until lightly translucent. Add the carrots, celery, caulifllower rice and garlic and saute for an additional 5 minutes or until slightly softened.
3. Pour in the broth, lemon juice, and herbs and stir well to combine. Simmer on medium heat for 15 minutes.
4. Add the cooked chicken and kale and stir well to allow the kale to wilt.
5. In a small bowl whisk together the egg yolks until fully scrambled. Scoop out about a cup of hot broth from the soup. Slowly and carefully pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks and make a thick sauce. Pour the yolk mixture into the rest of the soup and stir well to combine. Remove from the heat.
6. Allow the soup to cool and season further to taste. Serve with lemon wedges and fresh 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.