10 Easy Keto Soup Recipes to Make at Home for a Healthy Low-Carb Diet

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Looking for easy keto soup recipes? You’re in luck! Try creamy Chicken and Mushroom Soup for a comforting bite, or enjoy the spicy kick of Sausage and Kale Soup. Cheesy Broccoli and Cauliflower Soup is rich and satisfying, while Zucchini Noodle Chicken Soup offers a fresh twist. Don’t miss luscious Tomato Basil Soup with Cream or Coconut Curry Shrimp Soup’s delightful tropical flair. Each recipe is perfect for low-carb lovers—keep going to discover more tasty options!

Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup is a comforting dish that’s perfect for chilly evenings or when you’re in need of a hearty bowl of goodness. It’s a keto-friendly recipe that combines tender chicken, earthy mushrooms, and a luscious creamy broth, making it not only satisfying but also low in carbohydrates.

This soup is easy to prepare and can be whipped up quickly on a busy weeknight, guaranteeing you stay on track with your dietary goals while still indulging in a delicious meal. The combination of garlic and herbs infuses the soup with aromatic flavors, while the cream adds a rich, velvety texture that elevates the dish.

You can customize it by adding in your favorite low-carb vegetables or spices, creating your own unique twist on this classic recipe. Enjoy this Creamy Chicken and Mushroom Soup as a standalone meal or pair it with a fresh salad for a complete dining experience.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 16 ounces mushrooms, sliced
• 2 cups cooked chicken, shredded
• 4 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Chopped fresh parsley for garnish

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sauté until softened.

Introduce the sliced mushrooms and cook until they release their moisture and begin to brown. Stir in the shredded chicken, followed by the chicken broth, cream, thyme, oregano, salt, and pepper. Bring to a gentle simmer and cook for about 15 minutes until the soup is heated through and flavors meld together.

Serve hot, garnished with fresh parsley.

For the best results, make certain that the mushrooms are cooked until they’re nicely browned to develop their flavor. You can also substitute the heavy cream with coconut milk for a dairy-free version.

If you like a thicker soup, consider adding some cream cheese or blending a portion of the soup to create a creamier texture. Don’t forget to adjust the seasoning to your taste as the flavors develop during cooking!

Spicy Sausage and Kale Soup

Spicy Sausage and Kale Soup is a delicious and satisfying option for those following a keto diet. Packed with flavor, this soup combines the savory taste of spicy sausage with the nutritious, leafy greens of kale. The rich broth isn’t only comforting but also provides an amazing base for the ingredients, making it a great meal for chilly evenings or a filling option for lunch.

The combination of spices gives this soup a delightful kick, making it both hearty and energizing. Making this soup is a breeze, and the best part is that it comes together in one pot, making clean-up easy. You can adjust the heat level according to your preference by choosing milder or spicier sausage. This recipe is versatile, allowing you to get creative with the spices and vegetables you’d like to add, ensuring that everyone at the table can enjoy a bowl of this delectable soup.

Ingredients:

• 1 lb spicy Italian sausage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups fresh kale, chopped
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1 tablespoon olive oil

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Next, add the minced garlic and cook for an additional minute. Crumble in the spicy Italian sausage, cooking until browned and fully cooked through.

Once the sausage is cooked, pour in the chicken broth, and bring to a boil. Stir in the chopped kale, red pepper flakes, oregano, salt, and black pepper. Let the mixture simmer for about 10-15 minutes until the kale is tender and the flavors meld together.

When preparing Spicy Sausage and Kale Soup, feel free to add other low-carb vegetables like zucchini or bell peppers for added texture and flavor. Additionally, this soup can be stored in the refrigerator for up to 3 days for easy reheating or can be frozen for longer storage.

Experiment with different herbs and spices to tailor the soup to your personal taste – the possibilities are endless!

Cheesy Broccoli and Cauliflower Soup

Cheesy Broccoli and Cauliflower Soup is a rich and comforting dish that perfectly fits the keto lifestyle. Packed with healthy fats and fiber, this creamy soup won’t only satisfy your cravings but also keep you on track with your dietary goals.

The combination of tender broccoli and cauliflower blended with creamy cheese creates a deliciously velvety texture that’s ideal for a cozy meal. This soup is incredibly easy to whip up and can be prepared in under an hour.

It’s a wonderful option for a quick lunch or a light dinner, and it can also be made in advance and stored in the refrigerator for a few days. Whether you serve it on its own or with keto-friendly crackers, your taste buds will thank you!

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or your favorite cheese)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste

In a large pot, melt the butter over medium heat and sauté the diced onion until translucent. Add the minced garlic and cook for another minute until fragrant.

Next, add the broccoli and cauliflower florets, followed by the broth. Bring the mixture to a boil, then reduce to a simmer and cook for about 15-20 minutes until the vegetables are tender.

Using an immersion blender, puree the soup until smooth, then stir in the heavy cream and shredded cheese until melted and well combined. Season with salt and pepper to taste.

For an extra kick of flavor, consider adding a sprinkle of red pepper flakes or a dash of smoked paprika before serving. If you prefer a chunkier soup, reserve a portion of the cooked vegetables before blending and fold them back into the soup after blending.

You can also customize this recipe by adding other keto-friendly vegetables like spinach or zucchini to boost the nutritional content without raising the carb count. Enjoy your cheesy broccoli and cauliflower soup with a sprinkle of fresh herbs or a dollop of sour cream for added creaminess!

Zucchini Noodle Chicken Soup

Zucchini Noodle Chicken Soup is the perfect low-carb alternative to traditional noodle soup. This comforting dish combines tender chicken pieces, fresh vegetables, and zucchini noodles that mimic the texture of traditional pasta without the added carbs. It’s an ideal choice for those following a keto lifestyle while still wanting a hearty and satisfying meal.

The rich broth is infused with flavors and can easily be customized with your favorite herbs and spices.

The beauty of this soup lies in its simplicity and the quick cooking time. It’s a go-to recipe for busy weeknights or when you need something warm and nourishing. The zucchini noodles provide a fresh crunch, while the chicken and broth offer a delightful depth of flavor, making each spoonful a delightful experience.

Ingredients:

• 2 medium zucchini, spiralized into noodles
• 1 pound boneless, skinless chicken breasts or thighs, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant.

Add the diced chicken and cook until browned. Stir in the sliced carrots and celery, followed by the chicken broth, thyme, oregano, salt, and pepper.

Bring to a boil, then reduce the heat and let simmer for about 15 minutes, or until the vegetables are tender. Finally, add the zucchini noodles and cook for an additional 2-3 minutes until they’re tender but not mushy.

For the best flavor, try seasoning the broth generously and adjusting the spices to your preference. If you prefer a thicker consistency, you can add a splash of heavy cream or a low-sodium soy sauce for extra depth.

To keep the zucchini noodles from becoming too soggy, avoid overcooking them by adding them to the pot just a few minutes before serving. Enjoy your soup warm, garnished with fresh parsley for an added touch of flavor and color!

Tomato Basil Soup With Cream

Tomato Basil Soup with Cream is a delightful twist on the classic comfort food that’s perfect for those following a keto diet. The rich and velvety texture, combined with the vibrant flavors of fresh tomatoes and fragrant basil, creates a satisfying dish that can be enjoyed any time of the year. This recipe not only complements the keto lifestyle but also makes for a delicious starter or a cozy meal on its own. With the addition of cream, this soup achieves a luxurious richness that elevates it beyond the ordinary.

Preparing Tomato Basil Soup is a wonderful way to incorporate fresh ingredients and seasonal produce into your meals. The key to a great tomato soup lies in using ripe, high-quality tomatoes, which provide the foundation for the dish’s flavor. Fresh basil adds a burst of freshness that beautifully balances the acidity of the tomatoes.

Embrace this easy-to-follow recipe that combines minimal effort with maximum taste, making it an excellent choice for quick dinners or meal prep.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 cups ripe tomatoes, chopped (or 2 cans of crushed tomatoes)
• 1 teaspoon dried oregano
• 1 cup vegetable or chicken broth
• 1 cup heavy cream
• 1 cup fresh basil leaves, chopped
• Salt and pepper, to taste

In a large pot, heat the olive oil over medium heat, then add the chopped onion and garlic, sautéing until the onion is translucent. Add the chopped tomatoes (or crushed tomatoes) and dried oregano, stirring to combine.

Pour in the broth, bring the mixture to a simmer, and let it cook for about 20 minutes for the flavors to meld. Once ready, use an immersion blender to puree the soup until smooth. Stir in the heavy cream and fresh basil, then season with salt and pepper to taste.

When making this Tomato Basil Soup with Cream, consider using fresh ingredients whenever possible for the best flavor. Lacking fresh tomatoes? Canned tomatoes work just fine, but opt for ones without added sugars to keep the recipe keto-friendly.

For a creamy finish, make sure that you add the heavy cream off the heat to prevent curdling. Additionally, you can customize the soup by adding a sprinkle of Parmesan cheese or a dash of red pepper flakes for an added kick.

Enjoy your delicious bowl of soup with a side of keto-friendly bread or a simple salad for a fulfilling meal!

Beef and Cabbage Soup

Beef and cabbage soup is a hearty and nutritious dish, perfect for those embracing the keto lifestyle. It combines the savory flavors of tender beef with the crunch of fresh cabbage, making it not only satisfying but also packed with low-carb goodness. This soup is ideal for a quick weeknight dinner or can be batch-cooked for meal prep throughout the week.

The combination of spices and vegetables delivers a warm and comforting flavor that’s sure to please everyone’s palate. Making beef and cabbage soup is simple and requires minimal effort. The slow simmering of the ingredients allows all the savory flavors to meld beautifully. With just a handful of ingredients, this dish isn’t only keto-friendly, but it’s also budget-friendly.

It’s a wonderful way to warm up during colder months while sticking to your dietary goals.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups cabbage, chopped
• 4 cups beef broth
• 2 medium carrots, diced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until softened. Then, add the ground beef, cooking until browned.

Stir in the chopped cabbage, diced carrots, beef broth, paprika, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 30 to 40 minutes, until the vegetables are tender and flavors are well blended.

When cooking beef and cabbage soup, feel free to customize it with your favorite spices or additional low-carb vegetables. You can also let the soup cool and refrigerate it for the next day; the flavors often intensify after sitting.

For added richness, consider topping each bowl with a dollop of sour cream or sprinkle with shredded cheese just before serving. Enjoy your delicious and nutritious meal!

Coconut Curry Shrimp Soup

Coconut Curry Shrimp Soup is a delightful and fragrant dish that brings together the warmth of coconut milk, the zest of fresh herbs, and the savory taste of shrimp. This soup isn’t only keto-friendly but also packed full of flavor, making it a perfect choice for a cozy dinner or a light meal.

The combination of spices in the curry enhances the shrimp and vegetables, providing a rich and creamy texture that will have everyone coming back for seconds.

Preparing this soup is a breeze, taking only a short amount of time to create a satisfying and nutritious meal. The comforting flavors of ginger, garlic, and cilantro blend seamlessly with the creamy coconut base, creating a well-balanced dish that embodies the essence of Southeast Asian cuisine.

It’s a fantastic way to enjoy seafood while keeping within your keto dietary guidelines.

Ingredients:

• 1 pound of shrimp (peeled and deveined)
• 1 can (14 oz) of coconut milk
• 2 tablespoons red curry paste
• 1 cup vegetable or chicken broth
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 bell pepper (sliced)
• 1 cup spinach or kale (fresh, chopped)
• 1 tablespoon fish sauce (optional)
• Juice of 1 lime
• Fresh cilantro (for garnish)
• Salt and pepper to taste

In a large pot, heat the olive oil over medium heat, then add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

Add the red curry paste and stir it in with the garlic and ginger until well combined.

Pour in the coconut milk and broth, mixing thoroughly, and bring the soup to a gentle simmer.

Once it’s bubbling lightly, add the sliced bell pepper and shrimp, cooking for about 3-5 minutes until the shrimp is opaque.

Finally, stir in the spinach or kale, lime juice, and fish sauce (if using), allowing it to wilt just before serving.

Season with salt and pepper to taste.

For the best results, use fresh shrimp, as frozen ones can result in a less satisfying texture.

Feel free to customize the vegetables in the soup; other options like zucchini or broccoli can also work well.

If you prefer a spicier kick, consider adding red pepper flakes or a splash of sriracha to the mix.

Don’t forget to garnish each bowl with fresh cilantro for an extra burst of flavor!

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup is a delightful and comforting dish that perfectly complements the ketogenic lifestyle. This vibrant soup combines the sweetness of roasted red peppers with the rich acidity of tomatoes, creating a velvety texture that warms the soul.

Each spoonful bursts with flavor, making it an ideal choice for a cozy evening or a quick lunch. Plus, it’s low in carbs, ensuring you stay on track with your dietary goals without sacrificing taste.

Making this soup isn’t only easy but also allows for creativity in the kitchen. The combination of garlic and onion brings a depth of flavor, while herbs like basil or thyme add an aromatic touch.

Whether enjoyed plain or topped with a dollop of sour cream, fresh herbs, or crunchy croutons made from keto bread, this soup is sure to impress anyone at the dinner table.

• 4 large red bell peppers
• 2 cups diced tomatoes (fresh or canned)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for drizzling
• Optional: sour cream or heavy cream for garnish

Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet, skin side up. Drizzle with olive oil and roast for about 25-30 minutes, or until the skins are blistered and darkened.

Meanwhile, in a large pot, sauté the onion and garlic until they’re soft and fragrant. Add the diced tomatoes, roasted peppers (after removing skins), broth, and herbs, then bring to a simmer for about 15-20 minutes. Finally, use an immersion blender to puree the soup until smooth, adjusting seasoning to taste.

When making Roasted Red Pepper and Tomato Soup, it’s crucial to choose ripe and flavorful tomatoes to enhance the taste of the soup. Roasting the peppers not only intensifies their sweetness but also adds a layer of smokiness.

If you prefer a thicker texture, consider adding a small amount of heavy cream or blending in some cooked cauliflower for added creaminess without extra carbs. Enjoy the soup fresh, but it also stores well in the fridge for up to five days, making it a great meal prep option.

Italian Meatball Soup

Italian Meatball Soup is a comforting and hearty dish that perfectly combines the robust flavors of Italian cuisine with the principles of the ketogenic diet. This soup features tender, flavorful meatballs simmered in a rich broth with fresh vegetables, making it a nourishing option for those looking to maintain a low-carb lifestyle. Ideal for chilly evenings or a filling lunch, this recipe is sure to become a family favorite.

Not only is this dish satisfying, but it also offers the opportunity to enjoy the deliciousness of Italian flavors without compromising your dietary goals. With the combination of spices, herbs, and ingredients, each spoonful is packed with taste, making it an excellent choice for anyone, regardless of their dietary preferences.

Ingredients:

• 1 lb ground beef (or ground turkey)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 medium zucchini, diced
• 1 cup spinach or kale
• 1/2 onion, chopped
• 1 tsp olive oil
• Fresh basil for garnish (optional)

In a large bowl, combine the ground beef, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well incorporated, then form the mixture into small meatballs.

In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent. Add the meatballs to the pot and brown them on all sides.

Once browned, pour in the beef broth and the can of diced tomatoes. Bring the mixture to a simmer, and add the diced zucchini. Let cook for about 15 minutes.

Finally, stir in the spinach or kale and cook for an additional 5 minutes until the greens are wilted. Serve hot with fresh basil on top if desired.

When cooking Italian Meatball Soup, feel free to customize the vegetables based on what you have on hand or your personal preferences. Options like bell peppers or mushrooms work great too!

Additionally, to enhance the flavors, consider letting the soup rest for a bit after cooking, as this will allow the ingredients to meld together beautifully. Leftovers can be stored in the fridge and reheated for an easy meal.

Enjoy your delicious low-carb creation!

Spinach and Artichoke Soup

Spinach and Artichoke Soup is a delightful twist on the classic flavors you love from the famous dip. This savory soup combines the beautifully earthy notes of spinach and the tangy goodness of artichokes, all while being keto-friendly and surprisingly simple to make.

It isn’t just delicious but also packed with nutrients, making it a perfect choice for those following a ketogenic or low-carb diet. The warmth of this soup is perfect for any season, providing both comfort and satisfaction. Each spoonful of creamy goodness highlights the richness of cream and cheese, complemented by the subtle hints of garlic and spices.

Whether served as an appetizer or a main dish, Spinach and Artichoke Soup is bound to become a new favorite in your recipe collection.

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for sautéing

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent. Stir in the chopped spinach and artichoke hearts, and cook for another 2-3 minutes.

Pour in the broth and bring to a boil, then reduce the heat and let it simmer for about 10 minutes. Once the flavors meld together, stir in the heavy cream and cream cheese until smooth. Add the mozzarella cheese, dried oregano, salt, and pepper, stirring until the cheese is melted and well combined.

For an extra layer of flavor, consider using roasted garlic instead of fresh garlic for a sweeter, deeper taste. You can also customize the soup by adding cooked chicken or shrimp for added protein.

If you prefer a creamier texture, blend a portion of the soup until smooth and then mix it back in. Serve the soup with a sprinkle of fresh herbs like parsley or basil on top for a fresh touch. Enjoy!