4 Keto Soup Recipes That Are Perfect for Your Low-Carb Diet

This hearty chicken soup provides all the comfort of traditional recipes while keeping carbs low. The combination of tender chicken, flavorful broth, and low-carb vegetables creates a satisfying meal that works perfectly for lunch or dinner.

Ingredients:

- 2 pounds boneless chicken thighs, cut into small pieces

- 6 cups chicken broth (sugar-free)

- 2 stalks celery, chopped

- 1 medium onion, diced

- 2 cloves garlic, minced

- 1 cup green beans, trimmed and cut into pieces

- 1 medium zucchini, diced

- 1 cup cauliflower rice

- 2 tablespoons olive oil

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and black pepper to taste

- 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent.

2. Add minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic as it can become bitter.

3. Add the chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally until the chicken is lightly browned on all sides.

4. Pour the chicken broth into the pot and bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low and let it simmer.

5. Add the chopped celery, green beans, thyme, and rosemary to the pot. Season with salt and pepper according to your taste preferences.

6. Cover the pot and let the soup simmer for 15-20 minutes until the vegetables are tender and the chicken is fully cooked through.

7. Add the diced zucchini and cauliflower rice to the pot and cook for an additional 5-7 minutes.

8. Remove from heat and stir in the fresh chopped parsley before serving. Taste and adjust seasoning if needed.

This rich and creamy soup delivers maximum comfort with minimal carbs. The combination of fresh broccoli and melted cheese creates a restaurant-quality dish that satisfies your cravings while keeping you on track with your keto goals.

Ingredients:

- 4 cups fresh broccoli florets

- 1 cup heavy cream

- 2 cups chicken broth (sugar-free)

- 1½ cups sharp cheddar cheese, shredded

- ½ cup cream cheese, softened

- 1 medium onion, diced

- 3 cloves garlic, minced

- 3 tablespoons butter

- 1 teaspoon paprika

- ½ teaspoon garlic powder

- Salt and white pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and lightly golden.

2. Add minced garlic to the pot and cook for 1 minute until aromatic. Stir constantly to prevent burning.

3. Add the broccoli florets to the pot along with the chicken broth. Bring the mixture to a boil, then reduce heat to medium-low.

4. Cover and simmer for 12-15 minutes until the broccoli is very tender and easily pierced with a fork.

5. Use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture. If you prefer a completely smooth soup, blend until no lumps remain.

6. Reduce heat to low and slowly stir in the heavy cream and softened cream cheese. Mix well until the cream cheese is completely incorporated.

7. Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Do not let the soup boil after adding cheese to prevent curdling.

8. Season with paprika, garlic powder, salt, and white pepper. Taste and adjust seasonings as desired before serving hot.

This elegant mushroom soup features earthy flavors and a silky texture that makes it perfect for special occasions. The rich cream base and variety of mushrooms create a sophisticated dish that feels indulgent while staying completely keto-friendly.

Ingredients:

- 1 pound mixed mushrooms (button, cremini, shiitake), sliced

- 1 cup heavy cream

- 3 cups vegetable or chicken broth (sugar-free)

- 1 medium onion, finely chopped

- 4 cloves garlic, minced

- ¼ cup dry white wine (optional)

- 4 tablespoons butter

- 2 tablespoons olive oil

- 1 teaspoon fresh thyme leaves

- ½ teaspoon dried oregano

- Salt and black pepper to taste

- 2 tablespoons fresh chives, chopped

Instructions:

1. Heat olive oil and 2 tablespoons butter in a large pot over medium-high heat until the butter melts and begins to foam.

2. Add the sliced mushrooms to the pot in a single layer. Cook without stirring for 4-5 minutes to allow them to brown properly.

3. Stir the mushrooms and continue cooking for another 3-4 minutes until they are golden brown and have released their moisture.

4. Add the remaining butter, chopped onion, and minced garlic to the pot. Cook for 3-4 minutes until the onion becomes soft and fragrant.

5. If using wine, pour it into the pot and let it cook for 2 minutes to burn off the alcohol and concentrate the flavors.

6. Add the broth, thyme, and oregano to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.

7. Slowly stir in the heavy cream and continue to simmer for 5 more minutes. Do not let the soup boil after adding cream.

8. Season with salt and pepper to taste. Serve hot, garnished with fresh chopped chives for added color and flavor.

This hearty soup combines tender beef with nutritious cabbage for a filling meal that works perfectly for cold winter days. The robust flavors and satisfying ingredients make this soup a complete meal that supports your ketogenic lifestyle.

Ingredients:

- 1½ pounds ground beef (80/20 blend)

- 6 cups beef broth (sugar-free)

- 4 cups green cabbage, chopped

- 1 can (14 oz) diced tomatoes, drained

- 1 large onion, diced

- 2 stalks celery, chopped

- 1 green bell pepper, diced

- 3 cloves garlic, minced

- 2 tablespoons tomato paste

- 2 teaspoons smoked paprika

- 1 teaspoon dried basil

- 1 teaspoon oregano

- ½ teaspoon cumin

- Salt and black pepper to taste

- 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a spoon until browned and no pink remains.

2. Add the diced onion, celery, and bell pepper to the pot with the beef. Cook for 5-6 minutes until the vegetables begin to soften.

3. Add minced garlic and tomato paste to the pot. Stir constantly for 1-2 minutes until the garlic is fragrant and the tomato paste darkens slightly.

4. Pour in the beef broth and add the drained diced tomatoes. Stir in the smoked paprika, basil, oregano, and cumin.

5. Bring the soup to a boil over high heat, then reduce heat to medium-low and let it simmer for 10 minutes to blend the flavors.

6. Add the chopped cabbage to the pot and stir well. Cover and continue simmering for 15-20 minutes until the cabbage is tender but not mushy.

7. Season with salt and black pepper according to your taste preferences. Let the soup rest for 5 minutes before serving to allow flavors to meld together.

8. Serve hot in bowls and enjoy this satisfying keto-friendly meal that provides protein, healthy fats, and essential nutrients without excess carbohydrates.