18 Creamy Keto Soup Recipes Healthy

Craving something warm, rich, and satisfying without the carbs? These 18 creamy keto soup recipes are here to cozy up your bowl while keeping things healthy and delicious. Whether you’re after a quick weeknight dinner, a seasonal favorite, or just some serious comfort food, we’ve got a silky-smooth soup for every craving. Grab your spoon—these recipes are too good to resist!

Creamy Broccoli Cheddar Keto Soup

Kick off your keto journey with this creamy broccoli cheddar soup that’s so rich and comforting, you’ll forget it’s low-carb. Perfect for those chilly evenings or when you’re just craving something cheesy and delicious without the guilt.

Ingredients

• 2 cups broccoli florets, chopped into small pieces
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp butter
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Sauté the aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
2. Add broccoli and broth: Toss in the chopped broccoli florets and pour in the chicken broth. Bring to a boil, then reduce heat to simmer for 10 minutes, or until the broccoli is tender.
3. Blend for creaminess: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
4. Stir in cream and cheese: Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
5. Season to perfection: Add salt, black pepper, and paprika, stirring well to combine. Let the soup simmer for another 2-3 minutes to meld the flavors.

This soup turns out velvety smooth with a sharp cheddar kick that’s balanced by the subtle sweetness of broccoli. Serve it with a sprinkle of extra cheese on top or a side of keto-friendly bread for dipping.

Spicy Cauliflower Keto Soup

Zesty doesn’t even begin to cover this Spicy Cauliflower Keto Soup that’s about to become your new favorite comfort food. It’s creamy, it’s got a kick, and it’s so easy to make, you’ll wonder why you haven’t been whipping this up every week.

Ingredients

• 1 large head cauliflower, chopped into florets
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Prep the veggies: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Cook the cauliflower: Add the cauliflower florets to the pot, stirring to coat them in the oil and onion mixture. Cook for another 5 minutes, just to start softening them.
3. Add liquids and spices: Pour in the chicken broth, heavy cream, smoked paprika, and cayenne pepper. Bring the mixture to a boil, then reduce heat to simmer for 20 minutes, or until the cauliflower is very tender.
4. Blend the soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
5. Finish with cheese: Stir in the shredded cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste.
6. Garnish and serve: Ladle the soup into bowls and garnish with chopped fresh parsley. For an extra kick, a drizzle of hot sauce wouldn’t hurt.

This soup is luxuriously creamy with a smoky, spicy depth that’s balanced by the coolness of the cheddar. Try topping it with crispy bacon bits for a crunchy contrast or serve it with a side of keto-friendly bread for dipping.

Cheesy Bacon Keto Soup

So, you’re craving something cozy, cheesy, and let’s be honest, bacon-y? This Cheesy Bacon Keto Soup is like a hug in a bowl, perfect for those nights when only comfort food will do. And the best part? It’s keto-friendly, so you can indulge without the guilt.

Ingredients

• 6 slices bacon, chopped
• 1/2 cup unsalted butter
• 1/2 cup almond flour
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions

1. Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Make the roux: Add butter to the bacon drippings and melt. Whisk in almond flour and cook for 2 minutes until golden, stirring constantly to avoid burning.
3. Add liquids: Slowly pour in chicken broth and heavy cream, whisking continuously to combine with the roux. Bring to a simmer.
4. Cheese it up: Reduce heat to low and stir in cheddar and mozzarella cheeses until fully melted and the soup is smooth. Tip: Keep the heat low to prevent the cheese from separating.
5. Season: Stir in garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning as needed. Tip: A pinch of cayenne can add a nice kick if you like it spicy.
6. Serve: Ladle the soup into bowls and top with the reserved crispy bacon. Tip: For an extra touch, garnish with chopped green onions or a dollop of sour cream.

This soup is luxuriously creamy with a rich, smoky flavor from the bacon, and the cheese gives it a velvety texture that’s downright addictive. Serve it with a side of keto bread for dipping, and you’ve got yourself a meal that’ll make any day better.

Low-Carb Chicken Zoodle Soup

You know those days when you’re craving something cozy but don’t want to undo all your healthy eating? Yeah, me too. That’s why this Low-Carb Chicken Zoodle Soup is about to become your new best friend. It’s like a hug in a bowl, but without the carb coma afterward.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 lb chicken breast, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté veggies: Add 1/2 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced carrot. Cook until softened, about 5 minutes.
3. Add garlic: Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Pour broth: Add 4 cups chicken broth and bring to a simmer.
5. Cook chicken: Add 1 lb cubed chicken breast, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Simmer until chicken is cooked through, about 10 minutes.
6. Add zoodles: Stir in 2 medium spiralized zucchinis and cook for 2 minutes until just tender.
7. Garnish and serve: Sprinkle with 1 tbsp chopped fresh parsley before serving.

The zoodles keep a satisfying bite, making you forget there’s no actual pasta in here. And the broth? So flavorful, you’ll want to sip it straight from the bowl. Try topping it with a sprinkle of parmesan for an extra umami kick.

Keto Cream of Mushroom Soup

Let me tell you about this keto cream of mushroom soup that’s so rich and comforting, you’ll forget it’s low-carb. It’s like a hug in a bowl, perfect for those chilly evenings or when you’re just craving something creamy without the guilt.

Ingredients

• 2 tbsp unsalted butter
• 1 lb mushrooms, sliced
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp thyme
• 1/4 tsp xanthan gum (for thickening)

Instructions

1. Saute the veggies: In a large pot, melt the butter over medium heat. Add the mushrooms, onion, and garlic, sauteing until the mushrooms are golden and the onions are translucent, about 5-7 minutes.
2. Add broth and seasonings: Pour in the chicken broth, then stir in the salt, pepper, and thyme. Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.
3. Blend for smoothness: Carefully transfer half of the soup to a blender and puree until smooth. Tip: Hold the lid down with a towel to avoid hot soup explosions.
4. Thicken the soup: Return the pureed soup to the pot. Sprinkle the xanthan gum over the soup while whisking continuously to avoid lumps. Let it simmer for another 2 minutes to thicken.
5. Finish with cream: Stir in the heavy cream and heat through for about 2 minutes, but don’t let it boil to prevent curdling. Tip: For an extra layer of flavor, try adding a splash of sherry at this step.

This soup turns out luxuriously creamy with a deep, earthy flavor from the mushrooms. Serve it with a sprinkle of fresh thyme on top or alongside a crisp salad for a complete meal.

Spinach and Artichoke Keto Soup

Ready to dive into a bowl of comfort that won’t kick you out of ketosis? Let’s whip up this Spinach and Artichoke Keto Soup that’s so creamy, you’ll forget it’s actually good for you.

Ingredients

• 2 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup chopped artichoke hearts (jarred, drained)
• 4 cups fresh spinach, roughly chopped
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
2. Add artichokes and spinach: Toss in the chopped artichoke hearts and spinach, stirring until the spinach wilts, roughly 2 minutes.
3. Pour in liquids: Add chicken broth and heavy cream to the pot, bringing the mixture to a gentle simmer. Tip: Don’t let it boil to avoid curdling the cream.
4. Season and simmer: Stir in Parmesan cheese, salt, black pepper, and red pepper flakes. Let the soup simmer for 10 minutes to meld the flavors. Tip: Taste and adjust seasoning if needed, but remember, Parmesan is salty!
5. Blend for creaminess: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Tip: Leave it a bit chunky if you prefer texture.

This soup is luxuriously creamy with a kick from the red pepper flakes, and the artichokes add a lovely heartiness. Serve it with a sprinkle of extra Parmesan and a side of keto-friendly bread for dipping.

Coconut Curry Keto Soup

Venturing into the world of keto doesn’t mean you have to say goodbye to all things cozy and comforting, like a bowl of soup. This Coconut Curry Keto Soup is here to prove just that, packing all the creamy, spicy goodness you crave without the carbs. Let’s dive into making this bowl of happiness, shall we?

Ingredients

• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth
• 1 lb chicken breast, cut into bite-sized pieces
• 1 cup spinach, roughly chopped
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Saute the aromatics: Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sauteing until the onion is translucent, about 3 minutes.
2. Add curry paste: Stir in the red curry paste and cook for another minute until fragrant.
3. Pour in liquids: Add coconut milk and chicken broth to the pot, stirring to combine. Bring to a gentle simmer.
4. Cook the chicken: Add the chicken pieces to the simmering broth. Cook for about 10 minutes, or until the chicken is fully cooked through.
5. Finish with greens: Stir in the spinach, fish sauce, and lime juice. Cook for another 2 minutes until the spinach is wilted. Season with salt to taste.

This soup is a dreamy mix of creamy coconut milk with a kick of curry, tender chicken, and just enough spinach to make you feel virtuous. Serve it with a sprinkle of fresh cilantro or a squeeze of extra lime for that extra zing.

Zucchini Basil Keto Soup

Just when you thought zucchini couldn’t get any more versatile, here comes a soup that’s as comforting as it is keto-friendly. Picture this: a creamy, herby bowl of goodness that’s perfect for those days when you’re craving something light yet satisfying.

Ingredients

• 2 medium zucchinis, chopped into 1-inch pieces
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup fresh basil leaves, packed
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Sauté the veggies: In a large pot over medium heat, warm the olive oil. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add zucchini: Toss in the chopped zucchini and cook for another 5 minutes, stirring occasionally, until they start to soften.
3. Pour in broth: Add the chicken broth to the pot, bring to a boil, then reduce heat to simmer for 15 minutes, or until the zucchini is very tender.
4. Blend with basil: Remove the pot from heat. Stir in the basil leaves, then use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
5. Stir in cream: Return the pot to low heat. Add the heavy cream, salt, black pepper, and red pepper flakes if using. Stir well and heat through for about 2 minutes. Tip: For a dairy-free version, coconut milk can be a great substitute for heavy cream.
6. Adjust seasoning: Taste and adjust the seasoning if necessary. Tip: The soup thickens as it cools, so if you prefer it thinner, just add a bit more broth or water.

This zucchini basil keto soup is silky smooth with a fresh, herby kick that’s downright addictive. Serve it with a sprinkle of grated Parmesan or a dollop of pesto for an extra flavor boost.

Tomato Basil Keto Soup

First off, let me tell you, this Tomato Basil Keto Soup is like a warm hug on a chilly evening, but without the carbs sneaking up on you. It’s creamy, dreamy, and packed with flavors that’ll make you forget it’s actually good for you.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups fresh tomatoes, chopped
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Saute the base: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauteing until the onion is translucent, about 5 minutes.
2. Add tomatoes: Toss in the chopped tomatoes and cook for another 5 minutes, stirring occasionally, until they start to break down.
3. Simmer with broth: Pour in the vegetable broth, bring to a boil, then reduce heat to low and let it simmer for 20 minutes. Tip: The longer it simmers, the deeper the flavor.
4. Blend it up: Use an immersion blender to puree the soup until smooth. If you don’t have one, a regular blender works too—just let the soup cool a bit first.
5. Stir in cream: Reduce the heat to the lowest setting and stir in the heavy cream. Tip: Adding cream off the heat prevents curdling.
6. Season and serve: Mix in the chopped basil, salt, black pepper, and red pepper flakes if using. Tip: Fresh basil added at the end keeps its vibrant color and flavor.

This soup is velvety with a kick from the pepper flakes, and the fresh basil brightens every spoonful. Try topping it with a dollop of pesto or some grated parmesan for an extra flavor boost.

Beef and Cabbage Keto Soup

Okay, so you’re craving something hearty, keto-friendly, and honestly, a little bit magical? Let me introduce you to this Beef and Cabbage Keto Soup that’s like a warm hug on a chilly day. It’s packed with flavor, super easy to whip up, and yes, it’s as comforting as it sounds.

Ingredients

• 1 lb ground beef
• 4 cups chopped cabbage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes

Instructions

1. Brown the beef: In a large pot over medium heat, cook the ground beef until it’s no longer pink, breaking it apart as it cooks. Drain any excess fat.
2. Sauté the veggies: Add the olive oil to the pot, then toss in the onion and garlic. Cook until they’re soft and fragrant, about 3 minutes.
3. Add the cabbage: Throw in the chopped cabbage and stir everything together. Let it cook for about 5 minutes until it starts to soften.
4. Season it up: Sprinkle in the salt, black pepper, paprika, and red pepper flakes. Give it a good stir to coat everything evenly.
5. Pour in the broth: Add the beef broth to the pot, bring the mixture to a boil, then reduce the heat to let it simmer for 20 minutes. Tip: The longer it simmers, the more the flavors meld together.
6. Check the cabbage: After 20 minutes, the cabbage should be tender but not mushy. If it’s not quite there, let it simmer for a few more minutes.
7. Serve hot: Ladle the soup into bowls and enjoy immediately. Tip: A sprinkle of fresh parsley or a dollop of sour cream can add a nice touch.

This soup is wonderfully hearty with a slight kick from the red pepper flakes, and the cabbage adds just the right amount of crunch. Try serving it with a side of keto bread for dipping, and you’ve got yourself a meal that’s both satisfying and guilt-free.

Keto Cream of Chicken Soup

Ever had one of those days where you’re craving something creamy and comforting but also trying to keep it low-carb? Well, buckle up, because this Keto Cream of Chicken Soup is about to become your new best friend. It’s rich, it’s hearty, and it’s surprisingly easy to whip up, even on a lazy Tuesday.

Ingredients

• 2 tbsp butter
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/2 tsp rosemary

Instructions

1. Sauté the aromatics: Melt the butter in a large pot over medium heat. Add the onions and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Brown the chicken: Toss in the cubed chicken, cooking until it’s no longer pink on the outside, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Simmer the soup: Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low and let it simmer for 15 minutes. Tip: Skim off any foam that rises to the top for a clearer soup.
4. Add the cream and spices: Stir in the heavy cream, salt, pepper, thyme, and rosemary. Let the soup simmer for another 5 minutes to meld the flavors together. Tip: Taste as you go and adjust the seasoning if needed.
5. Serve hot: Ladle the soup into bowls and enjoy immediately. For an extra touch, garnish with a sprinkle of fresh herbs or a dollop of sour cream.

This soup is the perfect balance of creamy and savory, with the herbs adding a nice depth of flavor. Try serving it with a side of keto-friendly bread for dipping, or bulk it up with some sautéed mushrooms for an extra hearty meal.

Avocado Lime Keto Soup

Unbelievably easy and packed with flavor, this Avocado Lime Keto Soup is your go-to for a quick, healthy meal that doesn’t skimp on taste. Perfect for those days when you’re craving something creamy and zesty without the guilt.

Ingredients

• 2 ripe avocados, peeled and pitted
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup cilantro, chopped

Instructions

1. Blend the base: In a blender, combine the avocados, chicken broth, heavy cream, lime juice, garlic powder, cumin, salt, and black pepper. Blend until smooth.
2. Heat it up: Pour the blended mixture into a pot over medium heat. Add olive oil and stir occasionally until the soup is heated through, about 5 minutes.
3. Garnish and serve: Once heated, remove from heat and stir in the chopped cilantro. Serve immediately for the best flavor and texture.

This soup is luxuriously creamy with a bright kick from the lime, making it a refreshing yet comforting dish. Try topping it with some crispy bacon bits or extra cilantro for an added crunch and burst of flavor.

Pumpkin Sage Keto Soup

Let me tell you about this Pumpkin Sage Keto Soup that’s about to become your fall favorite. It’s creamy, dreamy, and just happens to be keto-friendly, because who says comfort food can’t be healthy?

Ingredients

• 2 cups pumpkin puree (not pie filling)
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Sauté the aromatics: In a large pot over medium heat, warm the olive oil. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
2. Add pumpkin and broth: Stir in the pumpkin puree and chicken broth until well combined. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes to meld the flavors.
3. Blend for smoothness: Use an immersion blender to puree the soup until it’s completely smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
4. Stir in cream and spices: Add the heavy cream, chopped sage, salt, pepper, and nutmeg. Stir well and let the soup heat through for another 5 minutes, but don’t let it boil.
5. Adjust seasoning: Taste the soup and adjust the seasoning if necessary. Remember, it’s easier to add more salt than to fix an over-salted soup.

This soup is velvety smooth with a rich, savory flavor that’s perfectly balanced by the earthy sage and a hint of nutmeg. Serve it with a drizzle of cream and a sprinkle of fresh sage leaves for a fancy touch that’s totally Instagram-worthy.

Keto Shrimp Bisque

Today’s the day we’re making something that’ll make your taste buds do a happy dance—Keto Shrimp Bisque. It’s creamy, dreamy, and packed with flavor, without any of the guilt. Perfect for those nights when you’re craving something indulgent but still want to keep it low-carb.

Ingredients

• 1 lb raw shrimp, peeled and deveined (keep those shells for extra flavor!)
• 2 tbsp butter (because butter makes everything better)
• 1/2 cup heavy cream (for that silky texture)
• 2 cups chicken broth (homemade if you’ve got it)
• 1/4 cup tomato paste (for a touch of sweetness and color)
• 1 tsp garlic powder (or fresh if you’re feeling fancy)
• 1/2 tsp paprika (smoked if you’ve got it, for that extra oomph)
• Salt and pepper to taste (but let’s be real, we’re not skimping here)

Instructions

1. Prep the shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Remember, we’re saving those shells for later.
2. Make the broth: In a large pot, melt the butter over medium heat. Add the shrimp shells and cook until they turn pink, about 5 minutes. This is where all that flavor magic happens.
3. Simmer: Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes to infuse all that shrimp goodness into the broth. Then, strain out the shells and discard them.
4. Blend it up: Return the broth to the pot and whisk in the tomato paste, garlic powder, and paprika. Bring to a gentle simmer.
5. Add the cream: Slowly stir in the heavy cream and let the bisque simmer for another 5 minutes. Don’t let it boil, or the cream might separate—nobody wants that.
6. Finish with shrimp: Add the shrimp to the pot and cook until they’re pink and opaque, about 3-4 minutes. Season with salt and pepper to taste.

And there you have it—a bisque that’s rich, creamy, and packed with shrimp flavor. Serve it with a sprinkle of fresh herbs on top or a side of keto-friendly bread for dipping. Trust me, it’s a game-changer.

Garlic Parmesan Keto Soup

Alright, let’s dive into making this cozy bowl of Garlic Parmesan Keto Soup that’s gonna make your taste buds do a happy dance. It’s creamy, it’s cheesy, and it’s packed with all the garlicky goodness you can handle—perfect for those chilly nights when you need something to warm you up from the inside out.

Ingredients

• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 2 cups chicken broth
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp xanthan gum (for thickening)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Melt the butter: In a medium saucepan over medium heat, melt the unsalted butter until it’s just starting to bubble.
2. Sauté the garlic: Add the minced garlic to the butter and sauté for about 1 minute, or until it’s fragrant but not browned.
3. Add liquids: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Whisk in Parmesan: Gradually whisk in the grated Parmesan cheese until it’s fully melted and the soup is smooth.
5. Season and thicken: Sprinkle in the salt, black pepper, and xanthan gum, whisking continuously to avoid any lumps. Let the soup simmer for another 2-3 minutes to thicken.
6. Garnish and serve: Remove the soup from heat, ladle into bowls, and garnish with fresh chopped parsley.

This soup is luxuriously creamy with a rich Parmesan flavor that’s perfectly balanced by the sharpness of garlic. Serve it with a side of keto-friendly bread for dipping, or top it with crispy bacon bits for an extra layer of texture and flavor.

Roasted Red Pepper Keto Soup

Unbelievably easy and packed with flavor, this Roasted Red Pepper Keto Soup is your ticket to a cozy, low-carb meal that doesn’t skimp on taste. Let’s dive right in and get those peppers roasting!

Ingredients

• 4 large red bell peppers, halved and seeded
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Instructions

1. Roast the peppers: Preheat your oven to 425°F. Place the pepper halves on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes until the skins are charred and bubbly.
2. Sauté the aromatics: In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
3. Blend it up: Peel the skins off the roasted peppers and add them to the pot with the onions and garlic. Pour in the chicken broth and bring to a simmer. Use an immersion blender to puree the soup until smooth.
4. Season and finish: Stir in the heavy cream and smoked paprika. Season with salt and pepper to taste. Let the soup simmer for another 10 minutes to let the flavors meld.
5. Garnish and serve: Ladle the soup into bowls and top with fresh chopped basil for a pop of color and freshness.

This soup is velvety smooth with a smoky sweetness from the roasted peppers, and the fresh basil adds a bright finish. Try serving it with a dollop of sour cream or a sprinkle of crispy bacon bits for an extra indulgent twist.

Keto Egg Drop Soup

Alright, let’s dive into making this super simple yet satisfying Keto Egg Drop Soup that’s perfect for those lazy days when you want something comforting without the carbs. Imagine a bowl of warm, silky broth with delicate ribbons of egg swirling around—it’s like a hug in a bowl, but without the guilt.

Ingredients

• 4 cups chicken broth
• 1 tbsp soy sauce (or coconut aminos for a stricter keto version)
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 2 large eggs, beaten
• 1 tbsp sesame oil
• 1 green onion, thinly sliced

Instructions

1. Heat the broth: In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat.
2. Season the broth: Stir in the soy sauce, ground ginger, and garlic powder. Let it simmer for about 2 minutes to meld the flavors.
3. Prepare the eggs: While the broth is simmering, beat the eggs in a small bowl until they’re fully mixed but not frothy.
4. Create egg ribbons: Reduce the heat to low. Slowly drizzle the beaten eggs into the broth while stirring in a circular motion with a fork or chopsticks to create those signature egg ribbons.
5. Finish with oil and garnish: Remove the saucepan from the heat. Stir in the sesame oil for that nutty aroma, then sprinkle with sliced green onions for a fresh crunch.

And there you have it—a bowl of Keto Egg Drop Soup that’s effortlessly elegant and packed with flavor. The broth is rich and aromatic, while the eggs add a soft, cloud-like texture. Serve it with a sprinkle of extra green onions or a dash of chili oil if you’re feeling adventurous. Perfect for a quick lunch or a light dinner that won’t weigh you down.

Spicy Sausage and Kale Keto Soup

Ready to dive into a bowl of comfort that’s as nutritious as it is delicious? This Spicy Sausage and Kale Keto Soup is your ticket to a hearty meal that’ll keep you warm and satisfied without breaking your carb bank.

Ingredients

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 4 cups kale, stems removed and leaves chopped
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Brown the sausage: In a large pot over medium heat, add olive oil and sausage. Cook, breaking it apart with a spoon, until no longer pink, about 5 minutes.
2. Sauté the veggies: Add onion and garlic to the pot. Cook until the onion is translucent, about 3 minutes, stirring occasionally.
3. Simmer the soup: Pour in chicken broth and diced tomatoes. Stir in oregano and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the kale: Stir in kale and cook until wilted, about 5 minutes. Tip: Massage the kale with a bit of salt before adding to soften it.
5. Finish with cream: Reduce heat to low and stir in heavy cream. Heat through for 2 minutes. Tip: Don’t let it boil to prevent curdling.
6. Season to taste: Add salt and pepper as needed. Tip: Taste as you go, especially if your sausage is already salty.

This soup is a creamy, spicy hug in a bowl with the kale adding a perfect slight crunch. Serve it with a sprinkle of Parmesan on top for an extra flavor kick or with a side of keto bread to dunk in.

Conclusion

With 18 rich and creamy keto soup recipes, this roundup makes healthy eating deliciously easy! Whether you’re craving comfort or a quick weeknight meal, there’s a bowl here for you. Try one (or a few!) and let us know your favorites in the comments. Loved this list? Share it on Pinterest so others can enjoy these cozy, low-carb soups too. Happy cooking!