50+ Easy and Delicious January Keto Soup Recipes for a Healthy

As the cold of January settles in, nothing beats the comfort of a warm bowl of soup. But if you’re following a keto diet, finding satisfying and low-carb soup recipes can be a challenge.

Fear not! We’ve gathered an incredible collection of 50+ January keto soup recipes that are packed with flavor and perfect for your keto lifestyle.

These soups are full of fresh ingredients, rich broths, and creamy textures that will keep you cozy, fueled, and on track with your keto goals.

From hearty vegetable and chicken soups to indulgent creamy creations, these recipes are perfect for meal prepping or enjoying a comforting dinner.

Whether you’re craving something spicy, cheesy, or simply wholesome, you’ll find a variety of keto soups that fit your needs and taste buds.

50+ Easy and Delicious January Keto Soup Recipes for a Healthy

With 50+ keto soup recipes to choose from, you’ll never have to worry about what to eat for lunch or dinner again.

These soups are not only low in carbs but also bursting with nutrients and flavor, making them the perfect addition to your keto meal plan.

The versatility of these recipes means you can easily swap in your favorite vegetables, proteins, or spices to customize each soup to your preferences.

So, embrace the cozy winter weather with a steaming bowl of keto-friendly soup that will leave you feeling satisfied and nourished.

Get ready to enjoy delicious, comforting meals all month long while staying on track with your health goals!

Creamy Keto Broccoli Cheese Soup

This creamy keto broccoli cheese soup is the ultimate comfort food, perfect for a cozy January evening. Packed with fiber from broccoli and rich, velvety cheese, it’s a low-carb alternative to traditional creamy soups. This soup is not only keto-friendly but also high in healthy fats and protein, making it a satisfying and nourishing meal.

Ingredients:

• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups chicken broth (low sodium)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• Optional: Crumbled bacon for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
2. Add minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the broccoli florets and pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for about 10 minutes or until the broccoli is tender.
4. Using an immersion blender, carefully blend the soup until smooth. If you prefer some texture, blend only half of the soup, leaving some broccoli pieces intact.
5. Add the heavy cream, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir to combine until the cheese melts and the soup is creamy.
6. Adjust seasoning to taste. If desired, top with crumbled bacon for extra flavor.
7. Serve hot and enjoy!

This keto broccoli cheese soup is a decadent, guilt-free meal that’s both comforting and nourishing. The combination of broccoli, cheese, and cream creates a rich and creamy base that’s perfect for the cold winter months. It’s an ideal choice for those following a ketogenic diet, as it’s low in carbs and high in fats. The added bacon is optional but gives it an extra layer of flavor and crunch. You’ll find yourself returning to this recipe time and time again, especially in January when you need something warm and filling to kickstart the year.

Keto Chicken Zucchini Soup

This keto chicken zucchini soup is light yet filling, with lean chicken breast, fresh zucchini, and a deliciously savory broth. It’s perfect for a low-carb, high-protein meal, and the zucchini gives it a fresh, nutritious twist while keeping the soup light and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium zucchinis, diced
• 4 cups chicken broth (low sodium)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground paprika
• Salt and pepper, to taste
• 1/2 cup heavy cream
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion and cook for about 3-4 minutes until softened. Add the garlic and cook for an additional 30 seconds.
3. Add the diced zucchini to the pot, cooking for another 3-4 minutes until slightly softened.
4. Pour in the chicken broth, followed by oregano, thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Add the cooked chicken back to the pot and let the soup simmer for about 10 minutes, allowing the flavors to meld together.
6. Stir in the heavy cream and cook for an additional 2-3 minutes to combine. Adjust seasoning to taste.
7. Garnish with fresh parsley and serve hot.

This keto chicken zucchini soup is a perfect option for a light yet filling winter meal. With its fresh zucchini, lean chicken, and savory broth, it delivers on both flavor and nutrition. The creamy touch from the heavy cream gives it a satisfying richness, while still keeping it light enough for a keto diet. Zucchini adds texture and nutrients to the dish without adding unnecessary carbs. It’s a wonderful choice for a fresh start to the year, as it’s low in carbs, packed with protein, and full of flavor, making it a healthy and comforting January meal.

Keto Beef and Cabbage Soup

Keto beef and cabbage soup is a hearty and satisfying dish, perfect for a cold January day. With tender beef, crisp cabbage, and a savory broth, this soup is packed with nutrients and flavor. It’s low in carbs, making it an excellent choice for those on a keto diet, and it’s filling enough to keep you satisfied for hours.

Ingredients:

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small head of cabbage, chopped
• 4 cups beef broth (low sodium)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional for a creamier texture)
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
2. Add the chopped onion to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
3. Stir in the chopped cabbage and cook for 2-3 minutes, allowing it to soften slightly.
4. Pour in the beef broth, followed by rosemary, thyme, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
5. Let the soup simmer for about 15 minutes, allowing the flavors to blend and the cabbage to become tender.
6. If using, stir in the heavy cream for added richness and creaminess. Adjust seasoning to taste.
7. Garnish with fresh parsley and serve hot.

This keto beef and cabbage soup is a satisfying, filling meal that offers a great balance of protein, fiber, and healthy fats. The hearty beef pairs beautifully with the cabbage, creating a comforting and nutritious soup that’s perfect for the colder months of January. With a rich, savory broth and optional creamy finish, it’s a versatile dish that can easily be adjusted to your taste preferences. Whether you’re looking for a low-carb meal or simply something hearty to warm you up, this soup is a great choice for the winter season and beyond.

Keto Cauliflower and Sausage Soup

This keto cauliflower and sausage soup combines savory sausage, creamy cauliflower, and rich broth into a flavorful, low-carb, and comforting meal. It’s a hearty dish that’s perfect for warming up during chilly January days. The combination of sausage and cauliflower creates a filling, satisfying soup with plenty of flavor while staying within the limits of a ketogenic diet.

Ingredients:

• 1 lb Italian sausage (crumbled)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 head cauliflower, chopped into florets
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup shredded mozzarella cheese (optional for topping)
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the crumbled sausage and cook, stirring occasionally, until browned and cooked through, about 7-10 minutes. Remove the sausage and set it aside.
2. In the same pot, add the chopped onion and sauté until softened, about 3 minutes. Add the garlic and cook for an additional 30 seconds.
3. Stir in the cauliflower florets and cook for 2-3 minutes, allowing them to soften slightly.
4. Pour in the chicken broth, followed by basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Let the soup simmer for about 15 minutes, or until the cauliflower is tender.
6. Using an immersion blender, carefully blend the soup to your desired texture, either smooth or with some cauliflower chunks for extra texture.
7. Stir in the heavy cream and cooked sausage. Simmer for an additional 5 minutes, allowing the flavors to meld together.
8. If desired, top with shredded mozzarella cheese and garnish with fresh parsley before serving.

This keto cauliflower and sausage soup is an excellent choice for anyone craving a hearty and satisfying meal without the carbs. The savory sausage provides richness and depth, while the cauliflower offers a smooth, creamy texture when blended into the broth. It’s a filling dish that feels indulgent, yet it’s still light and keto-friendly. The optional mozzarella topping adds an extra layer of flavor and texture. This soup is perfect for a comforting winter meal, and it’s sure to become a staple in your keto recipe rotation.

Keto Shrimp and Avocado Soup

This keto shrimp and avocado soup is a fresh and vibrant dish, offering a perfect balance of protein and healthy fats. The combination of tender shrimp, creamy avocado, and a light broth makes for a delicious and refreshing keto soup. It’s a great option for those seeking a low-carb, flavorful meal in January when you want something light yet filling.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 4 cups chicken broth (low sodium)
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1 ripe avocado, diced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.
2. Stir in the diced tomatoes, chicken broth, cumin, paprika, chili powder, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
3. Let the soup simmer for about 10 minutes to allow the flavors to meld together.
4. Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
5. Remove the soup from heat and stir in the diced avocado, allowing the creaminess to blend into the soup.
6. Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

This keto shrimp and avocado soup offers a light, refreshing twist on traditional winter soups. The shrimp provide a lean source of protein, while the creamy avocado adds richness and healthy fats, making this soup both satisfying and keto-friendly. With the added brightness of lime and fresh cilantro, it’s perfect for a healthy yet flavorful meal. It’s a great option for a light lunch or dinner, offering a fresh contrast to heavier meals that are often enjoyed during the winter. This soup is perfect for anyone craving a tasty, low-carb, and satisfying dish.

Keto Spinach and Artichoke Soup

Keto spinach and artichoke soup brings the flavors of the popular spinach and artichoke dip into a warm, comforting, and low-carb soup. With its creamy base, nutrient-rich spinach, and tender artichokes, this soup is a perfect winter dish for anyone following a keto diet. It’s hearty, rich, and satisfying, making it a great option for those chilly January nights when you need something both filling and healthy.

Ingredients:

• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups chicken broth (low sodium)
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 tsp nutmeg (optional for extra flavor)
• Fresh basil, for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
2. Stir in the chopped artichokes and cook for 2-3 minutes, allowing them to soften.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 10 minutes to let the flavors combine.
4. Add the spinach and cook for another 2-3 minutes until wilted.
5. Stir in the heavy cream, Parmesan cheese, salt, pepper, and nutmeg, and cook for an additional 5 minutes, allowing the soup to thicken slightly.
6. Use an immersion blender to blend the soup until smooth or blend it in batches, leaving a bit of texture if preferred.
7. Garnish with fresh basil and serve hot.

This keto spinach and artichoke soup is a rich and comforting dish that perfectly captures the flavors of the beloved dip while keeping it keto-friendly. The combination of artichokes and spinach provides a healthy dose of fiber and nutrients, while the creamy base makes the soup feel indulgent without the carbs. The Parmesan cheese adds depth and flavor, making every spoonful satisfying. This soup is perfect for anyone seeking a cozy meal that’s both nutritious and delicious. It’s sure to be a go-to recipe for winter, especially when you crave a comforting yet low-carb meal.

Keto Chicken and Zucchini Soup

This keto chicken and zucchini soup is a flavorful, low-carb meal perfect for chilly January days. Packed with tender chicken, fresh zucchini, and a light broth, this soup is both nutritious and satisfying. It’s an excellent option for anyone looking for a comforting, keto-friendly soup that doesn’t compromise on taste or texture.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 medium zucchinis, chopped
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 7-8 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and sauté until softened, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds.
3. Stir in the chopped zucchini and cook for 2-3 minutes, allowing them to soften.
4. Pour in the chicken broth, followed by thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
5. Let the soup simmer for 10 minutes, or until the zucchini is tender.
6. Stir in the heavy cream and cooked chicken. Simmer for an additional 5 minutes, allowing the flavors to meld.
7. Serve the soup garnished with fresh parsley.

This keto chicken and zucchini soup offers a light yet hearty option that is perfect for winter. The zucchini adds a fresh, mild flavor that complements the richness of the chicken and creamy broth. It’s a great way to enjoy a low-carb meal without sacrificing taste or comfort. This soup is not only delicious but also packed with protein and healthy fats, making it an ideal choice for those following a ketogenic diet. With its quick preparation and comforting flavors, it’s a perfect dish for any cold January day.

Keto Creamy Broccoli Cheddar Soup

Keto creamy broccoli cheddar soup brings together the satisfying flavors of cheese and broccoli in a rich, creamy soup that’s keto-friendly and low-carb. The velvety texture and sharpness of the cheddar cheese elevate this soup, making it an indulgent yet healthy meal. It’s the perfect comfort food for keto dieters, especially in January when you crave something creamy and warming.

Ingredients:

• 2 tbsp butter
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste
• 1/4 tsp ground nutmeg (optional)
• Fresh chives, for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
2. Stir in the broccoli florets and cook for 2-3 minutes, allowing them to soften slightly.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until the broccoli is tender.
4. Using an immersion blender, blend the soup until smooth, leaving some small chunks of broccoli if desired for texture.
5. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
6. Season with salt, pepper, and nutmeg (if using), then simmer for another 5 minutes to let the flavors meld.
7. Serve hot, garnished with fresh chives.

This keto creamy broccoli cheddar soup is a delightful dish that brings all the comfort of a classic broccoli cheddar soup, with a keto-friendly twist. The richness of the cream and the sharp cheddar cheese pairs perfectly with the tender broccoli, creating a velvety and satisfying texture. This soup is perfect for anyone following a low-carb diet, offering all the indulgence without the carbs. It’s a warm, hearty, and filling meal that will keep you cozy on cold winter nights, and it’s easy enough to prepare for a quick weeknight dinner.

Keto Beef and Cabbage Soup

Keto beef and cabbage soup is a simple, filling dish that combines lean beef, hearty cabbage, and a savory broth. This low-carb soup is perfect for January when you want something warm, comforting, and packed with nutrients. The cabbage adds a slight crunch and the beef provides rich flavor, making this soup a delicious, keto-friendly option.

Ingredients:

• 1 lb ground beef (or stew beef, diced)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth (low sodium)
• 1 small head of cabbage, chopped
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef (or stew beef) and cook, breaking it apart with a spoon, until browned and cooked through, about 7-10 minutes. Remove the beef and set it aside.
2. In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds.
3. Stir in the chopped cabbage and cook for 3-4 minutes until it begins to soften.
4. Pour in the beef broth, followed by thyme, smoked paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
5. Let the soup simmer for 20 minutes, or until the cabbage is tender and the flavors have melded together.
6. Stir in the cooked beef and simmer for an additional 5 minutes to heat through.
7. Serve hot, garnished with fresh parsley.

This keto beef and cabbage soup is a hearty, satisfying meal that is both low in carbs and high in flavor. The cabbage provides a nutritious crunch, while the beef offers protein and richness. It’s an ideal choice for anyone on a ketogenic diet who is looking for a comforting, filling soup. The simple ingredients come together to create a flavorful broth that’s perfect for warming up on a cold winter day. This soup is a perfect way to enjoy a nutritious and low-carb meal that will keep you full and satisfied.

Keto Spicy Sausage and Kale Soup

Keto spicy sausage and kale soup is a flavorful, hearty, and satisfying dish perfect for January. With the spicy kick of sausage, the earthy taste of kale, and a rich, creamy broth, this soup is an excellent low-carb option for those following a keto diet. Packed with protein and fiber, it makes for a filling meal that will keep you warm during the colder months.

Ingredients:

• 2 tbsp olive oil
• 1 lb spicy Italian sausage, removed from casing
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 2 cups heavy cream
• 4 cups fresh kale, chopped
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned and cooked through, about 7-8 minutes.
2. Remove the sausage from the pot and set aside. In the same pot, add the chopped onion and sauté until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.
4. Stir in the heavy cream, chopped kale, red pepper flakes (if using), and season with salt and pepper. Let the soup simmer for 10 minutes, or until the kale is tender.
5. Return the cooked sausage to the pot and stir to combine. Let the soup simmer for another 5 minutes to heat through.
6. Serve hot, garnished with fresh parsley.

This keto spicy sausage and kale soup is a bold, comforting, and low-carb meal that’s perfect for January. The sausage brings a satisfying spiciness, while the kale adds a nutritious green element. The creamy broth ties everything together, creating a well-rounded and filling soup. It’s an excellent choice for keto dieters who want something hearty, flavorful, and packed with protein and fiber. Whether you’re enjoying it for lunch or dinner, this soup will keep you warm and satisfied throughout the cold winter months.

Keto Cauliflower Leek Soup

Keto cauliflower leek soup is a velvety and rich low-carb soup that’s perfect for the winter months. The subtle sweetness of leeks combined with the creamy cauliflower creates a comforting and satisfying dish. This keto soup is not only delicious but also low in carbs, making it an ideal choice for anyone following a ketogenic diet.

Ingredients:

• 2 tbsp butter
• 2 medium leeks, cleaned and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 head cauliflower, chopped into florets
• 4 cups vegetable broth (low sodium)
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Add the leeks, onion, and garlic, and sauté until softened, about 5 minutes.
2. Add the chopped cauliflower florets and cook for another 3 minutes, allowing them to begin to soften.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the cauliflower is tender.
4. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend it partially.
5. Stir in the heavy cream and thyme, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to blend the flavors.
6. Serve hot, garnished with fresh chives.

Keto cauliflower leek soup is a rich, creamy, and low-carb option that is both satisfying and nutritious. The subtle sweetness of leeks complements the mild flavor of cauliflower, creating a smooth and comforting soup. The addition of heavy cream enhances the texture, making it feel indulgent while still being keto-friendly. This soup is a great way to enjoy the warmth and comfort of a winter soup without the extra carbs. It’s an ideal choice for anyone on a ketogenic diet looking for a creamy, flavorful, and filling meal.

Keto Shrimp and Avocado Soup

Keto shrimp and avocado soup is a light yet flavorful dish that combines succulent shrimp with creamy avocado in a zesty broth. This low-carb soup is packed with protein and healthy fats, making it a perfect keto-friendly meal. It’s a refreshing and satisfying choice for January, offering a taste of the tropics with every spoonful.

Ingredients:

• 2 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 1 cup coconut milk
• 1 ripe avocado, diced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Lime wedges, for serving
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
2. In the same pot, add the chopped onion and sauté until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds.
3. Pour in the chicken broth and coconut milk, and bring the soup to a simmer. Add the cumin, chili powder, salt, and pepper. Let the soup simmer for about 10 minutes to allow the flavors to meld.
4. Stir in the cooked shrimp and simmer for another 3 minutes to heat through.
5. Gently fold in the diced avocado just before serving.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This keto shrimp and avocado soup is a unique and refreshing take on a low-carb soup. The shrimp adds protein, while the avocado provides healthy fats and a creamy texture, making it both satisfying and indulgent. The coconut milk adds a rich, tropical flavor that perfectly complements the spices and shrimp. This soup is light enough to be enjoyed as a starter or can be a complete meal on its own. Perfect for keto dieters, it’s a flavorful and nutritious way to enjoy shrimp while staying within your carb limit.

Keto Broccoli Cheddar Soup

Keto broccoli cheddar soup is a creamy, cheesy, and comforting dish that’s perfect for the colder months. This low-carb soup combines the earthy flavor of broccoli with the rich, melty goodness of cheddar cheese, making it a hearty and satisfying meal. It’s a great option for anyone following a keto diet who craves a classic, indulgent soup without the carbs.

Ingredients:

• 2 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups chicken broth (low sodium)
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• Salt and pepper, to taste
• Red pepper flakes (optional), for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the broccoli florets and cook for another 2-3 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 10 minutes, or until the broccoli is tender.
4. Use an immersion blender to partially puree the soup, leaving some chunks of broccoli for texture. Alternatively, transfer some of the soup to a blender and puree, then return it to the pot.
5. Stir in the heavy cream and shredded cheddar cheese, and cook over low heat until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
6. Serve hot, garnished with red pepper flakes if desired.

Keto broccoli cheddar soup is a delicious, creamy, and low-carb option that will keep you warm and satisfied. The sharp cheddar cheese melts perfectly into the soup, creating a velvety texture that pairs wonderfully with the tender broccoli. This soup is a great way to enjoy a cheesy comfort food while sticking to your keto diet. It’s ideal for lunch or dinner and can be paired with a side salad or keto bread for a more filling meal. The balance of flavors and creamy consistency makes it a must-try keto soup for anyone craving something indulgent yet low in carbs.

Keto Tomato Basil Soup

Keto tomato basil soup is a classic comfort food made low-carb without sacrificing flavor. With the vibrant taste of fresh tomatoes and aromatic basil, this soup offers a rich and tangy base that’s enhanced by the creaminess of heavy cream. Perfect for chilly days, this keto version of tomato basil soup is a light yet satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 3 cups fresh tomatoes, chopped
• 2 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
2. Add the chopped tomatoes to the pot and cook, stirring occasionally, for about 5 minutes, until the tomatoes release their juices.
3. Pour in the chicken broth and bring to a simmer. Cook for 10 minutes to allow the flavors to blend.
4. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches. If you prefer a chunkier texture, blend partially.
5. Stir in the heavy cream, garlic powder, and fresh basil. Season with salt and pepper to taste, and simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh basil leaves.

Keto tomato basil soup is a light, creamy, and flavorful dish that offers a perfect balance of tangy tomatoes and fragrant basil. The heavy cream adds a richness that makes the soup feel indulgent, while still keeping it keto-friendly. This soup is ideal for a quick and easy meal, whether you’re enjoying it on its own or paired with a keto-friendly grilled cheese sandwich. It’s comforting, flavorful, and incredibly satisfying, making it a perfect choice for those following a ketogenic lifestyle.

Keto Chicken and Mushroom Soup

Keto chicken and mushroom soup is a rich, hearty, and low-carb meal that’s perfect for a cozy January dinner. Packed with tender chicken, savory mushrooms, and a creamy broth, this soup is both satisfying and flavorful. It’s a great option for anyone on a keto diet who is craving something filling and comforting without the extra carbs.

Ingredients:

• 2 tbsp butter
• 1 lb chicken breast, cooked and shredded
• 2 cups mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the sliced mushrooms to the pot and cook for 5-6 minutes, until they release their moisture and become tender.
3. Pour in the chicken broth and bring the soup to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.
4. Stir in the shredded chicken, heavy cream, thyme, garlic powder, and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to heat through.
5. Serve hot, garnished with fresh parsley.

Keto chicken and mushroom soup is the ultimate comfort food that combines tender chicken, earthy mushrooms, and a rich, creamy broth. It’s perfect for those following a ketogenic lifestyle who want a filling, savory soup without the carbs. The creaminess of the soup adds an indulgent touch, while the mushrooms and chicken provide a satisfying texture. This soup is great for meal prep, as it keeps well in the fridge for several days, and can also be frozen for later use. Whether enjoyed for lunch or dinner, this keto chicken and mushroom soup is sure to become a winter favorite.

Note: More recipes are coming soon!