25+ Easy and Delicious Low-Carb Soup Recipes to Fuel Your Day

If you’re on a low-carb or keto diet, or simply looking for a healthy way to enjoy comforting meals without the carbs, low-carb soups are a fantastic solution.

They’re nourishing, versatile, and packed with flavor—without the added sugars or starchy ingredients that tend to sneak into many traditional soups.

Whether you’re in the mood for something creamy and comforting or light and broth-based, there are countless low-carb soup recipes to suit every taste.

In this blog post, we’ve gathered 25+ low-carb soup recipes that will keep you feeling full, satisfied, and energized.

From hearty chicken and vegetable options to creamy cauliflower and cheesy delights, these soups are not just low in carbs, but high in nutrition and taste.

So, grab a bowl and enjoy these simple, yet mouth-watering recipes that prove you don’t have to sacrifice flavor to stay healthy.

25+ Easy and Delicious Low-Carb Soup Recipes to Fuel Your Day

Low-carb soups offer the perfect balance of comfort and nutrition. Whether you’re looking for a savory, satisfying meal for lunch or a light dinner, these 25+ low-carb soup recipes are here to satisfy your cravings without the carbs.

These soups are versatile, easy to prepare, and can be enjoyed year-round.

Whether you prefer classic options like chicken and vegetable or something more adventurous like creamy mushroom and bacon, there’s something for everyone.

So, next time you’re craving a warm bowl of soup, opt for one of these low-carb choices for a meal that’s just as filling and flavorful as traditional soups—but without the guilt.

Get ready to enjoy a new world of healthy, delicious soups that support your wellness goals while satisfying your taste buds!

Keto Creamy Broccoli and Cheese Soup

This Keto Creamy Broccoli and Cheese Soup is perfect for those looking to enjoy a cozy, low-carb bowl that’s rich in flavor and nutrients. Made with fresh broccoli, cheddar cheese, and cream, this soup offers a smooth, hearty texture without adding excess carbs, making it ideal for anyone on a low-carb or keto diet. Each spoonful delivers comfort and satisfying creaminess, with the savory flavors of cheese and the subtle earthiness of broccoli.

Ingredients

• 4 cups broccoli florets
• 1 cup heavy cream
• 2 cups chicken or vegetable broth
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp butter
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional garnish: shredded cheddar, a sprinkle of chives or parsley

Instructions

1. In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant.
2. Add the broccoli florets and broth to the pot. Cover and cook for 8-10 minutes or until broccoli is tender.
3. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender in batches to puree.
4. Return the pot to low heat, stir in the heavy cream, and let it warm up for 2-3 minutes.
5. Gradually add the shredded cheddar cheese, stirring constantly until melted and fully incorporated. Season with salt and pepper to taste.
6. Serve hot, garnished with extra cheese, chives, or parsley if desired.

With its creamy texture and rich flavor, this soup is both comforting and filling. It’s a fantastic low-carb option, delivering healthy fats, fiber, and vitamins from broccoli and cheese. Enjoy this soup on its own, or pair it with a small salad for a wholesome, balanced meal.

Low-Carb Chicken and Mushroom Soup

Low-Carb Chicken and Mushroom Soup is an earthy, savory dish loaded with tender chicken and mushrooms, all swimming in a flavorful broth. This low-carb soup has a satisfying depth, thanks to the mushrooms, and is protein-packed with shredded chicken, making it an excellent option for a light, low-carb meal. The addition of herbs and a hint of cream gives it a delicate yet rich taste.

Ingredients

• 1 tbsp olive oil or butter
• 1 lb boneless, skinless chicken breast or thighs
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup heavy cream (optional)
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil or butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
2. Add minced garlic and cook for an additional 1-2 minutes.
3. Place chicken in the pot along with the sliced mushrooms. Sear for 4-5 minutes until mushrooms begin to release moisture.
4. Pour in the chicken broth, add dried thyme and bay leaf, and bring the mixture to a boil. Reduce heat and let it simmer for 20-25 minutes.
5. Remove the chicken, shred it with a fork, and return it to the pot.
6. Stir in the heavy cream if using, and season with salt and pepper. Remove bay leaf.
7. Serve hot, garnished with fresh parsley.

This soup is satisfying and flavorful while keeping carbs in check. The mushrooms give it an earthy, umami profile, while the chicken adds hearty protein, making this a nutritious and filling option for low-carb diets. It’s great for meal prep, too, as the flavors deepen even more with time.

Zesty Low-Carb Tomato Basil Soup

This Zesty Low-Carb Tomato Basil Soup offers a fresh and tangy take on traditional tomato soup without the added sugars. Made with tomatoes, fresh basil, and a hint of cream, it balances acidity with a creamy finish, perfect for low-carb eaters. The added spices give this soup a surprising warmth, while the basil lends a delightful, herbaceous note to every spoonful.

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups tomatoes, chopped (or canned whole tomatoes without added sugar)
• 2 cups chicken or vegetable broth
• 1/2 cup fresh basil leaves
• 1/4 cup heavy cream
• 1/2 tsp red pepper flakes (optional, for a kick)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
2. Add garlic and cook for an additional 1-2 minutes, until fragrant.
3. Add tomatoes, broth, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
4. Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a blender.
5. Return the pot to low heat, stir in the heavy cream, and season with salt and pepper. Add fresh basil and let it simmer for 5 more minutes.
6. Serve hot, garnished with more fresh basil leaves.

This soup is the perfect choice for anyone craving the comfort of tomato soup without the added carbs. The acidity of the tomatoes, mellowed by a touch of cream, provides a flavorful, refreshing dish. Enjoy it as a light lunch or paired with a small low-carb salad for a delightful, nutritious meal that’s both filling and fresh.

Spicy Sausage and Kale Soup

This Spicy Sausage and Kale Soup is a hearty, low-carb choice that combines the flavors of savory sausage, earthy kale, and a touch of spice. Perfect for chilly days, it’s a satisfying meal that’s loaded with protein, fiber, and essential nutrients. With minimal carbs and a creamy broth, this soup is an ideal choice for anyone following a low-carb lifestyle.

Ingredients

• 1 lb spicy Italian sausage (or any low-carb sausage)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 3 cups chopped kale, stems removed
• Salt and pepper to taste
• Optional: red pepper flakes for extra heat

Instructions

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it into small pieces as it cooks.
2. Add diced onion and garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.
3. Pour in the chicken broth and bring the soup to a boil. Reduce the heat and let it simmer for 10 minutes.
4. Stir in the heavy cream and add the chopped kale, allowing it to cook for an additional 5 minutes until the kale is tender.
5. Season with salt, pepper, and red pepper flakes if you prefer extra heat.
6. Serve hot, optionally garnished with grated Parmesan cheese.

This spicy sausage and kale soup is a robust, nourishing meal that satisfies without the carbs. The combination of sausage and kale creates a savory and slightly spicy flavor profile, while the creamy broth adds a comforting texture. It’s a fantastic choice for anyone who wants a warming, low-carb meal that’s filling and delicious.

Creamy Cauliflower and Leek Soup

This Creamy Cauliflower and Leek Soup is a low-carb alternative to traditional potato soup, offering a velvety texture without the added carbs. The mild flavor of cauliflower pairs beautifully with the delicate, slightly sweet taste of leeks. This soup is great for a cozy night in, providing a comforting bowl that’s both healthy and satisfying.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 leeks, white and light green parts only, sliced
• 2 tbsp butter or olive oil
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions

1. In a large pot, melt butter over medium heat. Add the sliced leeks and cook until softened, about 5-6 minutes.
2. Add cauliflower florets to the pot, stirring well to combine with the leeks.
3. Pour in the broth and bring to a boil. Reduce heat and let the soup simmer for 15-20 minutes until the cauliflower is very tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a blender.
5. Return the pot to low heat, stir in the heavy cream, and season with salt and pepper.
6. Serve hot, garnished with fresh chives or parsley.

This cauliflower and leek soup offers a creamy, indulgent flavor without the carbs, making it a fantastic choice for those seeking a low-carb alternative to classic potato soups. The leeks provide a delicate sweetness that enhances the creamy texture, while the cauliflower adds a wholesome base that keeps you satisfied.

Low-Carb Coconut Curry Pumpkin Soup

This Low-Carb Coconut Curry Pumpkin Soup is a fragrant and warming dish with a unique blend of flavors from coconut milk and curry. It’s perfect for autumn and winter when you crave something rich and comforting. Pumpkin is naturally low in carbs, and when paired with coconut and spices, it creates a delightful, creamy soup that’s both healthy and filling.

Ingredients

• 2 cups pumpkin puree (fresh or canned, unsweetened)
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 3 cups vegetable or chicken broth
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat coconut oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and curry powder, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the pumpkin puree and broth, mixing well. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes.
4. Stir in the coconut milk and season with salt and pepper. Let it warm through for another 5 minutes.
5. Use an immersion blender if you prefer a smoother texture, or leave it as is for a chunkier soup.
6. Serve hot, garnished with fresh cilantro.

This coconut curry pumpkin soup offers a satisfying depth of flavor and a velvety texture, thanks to the rich coconut milk. It’s an excellent option for anyone following a low-carb diet and craving something warm and exotic. The curry spices enhance the natural sweetness of the pumpkin, while the coconut adds a creamy, luxurious touch.

Low-Carb Beef and Cabbage Soup

This Low-Carb Beef and Cabbage Soup is a hearty, satisfying meal that combines tender beef with nutrient-rich cabbage in a flavorful broth. The beef adds protein and richness, while the cabbage brings a refreshing crunch, making this soup both filling and low in carbs. Perfect for meal prep or a cozy dinner, this recipe delivers both nutrition and comfort in every bowl.

Ingredients

• 1 lb ground beef (preferably lean)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 4 cups cabbage, shredded
• 1 carrot, diced (optional, for added flavor)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it up into small pieces, until browned and cooked through.
2. Add diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
3. Pour in the beef broth and bring to a boil. Add the shredded cabbage, carrot (if using), thyme, and bay leaf. Reduce heat to low and let the soup simmer for 25-30 minutes, or until the cabbage is tender.
4. Season with salt and pepper to taste, and remove the bay leaf before serving.
5. Serve hot, garnished with fresh parsley.

This low-carb beef and cabbage soup is a comforting and nutritious option that’s easy to make and filled with savory flavors. The beef provides a rich base, while the cabbage offers a light, satisfying texture that balances the soup perfectly. It’s a fantastic choice for those who are craving a wholesome, low-carb meal that’s both tasty and filling.

Low-Carb Avocado and Chicken Soup

This Low-Carb Avocado and Chicken Soup is a refreshing, creamy dish that combines tender chicken with the richness of avocado. The mild broth is enriched with fresh cilantro, lime, and a touch of jalapeño, offering a delightful balance of flavors with just a hint of heat. Perfect for a light but satisfying meal, this soup is a great option for anyone looking for a low-carb, high-protein dish.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 ripe avocados, diced
• 1 lime, juiced
• 1 jalapeño, diced (optional for heat)
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-6 minutes per side. Remove from the pot and set aside.
2. Add diced onion and garlic to the same pot and cook for 3-4 minutes, until softened.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low and add the chicken breasts back into the pot. Simmer for 15 minutes, or until the chicken is cooked through and tender.
4. Remove the chicken from the pot, shred it with two forks, and return it to the soup.
5. Stir in the diced avocado, lime juice, cilantro, and jalapeño (if using). Simmer for another 5 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste and serve hot.

This creamy, avocado-infused chicken soup is a unique twist on traditional chicken soup. The avocado adds a luxurious, velvety texture, while the lime and cilantro give the soup a fresh, vibrant flavor. It’s a satisfying, low-carb meal that’s both light and filling, perfect for a nutritious lunch or dinner.

Low-Carb Zucchini and Pesto Soup

Low-Carb Zucchini and Pesto Soup is a flavorful, green-hued dish packed with fresh vegetables and a savory, herby pesto sauce. Zucchini is the star of this soup, providing a light yet satisfying base that pairs perfectly with the aromatic basil pesto. With a simple blend of ingredients, this soup is quick to prepare and makes for an elegant, low-carb meal.

Ingredients

• 2 medium zucchinis, sliced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened.
2. Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Stir in the sliced zucchini and cook for 3-4 minutes until slightly tender.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 10-15 minutes, until the zucchini is completely tender.
5. Stir in the basil pesto and let it simmer for an additional 5 minutes.
6. Use an immersion blender to puree the soup to a smooth consistency, or leave it chunky if preferred.
7. Season with salt and pepper to taste and serve hot, garnished with fresh basil.

This zucchini and pesto soup offers a light and aromatic flavor, perfect for anyone seeking a low-carb option with a burst of fresh basil. The pesto adds a rich, herbaceous taste that complements the zucchini’s mild flavor. It’s a simple yet delicious soup, ideal for a quick and nutritious meal.

Low-Carb Chicken and Spinach Soup

This Low-Carb Chicken and Spinach Soup is a healthy and satisfying meal that combines tender chicken, nutrient-packed spinach, and a flavorful broth. The combination of protein from chicken and fiber from spinach makes this soup both filling and nourishing. With just the right amount of seasoning, it’s a simple yet flavorful dish that’s perfect for any low-carb lifestyle.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups fresh spinach leaves
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh lemon juice (optional, for added brightness)
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, until browned. Remove from the pot and set aside.
2. Add diced onion and garlic to the same pot, cooking for 3-4 minutes until softened.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low, add the chicken back into the pot, and simmer for 15 minutes or until the chicken is fully cooked and tender.
4. Remove the chicken from the pot, shred it using two forks, and return it to the soup.
5. Add the fresh spinach to the pot and cook until wilted, about 2-3 minutes.
6. Season with dried oregano, salt, and pepper. For extra brightness, add a squeeze of fresh lemon juice before serving.
7. Serve hot, garnished with fresh parsley.

This chicken and spinach soup is a nourishing, low-carb option that’s perfect for lunch or dinner. The spinach provides essential vitamins and minerals, while the shredded chicken adds protein to keep you full and satisfied. The light broth makes this soup easy to digest, and the addition of lemon juice adds a refreshing touch.

Low-Carb Roasted Tomato and Garlic Soup

This Low-Carb Roasted Tomato and Garlic Soup is a rich and flavorful dish made with roasted tomatoes, caramelized garlic, and a hint of fresh basil. Roasting the tomatoes intensifies their natural sweetness, while the garlic adds a deep, savory flavor. With a creamy finish, this soup is the perfect way to enjoy a classic tomato soup without the carbs.

Ingredients

• 6 cups ripe tomatoes, quartered
• 1 head garlic, cloves separated and peeled
• 2 tbsp olive oil
• 1 small onion, diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place the quartered tomatoes and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are softened and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add diced onion and cook for 3-4 minutes, until softened.
3. Once the tomatoes and garlic are roasted, transfer them to the pot with the onion. Add the vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. Stir in the heavy cream and fresh basil leaves.
5. Season with salt and pepper to taste, and let the soup simmer for an additional 5 minutes.
6. Serve hot, garnished with more fresh basil or a drizzle of olive oil.

This roasted tomato and garlic soup brings out the sweetness of the tomatoes and the depth of flavor from the roasted garlic, creating a comforting, low-carb alternative to traditional tomato soup. The addition of heavy cream gives it a creamy finish, making it rich without being heavy. It’s a perfect, wholesome choice for those looking for a simple yet delicious low-carb meal.

Low-Carb Shrimp and Avocado Soup

This Low-Carb Shrimp and Avocado Soup is a light yet satisfying dish that combines succulent shrimp with creamy avocado and a flavorful broth. The shrimp provides a boost of protein, while the avocado adds a rich, smooth texture that balances the soup perfectly. With a hint of lime and cilantro, this soup is a refreshing and nourishing option for anyone following a low-carb diet.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 ripe avocado, diced
• 1 lime, juiced
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes, until softened.
2. Add minced garlic and cook for 1-2 minutes, until fragrant.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 5-7 minutes.
4. Add the shrimp to the pot and cook for 3-4 minutes, until they turn pink and are cooked through.
5. Stir in the diced avocado and lime juice, letting the soup simmer for another 2-3 minutes.
6. Season with salt and pepper to taste and stir in fresh cilantro.
7. Serve hot, garnished with extra cilantro or a wedge of lime.

This shrimp and avocado soup offers a fresh, creamy, and light experience, perfect for a quick, low-carb meal. The shrimp provides a satisfying protein boost, while the avocado gives the soup a smooth, luxurious texture. With the bright flavors of lime and cilantro, this soup is both refreshing and filling—ideal for a healthy lunch or dinner.

Low-Carb Lemon Chicken Soup

This Low-Carb Lemon Chicken Soup is a zesty, comforting dish with the bright flavors of lemon and a hearty chicken broth. The combination of tender chicken, fresh lemon, and fragrant herbs makes this soup both refreshing and nourishing. Perfect for a low-carb diet, it’s a light yet satisfying option for any meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 lemon, juiced and zested
• 1 tsp dried thyme
• 1/2 tsp turmeric (optional for extra flavor)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until browned. Remove and set aside.
2. Add diced onion and garlic to the same pot, cooking for 3-4 minutes until softened.
3. Pour in the chicken broth and bring to a boil. Add the cooked chicken breasts back to the pot, reduce heat, and let it simmer for 15 minutes, or until the chicken is fully cooked.
4. Remove the chicken from the pot, shred it with two forks, and return it to the soup.
5. Stir in the lemon juice, lemon zest, thyme, turmeric (if using), and season with salt and pepper to taste. Simmer for an additional 5-10 minutes.
6. Serve hot, garnished with fresh parsley.

This lemon chicken soup is a wonderfully refreshing, low-carb option with the tangy brightness of lemon. The chicken adds protein and substance, while the broth remains light and flavorful. The addition of thyme and a touch of turmeric gives it a deeper, herbal richness, making it an ideal choice for a healthy and comforting meal.

Low-Carb Mushroom and Bacon Soup

This Low-Carb Mushroom and Bacon Soup is a savory, satisfying dish that blends the earthy flavors of mushrooms with the richness of crispy bacon. The smoky bacon elevates the flavor of the mushrooms and the creamy broth, creating a hearty soup that’s perfect for a cozy dinner. It’s low in carbs but full of flavor, making it a great option for anyone following a low-carb diet.

Ingredients

• 6 oz bacon, chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cups mushrooms, sliced (such as cremini or white button)
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add olive oil to the pot, then sauté the diced onion for 3-4 minutes until softened.
3. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and become tender.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth, bring to a boil, then reduce heat to low and simmer for 10 minutes.
6. Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
7. Serve hot, garnished with the crispy bacon and fresh thyme.

This mushroom and bacon soup is a perfect low-carb comfort food, with smoky bacon, creamy broth, and tender mushrooms. It’s rich in flavor but light on carbs, making it an ideal option for a filling meal that won’t derail your diet. The combination of textures from the crispy bacon and creamy soup creates a satisfying, balanced dish.

Low-Carb Broccoli and Cheese Soup

This Low-Carb Broccoli and Cheese Soup is a creamy, indulgent dish without the carbs. Loaded with fresh broccoli and melted cheese, this soup is rich and satisfying. The combination of savory cheese and tender broccoli creates a comforting, hearty meal that’s perfect for any time of year.

Ingredients

• 4 cups broccoli florets
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened.
2. Add minced garlic and cook for another minute until fragrant.
3. Pour in the chicken or vegetable broth, bring to a boil, and then add the broccoli florets. Simmer for 10-12 minutes, or until the broccoli is tender.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
5. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt completely.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh chives (optional).

This broccoli and cheese soup is a comforting, rich dish that’s low in carbs but high in flavor. The creamy cheese and tender broccoli make it a satisfying meal, while the addition of heavy cream gives it a velvety texture. It’s a perfect choice for anyone craving a cheesy, indulgent soup without the carbs.

Note: More recipes​ are coming soon!