30+ Low Carbohydrate Soup Recipes for a Flavorful, Filling Meal

When it comes to maintaining a low-carb lifestyle, one of the trickiest meals to navigate is soup. Traditional soups often rely on starchy ingredients like potatoes, pasta, or flour to thicken the broth, making them unsuitable for low-carb diets.

But fear not—there are plenty of delicious and hearty low-carb soup recipes that will warm you up without the carb overload. From rich and creamy bowls to light and refreshing broths, these low-carb soups are not only satisfying but also packed with flavor and nutrition.

Whether you’re following a keto, paleo, or simply health-conscious diet, this collection of 30+ low-carbohydrate soup recipes will offer you a wide range of options to suit your taste and keep your carb count in check.

In this blog, you’ll find soups that are brimming with fresh vegetables, protein-packed meats, and flavor-rich broths—all made without the usual carb-heavy ingredients.

Say goodbye to bland and boring low-carb meals and embrace vibrant, satisfying soups that will become staples in your meal rotation. Let’s dive into these nourishing, delicious recipes that will not only keep you on track with your diet but also delight your taste buds.

30+ Low Carbohydrate Soup Recipes for a Flavorful, Filling Meal

Low-carb soups are a fantastic way to stay on track with your health goals while still enjoying hearty, comforting meals.

Whether you’re craving something creamy, brothy, spicy, or savory, these 30+ low-carbohydrate soup recipes offer a wide variety of flavors and ingredients to keep your meals exciting and nourishing.

With a little creativity and the right ingredients, you can easily enjoy a satisfying bowl of soup that fits perfectly within your low-carb lifestyle.

So, grab your soup pot, gather your ingredients, and get ready to enjoy some of the best low-carb soups that are sure to become your new favorites. Your taste buds—and your waistline—will thank you!

Low-Carb Creamy Cauliflower Soup

This creamy cauliflower soup is a comforting, low-carb alternative to traditional creamy soups. Made with cauliflower, garlic, and a splash of cream, it delivers the rich, velvety texture you’re craving without the high carbohydrate count. Perfect for anyone on a keto or low-carb diet, this soup is satisfying, healthy, and easy to make.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (low sodium)
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/2 teaspoon dried thyme (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional 1 minute, until fragrant.
3. Add the cauliflower florets and chicken broth to the pot. Bring to a simmer and cook for about 15 minutes, or until the cauliflower is tender.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup.
5. Stir in the heavy cream and season with salt, pepper, and thyme. Heat through for 2-3 minutes.
6. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

This low-carb creamy cauliflower soup is an excellent choice for those looking for a comforting meal that won’t disrupt their carb count. The cauliflower provides a mild, slightly nutty flavor that blends beautifully with the richness of the cream. It’s perfect for a cozy night in and can be easily made in advance, storing well for leftovers. The combination of garlic and thyme adds layers of flavor, making it feel indulgent while still being healthy. Enjoy a hearty, satisfying bowl without the guilt!

Zucchini and Spinach Soup

This Zucchini and Spinach Soup is a quick and easy low-carb meal packed with fresh vegetables. Light, flavorful, and full of nutrients, it’s a great option for anyone following a low-carb or keto lifestyle. The subtle flavors of zucchini and spinach come together with a broth base to create a wholesome soup that’s both refreshing and filling.

Ingredients:

• 2 medium zucchinis, sliced
• 4 cups vegetable or chicken broth (low sodium)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• 1/2 teaspoon dried basil (optional)
• 1/2 teaspoon dried oregano (optional)
• Fresh lemon juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until softened.
2. Add the garlic and cook for another minute, until fragrant.
3. Add the sliced zucchini to the pot and cook for 3-4 minutes, stirring occasionally.
4. Pour in the vegetable or chicken broth, and bring the mixture to a boil. Lower the heat and simmer for 10-12 minutes, until the zucchini is tender.
5. Add the spinach and cook for another 2-3 minutes, until wilted.
6. Season with salt, pepper, basil, and oregano, then stir well.
7. Use an immersion blender to blend the soup to your desired texture. For a smoother soup, blend completely. For a chunkier version, pulse a few times.
8. If desired, add a squeeze of fresh lemon juice for an added burst of flavor before serving.

This zucchini and spinach soup is an easy-to-make, low-carb dish that’s packed with fresh vegetables and light, herbal flavors. It’s perfect for a light lunch or dinner, offering a refreshing yet hearty meal. The zucchini provides a subtle sweetness while the spinach contributes a depth of flavor, making each spoonful a healthy and satisfying treat. The soup can be enjoyed immediately or stored for a couple of days, allowing the flavors to meld together even further. With minimal ingredients and a quick cooking time, it’s an ideal option for busy weeknights.

Chicken and Avocado Soup

A flavorful and nourishing low-carb soup, the chicken and avocado soup combines lean chicken breast, creamy avocado, and a zesty broth. This protein-packed soup is the perfect balance of savory and creamy, with the avocado lending a smooth texture while still keeping the carb count low. Ideal for a filling lunch or dinner, it’s a fresh take on a classic chicken soup.

Ingredients:

• 2 chicken breasts (about 1 lb), boneless and skinless
• 4 cups chicken broth (low sodium)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder (optional)
• 1 ripe avocado, peeled and diced
• 1/2 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste
• 1 cup diced tomatoes (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Pour in the chicken broth and bring it to a boil. Add the chicken breasts and simmer for 15-20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and shred it with two forks.
5. Return the shredded chicken to the pot. Stir in the cumin, chili powder (if using), and diced tomatoes (if desired). Simmer for an additional 5-7 minutes to let the flavors meld.
6. Add the diced avocado, cilantro, and lime juice, then season with salt and pepper to taste.
7. Ladle into bowls and serve immediately.

This chicken and avocado soup is a delicious and satisfying low-carb dish that combines the best of both worlds—lean protein and healthy fats. The avocado adds a creamy richness, making this soup hearty without being heavy. The zesty lime and fresh cilantro brighten up the flavors, while the chicken provides essential protein. It’s an excellent choice for anyone seeking a filling yet low-carb meal. This soup can also be stored in the fridge for a few days, making it a great make-ahead option for busy weeks. Enjoy a flavorful and nutritious bowl that fits perfectly into your low-carb lifestyle!

Low-Carb Chicken Zoodle Soup

This Chicken Zoodle Soup is a healthy, low-carb take on classic chicken noodle soup. Instead of traditional pasta, spiralized zucchini (zoodles) are used to create a light, satisfying meal with all the flavors of the beloved comfort food. With a deliciously seasoned broth and tender chicken, this soup is full of nutrients and is perfect for anyone on a low-carb or keto diet.

Ingredients:

• 2 chicken breasts (about 1 lb), boneless and skinless
• 4 cups chicken broth (low sodium)
• 2 zucchinis, spiralized into zoodles
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Pour in the chicken broth and bring to a simmer.
4. Add the chicken breasts to the pot and cook for about 20 minutes, until the chicken is fully cooked. Remove the chicken from the broth and shred it using two forks.
5. Return the shredded chicken to the pot along with the thyme, oregano, salt, and pepper. Stir well.
6. Add the spiralized zucchini noodles (zoodles) to the pot and cook for an additional 3-4 minutes, until the zoodles are tender but not mushy.
7. If desired, stir in a tablespoon of lemon juice for extra flavor.
8. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

This Chicken Zoodle Soup is a light, low-carb version of the classic comfort food, offering all the heartiness and flavor without the added carbs. The zucchini noodles provide a fresh, crisp texture that perfectly complements the tender chicken and savory broth. It’s quick to prepare, making it ideal for busy weeknights, and can easily be made in advance for meal prep. Plus, the added lemon juice brightens the flavors, making it even more refreshing. This soup is a great way to enjoy a comforting dish without derailing your low-carb lifestyle.

Low-Carb Broccoli Cheddar Soup

Rich, creamy, and satisfying, this Low-Carb Broccoli Cheddar Soup is a keto-friendly version of a classic favorite. Packed with nutritious broccoli and a creamy cheddar cheese base, it’s a comforting bowl that feels indulgent but fits perfectly into your low-carb diet. This soup is perfect for cold weather and makes a great lunch or dinner.

Ingredients:

• 4 cups broccoli florets
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth (low sodium)
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Add the broccoli florets and broth to the pot. Bring to a simmer and cook for about 10 minutes, or until the broccoli is tender.
4. Use an immersion blender to blend the soup to your desired texture. If you prefer a smoother soup, blend it completely, or leave some broccoli chunks for a chunkier version.
5. Stir in the heavy cream, shredded cheddar cheese, salt, and pepper. Continue stirring until the cheese has melted and the soup is creamy.
6. Taste and adjust seasoning with garlic powder, salt, or pepper, if needed.
7. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Low-Carb Broccoli Cheddar Soup is the perfect combination of creamy and cheesy goodness with the nutritious benefits of broccoli. The rich texture from the cream and melted cheddar makes this soup incredibly comforting, while still being low in carbohydrates. It’s a fantastic option for a cozy meal that won’t disrupt your carb count. The addition of garlic powder and fresh parsley elevates the flavors, making each bite even more delicious. This soup is a great choice for meal prepping as it stores well in the fridge and can be easily reheated. Enjoy a bowl of creamy comfort without the guilt!

Low-Carb Butternut Squash Soup

This Low-Carb Butternut Squash Soup is a smooth, velvety soup that brings together the natural sweetness of butternut squash with a hint of spice. While butternut squash can be high in carbs, this recipe uses just the right amount to keep it low-carb while still delivering that signature creamy texture. With warming spices and a touch of coconut milk, it’s a perfect soup for fall or winter.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 3 cups chicken or vegetable broth (low sodium)
• 1/2 cup canned coconut milk (unsweetened)
• Salt and pepper to taste
• 1/2 teaspoon ground nutmeg (optional)
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the squash is tender.
2. While the squash roasts, heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
3. Add the garlic, ground ginger, and cinnamon, and cook for an additional minute, until fragrant.
4. Add the roasted butternut squash to the pot along with the chicken or vegetable broth. Bring to a simmer and cook for another 5-7 minutes to let the flavors meld.
5. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a thinner consistency, you can add more broth or coconut milk.
6. Stir in the coconut milk, and season with salt, pepper, and nutmeg (if using).
7. Ladle the soup into bowls and garnish with fresh thyme before serving.

This Low-Carb Butternut Squash Soup is a beautifully creamy and flavorful dish that balances the natural sweetness of squash with the warmth of spices. While butternut squash can be carb-heavy, this recipe uses a controlled amount, making it suitable for low-carb diets. The addition of coconut milk gives the soup a smooth, silky texture, while the ginger and cinnamon bring warmth and complexity. This soup is perfect for cozy evenings and can be made in advance for a quick, healthy meal. It’s also a great way to enjoy the flavors of fall without the excess carbs.

Low-Carb Cauliflower Chowder

This Low-Carb Cauliflower Chowder is a hearty, creamy soup that’s full of rich flavor but light on carbs. With a base of cauliflower and a combination of savory herbs, it’s the perfect option for those looking for a low-carb alternative to traditional chowder. The texture is smooth and creamy, making it a comforting dish for chilly days.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 1 tablespoon butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth (low sodium)
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• Fresh chives for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté for about 5 minutes, until softened.
2. Add the cauliflower florets and broth to the pot, and bring to a simmer. Cook for about 15 minutes, until the cauliflower is tender.
3. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier chowder, blend only half of the cauliflower.
4. Stir in the heavy cream, thyme, paprika, salt, and pepper. Let the soup simmer for another 5 minutes, allowing the flavors to meld.
5. If using, add the shredded cheddar cheese and stir until melted and smooth.
6. Ladle the soup into bowls and garnish with fresh chives before serving.

This Low-Carb Cauliflower Chowder is a perfect dish to enjoy when you’re craving comfort food without the carbs. The cauliflower provides a creamy texture without the heaviness of potatoes, and the combination of thyme and smoked paprika adds depth to the flavor. This chowder is versatile and can be made in advance for a quick, satisfying meal throughout the week. You can also customize it by adding your favorite cheese or protein for extra richness. This soup is sure to be a hit with anyone on a low-carb or keto diet.

Low-Carb Tomato Basil Soup

This Low-Carb Tomato Basil Soup is a refreshing and light version of the classic. The tangy, slightly sweet tomatoes combined with the fresh basil create a flavorful broth that is both soothing and satisfying. This soup is perfect for those looking for a low-carb option that’s still packed with flavor, making it a great appetizer or a light main course.

Ingredients:

• 4 cups fresh tomatoes, chopped (or 2 cans diced tomatoes, no sugar added)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth (low sodium)
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/2 teaspoon dried oregano (optional)
• Fresh basil leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Add the chopped fresh tomatoes (or canned tomatoes) and chicken or vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes, until the tomatoes are tender and the flavors have melded.
4. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, you can blend just half of the soup.
5. Stir in the heavy cream, chopped basil, salt, pepper, and oregano (if using).
6. Allow the soup to simmer for another 5 minutes, letting the flavors come together.
7. Ladle the soup into bowls and garnish with fresh basil before serving.

This Low-Carb Tomato Basil Soup offers the perfect balance of tangy tomatoes and aromatic basil, with the creamy texture of heavy cream for added richness. It’s a light but satisfying option for anyone looking to enjoy a comforting bowl of soup without the carbs. Whether served as an appetizer or as a main meal, this soup is both nourishing and delicious. The fresh basil really brings the soup to life, making each spoonful refreshing and vibrant. It’s easy to make, and even better, it can be prepared in advance for a quick, satisfying meal on busy days.

Low-Carb Spinach and Artichoke Soup

Inspired by the popular spinach and artichoke dip, this Low-Carb Spinach and Artichoke Soup offers all the creamy, savory flavors in a comforting soup form. Packed with nutrient-dense spinach, tender artichokes, and a rich, cheesy broth, this soup is perfect for a hearty low-carb meal that’s both satisfying and nutritious.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth (low sodium)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Add the chopped artichoke hearts and spinach to the pot. Stir and cook for about 2-3 minutes, until the spinach wilts.
4. Pour in the chicken or vegetable broth, and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to combine.
5. Stir in the heavy cream, Parmesan cheese, mozzarella cheese, salt, pepper, and crushed red pepper flakes (if using). Continue stirring until the cheese has melted and the soup is creamy.
6. Taste and adjust seasoning with salt and pepper, if needed.
7. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Low-Carb Spinach and Artichoke Soup is a creamy, flavorful soup that offers all the richness of the beloved dip without the added carbs. The combination of spinach, artichokes, and cheese makes for a nutrient-packed meal that’s both filling and delicious. Whether you’re serving it as a main dish or as a comforting side, this soup will satisfy your cravings while keeping your carb count low. The cheesy broth adds a luxurious texture, and the fresh parsley gives it a nice pop of color and flavor. Perfect for meal prep, this soup can be enjoyed throughout the week, and it’s sure to be a favorite among low-carb enthusiasts.

Low-Carb Zucchini Noodle Soup

This Low-Carb Zucchini Noodle Soup is a light, flavorful option that combines the freshness of zucchini with a savory broth. The zucchini noodles replace traditional pasta, making this a great low-carb and gluten-free alternative to classic noodle soups. Packed with vegetables and seasoned with garlic and herbs, it’s a perfect light lunch or dinner.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (low sodium)
• 1 cup diced tomatoes (optional)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for about 5 minutes, until softened.
2. Add the chicken or vegetable broth and diced tomatoes (if using). Bring to a simmer, then add the dried oregano, crushed red pepper flakes, salt, and pepper. Let the soup simmer for 10-15 minutes to allow the flavors to meld.
3. Add the zucchini noodles to the pot and cook for 2-3 minutes until they soften, but be careful not to overcook them to maintain their texture.
4. Taste the soup and adjust the seasoning if needed.
5. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Low-Carb Zucchini Noodle Soup is an excellent way to enjoy a comforting, low-carb meal that still satisfies your craving for noodles. The zucchini noodles are tender yet firm, providing a perfect substitute for traditional pasta. The broth is light yet flavorful, with the addition of fresh herbs and a hint of heat from the red pepper flakes. This soup is perfect for anyone looking to stay on track with a low-carb diet without sacrificing taste. It’s a refreshing, nutrient-packed option that can easily be customized with additional vegetables or protein for a more filling meal.

Low-Carb Chicken and Mushroom Soup

This Low-Carb Chicken and Mushroom Soup is a creamy, comforting dish that combines tender chicken, earthy mushrooms, and a rich broth. It’s a great option for those following a low-carb or keto diet and offers plenty of protein while being low in carbs. The creamy texture and savory flavor make this soup feel indulgent while still being healthy and light.

Ingredients:

• 2 tablespoons olive oil
• 1 pound chicken breast or thighs, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz fresh mushrooms, sliced
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1/2 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes, until softened.
3. Add the sliced mushrooms and cook for an additional 5 minutes, until the mushrooms release their moisture and begin to brown.
4. Add the chicken broth and bring to a simmer. Let the soup cook for 10 minutes, allowing the flavors to combine.
5. Stir in the heavy cream and thyme, and return the cooked chicken to the pot. Simmer for another 5 minutes, until the soup is heated through and creamy.
6. Taste the soup and adjust seasoning with salt and pepper as needed.
7. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Low-Carb Chicken and Mushroom Soup is a perfect example of a hearty, satisfying meal that won’t derail your low-carb or keto goals. The chicken provides lean protein, while the mushrooms add an earthy depth of flavor. The creamy broth makes each spoonful comforting and indulgent without adding unnecessary carbs. This soup is easy to prepare and makes a filling meal that can be enjoyed any time of year. For added richness, you can top it with some shredded cheese or a dollop of sour cream. It’s a versatile, low-carb option that will please both keto enthusiasts and anyone seeking a lighter, healthier soup.

Low-Carb Cream of Broccoli Soup

This Low-Carb Cream of Broccoli Soup is a velvety, rich soup that combines the nutritional powerhouse of broccoli with a creamy, savory broth. It’s an excellent option for anyone looking to enjoy a low-carb version of a classic cream soup, offering both comfort and nutrition in every bowl. This soup is simple, satisfying, and can easily be made ahead for a quick weeknight dinner.

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• 3 cups fresh broccoli florets
• 4 cups chicken or vegetable broth (low sodium)
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
2. Add the broccoli florets and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth.
4. Stir in the heavy cream, garlic powder, salt, and pepper. Simmer for an additional 5 minutes to allow the flavors to combine.
5. If using, stir in the shredded cheddar cheese until melted and smooth.
6. Taste and adjust seasoning as needed.
7. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Low-Carb Cream of Broccoli Soup is the perfect creamy, low-carb alternative to a classic favorite. The smooth texture and rich flavor make it feel indulgent, while the broccoli adds a nutritious boost to each serving. This soup is ideal for those who are looking to enjoy a comforting dish without the extra carbs, and the addition of cheddar cheese gives it an extra layer of flavor. It’s a great make-ahead option that can be stored in the fridge for a quick meal throughout the week. Whether enjoyed on its own or paired with a protein, this soup is a delicious way to stick to your low-carb goals.

Low-Carb Spicy Shrimp Soup

This Low-Carb Spicy Shrimp Soup is a zesty, flavorful dish that combines succulent shrimp with bold spices and a rich broth. It’s perfect for those who enjoy a bit of heat in their meals while staying on track with a low-carb lifestyle. Packed with protein from the shrimp and loaded with vegetables, this soup makes for a satisfying and spicy option for any meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño pepper, finely chopped (optional)
• 4 cups chicken broth (low sodium)
• 1 can diced tomatoes (14 oz), undrained
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 4 minutes until softened.
2. Add the bell pepper and jalapeño (if using) and cook for an additional 2-3 minutes.
3. Stir in the chicken broth, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
4. Add the shrimp to the pot and cook for 3-4 minutes, until the shrimp turn pink and are cooked through.
5. Taste the soup and adjust the seasoning if needed.
6. Ladle the soup into bowls and garnish with fresh cilantro and a lime wedge before serving.

This Low-Carb Spicy Shrimp Soup is a wonderful combination of bold, spicy flavors and protein-packed shrimp. It’s a light yet satisfying dish that will leave you feeling full without loading you up with carbs. The heat from the jalapeño and the richness from the broth make this a truly comforting yet exciting meal. The addition of cilantro and lime adds a refreshing touch that complements the spiciness of the soup. Perfect for a quick weeknight dinner or an impressive lunch, this soup will satisfy your cravings for something spicy and satisfying while keeping your carb count low.

Low-Carb Cauliflower and Bacon Soup

This Low-Carb Cauliflower and Bacon Soup is a creamy, hearty dish that combines cauliflower with crispy bacon and a rich, flavorful broth. The cauliflower is blended until smooth, creating a velvety texture that mimics traditional creamy soups but without the carbs. Bacon adds a smoky depth of flavor that elevates this soup to a whole new level.

Ingredients:

• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium cauliflower, cut into florets
• 4 cups chicken or vegetable broth (low sodium)
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel to drain.
2. In the same pot, add olive oil and sauté the onion and garlic until softened, about 4 minutes.
3. Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes, until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
5. Stir in the heavy cream, salt, and pepper, and simmer for an additional 5 minutes.
6. Taste the soup and adjust the seasoning as needed.
7. Ladle the soup into bowls and top with crispy bacon and fresh chives or parsley before serving.

This Low-Carb Cauliflower and Bacon Soup is the perfect balance of creamy and savory, with the smoky flavor of bacon adding a delicious contrast to the smooth cauliflower base. It’s a comforting, satisfying soup that feels indulgent but is surprisingly low in carbs. The cauliflower provides a hearty texture without the carbs of potatoes, making this a great choice for those on low-carb or keto diets. It’s a great way to enjoy the warmth and richness of a creamy soup, with the added bonus of crispy bacon for an extra layer of flavor. Serve it as a main dish or a starter, and enjoy the cozy comfort of this low-carb creation.

Low-Carb Egg Drop Soup

Low-Carb Egg Drop Soup is a quick and flavorful option that’s both light and comforting. With a delicate, silky texture from the eggs and a savory broth, it’s a great addition to a low-carb meal plan. This soup is not only low in carbs but also a fantastic source of protein, making it a satisfying choice for lunch or dinner.

Ingredients:

• 4 cups chicken broth (low sodium)
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1/4 teaspoon ginger, grated
• 1/4 teaspoon garlic powder
• 2 large eggs, lightly beaten
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the chicken broth to a simmer over medium heat. Add the soy sauce, ginger, and garlic powder, and stir to combine.
2. Once the broth is simmering, slowly pour the beaten eggs into the soup in a thin stream, stirring constantly with a whisk or chopsticks to create silky ribbons of egg.
3. Let the soup cook for 1-2 minutes, allowing the egg to set and form delicate strands.
4. Stir in the sesame oil, green onions, and season with salt and pepper to taste.
5. Ladle the soup into bowls and serve immediately.

Low-Carb Egg Drop Soup is a delightful, low-carb option that’s perfect for when you want something light yet satisfying. The silky texture of the egg ribbons makes this soup feel indulgent, while the savory broth adds just the right amount of flavor. It’s incredibly quick to prepare and packed with protein, making it an excellent choice for a low-carb meal. The addition of sesame oil and green onions gives the soup a warm, aromatic finish. Whether as a quick lunch, a starter to a larger meal, or a cozy dinner, this egg drop soup is a low-carb dish you’ll want to make again and again.

Note: More recipes are coming soon!