25+ Delicious Crockpot Keto Soup Recipes for Busy Weeknights

When it comes to easy and delicious low-carb meals, nothing beats the convenience of a crockpot.

The beauty of keto crockpot soups lies in their ability to combine wholesome ingredients into a savory, comforting bowl of goodness with minimal effort.

Whether you’re new to keto or a seasoned pro, these 25+ crockpot keto soup recipes are sure to satisfy your cravings while keeping you on track with your low-carb lifestyle.

From hearty beef and vegetable soups to creamy chicken and spinach creations, each recipe is designed to be both flavorful and filling, making them perfect for busy days when you need a quick meal that’s full of nutrition.

Plus, the slow cooker does all the hard work, so you can spend more time doing what you love.

Get ready to discover your new favorite keto-friendly soups—each one packed with fresh ingredients and plenty of taste.

25+ Delicious Crockpot Keto Soup Recipes for Busy Weeknights

These 25+ crockpot keto soup recipes offer a wide variety of flavors, textures, and ingredients that make it easy to stay on track with your keto diet without sacrificing taste.

Whether you’re looking for something creamy and comforting, spicy and bold, or light and refreshing, there’s a slow-cooked soup here for every mood and season.

Best of all, they’re all incredibly simple to make—just throw the ingredients in your crockpot and let it do the rest.

So, grab your slow cooker, prepare one of these keto soup recipes, and enjoy a hearty, low-carb meal that will warm you up from the inside out.

Creamy Keto Chicken Soup

A hearty and comforting soup, this creamy keto chicken soup is the perfect meal for those on a low-carb diet. Packed with tender chicken, rich cream cheese, and plenty of healthy fats, this soup offers all the warmth and flavor of a traditional chicken soup, but with a keto twist. With the help of your crockpot, it’s an effortless dish to prepare and enjoy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 2 cups cauliflower florets (fresh or frozen)
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional, for garnish)

Instructions:

1. Place the chicken breasts, chopped onion, minced garlic, and cauliflower into the crockpot.
2. Pour in the chicken broth, ensuring the ingredients are mostly covered. Season with thyme, parsley, salt, and pepper.
3. Set the crockpot to cook on low for 6-7 hours or high for 3-4 hours.
4. Once the chicken is fully cooked, remove it from the crockpot and shred it with two forks.
5. Return the shredded chicken to the crockpot and add the cream cheese and heavy cream.
6. Stir everything together and let the soup cook on low for an additional 30 minutes, or until creamy and well combined.
7. Serve hot, and optionally top with shredded cheddar cheese.

This creamy chicken soup is not only satisfying but also incredibly versatile. It’s perfect for a keto-friendly dinner or even a comforting lunch. The addition of cream cheese and heavy cream enhances the flavor and texture, making each spoonful velvety and rich. If you’re craving a little extra protein, adding bacon bits or extra chicken can elevate this soup even more.

Keto Beef and Vegetable Soup

This keto beef and vegetable soup is an easy-to-make crockpot dish that is full of rich flavors and nutrient-packed vegetables. The hearty beef and colorful veggies come together beautifully to create a satisfying meal that’s perfect for the low-carb lifestyle.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 1 onion, diced
• 2 garlic cloves, minced
• 3 cups beef broth (low-sodium)
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 cup spinach leaves (fresh or frozen)
• 1 cup green beans (fresh or frozen)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil (for browning the beef)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Brown the ground beef, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat.
2. Transfer the cooked beef into the crockpot and add the diced onion, minced garlic, zucchini, bell pepper, green beans, and spinach.
3. Pour in the beef broth, season with oregano, basil, salt, and pepper.
4. Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
5. Stir occasionally to ensure even cooking and check seasoning before serving.
6. Serve hot and enjoy!

This beef and vegetable soup is a great way to sneak in a variety of vegetables while still sticking to your keto goals. It’s easy to prepare and makes a filling meal for those busy weeknights. The combination of ground beef and a savory broth ensures that each bowl is hearty and flavorful. The vegetables add a perfect balance of freshness and crunch, making the soup even more satisfying.

Keto Broccoli Cheddar Soup

Indulge in the cheesy goodness of this keto broccoli cheddar soup made in the crockpot. With creamy cheese and perfectly cooked broccoli, this soup is a comforting and low-carb meal that will fill you up without the carbs.

Ingredients:

• 4 cups broccoli florets (fresh or frozen)
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Instructions:

1. Add the broccoli, chopped onion, and minced garlic into the crockpot. Pour in the chicken broth.
2. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the broccoli is tender.
3. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
4. Stir in the cream cheese and heavy cream, then add the shredded cheddar cheese. Continue to cook on low for an additional 20-30 minutes, stirring occasionally until the soup is creamy and the cheese has melted.
5. Season with salt, pepper, and nutmeg to taste.
6. Serve hot and enjoy!

This keto broccoli cheddar soup is a rich and comforting dish, offering the perfect balance of flavors from the creamy cheese and the slightly bitter, earthy taste of broccoli. The heavy cream and cream cheese add richness, while the cheddar cheese gives the soup a delightful cheesy bite. This soup is great on its own or paired with a keto-friendly bread for dipping. It’s the ideal choice for a cozy meal that satisfies cravings without kicking you out of ketosis.

Keto Sausage and Kale Soup

This keto sausage and kale soup is a perfect winter meal packed with flavor and hearty ingredients. The spicy sausage, along with the rich broth and nutrient-dense kale, makes for a filling and satisfying soup that fits perfectly into a low-carb lifestyle. It’s incredibly easy to make in the crockpot, allowing the flavors to meld together beautifully.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 4 cups kale, chopped
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil (for browning the sausage)

Instructions:

1. In a skillet, heat olive oil over medium heat. Brown the Italian sausage, breaking it apart as it cooks. Drain any excess fat.
2. Transfer the cooked sausage into the crockpot and add the chopped onion, minced garlic, kale, and chicken broth.
3. Season with oregano, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours.
5. Once the soup is cooked, stir in the heavy cream and grated Parmesan cheese. Let the soup cook for an additional 20-30 minutes on low until well combined and creamy.
6. Serve hot and enjoy!

This keto sausage and kale soup is the ideal comfort food, offering a balance of rich, savory flavors with a hint of spice. The sausage adds an amazing depth of flavor, while the kale provides a nutritious and hearty element. The heavy cream and Parmesan cheese create a luxurious, creamy texture that makes each spoonful irresistible. It’s a great soup to make in advance, and it only gets better as the flavors continue to develop.

Keto Shrimp and Avocado Soup

This keto shrimp and avocado soup is a refreshing, light, yet satisfying meal perfect for a quick weeknight dinner. The combination of shrimp, avocado, and a flavorful broth gives you all the flavors of a fresh and vibrant Mexican-inspired dish. It’s a deliciously unique addition to your keto meal plan and easy to make in your crockpot.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups chicken broth (low-sodium)
• 1 cup diced tomatoes (canned or fresh)
• 1 avocado, diced
• 1 lime, juiced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the chopped onion and minced garlic to the crockpot, along with the chicken broth and diced tomatoes.
2. Season with cumin, chili powder, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours.
4. Once the soup is done, add the shrimp to the crockpot and cook for an additional 20-30 minutes, until the shrimp is pink and cooked through.
5. Stir in the diced avocado and lime juice just before serving.
6. Garnish with fresh cilantro and serve hot.

This shrimp and avocado soup offers a perfect blend of lightness and heartiness, making it a great option for anyone on a keto diet. The shrimp adds a delicate protein, while the avocado gives the soup a creamy, smooth texture. The combination of lime, cumin, and chili powder creates a bold, zesty flavor that brightens up the dish. It’s an ideal soup for those who want something light yet satisfying, and it works wonderfully for both lunch and dinner.

Keto Cream of Mushroom Soup

This creamy keto cream of mushroom soup is a low-carb version of a beloved classic. The rich and earthy flavors of mushrooms, combined with the creaminess of heavy cream and cream cheese, make for a comforting bowl of soup that’s perfect for a cozy evening. This easy crockpot recipe requires minimal prep and is perfect for busy days.

Ingredients:

• 1 lb mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth (low-sodium)
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp butter (for sautéing)

Instructions:

1. In a skillet, melt butter over medium heat. Sauté the chopped onion, minced garlic, and sliced mushrooms until softened and slightly browned, about 5-7 minutes.
2. Transfer the mushroom mixture into the crockpot and add the vegetable broth, thyme, salt, and pepper.
3. Cover and cook on low for 5-6 hours or high for 3-4 hours.
4. Once the soup is cooked, use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Stir in the heavy cream and cream cheese, and cook on low for an additional 20-30 minutes until creamy and well combined.
6. Serve hot and enjoy!

This keto cream of mushroom soup is rich, creamy, and full of earthy mushroom flavors. The addition of heavy cream and cream cheese makes it extra luxurious and satisfying without adding unnecessary carbs. The sautéed mushrooms and garlic bring a deep, savory flavor that enhances the soup’s overall richness. This soup is an excellent option as a starter, or you can serve it alongside a protein-packed main dish. It’s a great make-ahead option, too, as the flavors only improve with time.

Keto Cauliflower and Bacon Soup

This keto cauliflower and bacon soup is a hearty, flavorful bowl of goodness that combines the mild sweetness of cauliflower with the rich, smoky taste of bacon. The creamy texture, thanks to the heavy cream and cream cheese, makes this soup a comforting and satisfying meal that will quickly become a favorite in your low-carb recipe rotation.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 1 lb bacon, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional for topping)
• Fresh parsley (optional for garnish)

Instructions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pan and set aside, leaving a bit of bacon grease in the skillet.
2. In the same skillet, sauté the chopped onion and minced garlic in the bacon grease until softened, about 3-4 minutes.
3. Add the sautéed onion and garlic to the crockpot, along with the cauliflower florets, chicken broth, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the cauliflower is tender.
5. Once the soup is cooked, use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
6. Stir in the heavy cream, cream cheese, and cooked bacon. Let it cook on low for an additional 20-30 minutes to thicken and allow the flavors to meld together.
7. Serve hot, topped with shredded cheddar cheese and fresh parsley.

This keto cauliflower and bacon soup is a rich, creamy, and flavorful soup with a savory depth from the crispy bacon. The cauliflower acts as a perfect base, adding both texture and volume, while the cream cheese and heavy cream create a luscious, velvety soup. Bacon adds a smoky, salty contrast, elevating the entire dish. It’s a great meal for colder days and pairs wonderfully with a fresh salad or as a starter to a larger meal.

Keto Zucchini and Spinach Soup

This keto zucchini and spinach soup is a light, healthy, and nutrient-packed option for anyone looking for a low-carb, flavorful meal. The combination of zucchini, spinach, and a creamy broth makes for a refreshing yet satisfying soup, perfect for lunch or dinner.

Ingredients:

• 2 medium zucchinis, chopped
• 2 cups spinach (fresh or frozen)
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth (low-sodium)
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened, about 4-5 minutes.
2. Transfer the sautéed onion and garlic to the crockpot along with the chopped zucchini, spinach, vegetable broth, basil, salt, and pepper.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the zucchini is tender and the spinach is wilted.
4. Once the soup is cooked, use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Stir in the heavy cream and cream cheese, cooking on low for another 20-30 minutes until the soup is creamy and well combined.
6. Serve hot and enjoy!

This keto zucchini and spinach soup is a light yet satisfying meal with a burst of freshness from the zucchini and spinach. The creamy broth adds richness while keeping the soup low in carbs, making it the perfect addition to your keto meal plan. The basil gives it an aromatic note, and the cream cheese and heavy cream create a silky texture that enhances the flavors. It’s a great choice for meal prep and can be easily stored in the fridge for later use.

Keto Chicken and Spinach Alfredo Soup

This keto chicken and spinach Alfredo soup is an indulgent yet low-carb option that combines tender chicken, sautéed spinach, and a rich, creamy Alfredo-style broth. Perfect for those on a keto diet, it’s packed with protein and healthy fats, offering a luxurious bowl of soup that’s both filling and delicious.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups chicken broth (low-sodium)
• 2 cups fresh spinach
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 tsp dried Italian seasoning
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until softened, about 4-5 minutes.
2. Add the sautéed onion and garlic to the crockpot along with the chicken broth, cooked shredded chicken, spinach, Italian seasoning, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Stir in the heavy cream, cream cheese, and grated Parmesan cheese, and cook on low for another 20-30 minutes, stirring occasionally, until the soup is creamy and well combined.
5. Serve hot and garnish with extra Parmesan cheese, if desired.

This keto chicken and spinach Alfredo soup is rich, comforting, and filling, with a creamy, savory flavor that makes it feel like an indulgent treat. The shredded chicken provides protein, while the spinach adds a nutritional boost. The cream cheese, heavy cream, and Parmesan cheese combine to create an irresistibly smooth and creamy broth that feels luxurious without any of the carbs. This soup is perfect for a cozy dinner or to serve when entertaining keto-friendly guests.

Keto Spicy Chicken Tortilla Soup

This keto spicy chicken tortilla soup is a bold and flavorful dish that brings a bit of heat to your low-carb meal plan. Packed with tender shredded chicken, a zesty broth, and all the delicious Mexican-inspired flavors you love, it’s a perfect comfort food option that stays within keto guidelines.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 1 can diced tomatoes (14 oz), drained
• 1 jalapeño, chopped (optional for heat)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground coriander
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese (for garnish)
• 1/4 cup cilantro, chopped (for garnish)
• 1/2 avocado, diced (for garnish)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and jalapeño (if using) until softened, about 4-5 minutes.
2. Transfer the sautéed mixture to the crockpot along with the chicken breasts, chicken broth, diced tomatoes, cumin, chili powder, paprika, coriander, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Remove the chicken breasts from the crockpot, shred them with two forks, and return them to the soup.
5. Stir in the heavy cream and let the soup cook for an additional 20-30 minutes on low.
6. Serve the soup hot, garnished with shredded cheddar cheese, chopped cilantro, and diced avocado.

This keto spicy chicken tortilla soup offers a satisfying balance of flavors with a hint of smokiness from the paprika, spice from the jalapeño, and creaminess from the heavy cream. The shredded chicken makes the soup hearty, while the avocado and cheese provide a wonderful creamy texture to each bite. The soup is perfect for those who love a bit of heat and want a fulfilling, low-carb meal. It also makes for great leftovers, as the flavors continue to develop the longer it sits.

Keto Broccoli and Cheddar Chicken Soup

This keto broccoli and cheddar chicken soup is a low-carb version of the classic comfort food, full of flavor and creamy goodness. The tender chicken, rich cheddar cheese, and fresh broccoli come together in this easy-to-make crockpot soup that’s both filling and keto-friendly.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 2 cups broccoli florets (fresh or frozen)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 4 oz cream cheese, softened
• Salt and pepper to taste
• 1/2 tsp ground mustard (optional for flavor)
• 1 tbsp olive oil (for sautéing)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened, about 4-5 minutes.
2. Add the sautéed onion and garlic to the crockpot, along with the chicken breasts, chicken broth, and ground mustard (if using).
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
4. Remove the chicken breasts from the crockpot, shred them using two forks, and return the shredded chicken to the soup.
5. Stir in the broccoli florets and cook for an additional 30 minutes on low, until the broccoli is tender.
6. Stir in the heavy cream, cream cheese, and shredded cheddar cheese, and cook on low for an additional 20-30 minutes, until the cheese is fully melted and the soup is creamy.
7. Serve hot, garnished with additional shredded cheddar cheese if desired.

This keto broccoli and cheddar chicken soup is rich and creamy, with a lovely balance of tender chicken, fresh broccoli, and sharp cheddar cheese. The cream cheese and heavy cream create a velvety base, while the chicken adds protein to keep you satisfied. It’s a great meal for the whole family and a delicious way to get more vegetables into your diet without sacrificing flavor or texture.

Keto Roasted Red Pepper and Chicken Soup

This keto roasted red pepper and chicken soup is a flavorful, tangy, and creamy dish that is perfect for a cozy dinner. The roasted red peppers add a rich, smoky flavor, while the chicken and cream make the soup hearty and filling. It’s a vibrant and low-carb option that’s perfect for anyone looking for something a little different.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 red bell peppers, roasted and peeled
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• Fresh parsley for garnish

Instructions:

1. Roast the red bell peppers under a broiler or on a grill, then peel off the skins and chop the peppers into small pieces.
2. In a skillet, heat the olive oil over medium heat and sauté the chopped onion and garlic until softened, about 4-5 minutes.
3. Transfer the sautéed onion and garlic to the crockpot, along with the roasted red peppers, chicken breasts, chicken broth, smoked paprika, salt, and pepper.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours.
5. Remove the chicken breasts from the crockpot, shred the chicken, and return it to the soup.
6. Stir in the heavy cream and cream cheese, cooking on low for an additional 20-30 minutes until the soup is creamy and well combined.
7. Serve hot, garnished with fresh parsley.

This keto roasted red pepper and chicken soup is an incredibly flavorful and unique soup that packs a punch with its smoky, tangy red peppers. The cream cheese and heavy cream give the soup a rich texture, while the shredded chicken makes it satisfying and filling. The smoked paprika adds depth to the soup’s flavor, making it a standout dish that’s both comforting and keto-friendly. It’s perfect for meal prep or as a flavorful, easy weeknight dinner.

Keto Creamy Pumpkin Soup

This keto creamy pumpkin soup is a comforting and velvety dish that’s perfect for fall or anytime you’re craving something warm and hearty. The pumpkin purée gives the soup its rich, smooth texture while the spices add warmth and depth. It’s a low-carb, high-flavor option that fits seamlessly into a keto lifestyle.

Ingredients:

• 2 cups pumpkin purée (unsweetened)
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• 1/4 cup roasted pumpkin seeds (for garnish)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened, about 4-5 minutes.
2. Add the sautéed onion and garlic to the crockpot, along with the pumpkin purée, chicken broth, cinnamon, nutmeg, ginger, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Once the soup is cooked, use an immersion blender to puree it until smooth, or transfer it to a blender in batches.
5. Stir in the heavy cream and cream cheese and cook on low for an additional 20-30 minutes until the soup is creamy and well combined.
6. Serve hot, garnished with roasted pumpkin seeds.

This keto creamy pumpkin soup is a seasonal favorite that combines the natural sweetness of pumpkin with the richness of cream and spices. The smooth texture makes it feel indulgent, while still keeping it low-carb. The roasted pumpkin seeds add a crunchy, nutty garnish that enhances the flavors of the soup. This soup is not only perfect for fall but also makes an excellent appetizer or light meal that satisfies cravings without going off-track from your keto goals.

Keto Beef and Cabbage Soup

This keto beef and cabbage soup is a hearty, filling soup that combines tender beef, crunchy cabbage, and flavorful spices to create a satisfying low-carb meal. The beef adds a rich, savory base, while the cabbage provides fiber and texture, making this an excellent choice for anyone following a keto or low-carb lifestyle.

Ingredients:

• 1 lb ground beef (80/20)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups beef broth (low-sodium)
• 1 small head of cabbage, chopped
• 1 can diced tomatoes (14 oz), drained
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat the olive oil over medium heat. Brown the ground beef, breaking it apart as it cooks. Drain excess fat.
2. Transfer the cooked beef to the crockpot, then add the chopped onion, minced garlic, beef broth, cabbage, diced tomatoes, thyme, paprika, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the cabbage is tender and the flavors are well combined.
4. Stir the soup before serving, and garnish with fresh parsley.
5. Serve hot and enjoy!

This keto beef and cabbage soup is perfect for a filling, low-carb meal that won’t leave you hungry. The combination of ground beef and cabbage offers both protein and fiber, making it a well-rounded dish. The flavors of thyme and paprika add depth to the broth, while the beef broth enriches the soup’s base. This soup is simple to make and great for meal prepping as it stores well and only gets better after a day or two in the fridge.

Keto Tuscan Chicken Soup

This keto Tuscan chicken soup is a creamy, flavorful dish inspired by the classic Tuscan flavors of Italy. With tender chicken, spinach, and a creamy broth, this soup is both comforting and satisfying without the carbs. The addition of sun-dried tomatoes adds a burst of flavor that elevates the entire dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• Fresh basil for garnish (optional)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened, about 4-5 minutes.
2. Add the sautéed onion and garlic to the crockpot, along with the chicken breasts, chicken broth, spinach, sun-dried tomatoes, Italian seasoning, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
4. Remove the chicken breasts from the crockpot, shred the chicken, and return it to the soup.
5. Stir in the heavy cream and cream cheese, cooking on low for an additional 20-30 minutes until the soup is creamy and well combined.
6. Serve hot, garnished with fresh basil if desired.

This keto Tuscan chicken soup is a deliciously creamy, savory dish with the perfect balance of flavors. The tender chicken, spinach, and sun-dried tomatoes add protein, vitamins, and depth to the soup, while the cream cheese and heavy cream make the broth luxuriously creamy. It’s a wonderful soup for anyone on a keto diet, offering both comfort and flavor in every bite. The sun-dried tomatoes add a unique sweetness and tanginess that make this soup a standout dish perfect for a cozy meal.

Note: More recipes​ are coming soon!