30+ Hearty Dutch Oven Low Carb Soup Recipes to Refresh

When it comes to preparing a satisfying, low-carb meal that is both nutritious and comforting, there’s nothing quite like a hearty soup made in a Dutch oven.

Known for its ability to evenly distribute heat and maintain the perfect simmer, the Dutch oven is a staple in the kitchen, especially when it comes to crafting delicious low-carb soups.

Whether you’re following a keto diet, watching your carb intake, or simply seeking lighter yet filling meal options, these Dutch oven low-carb soup recipes will become your go-to meals for any season.

From rich, creamy concoctions to fresh, vegetable-packed broths, there’s something here for everyone.

The beauty of these recipes lies in their versatility – you can adjust the ingredients to fit your preferences, while still maintaining a healthy and low-carb profile.

So, grab your Dutch oven, pull up a seat, and let’s dive into some of the most comforting, flavorful, and low-carb soup recipes that are perfect for your next meal.

30+ Hearty Dutch Oven Low Carb Soup Recipes to Refresh

Whether you’re looking to stay on track with your low-carb diet or just want to enjoy some wholesome, nourishing meals, these Dutch oven low-carb soup recipes will keep you satisfied and cozy all year round.

From rich, creamy soups to fresh, vegetable-laden broths, there’s a perfect recipe for any occasion.

Not only are these soups healthy and low in carbs, but they’re also packed with flavor, making it easy to stick to your dietary goals without feeling deprived.

With these recipes, you’ll be able to enjoy the warmth, comfort, and joy of a homemade meal, all while keeping things light and healthy.

Low Carb Chicken Zoodle Soup

This Low Carb Chicken Zoodle Soup is a comforting, hearty meal that’s perfect for chilly days. Packed with tender chicken, fresh zucchini noodles, and flavorful vegetables, this soup is a healthy alternative to traditional chicken noodle soup, making it an ideal low-carb dish. The zucchini noodles are a great replacement for pasta, ensuring that you enjoy all the comfort without the carbs.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium zucchinis, spiralized into noodles (zoodles)
• 2 large chicken breasts, cooked and shredded
• 6 cups chicken broth (low-sodium)
• 1 cup celery, chopped
• 1 cup carrots, sliced thinly
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the carrots, celery, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until the vegetables are tender.
3. Stir in the shredded chicken, zucchini noodles, thyme, oregano, salt, and pepper. Cook for an additional 5-7 minutes until the zucchini noodles soften but remain slightly firm.
4. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This Low Carb Chicken Zoodle Soup is an absolute win for anyone following a low-carb lifestyle. The zoodles provide that classic noodle texture without the added carbs, and the chicken and vegetables bring a hearty depth of flavor. Whether you’re on a keto diet or just looking to reduce your carb intake, this recipe offers a nutritious and satisfying meal that warms you from the inside out. Plus, it’s easy to prepare and perfect for meal prepping, ensuring you have a delicious, low-carb lunch or dinner ready to go whenever you need it.

Low Carb Creamy Tomato Basil Soup

This Low Carb Creamy Tomato Basil Soup is a velvety, rich dish that’s perfect for a comforting lunch or dinner. Made with fresh tomatoes and a combination of herbs, this soup is blended until smooth, giving you a creamy texture without the high carb count of traditional versions. The added basil gives a fragrant, flavorful finish that will leave you craving more.

Ingredients:

• 2 tbsp butter
• 1 medium onion, chopped
• 4 cups ripe tomatoes, chopped
• 1 cup cauliflower florets (to thicken the soup)
• 3 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the chopped tomatoes, cauliflower florets, and chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the cauliflower is tender.
3. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
4. Return the soup to the pot and stir in the heavy cream, basil, garlic powder, salt, and pepper. Simmer for an additional 5 minutes, stirring occasionally.
5. Taste and adjust the seasoning as needed. Garnish with fresh basil leaves before serving.

This Low Carb Creamy Tomato Basil Soup is a rich, satisfying option for anyone craving a comforting bowl of soup without the carbs. The cauliflower adds thickness to the soup, giving it a creamy texture without the need for flour or other high-carb thickeners. The combination of fresh tomatoes and basil brings a burst of flavor that’s both aromatic and refreshing. This soup is not only perfect for a cozy meal on a cold day, but it also makes a great addition to a low-carb meal plan. Pair it with a side salad or low-carb bread for a complete and filling meal.

Low Carb Beef and Vegetable Soup

This Low Carb Beef and Vegetable Soup is packed with hearty, nutritious ingredients and bursting with flavors. With tender chunks of beef, a variety of low-carb vegetables, and a savory broth, this soup makes for a satisfying and filling meal. It’s perfect for anyone on a low-carb or keto diet, offering comfort without the carbs.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (or beef stew meat)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup cauliflower florets
• 1 cup green beans, chopped
• 4 cups beef broth (low-sodium)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. In a large Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. If using stew meat, brown the pieces on all sides.
2. Add the chopped onion and garlic to the pot, cooking for 3-4 minutes until softened.
3. Add the zucchini, cauliflower, green beans, beef broth, rosemary, thyme, salt, and pepper. Stir to combine and bring the mixture to a boil.
4. Reduce the heat and simmer for 20-25 minutes until the vegetables are tender and the flavors have melded together.
5. Taste the soup and adjust the seasoning as needed. Garnish with fresh parsley before serving.

This Low Carb Beef and Vegetable Soup is a hearty, satisfying meal that’s perfect for any low-carb or keto diet. The beef provides protein and flavor, while the vegetables add fiber and nutrients without the high carbs found in traditional soups. The broth is rich and savory, making each spoonful incredibly comforting. This soup is perfect for meal prepping, as it stores well in the fridge and is even better the next day when the flavors have had more time to develop. Whether you’re looking for a quick weeknight dinner or a meal to warm you up on a cold day, this soup is sure to become a family favorite.

Low Carb Chicken and Spinach Soup

This Low Carb Chicken and Spinach Soup is a healthy, nutrient-packed dish that’s both light and satisfying. With tender chicken, fresh spinach, and a rich broth, this soup is full of flavors that complement the subtle earthiness of spinach. It’s the perfect low-carb option for a comforting meal without sacrificing nutrition.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, cooked and shredded
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 2 cups fresh spinach leaves
• 1 cup cauliflower florets
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic and sauté for about 4 minutes, until softened.
2. Add the chicken broth, cauliflower florets, and dried thyme and basil to the pot. Bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes, until the cauliflower is tender.
3. Stir in the shredded chicken and fresh spinach leaves. Simmer for another 3-4 minutes until the spinach is wilted and tender.
4. Season with salt, pepper, and a squeeze of fresh lemon juice if desired. Stir to combine and adjust seasoning to taste.
5. Serve hot and enjoy!

This Low Carb Chicken and Spinach Soup is a nourishing meal that’s full of flavor and incredibly easy to prepare. The spinach adds a fresh, vibrant touch, while the chicken provides lean protein to keep you full longer. This soup is light but satisfying, making it a great choice for a lunch or light dinner. The addition of cauliflower helps thicken the broth, giving the soup a creamier texture without the need for high-carb ingredients. Plus, it’s a great way to sneak in some extra veggies for a nutritious meal. Enjoy this bowl of goodness anytime you want something healthy and filling.

Low Carb Creamy Mushroom Soup

This Low Carb Creamy Mushroom Soup is a rich, velvety dish that will warm you up from the inside out. Made with earthy mushrooms, a savory broth, and a touch of cream, this soup has a luscious, creamy texture without the carbs. It’s an excellent option for anyone on a low-carb or keto diet and makes a perfect starter or light meal.

Ingredients:

• 2 tbsp butter
• 1 lb mushrooms, sliced (button or cremini work well)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth (low-sodium)
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large Dutch oven, melt the butter over medium heat. Add the sliced mushrooms, onion, and garlic. Sauté for 5-7 minutes until the mushrooms are softened and browned.
2. Pour in the broth and dried thyme. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
3. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
4. Once blended, return the soup to the Dutch oven. Stir in the heavy cream and simmer for another 5 minutes to thicken.
5. Taste and adjust the seasoning with salt and pepper. Garnish with fresh parsley and serve.

This Low Carb Creamy Mushroom Soup offers all the richness and depth of flavor that traditional cream soups provide, but with none of the added carbs. The mushrooms add an earthy flavor that complements the creaminess, while the broth creates a savory base. It’s an elegant yet simple dish that can easily be served as a starter or a light meal. Whether you’re entertaining guests or enjoying a cozy night in, this soup delivers comfort without the guilt. It’s a great option for anyone looking to indulge in a creamy soup while sticking to their low-carb goals.

Low Carb Sausage and Cabbage Soup

This Low Carb Sausage and Cabbage Soup is a savory, filling dish that’s perfect for cold weather. With spicy sausage, hearty cabbage, and a rich, flavorful broth, this soup brings all the comfort of a traditional soup without the carbs. It’s a quick and easy meal, making it ideal for busy weeknights or meal prepping for the week.

Ingredients:

• 1 tbsp olive oil
• 1 lb sausage (Italian sausage or your favorite variety)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 1 small head of cabbage, shredded
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. In a large Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through.
2. Add the chopped onion and garlic to the pot, cooking for 3-4 minutes until softened.
3. Pour in the chicken broth and bring the soup to a boil. Add the shredded cabbage, smoked paprika, thyme, salt, and pepper. Stir to combine.
4. Reduce the heat and simmer for 15-20 minutes, until the cabbage is tender and the flavors have melded together.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This Low Carb Sausage and Cabbage Soup is a hearty, satisfying dish that’s perfect for anyone on a low-carb diet. The sausage adds a savory, spicy kick, while the cabbage provides a satisfying crunch and volume without the carbs. The broth is rich and flavorful, tying everything together into a comforting, filling soup. This dish is ideal for meal prepping, as it keeps well in the fridge and the flavors continue to develop over time. Whether you need a quick dinner or something to warm you up on a cold day, this soup is a winner!

Low Carb Beef and Broccoli Soup

This Low Carb Beef and Broccoli Soup combines tender beef with fresh broccoli in a savory, rich broth. It’s a hearty and satisfying dish that offers a balanced, low-carb alternative to traditional beef soups. The beef provides protein, while the broccoli offers fiber and nutrients, making this soup a perfect option for a quick, healthy, and filling meal.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (or stew meat)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups beef broth (low-sodium)
• 2 cups fresh broccoli florets
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef (or stew meat) and cook until browned, breaking it apart as it cooks.
2. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Pour in the beef broth, thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
4. Add the broccoli florets to the pot and continue to simmer for an additional 10-15 minutes, or until the broccoli is tender.
5. Taste the soup and adjust seasoning as needed. Garnish with fresh parsley before serving.

This Low Carb Beef and Broccoli Soup is a filling and nutritious dish that’s perfect for a low-carb lifestyle. The combination of beef and broccoli provides a good balance of protein and fiber, making it a satisfying meal that doesn’t leave you feeling hungry. The broth is flavorful and savory, while the broccoli adds a fresh crunch. It’s easy to make, and the ingredients are simple yet delicious, making this soup a go-to option for busy nights when you need a healthy, quick meal.

Low Carb Shrimp and Cauliflower Soup

This Low Carb Shrimp and Cauliflower Soup is a light yet satisfying dish that combines sweet shrimp with the creamy texture of cauliflower. The cauliflower adds a velvety consistency to the broth, making the soup feel indulgent without the carbs. It’s a perfect low-carb, keto-friendly option for a quick dinner or meal prep.

Ingredients:

• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 medium cauliflower, chopped into florets
• 4 cups vegetable or chicken broth (low-sodium)
• 1 cup heavy cream
• 1 tsp paprika
• 1 tsp dried parsley
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes until just pink. Remove the shrimp from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes until softened.
3. Add the cauliflower florets and broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the cauliflower is tender.
4. Use an immersion blender to blend the soup until smooth and creamy, or transfer it to a blender in batches.
5. Stir in the heavy cream, paprika, parsley, salt, and pepper. Return the cooked shrimp to the soup and heat through for 2-3 minutes.
6. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

This Low Carb Shrimp and Cauliflower Soup is a creamy, flavorful dish that offers the best of both worlds—light yet filling. The shrimp adds protein, while the cauliflower brings a smooth texture and subtle flavor, making it a great base for the soup. The heavy cream gives it a richness that will satisfy your cravings without adding extra carbs. It’s a great option for anyone on a keto or low-carb diet who wants something light but flavorful. Whether you enjoy it on its own or pair it with a salad, this soup is a fantastic addition to your meal rotation.

Low Carb Chicken and Avocado Soup

This Low Carb Chicken and Avocado Soup is a fresh, vibrant meal that combines the richness of avocado with the lean protein of chicken. The creamy avocado adds a smooth texture to the broth, making it a satisfying low-carb option. It’s perfect for a light lunch or dinner, and the addition of lime and cilantro gives it a refreshing, zesty kick.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast, cooked and shredded
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 1 ripe avocado, diced
• 1 cup diced tomatoes (fresh or canned)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chicken broth, diced tomatoes, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Stir in the shredded chicken and continue to cook for another 5 minutes to heat through.
4. Gently stir in the diced avocado and fresh lime juice. Simmer for an additional 2-3 minutes to allow the flavors to meld together.
5. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

This Low Carb Chicken and Avocado Soup is the perfect combination of fresh, creamy, and zesty flavors. The avocado adds a smooth texture and richness, while the chicken provides lean protein that will keep you satisfied. The spices and lime juice add a touch of brightness, making this soup both comforting and refreshing. It’s an excellent choice for anyone following a low-carb or keto diet and is a great way to enjoy the creamy goodness of avocado without the extra carbs. This soup is sure to become a regular in your recipe rotation!

Low Carb Taco Soup

This Low Carb Taco Soup brings the bold flavors of tacos into a comforting, low-carb bowl. With seasoned ground beef, fresh vegetables, and a delicious broth, this soup is perfect for taco lovers who want a healthier, low-carb option. It’s a satisfying, zesty dish that’s easy to make and full of flavor, making it an ideal choice for a quick dinner.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (or ground turkey)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 2 cups cauliflower rice
• 4 cups beef or chicken broth (low-sodium)
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook until browned, breaking it apart as it cooks.
2. Add the chopped onion, garlic, and bell pepper to the pot, cooking for 4-5 minutes until softened.
3. Stir in the cauliflower rice, diced tomatoes, beef or chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Taste and adjust seasoning as needed.
5. Ladle the soup into bowls and garnish with shredded cheddar cheese (if desired) and fresh cilantro before serving.

This Low Carb Taco Soup is the perfect way to enjoy the delicious flavors of tacos in a comforting, low-carb form. The ground beef adds savory protein, while the cauliflower rice replaces high-carb ingredients, keeping the soup filling without the carbs. The blend of spices creates a rich, flavorful base that will warm you up from the inside out. It’s a great option for meal prep or a weeknight dinner, and you can easily adjust the heat by adding more chili powder or a pinch of cayenne. This taco soup is sure to become a family favorite!

Low Carb Zucchini and Tomato Soup

This Low Carb Zucchini and Tomato Soup is a light, fresh, and flavorful option for anyone looking to enjoy a low-carb meal without sacrificing taste. The combination of juicy tomatoes, tender zucchini, and a savory broth creates a soup that’s comforting yet refreshing. It’s a quick and healthy dish that’s perfect for a light lunch or dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 medium zucchini, chopped
• 2 cups diced tomatoes (fresh or canned)
• 4 cups vegetable broth (low-sodium)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chopped zucchini, diced tomatoes, and vegetable broth. Stir in the dried basil, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the zucchini is tender.
3. Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender. If you prefer a chunkier texture, blend only half of the soup.
4. Taste and adjust seasoning as needed. Garnish with fresh basil leaves before serving.

This Low Carb Zucchini and Tomato Soup is a simple yet flavorful dish that’s perfect for those following a low-carb diet. The zucchini adds a mild, satisfying texture, while the tomatoes provide a sweet, tangy base that pairs perfectly with the herbs and spices. This soup is both light and filling, making it a great option for lunch or a light dinner. It’s easy to make and can be enjoyed on its own or paired with a low-carb bread for a more substantial meal. The fresh basil garnish gives it a vibrant touch and enhances the overall flavor, making this soup a refreshing and wholesome choice.

Low Carb Creamy Chicken and Leek Soup

This Low Carb Creamy Chicken and Leek Soup is a rich and comforting dish that combines tender chicken with the delicate flavor of leeks in a creamy, savory broth. The leeks add a subtle onion-like flavor that pairs beautifully with the chicken, while the creamy base makes it feel indulgent without the carbs. This is a perfect low-carb option for chilly days when you’re craving a hearty and comforting bowl of soup.

Ingredients:

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

Instructions:

1. In a large Dutch oven, melt the butter over medium heat. Add the sliced leeks and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the chicken broth, shredded chicken, thyme, garlic powder, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
3. Stir in the heavy cream and simmer for another 5-7 minutes until the soup thickens and becomes creamy.
4. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This Low Carb Creamy Chicken and Leek Soup is a delicious and comforting meal that offers rich flavors without the carbs. The leeks bring a mild sweetness to the soup, while the chicken provides lean protein to keep you feeling full and satisfied. The heavy cream gives the soup a velvety smooth texture, making it feel indulgent without being heavy. This soup is perfect for a cozy dinner and can easily be made ahead for meal prepping. It’s also a great way to enjoy a low-carb, high-protein meal that’s both delicious and satisfying. Enjoy this creamy bowl of goodness on chilly nights or anytime you need a comforting meal!

Low Carb Spinach and Mushroom Soup

This Low Carb Spinach and Mushroom Soup is a hearty, nutrient-dense dish that combines the earthy flavors of mushrooms with the vibrant freshness of spinach. The rich, savory broth is the perfect backdrop to these ingredients, making it a wholesome meal that’s low in carbs but high in flavor. It’s an ideal soup for those looking to maintain a low-carb lifestyle while enjoying a filling and comforting bowl.

Ingredients:

• 1 tbsp olive oil
• 1 lb mushrooms, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 4 cups fresh spinach
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for extra creaminess)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they release their moisture and become golden brown.
2. Add the chopped onion and garlic to the pot, cooking for an additional 3-4 minutes until softened and fragrant.
3. Pour in the vegetable broth, thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes to blend the flavors.
4. Add the fresh spinach to the pot, stirring it in until wilted, about 2-3 minutes.
5. For a creamier soup, stir in the heavy cream and simmer for another 2-3 minutes.
6. Taste and adjust seasoning as needed. Serve hot.

This Low Carb Spinach and Mushroom Soup is a simple yet satisfying dish that’s full of flavor and nutrition. The mushrooms provide an earthy depth, while the spinach adds freshness and nutrients, making this soup both light and filling. The optional addition of heavy cream makes it rich and comforting, while still keeping it low in carbs. Whether you enjoy it as a main course or as a side dish, this soup is perfect for those following a keto or low-carb diet. It’s a great option for a quick, healthy, and tasty meal that doesn’t compromise on flavor.

Low Carb Chicken and Cabbage Soup

This Low Carb Chicken and Cabbage Soup is a light yet hearty dish that features tender chicken and shredded cabbage in a flavorful broth. The cabbage adds a satisfying crunch and a mild sweetness that complements the chicken, making this soup a filling, low-carb meal. It’s an easy-to-make option for anyone on a low-carb or keto diet looking for something healthy and comforting.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast, cooked and shredded
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 4 cups shredded cabbage
• 1 tsp dried thyme
• 1 tsp ground paprika
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional for brightness)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the shredded cabbage and cook for an additional 5 minutes until it begins to wilt.
3. Add the chicken broth, shredded chicken, thyme, paprika, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the cabbage is tender.
4. Taste and adjust seasoning as needed. For a touch of brightness, stir in fresh lemon juice before serving.

This Low Carb Chicken and Cabbage Soup is a warm and satisfying dish that provides all the comfort you need without the carbs. The cabbage adds a hearty texture and a subtle sweetness, while the chicken provides a lean source of protein. The broth is light yet flavorful, making this soup both nourishing and filling. It’s an excellent choice for anyone on a keto or low-carb diet and can be enjoyed as a standalone meal or paired with a side salad. This easy-to-make soup is a great way to warm up during colder months, offering both comfort and nutrition in every spoonful.

Low Carb Creamy Cauliflower and Bacon Soup

This Low Carb Creamy Cauliflower and Bacon Soup is an indulgent yet healthy option for anyone following a low-carb or keto lifestyle. The cauliflower creates a creamy base that’s rich and velvety, while the crispy bacon adds a smoky flavor that complements the soup beautifully. It’s the perfect combination of creamy, savory, and slightly crunchy, making it a satisfying meal that doesn’t compromise on taste.

Ingredients:

• 1 tbsp olive oil
• 1 lb cauliflower, chopped into florets
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth (low-sodium)
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese (optional)
• 1/2 cup cooked bacon, crumbled
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the cauliflower florets and cook for another 5-6 minutes, stirring occasionally.
3. Pour in the vegetable or chicken broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, or 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, transfer the soup in batches to a regular blender.
5. Stir in the heavy cream, cheddar cheese (if using), crumbled bacon, salt, and pepper. Simmer for another 5-7 minutes until the cheese is melted and the soup is heated through.
6. Taste and adjust seasoning as needed. Garnish with fresh chives before serving.

This Low Carb Creamy Cauliflower and Bacon Soup is a rich, comforting meal that delivers the flavors of a classic creamy soup with a low-carb twist. The cauliflower gives the soup a smooth, velvety texture while keeping the carb count low, and the crispy bacon adds a savory crunch that perfectly complements the creaminess. It’s a perfect choice for a cozy evening meal or as a hearty lunch, and the addition of cheddar cheese makes it even more indulgent. Whether you’re following a keto diet or just want a comforting, healthy meal, this soup is sure to satisfy your cravings.

Note: More recipes are coming soon!