35+ Irresistible Friday Low Sodium Cream Soup Recipes for Your Meal

Friday is the perfect day to wind down from a busy week and treat yourself to a comforting meal.

However, if you’re looking for a healthy alternative to traditional cream soups that are often loaded with sodium, you’ve come to the right place!

In this article, we’re sharing over 35 low sodium cream soup recipes that are perfect for your Friday nights.

These soups not only offer a satisfying creamy texture but also keep your health in mind with reduced sodium levels.

Whether you’re craving a rich mushroom soup or a velvety cauliflower bisque, these recipes provide a variety of delicious options that will leave you feeling nourished and content.

So, grab your spoon and get ready to indulge in a flavorful, heart-healthy soup this Friday!

35+ Irresistible Friday Low Sodium Cream Soup Recipes for Your Meal

There’s no need to sacrifice flavor for health when it comes to your Friday meals.

With over 35 low sodium cream soup recipes to choose from, you can enjoy the warmth and comfort of a creamy bowl of soup without worrying about excess sodium.

These recipes are simple to make, filled with fresh ingredients, and will quickly become your go-to for cozy Friday nights.

So, next time you’re in the mood for something rich and satisfying, try one of these soups, and enjoy a deliciously healthy start to your weekend!

Creamy Cauliflower and Broccoli Soup

This creamy cauliflower and broccoli soup is an ideal low-sodium, low-carb option for a keto lunch. The combination of tender cauliflower, broccoli, and a rich creamy base offers a satisfying meal that will keep you full without the guilt. With its smooth texture and savory taste, this soup will feel indulgent while staying true to your low-sodium and keto lifestyle.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt-free seasoning (such as garlic powder, onion powder, and herbs)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cauliflower, broccoli, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 20 minutes or until the vegetables are tender.
3. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches.
4. Stir in the heavy cream and continue to cook for an additional 5 minutes. Season with salt-free seasoning and black pepper to taste.
5. Serve hot and enjoy a creamy, flavorful soup.

This creamy cauliflower and broccoli soup is an excellent low-carb, keto-friendly choice for anyone looking for a warm, comforting meal. By using low-sodium vegetable broth and seasoning with herbs instead of salt, you can control the flavor while keeping sodium intake low. The rich texture from the heavy cream adds a decadent touch to the dish, making it feel indulgent without any of the excess carbs or sodium.

Keto Mushroom and Spinach Cream Soup

This keto mushroom and spinach cream soup brings together earthy mushrooms and fresh spinach in a velvety cream base. Low in sodium and carbs, it’s the perfect choice for a hearty lunch that will nourish you without derailing your diet. The rich umami flavor from the mushrooms and the slight bitterness of the spinach are balanced beautifully with the creamy texture of the soup.

Ingredients:

• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup unsweetened almond milk
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/2 teaspoon dried thyme
• Salt-free seasoning to taste
• Black pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing for about 3-5 minutes until fragrant and softened.
2. Add the sliced mushrooms and cook until they release their moisture and become tender, about 7 minutes.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for another 10 minutes.
4. Add the spinach and cook for an additional 3 minutes, until wilted.
5. Stir in the almond milk and heavy cream, then use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
6. Season with salt-free seasoning and black pepper to taste.
7. Serve warm, garnished with a few extra spinach leaves if desired.

This keto mushroom and spinach cream soup is a perfect way to enjoy a satisfying and comforting lunch while sticking to a low-sodium, low-carb diet. The earthy flavor of the mushrooms, combined with the freshness of spinach, creates a perfect balance, while the creamy base adds richness and texture. By keeping the sodium content low and using healthy fats like butter and heavy cream, this recipe allows you to enjoy a hearty bowl of soup without compromising your diet.

Creamy Zucchini and Leek Soup

this creamy zucchini and leek soup is an aromatic and flavorful option for a keto-friendly lunch. With its mild sweetness from the zucchini and leeks, paired with a creamy texture, this soup is both light and satisfying. It’s low in sodium and carbs, making it a great option for anyone following a keto lifestyle without sacrificing flavor or comfort.

Ingredients:

• 2 medium zucchinis, sliced
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt-free seasoning (such as thyme, basil, and parsley)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the garlic and leeks, cooking for 5-7 minutes until softened.
2. Add the zucchini and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are tender.
4. Using an immersion blender, puree the soup until smooth. If using a regular blender, carefully blend the soup in batches.
5. Stir in the heavy cream and let the soup simmer for another 5 minutes. Season with salt-free seasoning and black pepper to taste.
6. Serve the soup hot, garnished with fresh herbs if desired.

This creamy zucchini and leek soup is a wonderful low-sodium, low-carb option for a keto-friendly lunch. It’s light yet filling, with the delicate flavors of zucchini and leeks complementing the rich creaminess of the base. By avoiding added salt and using a combination of aromatic herbs, this soup offers all the flavor you crave without compromising your dietary goals. It’s a great way to enjoy a cozy, nourishing bowl of soup while staying on track with your keto lifestyle.

Creamy Avocado and Cilantro Soup

This creamy avocado and cilantro soup is a fresh, vibrant, and flavorful choice for a low-sodium, low-carb lunch. The smooth texture of ripe avocado combined with aromatic cilantro makes for a refreshing yet comforting bowl of soup. This simple yet elegant recipe is packed with healthy fats, making it a great keto option that will leave you feeling satisfied and nourished.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 4 cups low-sodium vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• Lime juice from 1 lime
• Salt-free seasoning (such as cumin, coriander, and chili powder)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 3-5 minutes until softened and fragrant.
2. Pour in the vegetable broth and bring to a simmer. Cook for about 5 minutes to allow the flavors to meld.
3. Add the avocado, fresh cilantro, lime juice, and heavy cream. Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
4. Season with salt-free seasoning, cumin, coriander, and chili powder for extra flavor. Adjust the seasoning and black pepper to taste.
5. Serve hot, garnished with extra cilantro and a squeeze of lime, if desired.

This creamy avocado and cilantro soup offers a refreshing take on a traditional creamy soup, with the avocado providing richness and healthy fats perfect for a keto diet. The cilantro adds a burst of freshness and aromatic flavor, while the lime juice balances the richness of the avocado. This soup is a fantastic choice for a satisfying lunch that’s light yet filling, all while remaining low in sodium and carbs.

Keto Cream of Asparagus Soup

This keto cream of asparagus soup is an elegant and flavorful dish that’s both low-sodium and low-carb. The tender asparagus combined with a creamy, velvety base makes it a perfect comforting lunch for the keto diet. The freshness of the asparagus paired with the richness of the cream creates a harmonious balance that will satisfy your taste buds.

Ingredients:

• 2 cups fresh asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tablespoon butter
• Salt-free seasoning (such as tarragon, thyme, and garlic powder)
• Black pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the asparagus pieces and chicken broth. Bring to a boil, then reduce the heat to simmer. Let it cook for about 15 minutes, or until the asparagus is tender.
3. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender.
4. Stir in the heavy cream, and cook for another 5 minutes to allow the flavors to blend together.
5. Season with salt-free seasoning, such as tarragon and thyme, along with black pepper to taste.
6. Serve hot, garnished with a few extra asparagus tips or a sprinkle of fresh herbs.

This keto cream of asparagus soup is a luxurious and comforting dish that’s perfect for a chilly day. With its rich, creamy texture and delicate asparagus flavor, this soup is both satisfying and nutritious. By using low-sodium chicken broth and seasoning with fresh herbs instead of salt, you can enjoy all the flavors without compromising your health goals. It’s an excellent choice for a low-sodium, low-carb lunch that fits perfectly within a keto diet.

Creamy Tomato and Basil Soup

This creamy tomato and basil soup offers a comforting classic with a low-sodium, low-carb twist. The tangy tomato flavor combined with the aromatic freshness of basil and the richness of cream creates a perfect balance of flavors. This soup is an ideal option for anyone following a keto diet, as it is both filling and flavorful without being heavy on carbs or sodium.

Ingredients:

• 4 cups fresh tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1/2 cup fresh basil leaves
• 4 cups low-sodium vegetable broth
• Salt-free seasoning (such as oregano, basil, and garlic powder)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped tomatoes and cook for another 5-7 minutes, until they start to break down and release their juices.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes to allow the flavors to meld.
4. Add the almond milk and heavy cream, then use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a regular blender.
5. Stir in the fresh basil and season with salt-free seasoning, including oregano and basil, along with black pepper to taste.
6. Serve hot, garnished with extra basil leaves or a drizzle of heavy cream if desired.

This creamy tomato and basil soup is a comforting, low-sodium, and low-carb version of a beloved classic. The freshness of the tomatoes and basil, combined with the richness of cream, creates a well-balanced and satisfying dish that fits perfectly into a keto diet. It’s a perfect option for a cozy lunch, offering the flavors you love without the extra carbs and sodium found in traditional tomato soups. Enjoy this guilt-free, creamy bowl of comfort!

Creamy Celery and Leek Soup

This creamy celery and leek soup is a light yet satisfying option for a low-sodium, low-carb keto lunch. The subtle flavors of celery combined with the sweetness of leeks and the richness of cream create a balanced and comforting bowl of soup. It’s perfect for those looking for a delicate, vegetable-based option that fits well within a keto diet.

Ingredients:

• 2 cups celery, chopped
• 2 leeks, cleaned and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt-free seasoning (such as thyme, rosemary, and parsley)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3-5 minutes until softened.
2. Add the celery and leeks to the pot, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer. Let it cook for 15-20 minutes until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches.
5. Stir in the heavy cream and cook for an additional 5 minutes. Season with salt-free seasoning, rosemary, thyme, and black pepper to taste.
6. Serve hot, garnished with fresh parsley or a drizzle of cream.

This creamy celery and leek soup is an excellent way to enjoy a light yet satisfying lunch that’s low in sodium and carbs. The combination of the aromatic leeks and the crisp, refreshing celery is perfectly balanced by the rich, velvety cream. This soup is a great choice for those following a keto diet, offering a creamy texture and subtle flavors without excess sodium or carbs.

Creamy Chicken and Spinach Soup

This creamy chicken and spinach soup is a hearty and nutritious option for a keto-friendly, low-sodium lunch. Packed with tender chicken, fresh spinach, and a creamy base, this soup is both comforting and filling. It’s a perfect meal to enjoy on a chilly day, offering a balance of protein, healthy fats, and fiber while keeping carbs and sodium to a minimum.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt-free seasoning (such as basil, oregano, and garlic powder)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and cook for 5 minutes to heat through.
3. Stir in the spinach and let it wilt for about 2-3 minutes.
4. Add the heavy cream and continue to cook for another 5 minutes to blend the flavors.
5. Season with salt-free seasoning such as basil and oregano, and black pepper to taste.
6. Serve hot, garnished with extra spinach or a sprinkle of fresh herbs.

This creamy chicken and spinach soup is a satisfying and flavorful option for anyone on a keto diet. The combination of lean chicken, fresh spinach, and creamy base makes for a filling yet light meal. With minimal carbs and sodium, this soup is a great way to enjoy a comforting bowl of soup while sticking to your health goals. It’s perfect for a hearty lunch or dinner.

Creamy Cucumber and Dill Soup

This creamy cucumber and dill soup is a refreshing yet creamy option for a low-sodium, low-carb keto lunch. The coolness of cucumber paired with the freshness of dill offers a light and invigorating soup, while the cream adds richness and texture. It’s a wonderful, light meal that is ideal for a hot day or when you want something refreshing and satisfying without too many carbs or sodium.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• Salt-free seasoning (such as garlic powder, dill, and lemon zest)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.
2. Add the chopped cucumber and cook for an additional 5 minutes, allowing the cucumber to soften slightly.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes, until the cucumber is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
5. Stir in the heavy cream, fresh dill, and lemon zest. Continue to cook for an additional 5 minutes to allow the flavors to meld.
6. Season with salt-free seasoning and black pepper to taste.
7. Serve hot or chilled, garnished with a sprig of dill or a drizzle of cream.

This creamy cucumber and dill soup is an excellent option for a low-sodium, low-carb lunch that’s both refreshing and filling. The cucumber’s light, crisp flavor is balanced by the creamy texture and the aromatic dill, making for a well-rounded and satisfying meal. Whether served hot or cold, this soup is a great choice for staying on track with your keto lifestyle while enjoying a delicious, flavorful meal.

Creamy Butternut Squash Soup

This creamy butternut squash soup is a velvety, rich, and flavorful dish that’s perfect for a cozy low-sodium, low-carb lunch. The natural sweetness of the butternut squash pairs beautifully with a creamy base, and the savory seasoning elevates the flavor profile. It’s a comforting yet light option for those following a keto diet while keeping sodium intake low.

Ingredients:

• 4 cups butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt-free seasoning (such as cinnamon, nutmeg, and thyme)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is tender.
3. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches.
4. Stir in the heavy cream and cook for another 5 minutes to combine the flavors.
5. Season with salt-free seasoning such as cinnamon, nutmeg, and thyme, and black pepper to taste.
6. Serve hot, optionally garnished with a sprinkle of cinnamon or fresh herbs.

This creamy butternut squash soup is a perfect low-sodium, low-carb dish that provides warmth and comfort while still adhering to keto-friendly principles. The natural sweetness of the squash, combined with the creaminess of the base, creates a rich, satisfying soup that will fill you up without the extra carbs or sodium. It’s an excellent option for a light yet flavorful lunch or dinner.

Creamy Eggplant and Tomato Soup

This creamy eggplant and tomato soup brings together the hearty richness of eggplant with the tangy freshness of tomatoes, all in a smooth, creamy base. It’s a perfect option for a low-sodium, low-carb lunch, offering both flavor and nutrition while keeping your keto diet in check. The combination of vegetables adds depth to the soup, making it a filling and satisfying meal.

Ingredients:

• 2 medium eggplants, peeled and chopped
• 4 cups tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt-free seasoning (such as basil, oregano, and thyme)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped eggplant and cook for an additional 5 minutes, stirring occasionally.
3. Add the chopped tomatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, until the eggplant is soft and the tomatoes have broken down.
4. Use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches.
5. Stir in the heavy cream and continue to cook for another 5 minutes to blend the flavors.
6. Season with salt-free seasoning, including basil, oregano, and thyme, and black pepper to taste.
7. Serve hot, garnished with fresh basil if desired.

This creamy eggplant and tomato soup offers a rich, satisfying taste while remaining low in sodium and carbs. The natural sweetness of the tomatoes and the earthy flavor of eggplant make for a delicious combination, while the creamy base adds richness and smoothness to every spoonful. This soup is a fantastic choice for a keto lunch that’s both filling and nutritious.

Creamy Bell Pepper and Chicken Soup

This creamy bell pepper and chicken soup is a hearty and flavorful option for a low-sodium, low-carb keto lunch. The sweetness of the bell peppers pairs wonderfully with the savory chicken, creating a balanced and satisfying meal. With a rich cream base and fresh vegetables, this soup is a delicious way to enjoy a low-carb, high-protein dish.

Ingredients:

• 2 red bell peppers, chopped
• 2 cups cooked chicken breast, shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt-free seasoning (such as paprika, garlic powder, and onion powder)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Add the chopped bell peppers and cook for another 5 minutes, allowing them to soften.
3. Pour in the chicken broth and bring to a simmer. Cook for 10-15 minutes, until the bell peppers are tender.
4. Add the shredded chicken to the pot and stir to combine. Continue cooking for an additional 5 minutes to heat the chicken through.
5. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches.
6. Stir in the heavy cream and cook for an additional 5 minutes to incorporate.
7. Season with salt-free seasoning such as paprika and garlic powder, and black pepper to taste.
8. Serve hot, optionally garnished with fresh herbs or a drizzle of cream.

This creamy bell pepper and chicken soup is a great low-sodium, low-carb keto-friendly option that’s both filling and flavorful. The sweetness of the bell peppers complements the savory chicken and rich cream, creating a comforting and satisfying dish. It’s a perfect way to enjoy a protein-packed, hearty meal while keeping your sodium and carb intake in check.

Creamy Zucchini and Basil Soup

This creamy zucchini and basil soup is a light, fresh, and flavorful dish that’s perfect for a keto lunch. The zucchini provides a mild base, while the basil adds a burst of freshness and aromatic flavor. Combined with a creamy base, this soup is not only satisfying but also low in sodium and carbs, making it an ideal choice for those on a keto diet.

Ingredients:

• 3 medium zucchinis, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1/4 cup fresh basil, chopped
• Salt-free seasoning (such as thyme, oregano, and garlic powder)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until softened.
2. Add the chopped zucchini and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the zucchini is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches in a regular blender.
4. Stir in the heavy cream and fresh basil, cooking for another 5 minutes to combine the flavors.
5. Season with salt-free seasoning such as thyme and oregano, and black pepper to taste.
6. Serve hot, garnished with extra basil or a drizzle of cream.

This creamy zucchini and basil soup is a perfect light yet satisfying keto meal that’s both flavorful and low in sodium and carbs. The zucchini provides a mild, creamy base, while the basil adds freshness and depth to the dish. Whether you’re looking for a refreshing lunch or a cozy dinner, this soup will keep you full and aligned with your dietary goals.

Creamy Broccoli and Cheddar Soup

A classic favorite, this creamy broccoli and cheddar soup offers a keto-friendly take on the traditional dish, with minimal sodium and carbs. The richness of the cheddar cheese complements the earthy, fresh taste of broccoli, creating a comforting and filling meal. This soup is ideal for anyone following a keto diet, as it delivers both flavor and nutrients without the extra carbs.

Ingredients:

• 4 cups fresh broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese (preferably sharp)
• 1 tablespoon olive oil
• Salt-free seasoning (such as garlic powder, onion powder, and smoked paprika)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
2. Add the broccoli florets and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15-20 minutes, until the broccoli is tender.
3. Use an immersion blender to puree the soup until smooth, or transfer to a regular blender in batches.
4. Stir in the heavy cream and shredded cheddar cheese, cooking until the cheese has melted and the soup is creamy.
5. Season with salt-free seasoning, such as garlic powder and smoked paprika, and black pepper to taste.
6. Serve hot, optionally garnished with extra shredded cheese or a sprinkle of smoked paprika.

This creamy broccoli and cheddar soup offers a comforting, low-sodium, low-carb option that’s both filling and flavorful. The rich cheddar cheese adds a satisfying depth of flavor, while the broccoli provides plenty of nutrients. It’s an excellent choice for a cozy, satisfying lunch or dinner that’s perfect for staying within keto guidelines.

Creamy Cauliflower and Leek Soup

This creamy cauliflower and leek soup is a silky, comforting option for a low-sodium, low-carb keto meal. The cauliflower adds a subtle sweetness and creamy texture, while the leeks bring an onion-like flavor that perfectly complements the soup. This light yet satisfying soup is great for those looking to enjoy a healthy, nutrient-packed meal without the added carbs or sodium.

Ingredients:

• 1 small head of cauliflower, chopped into florets
• 2 leeks, cleaned and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt-free seasoning (such as thyme, rosemary, and garlic powder)
• Black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and leeks, cooking until softened, about 5 minutes.
2. Add the cauliflower florets and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, until the cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a regular blender in batches.
4. Stir in the heavy cream and cook for another 5 minutes to allow the flavors to blend.
5. Season with salt-free seasoning such as thyme and rosemary, and black pepper to taste.
6. Serve hot, optionally garnished with fresh herbs or a drizzle of cream.

This creamy cauliflower and leek soup is a fantastic low-sodium, low-carb dish that is perfect for a keto lunch or dinner. The cauliflower provides a smooth, creamy texture, while the leeks add a gentle, sweet onion flavor. This soup is comforting, filling, and full of nutrients, making it an ideal choice for anyone looking for a healthy and satisfying meal on a keto diet.

Note: More recipes are coming soon!