32+ Flavorful Keto Beef Broth Soup Recipes for Every Season

Looking for delicious and filling keto-friendly soup recipes?

Whether you’re new to the keto diet or a seasoned pro, beef broth-based soups are a fantastic choice.

Beef broth serves as the perfect foundation for creating a low-carb, high-protein meal that is both satisfying and flavorful.

From hearty vegetable-filled soups to rich, creamy variations, the options are endless.

And best of all, these soups can be made to suit every taste preference while helping you stay on track with your ketogenic lifestyle.

In this blog post, we’ve gathered 32+ keto beef broth soup recipes that will not only keep you warm and cozy but also support your weight-loss goals.

These soups are packed with nutrients, healthy fats, and rich flavors, making them perfect for lunch, dinner, or meal prep.

Let’s dive into these mouthwatering, low-carb recipes that will make your keto journey even more enjoyable!

32+ Flavorful Keto Beef Broth Soup Recipes for Every Season

Whether you crave the deep, savory flavor of beef broth or enjoy the addition of fresh vegetables, herbs, and creamy ingredients, these 32+ keto beef broth soup recipes provide endless possibilities for your next meal.

Perfect for anyone on a ketogenic diet, these soups will satisfy your hunger, nourish your body, and help you stick to your low-carb goals.

From rich and creamy options to light and refreshing versions, you can enjoy a wide variety of comforting, flavorful soups without breaking your carb limit.

Don’t forget to experiment with different ingredients and seasonings to find the perfect keto beef broth soup recipe that suits your taste buds.

Savory Keto Beef Broth Soup with Spinach and Mushrooms

This rich and hearty keto beef broth soup is perfect for a cozy, low-carb meal. It combines the savory flavors of beef with the earthy taste of mushrooms and the freshness of spinach, making it a satisfying choice for anyone on a keto diet.

Ingredients:

• 4 cups beef broth (preferably homemade or low-sodium)
• 1 cup fresh spinach leaves
• 1 cup sliced mushrooms (cremini or button mushrooms)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: ½ teaspoon red pepper flakes for a bit of heat

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, cooking until they become soft and fragrant (about 3-4 minutes).
2. Add the sliced mushrooms to the pot and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
3. Pour in the beef broth and bring to a simmer. Add the thyme, salt, and pepper. Stir well to combine.
4. Allow the soup to simmer for about 10 minutes to blend the flavors.
5. Just before serving, add the fresh spinach and cook for an additional 2-3 minutes, until the spinach wilts.
6. Taste and adjust seasoning as needed. If you prefer a bit of spice, add the red pepper flakes at this stage.
7. Ladle the soup into bowls and serve hot.

This keto beef broth soup is a wonderful option for a nutritious, filling meal. The combination of rich beef broth, earthy mushrooms, and nutrient-packed spinach makes it a delicious, low-carb choice that will keep you full for hours. Plus, it’s quick and easy to prepare, making it a great option for busy weeknights or meal prep.

Keto Beef Broth Soup with Zucchini Noodles and Avocado

This keto-friendly soup brings together the depth of beef broth with the freshness of zucchini noodles and creamy avocado. It’s a low-carb alternative to traditional noodle soups, perfect for those looking to stay in ketosis while still enjoying a comforting bowl of soup.

Ingredients:

• 4 cups beef broth
• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, diced
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Pour in the beef broth, and add the oregano, cumin, salt, and pepper. Stir to combine and bring the broth to a simmer.
3. Let the broth simmer for 10 minutes to allow the flavors to meld together.
4. While the soup is simmering, prepare the zucchini noodles using a spiralizer. Set aside.
5. Once the broth has simmered, add the zucchini noodles to the soup and cook for an additional 2-3 minutes, until the noodles are tender but not mushy.
6. Remove the soup from heat and stir in the diced avocado.
7. Ladle the soup into bowls and garnish with fresh cilantro if desired.

This soup is a great choice for a light yet filling keto meal. The zucchini noodles serve as a perfect low-carb replacement for traditional pasta, while the creamy avocado adds a luxurious texture that balances the richness of the beef broth. The combination of flavors and textures in this soup will leave you feeling satisfied without compromising your dietary goals.

Keto Beef Broth Soup with Cauliflower and Bacon

If you’re a fan of bacon and crave a rich, flavorful keto soup, this beef broth-based creation is for you. The cauliflower adds a hearty texture, while crispy bacon crumbles enhance the flavor profile, making this soup a perfect indulgence on a keto diet.

Ingredients:

• 4 cups beef broth
• 1 small head of cauliflower, cut into florets
• 4 strips of bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• ½ cup heavy cream (optional for extra creaminess)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Once crispy, remove the bacon from the pot and set it aside on a paper towel to drain.
2. In the same pot, add the diced onion and garlic to the bacon fat. Sauté until the onion becomes translucent and fragrant, about 3 minutes.
3. Pour in the beef broth and add the cauliflower florets. Bring the soup to a simmer and cook for 10-12 minutes until the cauliflower is tender.
4. Once the cauliflower is tender, you can either leave it as florets for texture or use an immersion blender to purée the soup for a smoother consistency.
5. Add the rosemary, salt, and pepper to taste, stirring to combine. If you prefer a creamier texture, add the heavy cream at this point and stir until fully incorporated.
6. Return the crispy bacon crumbles to the soup and stir to combine.
7. Serve hot, garnished with additional bacon if desired.

This soup offers a wonderful combination of flavors—rich beef broth, creamy cauliflower, and the irresistible crunch of bacon. The bacon brings a smoky, savory element that contrasts beautifully with the subtle flavor of the cauliflower, while the heavy cream (optional) makes the soup even more indulgent. Whether you enjoy it with a chunkier or smoother texture, this keto beef broth soup is sure to become a staple in your low-carb meal rotation.

Keto Beef Broth Soup with Broccoli and Cheddar

This keto beef broth soup combines tender broccoli with the richness of beef broth and the sharpness of cheddar cheese, making it a perfect low-carb meal. The creamy texture of the cheddar enhances the soup, offering both flavor and comfort.

Ingredients:

• 4 cups beef broth
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese (preferably sharp)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• ½ teaspoon paprika (optional for extra flavor)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
2. Pour in the beef broth and bring it to a simmer. Add the dried basil, salt, and pepper, stirring well.
3. Add the broccoli florets to the pot and cook for about 7-10 minutes, or until the broccoli becomes tender.
4. Once the broccoli is tender, use an immersion blender to blend the soup until smooth or leave it chunky for more texture.
5. Stir in the shredded cheddar cheese, allowing it to melt completely into the soup. For extra creaminess, you can add a splash of heavy cream at this stage.
6. Taste and adjust seasoning as needed, adding paprika for extra flavor if desired.
7. Serve hot, garnished with additional cheddar cheese or a sprinkle of paprika.

This keto beef broth soup with broccoli and cheddar is an indulgent yet healthy choice that brings the richness of cheese to a comforting broth base. The hearty broccoli provides fiber and nutrients, while the cheddar adds a creamy, savory layer that makes this soup a delicious, filling option. It’s ideal for lunch or dinner, offering both comfort and nutrition in every spoonful.

Keto Beef Broth Soup with Asparagus and Lemon

This refreshing and light keto beef broth soup combines the earthy flavor of asparagus with the bright acidity of lemon, offering a refreshing twist on the traditional beef broth soup. It’s perfect for those who prefer a slightly tangy, low-carb option with a zesty finish.

Ingredients:

• 4 cups beef broth
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 1 teaspoon dried dill
• 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, sautéing for 3-4 minutes until they become soft and fragrant.
2. Add the beef broth to the pot, followed by the asparagus pieces. Bring the soup to a simmer and cook for about 8-10 minutes, until the asparagus is tender.
3. Stir in the lemon juice and zest, along with the dried dill, salt, and pepper. Let the soup simmer for an additional 2-3 minutes to infuse the flavors.
4. Taste and adjust seasoning as necessary.
5. Serve the soup hot, garnished with fresh parsley and an additional squeeze of lemon if desired.

This keto beef broth soup with asparagus and lemon is light and bright, making it a perfect option for a refreshing, flavorful meal. The lemon adds a tangy brightness that complements the savory beef broth, while the asparagus provides a delicate, earthy flavor. This soup is low-carb yet incredibly satisfying, offering a refreshing change from heavier soups while still being comforting and flavorful.

Keto Beef Broth Soup with Brussels Sprouts and Thyme

This deliciously hearty soup brings together the depth of beef broth and the slightly bitter yet rich flavor of Brussels sprouts, complemented by the aromatic presence of fresh thyme. It’s a perfect keto dish that’s both nutritious and satisfying.

Ingredients:

• 4 cups beef broth
• 1 pound Brussels sprouts, trimmed and halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper to taste
• ½ teaspoon garlic powder (optional for extra flavor)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the beef broth to the pot and bring it to a simmer. Stir in the thyme, salt, pepper, and garlic powder (if using).
3. Add the Brussels sprouts and cook for 10-12 minutes, or until they become tender and slightly caramelized at the edges.
4. Once the Brussels sprouts are cooked, taste the soup and adjust seasoning as necessary. For a more intense flavor, allow the soup to simmer for an extra 5 minutes.
5. Ladle the soup into bowls and serve hot, optionally garnished with additional thyme leaves.

This keto beef broth soup with Brussels sprouts and thyme is the perfect balance of savory and slightly bitter flavors. The Brussels sprouts add a unique, earthy taste that pairs beautifully with the rich beef broth, while the thyme imparts a fragrant, herbaceous note. This soup is not only keto-friendly but also a great way to incorporate more vegetables into your diet without sacrificing flavor or satisfaction. It’s an excellent choice for a filling, wholesome meal.

Keto Beef Broth Soup with Kale and Sausage

This hearty keto beef broth soup features nutrient-packed kale and savory sausage, creating a comforting and filling meal that’s both low-carb and satisfying. The rich flavors of the sausage complement the beef broth, while the kale adds a nutritious boost.

Ingredients:

• 4 cups beef broth
• 1 cup kale, chopped (remove stems)
• 1/2 pound Italian sausage (bulk, without casing)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Red pepper flakes (optional for extra spice)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up into small pieces with a spoon. Cook until browned and crispy, about 6-8 minutes.
2. Add the chopped onion and garlic to the pot with the sausage, cooking for an additional 3-4 minutes until softened and fragrant.
3. Pour in the beef broth, stirring to combine, and bring it to a simmer.
4. Add the chopped kale, oregano, salt, and pepper to the pot. Let the soup simmer for 5-7 minutes, allowing the kale to soften and the flavors to meld together.
5. If you like a bit of heat, add red pepper flakes to taste.
6. Serve hot, garnished with extra fresh herbs or Parmesan cheese, if desired.

This keto beef broth soup with kale and sausage is a wonderful balance of flavors—rich and savory from the sausage, with a slight bitterness from the kale. The beef broth acts as the perfect base, making this soup a comforting and nutritious option for a low-carb meal. Whether served as a hearty dinner or meal prep option, this soup will keep you satisfied while sticking to your keto goals.

Keto Beef Broth Soup with Cabbage and Caraway Seeds

This keto beef broth soup is filled with tender cabbage and fragrant caraway seeds, offering a delicious and filling low-carb meal. The earthy flavors of cabbage and the slight licorice taste of caraway seeds bring a unique twist to this hearty, beef-based soup.

Ingredients:

• 4 cups beef broth
• 1 small head of cabbage, chopped
• 1 tablespoon caraway seeds
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried marjoram
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar (optional for a tangy finish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the caraway seeds to the pot, stirring for 1-2 minutes to release their aroma.
3. Pour in the beef broth and bring it to a simmer. Add the chopped cabbage and marjoram, cooking for about 10-12 minutes until the cabbage is tender.
4. Season the soup with salt and pepper to taste. For a bit of tang, stir in the apple cider vinegar.
5. Serve hot, garnished with fresh parsley or a dollop of sour cream if desired.

This keto beef broth soup with cabbage and caraway seeds is a comforting and hearty meal with an intriguing depth of flavor. The cabbage adds a satisfying crunch and nutritional value, while the caraway seeds bring an aromatic, slightly sweet note that enhances the beef broth. This soup is ideal for a low-carb lunch or dinner and is a great way to add more vegetables to your diet while keeping the flavors interesting and rich.

Keto Beef Broth Soup with Celery Root and Rosemary

This keto beef broth soup combines the subtle sweetness of celery root (celeriac) with the earthy flavor of rosemary, creating a unique and comforting dish that is both low-carb and packed with flavor. The celery root mimics the texture of potatoes, making it an excellent substitute for those following a keto diet.

Ingredients:

• 4 cups beef broth
• 1 medium celery root (celeriac), peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the diced celery root to the pot and sauté for an additional 5 minutes, stirring occasionally.
3. Pour in the beef broth, followed by the rosemary, salt, and pepper. Bring to a simmer and cook for about 15-20 minutes until the celery root is tender.
4. If you prefer a smoother texture, use an immersion blender to purée the soup until velvety, or leave it chunky for more texture.
5. Taste and adjust seasoning as needed, adding more salt, pepper, or rosemary to suit your preference.
6. Serve hot, garnished with fresh parsley.

This keto beef broth soup with celery root and rosemary is a great way to enjoy a potato-like texture without the carbs. The celery root adds a subtle sweetness and a creamy consistency, while the rosemary brings an aromatic depth to the soup. It’s an ideal low-carb choice for those looking for a hearty, warming soup that still feels light and nutritious. Enjoy this as a filling meal on its own or paired with a side of keto-friendly bread.

Keto Beef Broth Soup with Roasted Bell Peppers and Feta

This keto beef broth soup is packed with flavor, combining the smoky richness of roasted bell peppers with the savory depth of beef broth and the creamy tang of feta cheese. It’s a deliciously satisfying meal that stays true to keto principles while delivering bold flavors.

Ingredients:

• 4 cups beef broth
• 2 red bell peppers, roasted and peeled
• ½ cup crumbled feta cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 20-25 minutes, or until the skin is charred and blistered. Remove them from the oven, place them in a bowl, and cover with a towel to steam. Once cool, peel the skin off, remove the seeds, and chop the peppers.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the chopped roasted bell peppers to the pot along with the smoked paprika, salt, and pepper. Stir to combine and cook for 2-3 minutes.
4. Pour in the beef broth and bring the soup to a simmer. Let it cook for 10-12 minutes, allowing the flavors to meld.
5. Use an immersion blender to purée the soup for a smoother texture, or leave it chunky if preferred.
6. Once the soup is ready, ladle it into bowls and top with crumbled feta cheese and fresh basil.

This keto beef broth soup with roasted bell peppers and feta offers a smoky, savory taste with the richness of beef broth and the creaminess of feta. The roasted peppers bring a natural sweetness, while the feta adds a tangy element that balances the flavors perfectly. It’s a comforting, low-carb dish that’s sure to become a favorite in your keto meal rotation.

Keto Beef Broth Soup with Radishes and Thyme

This keto-friendly beef broth soup combines the peppery crunch of radishes with the rich flavor of beef broth and the fragrant notes of thyme. Radishes make an excellent low-carb alternative to potatoes, providing a satisfying texture and flavor without the extra carbs.

Ingredients:

• 4 cups beef broth
• 1 cup radishes, sliced thinly
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme (or ½ teaspoon dried 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 chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the sliced radishes to the pot and sauté for an additional 3-4 minutes, allowing them to soften slightly.
3. Pour in the beef broth, followed by the thyme, salt, and pepper. Bring the soup to a simmer and cook for 10-12 minutes, or until the radishes are tender.
4. Taste and adjust the seasoning, adding more salt, pepper, or thyme as needed.
5. Serve hot, garnished with fresh parsley.

This keto beef broth soup with radishes and thyme offers a flavorful and satisfying alternative to traditional potato-based soups. The radishes retain a slight peppery bite but soften beautifully in the broth, while the thyme infuses the soup with a fragrant, herbal note. It’s a simple yet delicious option for anyone looking to enjoy a hearty and nutritious low-carb soup.

Keto Beef Broth Soup with Eggplant and Basil

Eggplant absorbs the rich flavors of beef broth wonderfully, and when paired with fresh basil, it creates a fragrant, savory soup that’s perfect for a keto diet. This low-carb soup combines tender eggplant with the aromatic flavors of fresh basil, making it both satisfying and refreshing.

Ingredients:

• 4 cups beef broth
• 1 medium eggplant, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• ¼ cup heavy cream (optional for added creaminess)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until fragrant and softened.
2. Add the diced eggplant to the pot and cook for 5-7 minutes, stirring occasionally, until the eggplant softens and begins to brown slightly.
3. Pour in the beef broth, followed by the dried oregano, salt, and pepper. Bring the soup to a simmer and cook for about 10-12 minutes until the eggplant is tender.
4. If desired, stir in the heavy cream for added richness and creaminess.
5. Taste and adjust seasoning as needed.
6. Serve the soup hot, garnished with fresh basil.

This keto beef broth soup with eggplant and basil is both hearty and light, with the eggplant providing a creamy texture without the carbs. The fresh basil adds a refreshing, herbaceous flavor that pairs wonderfully with the savory beef broth. It’s a satisfying and flavorful soup, perfect for those following a keto diet and looking for something both delicious and comforting.

Keto Beef Broth Soup with Mushrooms and Leeks

This keto beef broth soup brings together the earthy flavors of mushrooms and the delicate sweetness of leeks, making for a savory, low-carb meal. The beef broth serves as a perfect base to highlight these vegetables, creating a comforting yet light dish.

Ingredients:

• 4 cups beef broth
• 1 cup mushrooms, sliced (cremini or white button mushrooms)
• 2 leeks, cleaned and sliced (white and light green parts only)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and leeks. Sauté for about 3-4 minutes, until softened.
2. Add the sliced mushrooms to the pot and cook for another 5-6 minutes, stirring occasionally, until the mushrooms soften and release their moisture.
3. Pour in the beef broth, and add the dried thyme, salt, and pepper. Bring the soup to a simmer and cook for about 10-12 minutes, allowing the flavors to meld together.
4. Taste the soup and adjust seasoning as needed.
5. Serve the soup hot, garnished with fresh parsley.

This keto beef broth soup with mushrooms and leeks is a great way to enjoy the deep, savory flavors of beef broth with the lightness of mushrooms and leeks. The thyme adds a wonderful herby note, making this soup both fragrant and flavorful. It’s a great low-carb option for those looking for a delicious, filling meal without the carbs.

Keto Beef Broth Soup with Cucumber and Dill

For a refreshing, light, and keto-friendly soup, try this beef broth soup with cucumber and dill. The crisp cucumber adds a cool texture, while the dill brings a fresh, aromatic flavor that complements the savory beef broth beautifully.

Ingredients:

• 4 cups beef broth
• 1 large cucumber, peeled, seeded, and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried dill (or 1 tablespoon fresh dill)
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the beef broth to the pot, followed by the dried dill, salt, and pepper. Bring the broth to a simmer.
3. Add the cucumber slices and cook for 5-6 minutes, until the cucumber softens but still retains its crisp texture.
4. Taste and adjust seasoning as needed.
5. Serve the soup hot, garnished with fresh dill.

This keto beef broth soup with cucumber and dill offers a unique and refreshing twist on traditional beef broth soups. The cucumber adds a crisp texture, while the dill provides a light, herbaceous flavor that perfectly complements the savory broth. This soup is great for warmer days when you want something light yet satisfying.

Keto Beef Broth Soup with Zucchini, Pesto, and Pine Nuts

This flavorful keto beef broth soup features tender zucchini, aromatic pesto, and crunchy pine nuts, creating a vibrant and filling dish. The beef broth forms the perfect backdrop for these ingredients, making this soup a nutrient-packed option for a low-carb meal.

Ingredients:

• 4 cups beef broth
• 2 medium zucchinis, sliced
• 2 tablespoons pesto (store-bought or homemade)
• ¼ cup pine nuts, toasted
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the sliced zucchini to the pot and cook for 5-7 minutes until they begin to soften.
3. Pour in the beef broth and bring to a simmer. Let the soup cook for an additional 8-10 minutes, until the zucchini is fully tender.
4. Stir in the pesto and mix well, allowing it to infuse the soup with flavor.
5. Taste the soup and adjust seasoning with salt and pepper if needed.
6. Serve the soup hot, garnished with toasted pine nuts and fresh basil.

This keto beef broth soup with zucchini, pesto, and pine nuts is a perfect combination of savory and fresh flavors. The zucchini adds a light, soft texture, while the pesto brings a vibrant and herby richness to the broth. The pine nuts provide a delightful crunch, making this soup a well-rounded, satisfying meal that is both low-carb and packed with flavor.

Keto Beef Broth Soup with Spinach and Ricotta

This keto beef broth soup is filled with the nutrient-packed goodness of spinach and the creamy richness of ricotta cheese. The beef broth provides a savory base, while the ricotta adds a luxurious texture that elevates the entire soup.

Ingredients:

• 4 cups beef broth
• 4 cups fresh spinach, roughly chopped
• ½ cup ricotta cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Pour in the beef broth, and bring it to a simmer.
3. Add the chopped spinach and cook for 3-4 minutes, allowing it to wilt into the broth.
4. Stir in the ricotta cheese, and mix well until it’s fully incorporated into the soup, giving it a creamy texture.
5. Season with dried oregano, salt, and pepper, adjusting the flavor to your liking.
6. Serve hot, garnished with fresh basil.

This keto beef broth soup with spinach and ricotta is both rich and refreshing. The creamy ricotta complements the tender spinach, and the beef broth ties everything together in a comforting, flavorful way. It’s perfect for those who want a low-carb, filling meal that still feels indulgent, without straying from keto principles.

Keto Beef Broth Soup with Butternut Squash and Sage

This keto-friendly beef broth soup uses roasted butternut squash and fragrant sage, creating a warm and slightly sweet flavor profile. The beef broth enhances the natural sweetness of the squash, while the sage provides an aromatic, earthy depth to the soup.

Ingredients:

• 4 cups beef broth
• 2 cups butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with a bit of olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes until the squash is soft and caramelized.
2. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Once the squash is roasted, add it to the pot with the sautéed onion and garlic. Pour in the beef broth, and add the dried sage. Bring the soup to a simmer and cook for 10 minutes.
4. Use an immersion blender to purée the soup for a smoother texture, or leave it chunky if preferred.
5. Taste and adjust seasoning with salt, pepper, and extra sage if desired.
6. Serve hot, garnished with fresh sage leaves.

This keto beef broth soup with butternut squash and sage is a perfect fall-inspired dish that blends sweetness and savory flavors. The roasted squash provides a creamy base, while the sage adds an aromatic, earthy depth. This soup is rich in flavor yet still low in carbs, making it an ideal choice for a cozy keto meal.

Keto Beef Broth Soup with Cauliflower and Cheddar

This keto beef broth soup is a creamy and cheesy delight, featuring cauliflower as a low-carb substitute for potatoes. The sharp cheddar cheese adds richness, and the beef broth brings everything together in a savory, comforting soup.

Ingredients:

• 4 cups beef broth
• 1 small head of cauliflower, cut into florets
• 1 cup sharp cheddar cheese, shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the cauliflower florets to the pot and sauté for 5 minutes, allowing them to soften slightly.
3. Pour in the beef broth, and add the dried thyme, salt, and pepper. Bring the soup to a simmer and cook for 10-12 minutes, or until the cauliflower is tender.
4. Use an immersion blender to purée the soup for a smooth, creamy texture, or leave it chunky for more texture.
5. Stir in the shredded cheddar cheese until fully melted and incorporated into the soup.
6. Taste the soup and adjust seasoning as necessary.
7. Serve hot, garnished with fresh chives.

This keto beef broth soup with cauliflower and cheddar offers the richness of cheese combined with the subtle texture of cauliflower, making it an ideal low-carb alternative to traditional potato-based soups. The creamy consistency, enhanced by sharp cheddar, is a comforting and satisfying dish that will keep you full and content. It’s perfect for anyone looking for a keto-friendly, flavorful meal.

Keto Beef Broth Soup with Asparagus and Lemon

This light yet flavorful keto beef broth soup features tender asparagus paired with a bright lemon finish. The beef broth serves as a savory base, while the fresh asparagus and a touch of lemon zest create a balanced, refreshing soup perfect for a low-carb meal.

Ingredients:

• 4 cups beef broth
• 1 bunch asparagus, trimmed and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the chopped asparagus to the pot and cook for 4-5 minutes, allowing them to soften slightly.
3. Pour in the beef broth, and bring the soup to a simmer. Cook for 10-12 minutes, until the asparagus is tender.
4. Stir in the lemon zest and lemon juice, and season with salt and pepper to taste.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This keto beef broth soup with asparagus and lemon is both fresh and savory. The lemon zest and juice brighten the natural sweetness of the asparagus, while the beef broth provides a deep, savory base. It’s a great low-carb option for those looking for something light yet satisfying and packed with flavor.

Keto Beef Broth Soup with Broccoli and Blue Cheese

For a rich and indulgent keto beef broth soup, try this broccoli and blue cheese version. The sharpness of the blue cheese complements the hearty broccoli and savory beef broth, creating a creamy, flavorful dish.

Ingredients:

• 4 cups beef broth
• 2 cups broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ cup blue cheese, crumbled
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the broccoli florets to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the beef broth and bring it to a simmer. Let the soup cook for about 10-12 minutes, until the broccoli is tender.
4. Use an immersion blender to purée the soup for a smooth texture, or leave it chunky for more texture.
5. Stir in the crumbled blue cheese until it melts into the soup.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh chives.

This keto beef broth soup with broccoli and blue cheese is a flavorful and creamy option. The blue cheese adds a rich, tangy note that enhances the savory beef broth, while the broccoli gives the soup a satisfying texture. It’s a hearty, low-carb meal that will keep you full and warm.

Keto Beef Broth Soup with Brussels Sprouts and Bacon

This keto beef broth soup combines crispy bacon and caramelized Brussels sprouts with a rich beef broth base for a savory and satisfying meal. The smoky bacon and slightly bitter Brussels sprouts pair beautifully, making this soup both hearty and flavorful.

Ingredients:

• 4 cups beef broth
• 1 cup Brussels sprouts, halved
• 4 slices bacon, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook for 5-7 minutes until crispy and golden brown. Remove the bacon from the pot and set aside.
2. In the same pot, add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the halved Brussels sprouts to the pot and cook for 5-7 minutes, stirring occasionally, until they are caramelized and tender.
4. Pour in the beef broth, and bring the soup to a simmer. Cook for an additional 10 minutes, allowing the flavors to meld.
5. Stir in the crispy bacon, and season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

This keto beef broth soup with Brussels sprouts and bacon is the perfect combination of smoky and savory flavors. The bacon adds crunch and depth, while the Brussels sprouts provide a satisfying bite. The beef broth ties it all together in a rich, low-carb soup that’s sure to please your taste buds.

Note: More recipes are coming soon!