As the winter chill sets in, there’s nothing quite like a warm bowl of soup to comfort your soul and nourish your body. For those following a ketogenic lifestyle, finding satisfying, low-carb soup recipes can be a challenge.
But fear not! We have gathered over 50 delightful winter keto soup recipes that are not only packed with flavor but also low in carbs, perfect for keeping you in ketosis while satisfying your cravings.
From creamy chowders to hearty stews, these soups are designed to warm you up and fill your home with delicious aromas.
Whether you prefer the rich taste of a loaded broccoli cheddar soup or the exotic flavors of a coconut curry, our collection caters to every palate.
So grab your favorite pot and prepare to enjoy the comfort of homemade soup this winter—your taste buds (and your body) will thank you!
50+ Hearty Winter Keto Soup Recipes to Keep You Warm and Satisfied
Incorporating keto soups into your winter meal planning is a fantastic way to enjoy comfort food while adhering to your dietary goals.
With over 50 mouthwatering recipes at your fingertips, you can explore a world of flavors that not only warm you up but also keep your carb intake in check.
These soups are perfect for meal prepping, allowing you to enjoy healthy, homemade options throughout the week.
As you dive into these hearty, nourishing recipes, remember that the beauty of soup lies in its versatility. Feel free to mix and match ingredients or adjust flavors to suit your personal taste.
This winter, let these keto soup recipes be your go-to solution for delicious, guilt-free meals that bring joy and warmth to your table.
Happy cooking, and enjoy the delightful flavors of winter!
Creamy Keto Mushroom Soup
This Creamy Keto Mushroom Soup is a rich and satisfying dish that’s perfect for winter. Made with a blend of fresh mushrooms, garlic, and creamy ingredients, this soup offers a deep, earthy flavor while being completely keto-friendly. It’s not only low in carbs but also packed with nutrients, making it a comforting choice on chilly days. Serve it as an appetizer or a main course, and enjoy the warmth it brings.
Ingredients:
- 1 lb (450g) fresh mushrooms (cremini or button), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups (950ml) chicken or vegetable broth
- 1 cup (240ml) heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook until they are tender and release their moisture, about 8-10 minutes.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth, and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, reserve some of the mushrooms before blending and add them back in later.
- Stir in Cream: Return the pot to low heat and stir in the heavy cream. Season with salt and pepper to taste. Let the soup heat through for about 5 minutes.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy it warm!
This Creamy Keto Mushroom Soup is not only a delight for your taste buds but also a nourishing option for those cold winter evenings. Its creamy texture and savory flavor create a comforting bowl that will warm you from the inside out. Plus, it’s versatile enough to be paired with your favorite keto bread or served alongside a fresh salad for a complete meal. Make it ahead of time, and you’ll have a delicious dish ready for those busy winter nights.
Keto Chicken Zoodle Soup
This Keto Chicken Zoodle Soup is a twist on the classic chicken noodle soup, swapping traditional noodles for spiralized zucchini to keep the carbs low. It’s hearty, wholesome, and bursting with flavor, making it a fantastic choice for winter comfort food. The combination of tender chicken, fresh vegetables, and zoodles creates a satisfying and nutritious meal that will keep you warm and cozy.
Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups (950ml) chicken broth
- 2 medium zucchinis, spiralized into noodles
- 1 cup (150g) carrots, sliced
- 1 cup (150g) celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for another minute.
- Add Broth and Chicken: Pour in the chicken broth, and add the shredded chicken, dried oregano, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
- Incorporate Zoodles: Add the spiralized zucchini to the pot. Cook for an additional 2-3 minutes, just until the zoodles are tender but still have some crunch.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley.
This Keto Chicken Zoodle Soup is a delightful and light alternative to traditional chicken noodle soup, offering all the comfort with far fewer carbs. It’s an excellent way to use leftover chicken, making it not only delicious but also practical. Each bowl is packed with flavor, nutrients, and the warmth of home-cooked goodness. Enjoy it on its own or with a side of keto-friendly crackers for a fulfilling meal that will carry you through the winter months.
Spicy Keto Pumpkin Soup
This Spicy Keto Pumpkin Soup is a festive and flavorful dish, perfect for winter gatherings. The natural sweetness of pumpkin is balanced with spicy seasonings, creating a soup that’s both comforting and exciting. High in healthy fats and low in carbs, this soup is an excellent choice for those following a keto diet. Serve it as a starter or pair it with a salad for a complete meal.
Ingredients:
- 4 cups (960g) pumpkin puree (fresh or canned)
- 4 cups (950ml) chicken or vegetable broth
- 1 cup (240ml) coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper (adjust to taste)
- 2 tbsp olive oil
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions:
- Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Combine Ingredients: Add the pumpkin puree to the pot, followed by the chicken or vegetable broth. Stir to combine, then bring to a simmer.
- Season the Soup: Add the ground cumin, ground ginger, cayenne pepper, salt, and pepper. Stir well and let the soup simmer for about 15-20 minutes, allowing the flavors to develop.
- Blend Until Smooth: Use an immersion blender to puree the soup until smooth and creamy. If you prefer a thicker texture, you can leave it slightly chunky.
- Finish with Coconut Milk: Stir in the coconut milk and heat through for another 5 minutes. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with pumpkin seeds for a crunchy contrast.
This Spicy Keto Pumpkin Soup is a delicious way to enjoy the flavors of winter while adhering to a keto lifestyle. The combination of spices adds warmth and depth, making it an ideal dish for chilly evenings or festive gatherings. Plus, it’s easy to make and can be prepared in advance, making it perfect for meal prep. Each spoonful is a reminder that healthy eating can also be incredibly satisfying and full of flavor. Enjoy this soup with friends and family for a cozy meal that everyone will love.
Keto Beef and Vegetable Soup
This Keto Beef and Vegetable Soup is a hearty and nutritious option packed with tender beef, fresh vegetables, and robust flavors. It’s a perfect winter dish that will fill you up without weighing you down. This soup is also versatile; you can adjust the vegetables according to your preferences or what you have on hand. Rich in protein and healthy fats, this soup is a comforting meal for the whole family.
Ingredients:
- 1 lb (450g) beef stew meat, cut into small cubes
- 4 cups (950ml) beef broth
- 1 cup (150g) green beans, trimmed and cut into bite-sized pieces
- 1 cup (150g) zucchini, diced
- 1 cup (150g) celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Sear the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the diced onion, chopped celery, and minced garlic. Sauté until the onions are translucent, about 5 minutes.
- Add Broth and Beef: Return the browned beef to the pot. Pour in the beef broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 30 minutes.
- Incorporate Vegetables: Add the green beans and zucchini to the pot, along with the dried basil and oregano. Simmer for another 10-15 minutes until the vegetables are tender.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley.
This Keto Beef and Vegetable Soup is a wholesome meal that warms you up on the coldest of days. Packed with protein and essential nutrients, it’s a great way to incorporate healthy vegetables into your diet while keeping carbs low. Not only is this soup delicious, but it’s also easy to prepare and can be stored in the fridge for several days. Serve it with a slice of low-carb bread or on its own for a complete meal that will satisfy your cravings and nourish your body.
Creamy Broccoli Cheddar Soup
This Creamy Broccoli Cheddar Soup is a luscious, cheesy delight that makes for a perfect winter comfort food. Loaded with fresh broccoli and rich cheddar cheese, this keto-friendly soup is not only satisfying but also nutritious. It’s an easy dish to whip up, making it great for quick weeknight dinners or meal prep. Enjoy this creamy concoction on its own or pair it with a simple salad for a complete meal.
Ingredients:
- 4 cups (300g) fresh broccoli florets
- 1 cup (150g) shredded cheddar cheese
- 4 cups (950ml) chicken or vegetable broth
- 1 cup (240ml) heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp onion powder
- Salt and pepper to taste
Instructions:
- Sauté the Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Cook the Broccoli: Add the broccoli florets to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10-15 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, reserve some broccoli before blending and add it back later.
- Add Cream and Cheese: Return the pot to low heat and stir in the heavy cream and shredded cheddar cheese. Stir until the cheese has melted and the soup is creamy. Season with onion powder, salt, and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with additional shredded cheddar cheese if desired.
This Creamy Broccoli Cheddar Soup is a comforting, keto-friendly dish that showcases the rich flavors of cheddar cheese and fresh broccoli. It’s perfect for chilly nights when you crave something warm and filling. Not only is this soup a great source of healthy fats and nutrients, but it also satisfies your cheesy cravings without the carbs. Leftovers can be stored in the refrigerator, making it an excellent option for meal prepping. Enjoy this delicious soup as a main course or as a cozy starter to any winter meal!
Keto Cauliflower Chowder
This Keto Cauliflower Chowder is a creamy and flavorful soup that mimics the texture of traditional chowder without the carbs. Made with roasted cauliflower and a blend of spices, this soup is hearty and satisfying, making it perfect for winter. The addition of bacon and cheese brings extra flavor and richness, creating a dish that will warm you up and keep you full. This chowder is an excellent option for those following a keto lifestyle and looking for comfort food.
Ingredients:
- 1 medium head of cauliflower, chopped into florets
- 4 cups (950ml) chicken or vegetable broth
- 1 cup (240ml) heavy cream
- 1 cup (150g) shredded cheddar cheese
- 1/2 cup (75g) cooked bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh chives for garnish
Instructions:
- Roast the Cauliflower: Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until tender and lightly browned.
- Sauté Onions and Garlic: In a large pot, sauté the diced onion in a bit of olive oil over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Combine Ingredients: Add the roasted cauliflower to the pot, along with the chicken or vegetable broth and dried thyme. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Blend the Chowder: Using an immersion blender, blend the chowder until smooth. If you prefer a chunkier texture, reserve some roasted cauliflower before blending and add it back in.
- Stir in Cream and Cheese: Return the pot to low heat, and stir in the heavy cream, shredded cheddar cheese, and chopped bacon. Heat until the cheese is melted and the chowder is creamy. Adjust seasoning with salt and pepper.
- Serve: Ladle the chowder into bowls and garnish with fresh chives.
This Keto Cauliflower Chowder is a comforting dish that captures the essence of a classic chowder while remaining low in carbs. The roasted cauliflower provides a deliciously nutty flavor, while the combination of cheese and bacon adds richness that makes each spoonful satisfying. Perfect for meal prep, this chowder can be stored in the fridge and reheated easily, ensuring you have a warm and delicious meal ready whenever you need it. Enjoy this chowder as a filling lunch or dinner, and savor the comforting flavors that make winter a little more enjoyable.
Keto Chicken Coconut Curry Soup
This Keto Chicken Coconut Curry Soup is a warm and fragrant dish that combines tender chicken with rich coconut milk and aromatic spices. This soup is not only packed with flavor but is also a great source of healthy fats, making it perfect for a keto diet. The vibrant flavors of curry and the creaminess of coconut milk create a comforting dish that will satisfy your taste buds and keep you cozy on chilly winter evenings.
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs, diced
- 1 can (13.5 oz or 400ml) coconut milk
- 4 cups (950ml) chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp red curry paste
- 1 cup (150g) bell peppers, diced
- 1 cup (150g) spinach or kale
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Cook the Chicken: Add the diced chicken thighs to the pot, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- Add Curry Paste and Broth: Stir in the red curry paste and cook for an additional 2 minutes. Pour in the chicken broth and bring to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld.
- Incorporate Coconut Milk and Vegetables: Add the coconut milk, diced bell peppers, and spinach (or kale) to the pot. Stir to combine and let it simmer for another 5-10 minutes, until the vegetables are tender.
- Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh cilantro.
This Keto Chicken Coconut Curry Soup is a delightful fusion of flavors that warms you from the inside out. The creamy coconut milk pairs beautifully with the aromatic curry spices, creating a comforting dish that is both satisfying and nutritious. Perfect for a quick weeknight dinner or as a meal prep option, this soup is a great way to enjoy a keto-friendly meal without sacrificing flavor. Pair it with a side of cauliflower rice or enjoy it on its own for a delicious and hearty winter meal.
Zucchini Noodle Chicken Soup
This Zucchini Noodle Chicken Soup is a light yet satisfying meal that combines tender chicken, fresh zucchini noodles, and flavorful broth. This keto-friendly soup is low in carbs while providing a good amount of protein and fiber, making it a perfect choice for those looking to maintain a healthy lifestyle. It’s an excellent way to use up extra zucchini during the winter and provides a comforting dish that the whole family will enjoy.
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, shredded
- 4 cups (950ml) chicken broth
- 2 medium zucchinis, spiralized into noodles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups (300g) kale or spinach, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add Broth and Seasoning: Pour in the chicken broth and add the shredded chicken, dried thyme, and oregano. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
- Incorporate Zucchini Noodles and Greens: Add the spiralized zucchini noodles and chopped kale (or spinach) to the pot. Simmer for another 5-7 minutes until the zucchini is tender but not mushy.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley.
This Zucchini Noodle Chicken Soup is a fresh and flavorful option for winter meals, offering a delicious way to enjoy low-carb noodles. The combination of shredded chicken, zucchini noodles, and leafy greens creates a nutritious and satisfying soup that is easy to prepare and perfect for busy weeknights. Plus, it’s a great way to sneak in extra vegetables into your diet. This soup can be made in advance and stored in the refrigerator, making it a convenient choice for meal prep. Enjoy it as a light dinner or lunch that will leave you feeling warm and nourished.
Creamy Spinach and Sausage Soup
This Creamy Spinach and Sausage Soup is a deliciously rich dish that combines savory sausage with fresh spinach in a creamy broth. It’s a comforting winter meal that is not only keto-friendly but also packed with flavor. The combination of spices and creamy texture makes this soup irresistible, while the spinach adds a nutritious boost. Perfect for meal prep or as a quick weeknight dinner, this soup will surely become a family favorite.
Ingredients:
- 1 lb (450g) Italian sausage, casing removed
- 4 cups (950ml) chicken or vegetable broth
- 2 cups (300g) fresh spinach
- 1 cup (240ml) heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions:
- Cook the Sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it into smaller pieces as it cooks.
- Sauté the Aromatics: Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add Broth and Seasoning: Pour in the chicken or vegetable broth and add the Italian seasoning. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes.
- Incorporate Cream and Spinach: Stir in the heavy cream and fresh spinach. Simmer for another 5 minutes until the spinach is wilted and the soup is heated through. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese.
This Creamy Spinach and Sausage Soup is a hearty and satisfying dish that’s perfect for winter evenings. The richness of the heavy cream combined with the savory Italian sausage creates a delightful flavor profile that warms you up from the inside out. With the added health benefits of spinach, this soup offers a well-rounded meal that aligns perfectly with a keto lifestyle. It’s also an excellent option for meal prep, allowing you to enjoy a delicious homemade soup throughout the week. Serve it alongside a simple salad for a complete dinner that everyone will love!
Beef and Mushroom Keto Soup
This Beef and Mushroom Keto Soup is a robust and flavorful dish that combines tender chunks of beef with earthy mushrooms in a rich broth. This hearty soup is packed with protein and healthy fats, making it a perfect fit for a ketogenic diet. The savory flavors of the beef and the umami from the mushrooms create a warm and satisfying meal that is perfect for winter. Ideal for meal prep, this soup can be made in advance and stored for a quick and nutritious dinner.
Ingredients:
- 1 lb (450g) beef stew meat, diced
- 8 oz (225g) mushrooms, sliced
- 4 cups (950ml) beef broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups (300g) cauliflower florets
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Brown the Beef: In a large pot, heat the olive oil over medium heat. Add the diced beef and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the diced onion and sliced mushrooms. Sauté until the onions are translucent and mushrooms are tender, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add Broth and Seasoning: Return the browned beef to the pot, then pour in the beef broth. Add dried thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 30 minutes, until the beef is tender.
- Incorporate Cauliflower: Add the cauliflower florets to the pot and simmer for an additional 10 minutes until the cauliflower is tender.
- Serve: Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley.
This Beef and Mushroom Keto Soup is a satisfying and filling dish that’s perfect for cozy winter nights. The combination of tender beef and flavorful mushrooms creates a comforting experience that will warm you from the inside out. Plus, the addition of cauliflower adds a nutritious element without increasing the carb count, making it a fantastic option for anyone following a ketogenic lifestyle. Whether served as a main course or as a side dish, this soup is sure to become a staple in your winter meal rotation.
Creamy Tomato Basil Soup
This Creamy Tomato Basil Soup is a rich and velvety dish that offers a keto-friendly twist on a classic favorite. The combination of fresh tomatoes and fragrant basil creates a delightful flavor profile, while the addition of heavy cream makes it decadently creamy. This soup is not only low in carbs but also high in flavor, making it an excellent choice for a comforting winter meal. It pairs beautifully with grilled cheese made from low-carb bread or served on its own for a satisfying bowl of goodness.
Ingredients:
- 4 cups (950ml) diced tomatoes (fresh or canned)
- 1 cup (240ml) heavy cream
- 2 cups (475ml) vegetable or chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup (30g) fresh basil leaves, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add Tomatoes and Broth: Add the diced tomatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If using a regular blender, carefully blend in batches and return to the pot.
- Incorporate Cream and Basil: Stir in the heavy cream and chopped basil. Simmer for another 5-10 minutes until heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese.
This Creamy Tomato Basil Soup is a comforting and indulgent dish that warms the soul on cold winter days. The balance of flavors between the tomatoes and basil creates a delightful taste experience, while the heavy cream adds a luscious texture that makes it truly satisfying. This soup is not only keto-friendly but also perfect for entertaining or enjoying as a solo meal. Serve it alongside low-carb bread or a simple salad for a complete and delicious winter dinner.
Spicy Sausage and Kale Soup
This Spicy Sausage and Kale Soup is a bold and flavorful dish that features hearty sausage and nutrient-rich kale in a rich broth. The slight heat from the sausage adds a delightful kick, making it an exciting option for winter dining. Packed with protein and healthy greens, this soup is perfect for those on a keto diet looking for a nutritious and filling meal. It’s easy to prepare and can be made in a large batch for leftovers, making it a convenient option for busy weeknights.
Ingredients:
- 1 lb (450g) spicy Italian sausage, casing removed
- 4 cups (950ml) chicken broth
- 2 cups (300g) kale, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz or 400g) diced tomatoes, undrained
- 1 tsp red pepper flakes (adjust to taste)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Cook the Sausage: In a large pot, heat the olive oil over medium heat. Add the spicy Italian sausage and cook until browned, breaking it into smaller pieces as it cooks, about 5-7 minutes.
- Sauté the Aromatics: Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add Broth and Tomatoes: Pour in the chicken broth and add the undrained diced tomatoes. Stir in red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Incorporate Kale: Add the chopped kale to the pot and simmer for an additional 5-7 minutes until the kale is wilted and tender.
- Serve: Taste and adjust seasoning if necessary. Ladle the soup into bowls and enjoy.
This Spicy Sausage and Kale Soup is a vibrant and nutritious option that brings warmth and flavor to your winter meals. The combination of spicy sausage and fresh kale creates a satisfying dish that is both hearty and healthy. This soup is perfect for those on a keto diet, providing a delicious way to enjoy protein and greens in one bowl. Whether you’re enjoying it as a cozy dinner at home or serving it to guests, this soup is sure to impress and keep you feeling warm all winter long.
Creamy Cauliflower and Cheese Soup
This Creamy Cauliflower and Cheese Soup is a rich and satisfying dish that brings together the delightful flavors of cauliflower and cheese into a velvety soup. It’s an excellent choice for anyone on a ketogenic diet, as it’s low in carbs yet high in flavor. The combination of cheddar cheese and cream creates a luxurious texture, making this soup perfect for a comforting winter meal. Enjoy it on its own or pair it with keto-friendly crackers for a delightful dining experience.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 4 cups (950ml) chicken or vegetable broth
- 1 cup (240ml) heavy cream
- 2 cups (200g) shredded sharp cheddar cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Cook the Cauliflower: Add the chopped cauliflower to the pot along with the broth. Bring to a boil, then reduce heat and let it simmer for about 15 minutes, or until the cauliflower is tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If using a regular blender, carefully blend in batches and return to the pot.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Heat over low until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh chives or parsley.
This Creamy Cauliflower and Cheese Soup is a perfect comfort food that will keep you warm during the winter months. The combination of cauliflower and cheddar creates a hearty and cheesy experience that is sure to satisfy your cravings. With its low-carb profile, this soup is a fantastic option for those following a ketogenic diet, allowing you to indulge without the guilt. Serve it as a starter or enjoy it as a main dish for a nutritious and delicious meal.
Chicken Coconut Curry Soup
This Chicken Coconut Curry Soup is a vibrant and aromatic dish that brings together tender chicken and a rich coconut curry broth. Infused with spices and flavors, this soup is not only comforting but also packed with healthy fats, making it perfect for a keto lifestyle. The creamy coconut milk pairs beautifully with the spices, creating a deliciously warm bowl that is both filling and nutritious. Enjoy this soup on its own or serve it over a bed of cauliflower rice for a complete meal.
Ingredients:
- 1 lb (450g) chicken breast, diced
- 1 can (14 oz or 400ml) coconut milk
- 4 cups (950ml) chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tbsp olive oil
- 2 cups (300g) spinach, chopped
- Salt and pepper to taste
- Lime wedges for serving
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking for another minute.
- Cook the Chicken: Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Add Broth and Coconut Milk: Pour in the chicken broth, coconut milk, and curry powder. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Incorporate Spinach: Add the chopped spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve with lime wedges for an extra burst of flavor.
This Chicken Coconut Curry Soup is an exciting and flavorful option for winter dining. The blend of spices and the creaminess of coconut milk creates a deliciously comforting bowl that is both satisfying and nutritious. With its high protein content and healthy fats, this soup is an excellent choice for anyone on a keto diet. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this soup is sure to please and warm you from the inside out.
Loaded Broccoli Cheddar Soup
This Loaded Broccoli Cheddar Soup is a hearty and delicious meal that combines fresh broccoli and melted cheddar cheese into a creamy soup. It’s perfect for those cold winter evenings when you want something warm and comforting. The addition of crispy bacon elevates the flavor profile, making it a satisfying option for keto dieters. This soup is not only low in carbs but also high in flavor, making it a delightful dish to enjoy with family and friends.
Ingredients:
- 4 cups (950ml) broccoli florets
- 4 cups (950ml) chicken broth
- 1 cup (240ml) heavy cream
- 2 cups (200g) shredded sharp cheddar cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 slices bacon, cooked and crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Cook the Broccoli: Add the broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat and let it simmer for about 10-15 minutes, or until the broccoli is tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If using a regular blender, carefully blend in batches and return to the pot.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Heat over low until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with crumbled bacon.
This Loaded Broccoli Cheddar Soup is a perfect combination of flavors and textures, making it an ideal choice for a cozy winter meal. The creamy base, enhanced by the sharpness of cheddar and the crunch of bacon, creates a delightful dining experience. This soup is not only keto-friendly but also packed with nutrients, making it a guilt-free indulgence. Whether enjoyed as a main course or a side, this soup is sure to become a favorite during the colder months.
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