10 Keto Soup Recipes Ideas Everyone Will Love

Did you know that incorporating soup into your keto diet can not only satisfy your cravings but also help you stay in ketosis? With the colder months upon us, there’s no better time to warm up with delicious and wholesome broth-based creations. In this blog, we’ll share 10 mouth-watering keto soup recipes that everyone will love, from creamy avocado spinach to savory bacon and Brussels sprouts. Get ready to dive into a world of flavors that will elevate your keto cooking game!

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Creamy Avocado Spinach Soup

This Creamy Avocado Spinach Soup is a vibrant blend of fresh flavors that perfectly combines creamy avocado and nutritious spinach. Its smooth texture and rich taste make it a delightful dish for any occasion.

Ingredients:

• 2 ripe avocados
• 4 cups fresh spinach leaves
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and sauté the minced garlic until fragrant.

2. Add the fresh spinach leaves to the pot and cook until wilted, about 2-3 minutes.

3. In a blender, combine the cooked spinach and garlic mixture, avocados, vegetable broth, coconut milk, lemon juice, salt, and black pepper.

4. Blend until smooth and creamy, adjusting the thickness with more vegetable broth if desired.

5. Serve the soup warm, garnishing it with additional avocado or a drizzle of olive oil if desired.

Tips:

• For added flavor, consider including herbs like basil or cilantro in the blending process.
• This soup can be served chilled as a refreshing summer dish.
• Store leftovers in an airtight container in the fridge for up to 2 days.

Spicy Coconut Chicken Soup

This Spicy Coconut Chicken Soup is a delightful blend of rich coconut milk, tender chicken, and vibrant spices that creates an explosion of flavors with every spoonful. Perfectly warming and comforting, it’s an ideal dish for any occasion.

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon red curry paste
• 4 cups chicken broth
• 2 cups coconut milk
• 1 pound chicken breast, sliced
• 1 cup mushrooms, sliced
• 1 bell pepper, sliced
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/4 cup fresh cilantro, chopped
• 1 red chili, sliced (optional)
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Heat the vegetable oil in a large pot over medium heat.

2. Add diced onion and sauté for about 3-4 minutes until softened.

3. Stir in minced garlic, grated ginger, and red curry paste, cooking for another 2 minutes until fragrant.

4. Pour in the chicken broth and coconut milk, then bring to a simmer.

5. Add the sliced chicken, mushrooms, and bell pepper, and cook for about 10-15 minutes or until the chicken is cooked through.

6. Stir in soy sauce, lime juice, and sugar. Season with salt and pepper to taste.

7. Serve hot, garnished with fresh cilantro and sliced red chili if desired.

Tips:

• For added heat, include more chili or a dash of hot sauce.
• Serve with rice or noodles for a heartier meal.
• Feel free to substitute the chicken with shrimp or tofu for variations.

Roasted Tomato Basil Bisque

This Roasted Tomato Basil Bisque is a creamy, comforting delight that highlights the rich flavors of oven-roasted tomatoes combined with fresh basil. Perfect for any season, it offers a warm, aromatic experience that will comfort your soul.

Ingredients:

• 3 pounds ripe tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon sugar (optional)

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until the tomatoes are slightly charred.

3. In a large pot, sauté the diced onion and minced garlic over medium heat until they are soft and translucent, about 5 minutes.

4. Add the roasted tomatoes to the pot and pour in the vegetable broth. Bring to a simmer and let it cook for 10 minutes.

5. Remove from heat and blend the mixture using an immersion blender until smooth. Alternatively, transfer to a blender in batches.

6. Return the blended soup to the pot and stir in the heavy cream, chopped basil, balsamic vinegar, and sugar if desired. Heat gently until warmed through.

7. Taste and adjust seasoning as needed, then serve hot with extra basil for garnish.

Tips:

• For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative.
• Adding a sprinkle of red pepper flakes can give the bisque a nice kick.
• Serve with crusty bread or grilled cheese for the perfect pairing.

Cheesy Cauliflower and Broccoli Chowder

This Cheesy Cauliflower and Broccoli Chowder is a creamy, comforting dish that combines the earthy flavors of cauliflower and broccoli with rich cheese. Perfect for chilly days, this chowder is not only delicious but also packed with nutrients.

Ingredients:

• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups cauliflower florets
• 4 cups broccoli florets
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 cup chopped fresh parsley (optional, for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

3. Stir in the cauliflower and broccoli florets, then pour in the vegetable broth. Bring to a boil.

4. Reduce the heat to low and let it simmer for about 15 minutes, or until the vegetables are tender.

5. Using an immersion blender, blend the soup until it reaches your desired consistency. You can blend it completely smooth or leave some chunks for texture.

6. Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, thyme, and paprika. Cook on low heat, stirring until the cheese is melted and the chowder is heated through.

7. Serve hot, garnished with fresh parsley if desired.

Tips:

• For an extra cheesy flavor, sprinkle additional cheese on top before serving.
• Feel free to add cooked bacon or ham for added protein.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• This chowder can be frozen; just ensure it’s fully cooled before transferring to a freezer-safe container.

Zesty Lemon Garlic Shrimp Soup

This Zesty Lemon Garlic Shrimp Soup brings together the vibrant flavors of fresh lemon, robust garlic, and tender shrimp for a refreshing and hearty dish. It’s perfect for a light dinner or as an impressive starter, appealing to seafood lovers and novices alike.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 4 cups seafood broth
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 cup diced tomatoes (canned or fresh)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 bay leaf

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

2. Stir in the diced tomatoes, seafood broth, bay leaf, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a boil.

3. Once boiling, reduce the heat to a simmer and allow to cook for about 10 minutes to let the flavors meld.

4. Add the shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

5. Remove the bay leaf, then stir in the lemon juice, lemon zest, and chopped parsley. Adjust seasoning if necessary.

6. Serve hot, garnished with additional parsley and lemon slices if desired.

Tips:

• For added depth of flavor, consider adding a splash of white wine to the broth.
• This soup pairs wonderfully with crusty bread for dipping.
• Feel free to add vegetables such as spinach or kale for extra nutrition.
• Adjust the level of heat by altering the amount of red pepper flakes.

Classic Beef Bone Broth Soup

This Classic Beef Bone Broth Soup is rich in flavor and nutrition, making it a comforting and hearty dish. The deep, savory notes come from simmering beef bones, herbs, and vegetables for hours, creating a soothing broth that warms the soul.

Ingredients:

• 2 pounds beef bones (preferably marrow and knuckle bones)
• 1 tablespoon vegetable oil
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 tablespoons apple cider vinegar
• 10 cups water
• Salt to taste

Preparation Time: 10 minutes

Cooking Time: 12 hours

Total Time: 12 hours 10 minutes

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes until browned.

2. In a large stockpot, heat the vegetable oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until softened.

3. Add the roasted bones to the pot along with the bay leaves, peppercorns, apple cider vinegar, and water. Bring to a boil.

4. Once boiling, reduce the heat to low and simmer for 12 hours, skimming off any foam that rises to the top.

5. After cooking, strain the broth through a fine-mesh sieve, discarding the solids. Season with salt to taste.

Tips:

• For a richer broth, use a mixture of bones, including oxtails and short ribs.
• Add herbs like thyme or parsley for additional flavor.
• Once cooled, the broth can be stored in the refrigerator for up to a week or frozen for several months.
• Use the broth as a base for soups or enjoy it on its own for a hearty drink.

Mushroom and Thyme Cream Soup

This Mushroom and Thyme Cream Soup is a comforting blend of earthy mushrooms and fragrant thyme, creating a rich and creamy dish perfect for any season. It’s an ideal choice for cozy nights or as a starter for a dinner party.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups mushrooms, sliced
• 1 teaspoon dried thyme
• 4 cups vegetable or chicken stock
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the sliced mushrooms and thyme, cooking until the mushrooms are tender, around 8 minutes.

5. Pour in the stock and bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.

6. Use an immersion blender to puree the soup until smooth or blend in batches in a regular blender.

7. Stir in the heavy cream and season with salt and pepper to taste.

8. Serve warm, garnished with fresh thyme.

Tips:

• For a deeper flavor, try to use a mix of mushroom varieties.
• Can be made ahead of time and reheated; the flavors will develop further.
• Adjust the cream amount to your preference for a lighter soup.

Keto White Clam Chowder

This Keto White Clam Chowder is a creamy, savory delight that brings together the rich flavors of clams and aromatic vegetables without the carbs. Perfect for those following a keto diet, it offers a satisfying, hearty meal with every spoonful.

Ingredients:

• 4 slices bacon, chopped
• 1 cup onion, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 3 cups cauliflower florets
• 2 cups chicken broth
• 2 cups heavy cream
• 2 cans clams, drained (6.5 oz each)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt to taste
• Pepper to taste
• Chopped parsley for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.

2. In the same pot, add the diced onion and celery. Sauté until the vegetables are tender, about 5 minutes.

3. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 10 minutes.

5. Using an immersion blender, blend the mixture until smooth and creamy, or transfer to a blender in batches.

6. Return the blended soup to the pot and stir in the heavy cream, clams, Worcestershire sauce, thyme, salt, and pepper. Heat through until warmed, about 5 minutes.

7. Serve hot, garnished with crispy bacon and chopped parsley.

Tips:

• For extra flavor, add a splash of lemon juice before serving.
• Use fresh clams instead of canned for a more authentic taste, if available.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove to avoid curdling the cream.

Spaghetti Squash and Sausage Soup

This Spaghetti Squash and Sausage Soup is a hearty, low-carb dish that combines savory sausage with the mild sweetness of spaghetti squash for a comforting meal. The layers of flavors and textures make it an irresistible bowl of goodness.

Ingredients:

• 1 medium spaghetti squash
• 1 pound Italian sausage (sweet or spicy)
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 2 cups kale, chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• ¼ cup freshly grated Parmesan cheese (optional)

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-35 minutes, or until tender.

3. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

4. Add the minced garlic and cook for an additional minute until fragrant.

5. Remove the sausage from its casing and add it to the pot. Cook until browned, breaking it apart with a spoon, about 7-10 minutes.

6. Stir in the chicken broth, diced tomatoes, kale, Italian seasoning, and red pepper flakes. Bring to a simmer and let it cook for 10 minutes.

7. Once the spaghetti squash is done, remove it from the oven and scrape the flesh with a fork to create spaghetti-like strands. Add the squash strands to the soup and mix well.

8. Season the soup with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Tips:

• For extra flavor, try using different types of sausage, such as chicken or turkey.
• This soup can be stored in the refrigerator for up to 4 days, making it perfect for meal prep.
• Add more vegetables like bell peppers or carrots for added nutrition and color.
• Feel free to freeze the soup in individual portions for a quick meal later.

Savory Bacon and Brussels Sprouts Soup

This Savory Bacon and Brussels Sprouts Soup is a delightful combination of smoky bacon and tender Brussels sprouts, creating a rich and comforting dish. The savory flavors meld beautifully to warm your soul on chilly days.

Ingredients:

• 4 slices bacon, chopped
• 1 pound Brussels sprouts, trimmed and halved
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes.

2. Add the diced onion and cook until translucent, about 3-4 minutes.

3. Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.

4. Add the Brussels sprouts to the pot, stirring to combine with the other ingredients.

5. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes until the Brussels sprouts are tender.

6. Stir in the heavy cream, and season with salt and pepper to taste. Heat through, then serve warm.

Tips:

• Feel free to use turkey bacon for a healthier option.
• Serve with crusty bread for a satisfying meal.
• For extra flavor, add a splash of lemon juice before serving.