Low-Carb Soup Recipes For Keto Diet

Winter increases the urge to eat unhealthy food, and eating salads does not sound appealing at all. While a scrumptious bowl of lasagna is tempting, these low-carb soup recipes are a happy and healthy medium to stay cozy.

Check out some of the amazingly delicious, creamy, and hearty low-carb soup recipes to make this winter season. 

Ground Beef Veggie Stew

No doubt, this is a hearty and wonderful low-carb vegetable and beef soup to use all your garden vegetables. This stew makes a filling meal, and you will never want this to finish. 

Ingredients

  • 1 pound lean ground beef (90% lean)
  • One tablespoon olive oil
  • One small yellow summer squash, chopped
  • One small zucchini, chopped
  • 1 small sweet red pepper, chopped
  • Two cans (15 ounces each) diced tomatoes
  • 1 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Three tablespoons minced fresh cilantro
  • Reduced-fat sour cream, optional

Directions

  • Take a large saucepan to cook beef over medium flame. Break it into crumbs for 5-7 minutes until it’s not pink any longer. When done, remove the pan from heat and keep it aside.
  • In the same saucepan, add vegetable oil, add red pepper, zucchini, and squash. Cook the vegetables until it gets crisp and tender for 5-7 minutes.
  •  Add tomatoes, beef, salt, water, and pepper, and bring everything to a boil. Reduce the heat to simmer and cook for 5-8 minutes until vegetables become tender. Add cilantro when serving and top it with sour cream.

Moroccan Cauliflower and Almond Soup

This is one of the best low-carb cauliflower soup recipes that tastes rich and is also super healthy. It is vegan, and your house will smell amazing when the soup is cooking. 

Ingredients

  • 1 large head cauliflower (about 3-1/2 pounds), broken into florets
  • 6 cups vegetable stock
  • 3/4 cup sliced almonds, toasted and divided
  • 1/2 cup plus two tablespoons minced fresh cilantro, divided
  • 2 tablespoons olive oil
  • 1 to 3 teaspoons harissa chili paste or hot pepper sauce
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • Additional harissa chili paste, optional

Directions

  • Take a 5-6 qt. Slow cooker and combine vegetable stock with cauliflower, ½ cup cilantro, ½ cup almonds, and the next seven ingredients. Cover the lid and cook for 6-8 hours until the vegetable is tender. 
  • Use an immersion blender to puree the soup or let it cool, then puree everything in a blender. Return the puree back to slow cookers and heat everything through. Serve this low-carb soup with cilantro and remaining almonds. You can also add harissa when serving.

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Chicken & Broccoli Rabe Soup with Tortellini

A low-carb chicken soup recipe is all we crave for. This chicken soup recipe is loaded with tomato, pasta, and chicken, which makes it an inviting and hearty soup like a comforting bowl. 

Ingredients

  • 1 pound broccoli rabe
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon pepper, divided
  • Two tablespoons olive oil
  • 1/4 pound diced pancetta or four bacon strips, chopped
  • 1 large onion, chopped
  • Four garlic cloves, minced
  • 2 cartons chicken stock
  • One can tomato sauce
  • 3 fresh thyme sprigs
  • Three tablespoons minced fresh parsley
  • 1 bay leaf
  • 1/4 cup grated Parmesan cheese
  • One rotisserie chicken, skin removed, shredded
  • 1 package frozen cheese tortellini
  • Additional grated Parmesan cheese

Directions

  • Fill dutch oven with 2-3rd water and bring it to a boil. Cut off the broccoli ends, and trim its woody stems. 
  • Chop leaves and stems coarsely and add boiling water. Cook everything with an uncovered lid for 1-2 minutes. Drain water from the pan and sprinkle nutmeg with ⅛ teaspoon pepper.
  • Use the same dutch oven to heat olive oil on medium heat. Add pancetta to the oven and cook everything until the vegetables are brown for 4-5 minutes. Add pepper and onion and cook it for 3-4 minutes. 
  • Mix garlic and cook for one more minute. Add the remaining six ingredients along with broccoli rabe to boil. Reduce the heat to simmer vegetables and keep them covered for 30 minutes. Cook tortellini meanwhile by following the package directions. 
  • Throw the bay lead and thyme sprigs out of the soup. Add chicken to the soup and heat everything. Serve the soup in different bowls. While serving, season with additional parmesan.

Garden Vegetable Beef Soup

 Another one of the best delicious low-carb vegetable soup recipes perfect for lunch. If you do not like eating vegetables, this soup is comforting during the winter season. 

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • Two garlic cloves, minced
  • One package (10 ounces) julienned carrots
  • Two celery ribs, chopped
  • 1/4 cup tomato paste
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups shredded cabbage
  • One medium zucchini, coarsely chopped
  • One medium red potato (about 5 ounces), finely chopped
  • 1/2 cup fresh or frozen cut green beans
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Four cans (14-1/2 ounces each) reduced-sodium beef broth
  • Grated Parmesan cheese, optional

Directions

  • Take a 6-quart stockpot to cook onion, beef, and garlic on medium heat for 6-8 minutes till beef loses the pink color. Break up the crumbs and drain excess water. Add celery and carrot to cook for 6-8 minutes until everything becomes tender. Add tomato paste and cook for 1 more minute.
  • Add cabbage, tomatoes, potato, zucchini, green beans with all the seasonings and broth. Bring everything to a boil. Reduce the heat and cover it to simmer for 35-45 minutes. You can top it with cheese when serving.

Mango & Coconut Chicken Soup

If you are a fan of slow cooker recipes, then these coconut and mango chicken soup recipes are all you need. This is one of the best Asian-style low-carb soup recipes.

Ingredients

  • 1 broiler/fryer chicken, skin removed and cut up
  • 2 tablespoons canola oil
  • 1 can (15 ounces) whole baby corn, drained
  • One package frozen chopped spinach, thawed
  • 1 cup frozen shelled edamame, thawed
  • 1 small sweet red pepper, chopped
  • One can light coconut milk.
  • 1/2 cup mango salsa
  • 1 teaspoon minced fresh ginger root
  • One medium mango, peeled and chopped
  • Two tablespoons lime juice
  • Two green onions, chopped.

Directions

  • Take a large skillet to coon chicken in oil in small batches. Transfer the chicken along with drippings into a 5 qt slow cooker. Add spinach, corn, edamame, and pepper.
  • Take a small bowl to combine coconut milk, ginger, and salsa to pour over vegetables. 
  • Cover the lid and cook everything for 6-8 hours until the chicken becomes tender. Remove the chicken and let it cool down slightly. When it is cool enough to handle, remove the meat from bones and cut or shred meat into bite-size pieces. Return the meat to the slow cooker. 
  • Just after serving, add lime juice and mango. Sprinkle servings with green onions. 

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Tuscan Cauliflower Soup

This is a classic Tuscan soup recipe loaded with potatoes. To make it low carb, we have used cauliflower.

Ingredients

  • 4 cups fresh cauliflowers 
  • Two cans reduced-sodium chicken broth
  • 2 cups water
  • 2 garlic cloves, minced
  • 1 pound bulk Italian sausage
  • 1 cup sliced fresh mushrooms
  • 1 cup heavy whipping cream
  • 1/4 teaspoon pepper
  • 1/2 pound bacon strips, cooked and crumbled

Directions

  • Take a large saucepan and combine broth, cauliflower, garlic, and water and bring everything to a boil. Let it uncovered and simmer cauliflower for 12-15 minutes.
  • Take a large skillet and cook mushrooms and sausage on medium heat for 6-8 minutes until it is no longer pink. Remove it with a slotted spoon and drain water with paper towels. 
  • Add mushrooms and sausage into the cauliflower mixture and let it boil. Reduce the heat and simmer for 5 minutes uncovered. Stir pepper and cream and let the heat go through. Serve it with bacon.

Gyro Soup

If you like a lamb, then do not skip this greek style soup. Season it with classic flavors of marjoram, rosemary, and mint to dive into Mediterranean memories. 

Ingredients

  • 2 pounds ground lamb
  • 5 cups water
  • One can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1/4 cup red wine
  • Six garlic cloves, minced
  • Three tablespoons minced fresh mint or one tablespoon dried mint
  • 1 tablespoon dried marjoram
  • One tablespoon dried rosemary, crushed
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Optional toppings: Plain Greek yogurt and crumbled feta cheese

Directions

  • Take a large-sized skillet over medium heat and crumble lamb to cook for 8-10 minutes until it is no longer pink. Using a slotted spoon, transfer lamb to a 4 or 5-quart slow cooker. 
  • Mix tomatoes, onion, garlic, water, wine, herbs with pepper, and salt. Keep it covered to cook for 6-8 hours until all the flavors are blended. 
  • When serving, top it with desired garnish.

Creamy Fresh Asparagus Soup

Sweet tarragon and tangy lemon give a creamy texture to this asparagus soup, a springtime flavor you will savor forever. 

Ingredients

  • 2 tablespoons butter
  • 2 pounds fresh asparagus, trimmed, peeled, and coarsely chopped
  • 1 large sweet onion, coarsely chopped (about 2 cups)
  • One carton (32 ounces) reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • One teaspoon minced fresh tarragon
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon grated lemon zest

Directions

  • Take a dutch oven over medium heat to cook asparagus and onion in butter. Stir and cook everything for 10-12 minutes or until asparagus becomes tender. 
  • Boil broth and then reduce heat to low setting. Simmer for 6-8 minutes with a covered lid until the asparagus is cooked completely. 
  • Remove the soup from heat and let it cool a little. Add lemon juice, salt, tarragon, and pepper. 
  • Process the soup in small batches and blend until a smooth puree is formed. Serve the soup in serving bowls with lemon zest and yogurt. 

Shrimp Chowder

This shrimp is creamy and rich. This is one of the best low-carb soup recipes for a slow cooker and will get ready in less than 4 hours and get ready by dinner time.

Ingredients

  • 1/2 cup chopped onion
  • 2 teaspoons butter
  • Two cans (12 ounces each) evaporated milk
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • Two cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (7 ounces) white or shoepeg corn, drained
  • One teaspoon Creole seasoning
  • 1/2 teaspoon garlic powder
  • 2 pounds peeled and deveined cooked small shrimp
  • 3 ounces cream cheese, cubed

Directions

  • Take a small skillet and heat butter to saute onion until it becomes tender. In a slow cooker combine, milk, onion, corn, soups, creole seasoning, and garlic powder.
  • Cover the lid and cook for 3 hours on low heat. Add cream cheese and shrimp. Cook the soup for 30 minutes more until shrimp is heated and cheese is melted.
  • Keep occasionally stirring to blend everything. 

 

Sausage & Chicken Gumbo

This is another great low-carb soup recipe that makes a great comfort food. It is super easy to cook and tastes like gourmet food. 

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 4 cups chicken broth, divided
  • one package smoked sausage, cut into 1/2-inch slices
  • 1 cup frozen sliced okra, thawed
  • One small green pepper, chopped
  • one medium onion, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups coarsely shredded cooked chicken
  • Hot cooked rice

Directions

  • Take a heavy saucepan and mix flour and oil together to make a smooth paste. Cook it over medium heat until it turns light brown for 4 minutes. 
  • Reduce the heat setting to medium heat and cook until flour turns reddish-brown in color for upto 15 minutes. Add 3 cups of broth gradually and transfer it into a slow cooker. 
  • Stir vegetables, sausage, garlic, along with seasonings. Cover the lid and cook on low heat for 6-8 hours until all the flavors are blended together. Add chicken and remaining broth, let it heat thoroughly. 
  • Serve the soup with a cup of rice.

We hope you like these low-carb soup recipes. Tell us which soup you are going to cook tonight. Also, do not forget to share how you liked the taste in the comments below.

Shubhrata

Hey There! I am A Makeup Artist turned into a Content writer. Intrigued by the world of digital marketing, I am currently working as an SEO Content Writer. Being a fashion enthusiast I enjoy writing blogs on Beauty, Fashion and Fitness Trends.

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