20 Creamy Low Carb Soups Recipes for Keto Lovers

Looking for a way to warm up your keto journey without breaking your carb count? You’re in luck! Our roundup of 20 Creamy Low Carb Soups is here to delight your taste buds and keep you on track. From cozy classics to innovative bowls of comfort, these recipes promise richness without the guilt. Dive in and discover your next favorite spoonful!

Creamy Broccoli Cheddar Soup

When the weather turns chilly, nothing beats the comfort of a warm, creamy bowl of soup. This Creamy Broccoli Cheddar Soup is not only easy to make but also packed with flavors that will satisfy your cravings.

Ingredients

• 4 cups broccoli florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups chicken broth
• 2 cups shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.
4. Gradually whisk in the milk and chicken broth, ensuring no lumps form.
5. Add the broccoli florets, salt, and pepper, bringing the mixture to a simmer.
6. Reduce heat to low, cover, and let simmer for 15 minutes, or until the broccoli is tender.
7. Using an immersion blender, puree the soup to your desired consistency. For a chunkier soup, blend briefly.
8. Stir in the shredded cheddar cheese until fully melted and the soup is creamy.
9. Adjust seasoning with additional salt and pepper if needed.

Kindly note the soup’s velvety texture and the sharpness of the cheddar perfectly complement the broccoli’s earthiness. Serve with a sprinkle of extra cheese on top or alongside crusty bread for dipping.

Spicy Cauliflower Soup

Unleash the flavors of fall with this Spicy Cauliflower Soup, a dish that combines simplicity with a kick of heat. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 head cauliflower, chopped into florets
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup heavy cream
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 head chopped cauliflower florets, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Stir to coat the cauliflower evenly with the spices.
5. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until cauliflower is tender.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
7. Stir in 1/2 cup heavy cream and heat through for 2 minutes. Tip: For a dairy-free version, substitute coconut milk.
8. Season with salt to taste. Tip: Always taste before adding salt, as broths vary in saltiness.

Creamy and rich with a subtle heat, this Spicy Cauliflower Soup is a comforting bowl that’s perfect for chilly evenings. Serve with a drizzle of olive oil and a sprinkle of smoked paprika for an extra touch of elegance.

Zucchini Basil Soup

Gathering the freshest zucchini and basil from your garden or local market is the first step to creating this vibrant Zucchini Basil Soup. This recipe is perfect for beginners, offering a straightforward path to a delicious, comforting bowl of soup.

Ingredients

• 2 cups chopped zucchini
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat (350°F).
2. Add 1/2 cup chopped onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 2 cups chopped zucchini to the pot, cooking for another 5 minutes until slightly softened.
5. Pour in 4 cups vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until zucchini is very tender.
7. Remove from heat and stir in 1/4 cup fresh basil leaves, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
9. Return the soup to the pot and heat through for 2 minutes before serving.

Perfectly smooth with a bright, herby flavor, this Zucchini Basil Soup is a delight. Serve it with a swirl of cream or a sprinkle of grated Parmesan for an extra touch of indulgence.

Bacon and Cabbage Soup

Warm up your kitchen with this comforting Bacon and Cabbage Soup, a hearty dish that combines the smoky richness of bacon with the subtle sweetness of cabbage. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium head cabbage, chopped
• 4 cups chicken broth
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 6 slices chopped bacon to the pot and cook until crispy, about 5 minutes. Tip: Stir occasionally to ensure even cooking.
3. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
4. Add 1 medium diced onion to the pot and sauté until translucent, about 3 minutes. Tip: Lower the heat if the onions start to brown too quickly.
5. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
6. Add 1 medium head chopped cabbage to the pot, stirring to combine with the onions and garlic.
7. Pour in 4 cups chicken broth and 2 cups water, then bring to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes until the cabbage is tender. Tip: Check the soup occasionally to adjust the heat as needed.
9. Stir in 1 tsp salt and 1/2 tsp black pepper, then add the cooked bacon back to the pot.
10. Simmer for an additional 5 minutes to blend the flavors.

You’ll love the creamy texture of the cabbage against the crispy bacon bits, creating a delightful contrast in every spoonful. Serve with a slice of crusty bread for a complete meal.

Creamy Mushroom and Thyme Soup

Begin by gathering your ingredients for a comforting bowl of creamy mushroom and thyme soup, perfect for any season. This recipe guides you through each step to ensure a deliciously smooth and aromatic result.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb cremini mushrooms, sliced
• 1 tsp fresh thyme leaves
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb sliced cremini mushrooms and 1 tsp fresh thyme leaves, cooking until mushrooms are soft and browned, about 10 minutes.
5. Pour in 4 cups vegetable broth, bring to a boil, then reduce 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 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper, heating through for 2 minutes.

Delight in the velvety texture and earthy flavors of this soup, enhanced by the freshness of thyme. Serve with a drizzle of cream and a sprinkle of thyme leaves for an elegant touch.

Keto Chicken Tortilla Soup

Unleash the flavors of a comforting bowl with this Keto Chicken Tortilla Soup, perfect for those cozy nights in or a hearty lunch. This recipe simplifies the process, ensuring even beginners can achieve a delicious result with ease.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 avocado, sliced
• 1/4 cup chopped cilantro

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breast to the pot, cooking until no longer pink, about 7 minutes.
5. Pour in 4 cups chicken broth and 1 cup diced tomatoes, bringing the mixture to a boil.
6. Reduce heat to low, then stir in 1 tbsp cumin, 1 tbsp chili powder, and 1 tsp salt.
7. Simmer the soup for 20 minutes to allow flavors to meld.
8. Remove from heat and stir in 1/2 cup heavy cream for a rich texture.
9. Ladle the soup into bowls and top with 1/2 cup shredded cheddar cheese, 1 sliced avocado, and 1/4 cup chopped cilantro.

Mouthwatering and satisfying, this soup boasts a creamy texture with a spicy kick, balanced by the freshness of avocado and cilantro. Serve it with a side of keto-friendly tortilla chips for an extra crunch.

Pumpkin and Coconut Soup

Unveiling the perfect blend of autumn warmth and tropical creaminess, this Pumpkin and Coconut Soup is a must-try for anyone looking to spice up their soup game. Follow these steps to create a comforting bowl that’s as nourishing as it is flavorful.

Ingredients

• 2 cups pumpkin puree
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 small diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and cook for another 30 seconds until fragrant, ensuring not to let the garlic brown.
4. Pour in 3 cups vegetable broth, 2 cups pumpkin puree, and 1 can coconut milk, stirring to combine all ingredients smoothly.
5. Season the mixture with 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, then bring to a gentle boil.
6. Reduce heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld together beautifully.
7. Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a blender in batches if needed.
8. Tip: For an extra creamy texture, blend the soup a little longer than you think necessary.
9. Tip: Adjust the thickness by adding more broth if desired, but remember the soup will thicken slightly upon cooling.
10. Tip: Garnish with a drizzle of coconut milk or a sprinkle of roasted pumpkin seeds for added texture and flavor.

Nowhere does comfort meet elegance quite like in this velvety soup, where the earthy pumpkin and rich coconut milk create a harmonious balance. Serve it with a side of crusty bread for dipping, or elevate it with a dash of chili oil for those who enjoy a little heat.

Garlic Parmesan Soup

Let’s dive into creating a comforting bowl of Garlic Parmesan Soup, perfect for those chilly evenings or when you’re in need of a hearty, flavorful meal. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 4 tbsp unsalted butter
• 6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Melt 4 tbsp unsalted butter in a large pot over medium heat.
2. Add 6 cloves minced garlic to the pot, sautéing for 1-2 minutes until fragrant but not browned.
3. Whisk in 1/4 cup all-purpose flour, cooking for 1 minute to form a roux.
4. Gradually pour in 4 cups chicken broth, whisking constantly to prevent lumps.
5. Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.
6. Stir in 1 cup heavy cream, 1 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme.
7. Continue to cook on low heat for another 5 minutes, ensuring the cheese is fully melted and the soup is smooth.
8. Remove from heat and let the soup sit for 2 minutes before serving to allow flavors to meld.

Creamy and rich, this Garlic Parmesan Soup boasts a velvety texture with a robust garlic flavor balanced by the nuttiness of Parmesan. Serve it with crusty bread for dipping or top with croutons and extra Parmesan for added crunch.

Avocado Lime Soup

Let’s dive into making a refreshing Avocado Lime Soup, perfect for those warm days when you crave something light yet satisfying. This guide will walk you through each step, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cups chicken broth
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh lime juice
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced

Instructions

1. Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add 1/2 cup diced onion and 1 clove minced garlic to the saucepan. Cook, stirring frequently, until the onion is translucent, about 3 minutes.
3. Pour in 2 cups chicken broth, 1/4 tsp ground cumin, and 1/4 tsp garlic powder. Bring to a simmer, then reduce heat to low and cook for 5 minutes.
4. Transfer the broth mixture to a blender. Add 1 ripe avocado, 1/4 cup fresh lime juice, and 1/2 tsp salt. Blend until smooth.
5. Return the blended soup to the saucepan. Stir in 1/2 cup sour cream until fully incorporated. Heat over low heat for 2 minutes, stirring occasionally.
6. Remove from heat and stir in 1/4 cup chopped cilantro.

This Avocado Lime Soup boasts a creamy texture with a bright, tangy flavor from the lime. Serve it chilled for a refreshing summer dish or warm it slightly for cooler evenings, garnished with extra cilantro or a dollop of sour cream.

Beef and Radish Stew

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Beef and Radish Stew is a comforting dish that brings warmth to any dinner. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups radish, peeled and cubed
• 4 cups beef broth
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 2 lbs beef chuck cubes to the pot, browning on all sides for about 5 minutes. Tip: Avoid overcrowding the pot to ensure even browning.
3. Remove the beef and set aside. In the same pot, add 1 large diced onion and sauté until translucent, about 3 minutes.
4. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
5. Return the beef to the pot. Add 2 cups cubed radish, 4 cups beef broth, 2 tbsp soy sauce, 1 tsp salt, 1/2 tsp black pepper, and 2 bay leaves.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef is tender. Tip: Skim off any foam that rises to the surface for a clearer broth.
7. Remove the bay leaves before serving. Tip: For an extra layer of flavor, let the stew rest for 10 minutes after cooking.

With its tender beef and subtly sweet radishes, this stew offers a satisfying texture and depth of flavor. Serve it over a bed of steamed rice or with a side of crusty bread to soak up the rich broth.

Spinach and Artichoke Soup

Spinach and artichoke soup combines the earthy flavors of spinach with the creamy, slightly tangy taste of artichokes, creating a comforting bowl that’s perfect for any season. Starting with fresh ingredients ensures a vibrant flavor profile that’s both nutritious and satisfying.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 14 oz artichoke hearts, drained and chopped
• 5 oz fresh spinach, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Pour in 4 cups vegetable broth and bring to a simmer, then reduce heat to low.
5. Add 14 oz chopped artichoke hearts and simmer for 10 minutes to soften.
6. Blend the soup with an immersion blender until smooth, or transfer to a blender in batches.
7. Return the soup to the pot and stir in 1 cup heavy cream, 5 oz chopped spinach, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg.
8. Cook on low heat for another 5 minutes, until the spinach is wilted and the soup is heated through.

Finished with a silky texture and a rich, creamy flavor, this spinach and artichoke soup is a delight. Serve it with a sprinkle of grated Parmesan or a side of crusty bread for dipping to elevate the experience.

Egg Drop Soup with Ginger

Now, let’s dive into making a comforting bowl of Egg Drop Soup with Ginger, a simple yet flavorful dish that’s perfect for any day of the week. This recipe is straightforward, ensuring even beginners can achieve delicious results with minimal effort.

Ingredients

• 4 cups chicken broth
• 1 tbsp grated fresh ginger
• 2 large eggs
• 1 tbsp cornstarch
• 2 tbsp water
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 green onion, thinly sliced

Instructions

1. In a medium pot, bring the chicken broth to a boil over high heat.
2. Reduce the heat to medium and stir in the grated ginger. Let it simmer for 2 minutes to infuse the broth with flavor.
3. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
4. Slowly pour the slurry into the simmering broth, stirring constantly to prevent lumps. This will thicken the soup slightly.
5. In another bowl, lightly beat the eggs with a fork until the yolks and whites are just combined.
6. While stirring the broth in a circular motion, slowly drizzle in the beaten eggs. The motion will create delicate ribbons of egg.
7. Add the salt and white pepper, then remove the pot from the heat.
8. Garnish with sliced green onions before serving.

Just like that, you’ve created a silky, aromatic soup with layers of flavor from the ginger and a satisfying texture from the egg ribbons. Serve it hot for a soothing meal or as a starter to an Asian-inspired dinner.

Cheesy Jalapeño Soup

Now, let’s dive into making a comforting bowl of Cheesy Jalapeño Soup that’s perfect for any season. This recipe balances the heat of jalapeños with the creaminess of cheese, creating a dish that’s both bold and soothing.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 jalapeños, seeded and minced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 medium diced onion and 2 minced jalapeños to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute, until fragrant.
4. Sprinkle 3 tbsp all-purpose flour over the vegetables, stirring constantly for 2 minutes to cook the flour.
5. Gradually whisk in 2 cups chicken broth and 2 cups whole milk, ensuring no lumps form.
6. Bring the mixture to a simmer, then reduce the heat to low. Cook for 10 minutes, stirring occasionally, until slightly thickened.
7. Remove the pot from heat. Gradually stir in 2 cups shredded cheddar cheese until fully melted and smooth.
8. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting if necessary.

Just like that, you’ve got a velvety soup with a kick. The Cheesy Jalapeño Soup boasts a creamy texture with a spicy undertone, making it a standout dish. Serve it with a side of crusty bread or top with extra jalapeños for an added crunch and heat.

Tomato Basil Bisque

Every home cook needs a reliable tomato basil bisque recipe in their repertoire, and this one is as straightforward as it is delicious. Let’s walk through the process together, ensuring you end up with a creamy, flavorful soup that’s perfect for any season.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups canned crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion to the pot, sautéing until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic, cooking for 1 minute until fragrant.
4. Pour in 4 cups canned crushed tomatoes and 2 cups vegetable broth, bringing the mixture to a simmer.
5. Reduce heat to low, cover, and let simmer for 20 minutes to meld flavors.
6. Remove from heat, stir in 1/2 cup chopped fresh basil leaves, 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper.
7. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
8. Return the soup to the pot, warming over low heat for 5 minutes before serving.

Great texture and a balance of tangy and creamy flavors make this bisque a standout. Serve it with a swirl of cream and a few basil leaves on top for an elegant presentation.

Lemon Chicken Orzo Soup

When the weather turns chilly or you’re in need of a comforting meal, this Lemon Chicken Orzo Soup is your go-to recipe. With its bright flavors and hearty ingredients, it’s a dish that promises to warm you up from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 cup orzo pasta
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Add 2 cloves minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Pour in 6 cups chicken broth and bring to a boil.
5. Add 1 lb boneless, skinless chicken breasts to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
6. Remove chicken from the pot and shred it using two forks.
7. Return the shredded chicken to the pot and add 1 cup orzo pasta, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes, stirring occasionally, until orzo is tender.
8. Stir in 1/4 cup fresh lemon juice and 2 tbsp chopped fresh parsley. Remove from heat.

Rich in flavor with a velvety texture, this soup is a delightful balance of tangy lemon and savory chicken. Serve it with a side of crusty bread for dipping, or sprinkle with extra parsley for a pop of color.

Curried Cauliflower Soup

Now, let’s dive into making a comforting bowl of Curried Cauliflower Soup, perfect for any season. This recipe is straightforward, ensuring even beginners can achieve delicious results with ease.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 head cauliflower, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tbsp curry powder, cooking for 1 minute until fragrant.
4. Tip: Toasting the curry powder slightly enhances its flavor.
5. Add 1 head chopped cauliflower and 4 cups vegetable broth to the pot.
6. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes until cauliflower is tender.
7. Tip: A fork should easily pierce the cauliflower when it’s ready.
8. Blend the soup until smooth using an immersion blender or in batches with a countertop blender.
9. Stir in 1 cup coconut milk and heat through for 2 minutes.
10. Tip: For a thinner consistency, add more broth or water until desired texture is reached.
11. Season with salt to taste before serving.

Kindly note, this soup boasts a velvety texture with a rich, aromatic flavor profile. Serve it garnished with a drizzle of coconut milk and a sprinkle of curry powder for an extra touch of elegance.

Beef Bone Broth with Turmeric

Gathering the right ingredients and tools is the first step to creating a nourishing bowl of Beef Bone Broth with Turmeric. This recipe is designed to guide you through each step, ensuring a flavorful and healthful result.

Ingredients

• 2 lbs beef bones
• 1 tbsp olive oil
• 1 medium onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 1 tbsp turmeric powder
• 1 tsp black peppercorns
• 1 bay leaf
• 8 cups water
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F. Place the beef bones on a baking sheet and roast for 30 minutes until browned.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
3. Add the roasted beef bones, turmeric, black peppercorns, bay leaf, water, and apple cider vinegar to the pot. Tip: The vinegar helps extract minerals from the bones.
4. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 12 hours, skimming any foam that rises to the top. Tip: A slow simmer ensures a clear broth.
5. Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids. Tip: For an extra clear broth, strain it a second time through cheesecloth.
6. Let the broth cool to room temperature before storing it in the refrigerator or freezer.

Delightfully rich and golden, this Beef Bone Broth with Turmeric boasts a deep, savory flavor with a hint of earthiness from the turmeric. Serve it warm in a mug for a comforting drink or use it as a base for soups and stews to add depth and nutrition.

Roasted Red Pepper Soup

This roasted red pepper soup is a vibrant, velvety dish that’s as nutritious as it is delicious. Today, we’ll walk through each step to ensure your soup turns out perfectly smooth and full of flavor.

Ingredients

• 4 large red bell peppers
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 450°F. Line a baking sheet with aluminum foil for easy cleanup.
2. Cut the red bell peppers in half, remove the stems and seeds, and place them cut-side down on the prepared baking sheet.
3. Roast the peppers in the preheated oven for 25-30 minutes, or until the skins are charred and blistered.
4. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling the skins off easier.
5. While the peppers are steaming, heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
6. Add the minced garlic to the pot and cook for another 1-2 minutes, until fragrant.
7. Peel the skins off the roasted peppers and add the peeled peppers to the pot.
8. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
9. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
10. Stir in the heavy cream, salt, and black pepper. Heat the soup for another 2-3 minutes, until warmed through.

Once blended, the soup achieves a silky texture that’s both comforting and elegant. For a creative twist, serve it with a dollop of sour cream and a sprinkle of fresh herbs.

Creamy Tuscan Sausage Soup

As the cooler months approach, there’s nothing more comforting than a bowl of hearty soup to warm you up from the inside out. This Creamy Tuscan Sausage Soup combines rich flavors and creamy textures for a satisfying meal that’s surprisingly simple to make.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Ensure the sausage is fully browned for maximum flavor.
3. Add 1 medium diced onion and cook until translucent, about 3 minutes, stirring occasionally.
4. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
5. Pour in 4 cups chicken broth, 1 cup heavy cream, and the can of diced tomatoes with their juices.
6. Add 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
7. Bring the soup to a simmer, then reduce heat to low and cook for 15 minutes to meld the flavors. Tip: Simmering gently prevents the cream from separating.
8. Stir in 2 cups chopped fresh spinach and cook until wilted, about 2 minutes.
9. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted. Tip: Adding cheese off the heat ensures a smooth texture.

Ultimate comfort in a bowl, this soup boasts a velvety texture with a perfect balance of savory sausage, creamy broth, and fresh spinach. Serve with crusty bread for dipping to make the most of the rich, flavorful broth.

Thai Coconut Curry Soup

You’ll find that Thai Coconut Curry Soup is a harmonious blend of creamy coconut milk and vibrant spices, perfect for those seeking a comforting yet exotic meal. Let’s dive into making this flavorful dish with ease.

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup mushrooms, sliced
• 1 cup chicken breast, thinly sliced
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 tbsp minced ginger and 2 cloves minced garlic, sautéing for 1 minute until fragrant.
3. Stir in 1 tbsp red curry paste, cooking for another minute to release its flavors.
4. Pour in 4 cups chicken broth, scraping the bottom of the pot to deglaze.
5. Add 1 can coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine.
6. Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer for 10 minutes.
7. Add 1 cup sliced mushrooms and 1 cup thinly sliced chicken breast, simmering for 5 minutes until the chicken is cooked through.
8. Remove from heat and stir in the juice of 1 lime.
9. Garnish with 1/4 cup chopped cilantro before serving.

Great texture and flavor await in every spoonful of this Thai Coconut Curry Soup, with the creaminess of coconut milk balancing the spice of the curry. Serve it with a side of steamed jasmine rice for a complete meal that transports your senses to the streets of Bangkok.

Summary

Savory and satisfying, these 20 creamy low carb soups are a keto lover’s dream, offering both comfort and nutrition without the guilt. We hope this roundup inspires your next cozy meal. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the warmth. Happy cooking!