10 delicious keto soup recipes to try

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KETO BROCCOLI SOUP

Serves: 4
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes

INGREDIENTS

olive oil
1 cup chicken broth
1 cup heavy whipping cream
6 oz. shredded cheddar cheese
salt
5-ounces broccoli
1 celery stalk
1 small carrot
½ onion

DIRECTIONS

1. In a pot add olive oil over medium heat
2. Add onion, carrot, celery and cook for 2-3 minutes
3. Add chicken broth and simmer for 4-5 minutes
4. Stir in broccoli and cream
5. Sprinkle in cheese and season with salt

 

KETO TACO SOUP

Serves: 8
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes

INGREDIENTS

2 lbs. ground beef
1 onion
1 cup heavy whipping cream
1 tsp chili powder
14 oz. cream cheese
1 tsp garlic
1 tsp cumin
2 10 oz. cans tomatoes
16 oz. beef broth

DIRECTIONS

1. Cook for a couple of minutes, onion, garlic and beef
2. Add cream cheese and stir until fully melted
3. Add tomatoes, whipping cream, beef broth, stir and bring to boil

 

KETO CHICKEN SOUP

Serves: 4
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes

INGREDIENTS

2 boneless chicken breast
20-ounces diced tomatoes
½ tsp salt
1 cup salsa
6-ounces cream cheese
avocado
2 tablespoons taco seasoning
1 cup chicken broth

DIRECTIONS

1. In a slow cooker place all ingredients and cook for 5-6 hours or until chicken is tender
2. Whisk cream cheese into the broth
3. When ready, remove and serve



KETO SPINACH SOUP

Serves: 2 Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes

INGREDIENTS

¼ lbs. spinach
2 oz. onion
¼ lbs. heavy cream
½ oz. garlic
1 chicken stock cube
1,5 cup water
1 tablespoons butter

DIRECTIONS

1. In a saucepan melt the butter and sauté the onion
2. Add garlic, spinach and stock cube and half the water
3. Cook until spinach wilts
4. Pour everything in a blender and blend, add water
5. Serve with pepper and toasted nuts

 

KETO TOSCANA SOUP

Serves: 4 Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes

INGREDIENTS

1 lb. Italian sausage
½ cup whipping cream
1 tsp garlic
2 cup kale leaves
1 bag radishes 16-ounces
1 onion
30-ounces vegetable broth

DIRECTIONS

1. Cut radishes into small chunks and blend until smooth
2. In a pot add onion and sausage, cook until brown, add radishes, broth
3. Cook on medium heat, add heavy whipping cream, kale leaves
4. Cook for a couple minutes
5. Remove and serve

 

KETO PARMESAN SOUP

Serves: 4
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes

INGREDIENTS

1 broccoli
1 tsp pepper
1 tablespoon butter
1 tablespoon cheese
1 onion
½ cup warm
1 tsp salt
½ cup heavy cream

DIRECTIONS

1. In a saucepan add onion and cook
2. Stir in broccoli and cook until soft
3. Combine with heavy cream and place in a blender, blend until smooth
4. Return the soup to the saucepan, season with salt
5. Serve and sprinkle with parmesan

 

KETO CAULIFLOWER SOUP

Serves: 4
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes

INGREDIENTS

½ head of cauliflower
½ cup heavy cream
½ red bell pepper
1 tsp salt
1 tsp pepper
1 tablespoon butter
1 tablespoons parmesan cheese
1 tsp herbs

DIRECTIONS

1. In a saucepan melt butter, add cauliflower and cook until soft
2. Remove from saucepan and set aside
3. Melt butter and sauté and bell pepper
4. In a food processor add cauliflower mixture, pepper and cook for 4-5 minutes
5. Season with salt and pepper
6. Garnish with parmesan and serve

 

KETO BROCCOLI CHEESE SOUP

Serves: 2
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes

INGREDIENTS

2 cups broccoli
3 cups chicken broth
1 onion
1 cup heavy cream
6 oz. cream cheese
1 tablespoon hot sauce
3 tablespoons butter
1 clove garlic
6 oz. cheddar cheese

DIRECTIONS

1. In a saucepan melt butter, add onion, garlic and sauté until soft
2. Pour in heavy cream, chicken broth, stir in broccoli
3. Cover and continue cooking for 12-15 minutes
4. Add cheese and cook until melted
5. Stir in hot sauce and enjoy



KETO QUESO SOUP

Serves: 4
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes

INGREDIENTS

1 lb. chicken breast
1 tablespoon taco seasoning
1 tablespoon avocado oil
1 can diced green chilies
6-ounces cream cheese
½ cup heavy cream
salt
2 cups chicken broth

DIRECTIONS

1. In an iron Dutch oven heat oil over medium heat stir in taco seasoning and cook for 1-2 minutes
2. Add broth, chicken and simmer for 20 minutes, remove chicken and shred
3. Stir in cream cheese and heavy cream into the soup, once the cheese has melted, add the chicken back to the soup, season with salt and serve

 

KETO CRAB SOUP

Serves: 6
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes

INGREDIENTS

1 tablespoon butter
1 tablespoon seasoning
6-ounces cream cheese
¾ cup parmesan cheese
1 lb. lump crabmeat

DIRECTIONS

1. In a pot melt butter and add seasoning, cream cheese and whisk until smooth
2. Add parmesan cheese, crab meat and reduce heat
3. Simmer until is done
4. Remove and serve