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
