15 Hearty Low-Carb Soup Recipes for Cozy Comfort
Nothing beats a warm bowl of soup on a chilly day. These low-carb soup recipes deliver all the comfort and flavor you crave without the extra carbs.
From creamy cauliflower soups to hearty beef stews, these recipes prove you don’t need potatoes or noodles to create satisfying, delicious meals.
01. Creamy Italian Sausage Cauliflower Soup
Rich Italian sausage and crispy bacon transform cauliflower into a satisfying low-carb version of classic Tuscan soup. This hearty bowl delivers restaurant-quality flavor at home.
Ingredients: 1 pound Italian sausage, 6 strips bacon (chopped), 1 large head cauliflower (cut into florets), 4 cups chicken broth, 1 cup heavy cream, 2 cups fresh kale (chopped), 1 medium onion (diced), 3 garlic cloves (minced), ½ cup grated Parmesan cheese, salt and pepper to taste.
How To Make Creamy Italian Sausage Cauliflower Soup
1. Cook chopped bacon in a large pot over medium heat until crispy, about 6-8 minutes. Remove bacon with slotted spoon and set aside, leaving the rendered fat in the pot for extra flavor.
2. Add Italian sausage to the same pot and cook until browned and crumbly, breaking it apart with a wooden spoon. This takes about 8-10 minutes and creates a flavorful base for your soup.
3. Stir in diced onion and minced garlic, cooking until fragrant and softened, about 3-4 minutes. Add cauliflower florets and chicken broth, bringing mixture to a boil before reducing heat to simmer.
4. Simmer for 15-20 minutes until cauliflower is fork-tender. Stir in heavy cream, chopped kale, and cooked bacon. Season with salt and pepper, then simmer 5 more minutes until kale wilts and flavors meld together beautifully.
02. Instant Pot Keto Cheeseburger Soup
All the flavors of your favorite cheeseburger in a creamy, satisfying soup. This pressure cooker recipe makes weeknight dinners incredibly easy and delicious.
Ingredients: 1 pound ground beef, 6 strips bacon (chopped), 8 ounces cream cheese (softened), 2 cups beef broth, 1 cup heavy cream, 2 cups sharp cheddar cheese (shredded), 1 medium onion (diced), 2 celery stalks (diced), 1 teaspoon garlic powder, salt and pepper to taste.
How To Make Instant Pot Keto Cheeseburger Soup
1. Set Instant Pot to sauté mode and cook chopped bacon until crispy. Remove bacon and set aside, leaving about 2 tablespoons of fat in the pot for cooking the vegetables and beef.
2. Add diced onion and celery to the pot, cooking until softened, about 4-5 minutes. Add ground beef and cook until browned completely, breaking it apart as it cooks.
3. Stir in garlic powder, then add beef broth and softened cream cheese. Whisk until cream cheese is completely dissolved and mixture is smooth. Secure lid and pressure cook on high for 8 minutes.
4. Quick release pressure, then stir in heavy cream and shredded cheddar cheese until melted and creamy. Add cooked bacon back to soup and season with salt and pepper. Let stand 5 minutes to thicken before serving.
03. Garden Vegetable Chicken Soup
Packed with tender chicken and colorful vegetables, this soup offers all the comfort of chicken noodle without the carbs. Each spoonful delivers satisfying nutrition and flavor.
Ingredients: 2 pounds boneless skinless chicken thighs, 6 cups chicken broth, 2 medium zucchini (diced), 2 large carrots (sliced), 2 celery stalks (chopped), 1 medium onion (diced), 3 garlic cloves (minced), 1 teaspoon dried thyme, 1 bay leaf, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Garden Vegetable Chicken Soup
1. Season chicken thighs with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown chicken thighs on both sides, about 4-5 minutes per side. Remove chicken and set aside.
2. In the same pot, sauté onion, carrots, and celery until vegetables begin to soften, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
3. Return chicken to pot and add chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until chicken is tender and easily shreds.
4. Remove chicken from pot and shred with two forks. Return shredded chicken to soup and add diced zucchini. Simmer uncovered for 8-10 minutes until zucchini is tender.
5. Remove bay leaf and taste for seasoning, adjusting salt and pepper as needed. The soup should be rich and flavorful with tender vegetables and perfectly cooked chicken throughout.
04. Fresh Tarragon Chicken Mushroom Soup
Transform leftover chicken into an elegant soup with earthy mushrooms and aromatic fresh tarragon. This restaurant-quality dish feels fancy but comes together surprisingly easily.
Ingredients: 3 cups cooked chicken (shredded), 1 pound mixed mushrooms (sliced), 4 cups chicken broth, 1 cup heavy cream, 3 tablespoons fresh tarragon (divided), 1 medium onion (diced), 3 garlic cloves (minced), 3 tablespoons butter, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Fresh Tarragon Chicken Mushroom Soup
1. Heat olive oil and butter in a large pot over medium-high heat. Add sliced mushrooms in a single layer and cook without stirring for 4-5 minutes until golden brown on one side, then stir and continue cooking until tender.
2. Add diced onion to the mushrooms and cook until softened, about 5 minutes. Stir in minced garlic and 2 tablespoons of fresh tarragon, cooking until fragrant, about 1 minute.
3. Pour in chicken broth and bring to a simmer. Add shredded chicken and let the soup simmer for 10-15 minutes to allow all the flavors to meld together beautifully.
4. Stir in heavy cream and remaining tablespoon of fresh tarragon. Season generously with salt and pepper, then simmer for 5 more minutes until heated through and slightly thickened.
05. Quick Keto Pressure Cooker Soup
Bold flavors come together in under an hour with this hearty pressure cooker soup. Bacon, peppers, and melted cheese create a satisfying low-carb meal.
Ingredients: 8 strips bacon (chopped), 1 pound ground beef, 2 green bell peppers (diced), 4 cups beef broth, 8 ounces cream cheese (cubed), 2 cups sharp cheddar cheese (shredded), 1 medium onion (diced), 1 can diced tomatoes (14.5 oz), 1 teaspoon smoked paprika, salt and pepper to taste.
How To Make Quick Keto Pressure Cooker Soup
1. Set pressure cooker to sauté mode and cook chopped bacon until crispy. Remove bacon with slotted spoon and set aside, leaving rendered fat in pot for cooking the vegetables.
2. Add ground beef to pot and brown completely, breaking apart with wooden spoon. Add diced onion and bell peppers, cooking until vegetables are softened, about 5-6 minutes.
3. Stir in diced tomatoes, beef broth, and smoked paprika. Add cubed cream cheese and secure lid. Pressure cook on high for 12 minutes, then quick release.
4. Stir soup until cream cheese is completely melted and incorporated. Add shredded cheddar cheese and cooked bacon, stirring until cheese melts. Season with salt and pepper before serving hot.
06. Creamy Blended Broccoli Soup
Two pounds of fresh broccoli transform into the creamiest, most satisfying soup that even picky eaters will love. An immersion blender creates the perfect silky texture.
Ingredients: 2 pounds fresh broccoli (cut into florets), 4 cups chicken broth, 1 cup heavy cream, 8 ounces cream cheese (softened), 1 medium onion (diced), 3 garlic cloves (minced), 1 cup sharp cheddar cheese (shredded), 2 tablespoons butter, salt and pepper to taste.
How To Make Creamy Blended Broccoli Soup
1. Melt butter in a large pot over medium heat. Add diced onion and cook until translucent and softened, about 5-6 minutes. Stir in minced garlic and cook for another minute until fragrant.
2. Add broccoli florets and chicken broth to the pot. Bring mixture to a boil, then reduce heat and simmer covered for 15-20 minutes until broccoli is very tender when pierced with a fork.
3. Remove pot from heat and use an immersion blender to puree soup until completely smooth and creamy. If you don’t have an immersion blender, carefully transfer to a regular blender in batches.
4. Return pot to low heat and stir in softened cream cheese until completely melted. Add heavy cream and shredded cheddar cheese, stirring constantly until cheese melts and soup is perfectly smooth.
5. Season generously with salt and pepper, tasting and adjusting as needed. The soup should be rich, creamy, and full of broccoli flavor that will convert even the most reluctant vegetable eaters.
07. Silky Cauliflower Leek Soup
Once pureed, this elegant soup rivals any potato-based version with its creamy texture and delicate flavor. Leeks add a subtle onion taste that’s simply divine.
Ingredients: 1 large head cauliflower (chopped), 3 large leeks (white and light green parts, sliced), 4 cups vegetable broth, 1 cup heavy cream, 4 tablespoons butter, 2 garlic cloves (minced), ½ cup grated Parmesan cheese, 1 teaspoon fresh thyme, salt and white pepper to taste.
How To Make Silky Cauliflower Leek Soup
1. Clean leeks thoroughly by slicing lengthwise and rinsing under cold water to remove any dirt between layers. Slice into thin half-moons, using only the white and light green portions.
2. Melt butter in a large pot over medium heat. Add sliced leeks and cook slowly until very soft and fragrant, about 8-10 minutes. Don’t let them brown; you want them sweet and tender.
3. Add minced garlic and fresh thyme, cooking for 1 minute until aromatic. Stir in chopped cauliflower and vegetable broth, bringing mixture to a boil before reducing to a gentle simmer.
4. Simmer covered for 20-25 minutes until cauliflower is completely tender. Use an immersion blender to puree until perfectly smooth, then stir in heavy cream and Parmesan cheese until melted and incorporated.
08. Simple Instant Pot Chicken Kale Stew
Tender chicken, earthy kale, and tangy tomatoes create a simple yet flavorful stew. This pressure cooker recipe keeps ingredients minimal while maximizing taste.
Ingredients: 2 pounds boneless skinless chicken thighs, 4 cups chicken broth, 1 bunch fresh kale (stems removed, chopped), 1 can diced tomatoes (14.5 oz), 1 medium onion (diced), 3 garlic cloves (minced), 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste.
How To Make Simple Instant Pot Chicken Kale Stew
1. Season chicken thighs generously with salt and pepper. Set Instant Pot to sauté mode and heat olive oil. Brown chicken thighs on both sides, about 4-5 minutes per side, then remove and set aside.
2. Add diced onion to the pot and sauté until softened, about 4 minutes. Stir in minced garlic and Italian seasoning, cooking until fragrant, about 1 minute more.
3. Return chicken to pot and add diced tomatoes with their juice and chicken broth. Secure lid and pressure cook on high for 15 minutes, then allow natural pressure release for 10 minutes.
4. Remove chicken and shred with two forks. Return shredded chicken to pot and stir in chopped kale. The residual heat will wilt the kale perfectly while keeping it bright green and nutritious.
09. Ultimate Bacon Cheeseburger Soup
Every bite delivers the satisfying flavors of a loaded bacon cheeseburger without the bun. This keto-friendly soup will become your new comfort food obsession.
Ingredients: 1 pound ground beef, 8 strips bacon (chopped), 8 ounces cream cheese (softened), 2 cups beef broth, 1 cup heavy cream, 2 cups sharp cheddar cheese (shredded), 1 medium onion (diced), 2 dill pickles (chopped), 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, salt and pepper to taste.
How To Make Ultimate Bacon Cheeseburger Soup
1. Cook chopped bacon in a large pot over medium heat until crispy, about 8 minutes. Remove bacon with slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pot.
2. Add ground beef to the pot and cook until completely browned, breaking it apart with a wooden spoon. Add diced onion and cook until softened, about 5 minutes.
3. Stir in garlic powder and Worcestershire sauce, then add beef broth and softened cream cheese. Whisk constantly until cream cheese is completely melted and mixture is smooth.
4. Bring soup to a gentle simmer and cook for 10 minutes to let flavors develop. Stir in heavy cream and shredded cheddar cheese until melted and creamy.
5. Add cooked bacon back to soup along with chopped pickles for that authentic cheeseburger flavor. Season with salt and pepper, then let stand 5 minutes to thicken before serving hot.
10. Fresh Cream of Mushroom Soup
Fresh mushrooms and rich cream cheese create a luxurious soup that’s infinitely better than anything from a can. This homemade version will spoil you forever.
Ingredients: 2 pounds mixed mushrooms (sliced), 4 cups chicken broth, 8 ounces cream cheese (softened), 1 cup heavy cream, 1 medium onion (diced), 4 garlic cloves (minced), 4 tablespoons butter, 2 tablespoons fresh thyme, ¼ cup dry white wine, salt and pepper to taste.
How To Make Fresh Cream of Mushroom Soup
1. Melt butter in a large pot over medium-high heat. Add sliced mushrooms in batches, cooking without stirring for 4-5 minutes until golden brown. This browning step is crucial for developing deep, rich flavor.
2. Once all mushrooms are browned, add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and fresh thyme, cooking until fragrant, about 1 minute.
3. Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Let wine reduce by half, then add chicken broth and bring to a simmer.
4. Whisk in softened cream cheese until completely dissolved and smooth. Simmer for 15 minutes to let flavors meld, then stir in heavy cream and season generously with salt and pepper.
11. Hearty Beef and Cabbage Stew
Pre-shredded cabbage makes this flavorful stew incredibly easy to prepare. Tender beef and vegetables create a thick, satisfying meal that’s perfect for cold days.
Ingredients: 2 pounds beef stew meat (cubed), 1 bag coleslaw mix (14 oz), 4 cups beef broth, 1 can diced tomatoes (14.5 oz), 1 large onion (diced), 3 carrots (sliced), 3 celery stalks (chopped), 3 garlic cloves (minced), 2 tablespoons tomato paste, 2 tablespoons olive oil, 1 teaspoon smoked paprika, salt and pepper to taste.
How To Make Hearty Beef and Cabbage Stew
1. Season beef cubes generously with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown beef on all sides, working in batches to avoid overcrowding. This takes about 8-10 minutes total.
2. Remove beef and set aside. In the same pot, sauté onion, carrots, and celery until vegetables begin to soften, about 6-8 minutes. Add minced garlic and tomato paste, cooking until fragrant.
3. Return beef to pot and add diced tomatoes, beef broth, and smoked paprika. Bring to a boil, then reduce heat and simmer covered for 1 hour until beef begins to tenderize.
4. Stir in coleslaw mix and continue simmering uncovered for 30-40 minutes until beef is fork-tender and cabbage is soft. The stew should be thick and rich with well-developed flavors throughout.
12. Spiced Keto Pumpkin Soup
Fall flavors shine in this rich, creamy soup that balances sweet pumpkin pie spices with savory garlic and onions. It’s autumn comfort in a bowl.
Ingredients: 1 can pumpkin puree (15 oz), 4 cups chicken broth, 1 cup heavy cream, 1 medium onion (diced), 3 garlic cloves (minced), 2 teaspoons pumpkin pie spice, 1 teaspoon ground ginger, 3 tablespoons butter, 4 ounces cream cheese (softened), 2 tablespoons maple syrup (sugar-free), salt and pepper to taste.
How To Make Spiced Keto Pumpkin Soup
1. Melt butter in a large pot over medium heat. Add diced onion and cook until translucent and softened, about 5-6 minutes. Stir in minced garlic, pumpkin pie spice, and ground ginger, cooking until aromatic.
2. Add pumpkin puree and chicken broth, whisking until smooth and well combined. Bring mixture to a gentle boil, then reduce heat and simmer for 15 minutes to let flavors develop.
3. Whisk in softened cream cheese until completely melted and incorporated. Add heavy cream and sugar-free maple syrup, stirring until smooth and creamy throughout.
4. Season with salt and pepper to taste, balancing the sweet and savory elements. Simmer for 5 more minutes until heated through and slightly thickened to perfect consistency.
13. Roasted Cauliflower Soup
Roasting cauliflower first adds incredible depth of flavor to this dairy-free soup. Cashews, tahini, and avocado create amazing creaminess without any dairy products.
Ingredients: 2 large heads cauliflower (cut into florets), 4 cups vegetable broth, ½ cup raw cashews (soaked), 2 tablespoons tahini, 1 ripe avocado, 1 large onion (quartered), 4 garlic cloves, 3 tablespoons olive oil, 1 teaspoon cumin, juice of 1 lemon, salt and pepper to taste.
How To Make Roasted Cauliflower Soup
1. Preheat oven to 425°F. Toss cauliflower florets and quartered onion with olive oil, salt, and pepper. Spread on large baking sheet and roast for 25-30 minutes until golden brown and caramelized.
2. Add whole garlic cloves to the baking sheet during the last 10 minutes of roasting. The vegetables should be tender and beautifully browned when finished.
3. Transfer roasted vegetables to a large pot and add vegetable broth and cumin. Bring to a simmer and cook for 10 minutes to let flavors meld together.
4. Add soaked cashews, tahini, and avocado to the pot. Use an immersion blender to puree until completely smooth and creamy. Stir in lemon juice and season with salt and pepper.
5. If soup is too thick, add more broth until you reach desired consistency. The roasted vegetables should give this dairy-free soup an incredibly rich, satisfying flavor that rivals any cream-based version.
14. Family-Friendly Keto Taco Soup
This crowd-pleasing soup delivers all your favorite taco flavors in one satisfying bowl. Even picky eaters and keto newcomers will ask for seconds of this family favorite.
Ingredients: 2 pounds ground beef, 8 ounces cream cheese (softened), 1 packet taco seasoning, 4 cups beef broth, 1 can diced tomatoes (14.5 oz), 1 can green chiles (4 oz), 2 cups sharp cheddar cheese (shredded), 1 medium onion (diced), 1 bell pepper (diced), 2 jalapeños (seeded and minced), salt and pepper to taste.
How To Make Family-Friendly Keto Taco Soup
1. Brown ground beef in a large pot over medium-high heat, breaking it apart with a wooden spoon until completely cooked through. Drain excess fat, leaving about 2 tablespoons in the pot.
2. Add diced onion and bell pepper to the beef, cooking until vegetables are softened, about 5-6 minutes. Stir in minced jalapeños and taco seasoning, cooking until fragrant.
3. Add beef broth, diced tomatoes with their juice, and green chiles. Bring mixture to a boil, then reduce heat and simmer for 15 minutes to develop flavors.
4. Reduce heat to low and whisk in softened cream cheese until completely melted and smooth. Add shredded cheddar cheese gradually, stirring until melted and creamy.
5. Taste and adjust seasoning with salt and pepper as needed. Let soup stand for 5 minutes to thicken slightly before serving with your favorite keto-friendly toppings like sour cream and avocado.
15. Turnip Faux Potato Soup
Turnips perfectly mimic potatoes in this clever low-carb soup that even the pickiest eaters will love. This diabetic-friendly recipe proves healthy can be absolutely delicious.
Ingredients: 3 pounds turnips (peeled and cubed), 4 cups chicken broth, 1 cup heavy cream, 8 ounces cream cheese (softened), 1 cup sharp cheddar cheese (shredded), 6 strips bacon (chopped), 1 medium onion (diced), 3 garlic cloves (minced), 3 green onions (sliced), 2 tablespoons butter, salt and pepper to taste.
How To Make Turnip Faux Potato Soup
1. Cook chopped bacon in a large pot over medium heat until crispy, about 8 minutes. Remove bacon with slotted spoon and set aside, leaving rendered fat in pot for cooking vegetables.
2. Add diced onion to pot and cook in bacon fat until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant throughout.
3. Add cubed turnips and chicken broth to pot. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until turnips are fork-tender and easily pierced.
4. Use a potato masher to mash about half the turnips, leaving some chunks for texture. Stir in butter, softened cream cheese, and heavy cream until completely melted and incorporated.
5. Add shredded cheddar cheese and cooked bacon, stirring until cheese melts completely. Season generously with salt and pepper, then garnish with sliced green onions before serving hot.
Final Thoughts
These low-carb soup recipes prove you don’t need heavy starches to create satisfying, comforting meals. Each recipe delivers bold flavors and creamy textures that will keep you warm and satisfied.
From quick pressure cooker options to elegant pureed soups, there’s something here for every taste preference and cooking skill level.
