no carb soup recipes

25+ Delicious No-Carb Soup Recipes to Keep You Full and Satisfied

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When you’re following a low-carb or ketogenic diet, it can sometimes feel like the options for hearty, satisfying meals are limited.

However, soups are an excellent choice when it comes to staying full and nourished without going overboard on carbs.

Not only are soups incredibly versatile, but they can also be a fantastic way to pack in healthy fats, proteins, and vegetables.

In this blog post, we’ve compiled 25+ no-carb soup recipes that will help you stay on track with your low-carb lifestyle while still enjoying comforting, flavorful meals.

Whether you’re craving something creamy, spicy, or loaded with veggies, there’s something for every palate.

These soups are perfect for cozy dinners, meal prepping for the week, or even as a quick lunch option.

Let’s dive into these amazing no-carb soup recipes that are guaranteed to keep your taste buds happy and your carb count in check!

25+ Delicious No-Carb Soup Recipes to Keep You Full and Satisfied

No-carb soups are the perfect addition to any low-carb or ketogenic diet.

They’re quick to prepare, full of flavor, and incredibly versatile, making them an easy option for any time of the day.

Whether you’re looking for a creamy, indulgent option or a light, vegetable-packed soup, the recipes we’ve shared are sure to satisfy.

Plus, with over 25 delicious no-carb soups to choose from, you’ll never run out of ideas for your next healthy meal.

So, next time you’re craving something comforting, just pull up this list and enjoy a warm bowl of soup that’s perfectly aligned with your dietary goals.

Happy cooking!

Creamy Garlic Mushroom Broth

This creamy garlic mushroom broth is the perfect low-carb comfort food. It’s a velvety, savory soup that combines the deep umami of mushrooms with the richness of garlic and cream, making it satisfying and indulgent without any of the carbs. Perfect for a chilly evening or as a starter for a keto meal.

Ingredients:

  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 cups sliced button or cremini mushrooms
  • 2 cups vegetable broth (no sugar added)
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 tsp dried thyme
  • 1 tbsp butter

Instructions:

  1. In a large saucepan, heat olive oil over medium heat.
  2. Add minced garlic and sauté for 1–2 minutes until fragrant.
  3. Add mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and browned.
  4. Pour in the vegetable broth and bring to a gentle boil.
  5. Stir in the heavy cream, thyme, and butter. Reduce heat to low and simmer for 10 minutes.
  6. Season with salt and pepper to taste.
  7. Optionally blend the soup with an immersion blender for a smoother consistency, or serve as-is for a chunky texture.

This soup is a fantastic choice for those on a no-carb diet who crave a creamy, flavorful dish. It’s easy to prepare, low-effort, and incredibly rich in taste. The combination of mushrooms and cream provides a hearty texture without the need for starches or fillers.

Egg Drop Soup with Spinach

Egg drop soup is a timeless, simple recipe that’s naturally low in carbs. This version is enhanced with spinach, adding a touch of freshness and additional nutrients while keeping the carb count at virtually zero. It’s quick to prepare and comforting, with a light yet fulfilling broth.

Ingredients:

  • 3 cups chicken broth (no sugar or additives)
  • 2 eggs
  • 1/2 tsp sesame oil
  • 1/2 tsp grated fresh ginger
  • 1/2 cup fresh spinach leaves, finely chopped
  • Salt and pepper to taste
  • Green onions, thinly sliced (optional, for garnish)

Instructions:

  1. In a medium saucepan, bring the chicken broth to a gentle simmer.
  2. Stir in the sesame oil and grated ginger.
  3. Add the chopped spinach and cook for 2–3 minutes until wilted.
  4. In a small bowl, whisk the eggs.
  5. While stirring the broth in a circular motion, slowly drizzle the eggs into the pot to create ribbons.
  6. Let the soup simmer for another 1–2 minutes.
  7. Season with salt and pepper. Garnish with green onions if desired.

Light, flavorful, and packed with protein, this egg drop soup with spinach is a no-carb winner. It’s perfect for anyone looking for a quick and nourishing dish that doesn’t compromise on taste or health goals. The spinach adds a pop of color and micronutrients, making this version a bit more special than the traditional recipe.

Spicy Chicken Bone Broth Soup

This spicy chicken bone broth soup delivers robust flavor, protein, and immune-boosting nutrients—all without a single gram of carbs. With bold spices and tender shredded chicken, this soup is an ideal meal for those following a ketogenic or carnivore diet.

Ingredients:

  • 3 cups chicken bone broth (unsweetened, unflavored)
  • 1 cup cooked shredded chicken
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • Salt to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add cumin, chili powder, and cayenne; stir for 1 minute to bloom the spices.
  3. Pour in the chicken bone broth and bring to a simmer.
  4. Add the shredded chicken and apple cider vinegar. Simmer for 10 minutes.
  5. Season with salt and adjust spice level if needed.
  6. Serve hot, garnished with fresh cilantro if using.

This soup is bold, nourishing, and perfect for low-carb lifestyles. The bone broth base is rich in collagen and minerals, while the added spices create a warming, satisfying experience. It’s an excellent go-to for anyone looking to enjoy a hearty meal without worrying about carb content.

Thai Coconut Lemongrass Soup (Tom Kha Gai Inspired)

This Thai-inspired coconut lemongrass soup brings exotic flavors to the no-carb world. With aromatic lemongrass, creamy coconut milk, and the warmth of ginger and chili, it delivers a restaurant-quality experience without hidden sugars or carbs. It’s soothing, spicy, and deeply satisfying.

Ingredients:

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups chicken bone broth (no sugar)
  • 1 stalk lemongrass, smashed and cut into pieces
  • 1-inch piece of fresh ginger, sliced
  • 1 small red chili (optional for heat)
  • 1 tbsp fish sauce (no sugar)
  • 1 cup cooked chicken, shredded or cubed
  • 1 tsp lime juice
  • Fresh cilantro, for garnish

Instructions:

  1. In a saucepan, combine coconut milk and chicken bone broth. Bring to a gentle simmer.
  2. Add lemongrass, ginger, and chili. Let simmer for 10–15 minutes to infuse flavors.
  3. Remove lemongrass and ginger pieces with a slotted spoon.
  4. Add shredded chicken and fish sauce. Heat through for 5 minutes.
  5. Stir in lime juice.
  6. Serve hot, garnished with fresh cilantro.

This soup is an elegant blend of spicy, creamy, and citrusy notes, all in a zero-carb package. It’s a wonderful way to bring variety to a ketogenic menu while indulging in global flavors. Plus, coconut milk provides healthy fats to keep you full and fueled.

Italian Herb Beef Broth Soup

Savory, fragrant, and hearty, this Italian herb beef broth soup is a no-carb powerhouse. Perfect as a warming lunch or dinner base, it’s loaded with rich flavors from herbs and slow-simmered beef, without relying on any starchy fillers or thickeners. This is a rustic, clean recipe that fits into any low-carb lifestyle.

Ingredients:

  • 2 tbsp olive oil
  • 1/2 lb ground beef or thin-sliced beef
  • 3 cups beef broth (no added sugars or starches)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional for garnish)

Instructions:

  1. In a soup pot, heat olive oil over medium-high heat.
  2. Add beef and cook until browned. Drain excess fat if necessary.
  3. Stir in herbs, garlic powder, salt, and pepper. Cook for 1 minute to release aroma.
  4. Pour in beef broth and bring to a simmer.
  5. Simmer for 10–15 minutes to meld flavors.
  6. Serve hot with a sprinkle of chopped parsley if desired.

This herbaceous, protein-packed beef soup is a great staple for anyone avoiding carbs. It’s simple, quick to prepare, and easy to customize with different herbs or proteins. The deep flavors make it satisfying on its own or a great complement to other keto dishes.

Cauliflower-Free Faux Potato Leek Soup

Missing the creamy texture of potato leek soup while avoiding starchy carbs? This faux version delivers all the flavor and mouthfeel of the classic—without the carbs—by relying on blended celery root and leeks in a seasoned broth base. It’s a smart and satisfying alternative that even traditional eaters will love.

Ingredients:

  • 1 tbsp butter
  • 1 leek, white and light green parts sliced thinly
  • 1 cup diced celery root (a very low-carb tuber substitute)
  • 2 cups chicken or vegetable broth (no sugar)
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1/2 tsp thyme (optional)

Instructions:

  1. In a pot, melt butter over medium heat. Add leeks and sauté until soft, about 5 minutes.
  2. Add diced celery root and broth. Bring to a boil.
  3. Reduce heat and simmer for 20 minutes or until celery root is tender.
  4. Blend soup using an immersion blender until smooth.
  5. Stir in heavy cream and thyme (if using). Simmer for 5 more minutes.
  6. Season with salt and pepper to taste, then serve hot.

This faux potato leek soup delivers a thick, creamy texture without relying on carb-heavy potatoes. Celery root keeps the carb count near zero while still delivering on flavor and richness. It’s a cozy, comforting option for anyone craving traditional soups on a low-carb diet.

Zucchini and Basil Soup

This light, refreshing zucchini and basil soup is perfect for those hot summer days or whenever you want a cool, easy-to-make dish. With the freshness of zucchini and the herbal aroma of basil, this soup is refreshing and nourishing, with a creamy texture that will satisfy your cravings without adding any carbs to your diet.

Ingredients:

  • 2 tbsp olive oil
  • 4 medium zucchinis, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (no added sugars)
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onions and garlic, sautéing for 3–4 minutes until softened.
  3. Add zucchini slices and cook for another 5 minutes until tender.
  4. Pour in the vegetable broth and bring the mixture to a boil.
  5. Reduce the heat and simmer for 10–15 minutes until the zucchini is fully cooked and soft.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the chopped basil and heavy cream, then simmer for an additional 5 minutes.
  8. Season with salt and pepper to taste.

This zucchini and basil soup is a wonderful way to enjoy a creamy, flavorful dish without the carbs. The fresh basil adds an aromatic note, while the zucchini gives it a smooth, velvety texture. It’s light yet fulfilling, making it an ideal choice for anyone following a low-carb or keto diet.

Spicy Sausage and Cabbage Soup

Packed with bold flavors and a kick of heat, this spicy sausage and cabbage soup is a great choice for a hearty low-carb meal. The savory sausage, along with the crunch of cabbage and the touch of spice, creates a satisfying and filling dish without any carbohydrates. It’s perfect for colder weather or when you need a comfort food fix.

Ingredients:

  • 1 lb spicy Italian sausage (bulk, no casing)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (no added sugar)
  • 1/2 small head of cabbage, chopped
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add sausage and cook, breaking it apart with a spoon, until browned and fully cooked, about 8–10 minutes.
  3. Add the diced onion and garlic, cooking for another 3–4 minutes until fragrant and softened.
  4. Pour in the chicken broth, bring to a boil, and then reduce the heat to simmer.
  5. Stir in the cabbage, red pepper flakes, oregano, salt, and pepper.
  6. Simmer for 10–15 minutes, until the cabbage is tender and the soup is flavorful.
  7. Adjust seasoning as needed, then serve hot.

This spicy sausage and cabbage soup is a perfect no-carb comfort food. The rich, savory sausage combines wonderfully with the tender cabbage and spicy kick, making it a filling and warming meal. It’s an easy, one-pot wonder that’s ideal for anyone on a low-carb or ketogenic diet.

Shrimp and Avocado Soup

This shrimp and avocado soup is a unique, fresh take on a no-carb soup. With sweet, tender shrimp and creamy avocado, this soup is light but full of flavor. A touch of lime and cilantro gives it a refreshing and zesty finish, making it perfect for a warm, light meal that won’t derail your low-carb goals.

Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 4 cups chicken broth (unsweetened, no starches)
  • 1 avocado, diced
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1 tbsp olive oil
  • Fresh cilantro, chopped (optional for garnish)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, cooking for 3–4 minutes until softened.
  3. Pour in the chicken broth and bring to a simmer.
  4. Add shrimp, cumin, paprika, salt, and pepper. Cook for about 5–7 minutes until the shrimp are pink and cooked through.
  5. Stir in the lime juice and adjust seasoning.
  6. Remove the pot from the heat and carefully fold in the diced avocado.
  7. Serve hot, garnished with fresh cilantro if desired.

This shrimp and avocado soup is a refreshing, light option for anyone seeking a no-carb dish that feels indulgent. The creamy avocado and tender shrimp make it rich and satisfying, while the lime and cilantro add a burst of freshness. It’s a quick and easy dish that is sure to be a favorite for low-carb eaters.

Roasted Tomato and Basil Soup

This roasted tomato and basil soup is a rich, savory delight that’s perfect for any time of the year. Roasting the tomatoes brings out their natural sweetness, which combines beautifully with the earthy flavor of fresh basil. This soup is naturally low in carbs and high in flavor, making it a perfect keto or low-carb choice.

Ingredients:

  • 6 medium tomatoes, halved
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (no added sugars)
  • 1/2 cup fresh basil leaves
  • Salt and pepper to taste
  • 1/4 tsp red pepper flakes (optional)
  • Heavy cream (optional, for creaminess)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25–30 minutes until soft and slightly caramelized.
  3. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing for 3–4 minutes until softened.
  4. Add the roasted tomatoes (along with their juices) and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
  5. Blend the soup using an immersion blender or in batches with a regular blender until smooth.
  6. Stir in the fresh basil and red pepper flakes (if using). Simmer for an additional 5 minutes.
  7. Optional: For a creamier texture, stir in a splash of heavy cream.
  8. Season with salt and pepper to taste and serve hot.

This roasted tomato and basil soup is a rich, comforting bowl of goodness that’s perfect for anyone following a no-carb or ketogenic diet. The roasting process intensifies the flavor of the tomatoes, and the fresh basil adds a burst of aromatic freshness. It’s the perfect blend of sweetness and savory, with or without the creamy finish.

Spicy Beef and Kale Soup

If you’re craving a bold, hearty soup that’s both spicy and filling, this spicy beef and kale soup is the answer. The combination of lean beef, fiber-rich kale, and a touch of spice makes this soup an ideal choice for those looking for a satisfying and nutritious meal without any carbs.

Ingredients:

  • 1 lb ground beef (lean)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 3 cups beef broth (no added sugar or starches)
  • 2 cups kale, chopped
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions:

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the ground beef, breaking it apart with a spoon, and cook until browned.
  3. Add the chopped onion and minced garlic, sautéing for 3–4 minutes until softened.
  4. Stir in the smoked paprika, cumin, and red pepper flakes, cooking for another minute to allow the spices to bloom.
  5. Pour in the beef broth and bring to a simmer.
  6. Add the chopped kale and cook for 5–7 minutes until the kale is tender and vibrant.
  7. Season with salt and pepper to taste.
  8. Serve hot, optionally garnished with a squeeze of lemon or a sprinkle of cheese.

This spicy beef and kale soup is a robust, flavorful dish that will warm you from the inside out. The lean beef provides plenty of protein, while the kale adds both texture and nutrition. The spice levels can be adjusted to suit your taste, making it a customizable dish that’s still low-carb and perfect for keto-friendly eating.

Creamy Spinach and Artichoke Soup

Inspired by the classic spinach and artichoke dip, this creamy soup is a rich, indulgent treat with zero carbs. The combination of spinach, artichokes, and cream creates a velvety texture, while the addition of garlic and Parmesan cheese enhances the depth of flavor. It’s a perfect no-carb option when you’re in the mood for something creamy and comforting.

Ingredients:

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 3 cups chicken or vegetable broth (no added sugars)
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. In a large pot, melt butter over medium heat.
  2. Add garlic and sauté for 1–2 minutes until fragrant.
  3. Stir in the chopped spinach and cook until wilted, about 3 minutes.
  4. Add the chopped artichoke hearts and broth, bringing the mixture to a simmer.
  5. Let the soup simmer for 10–12 minutes, allowing the flavors to combine.
  6. Stir in the heavy cream and Parmesan cheese, then simmer for another 5 minutes to thicken.
  7. Season with salt and pepper to taste.
  8. For a smoother texture, use an immersion blender to puree the soup, or leave it chunky for more texture.
  9. Serve hot and garnish with additional Parmesan if desired.

This creamy spinach and artichoke soup is a decadent, satisfying dish that brings the flavors of the classic dip into a hearty, no-carb soup. The richness from the cream and Parmesan, along with the savory artichokes and spinach, make this a perfect comfort food for anyone on a low-carb or keto diet.

Lemon Garlic Shrimp Soup

This light and zesty lemon garlic shrimp soup is bursting with fresh flavors. The combination of succulent shrimp, fragrant garlic, and a touch of lemon makes for a refreshing yet satisfying no-carb soup. It’s perfect for a quick meal that feels luxurious without any carbs to worry about.

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 4 cups chicken or vegetable broth (unsweetened, no starches)
  • 1 lemon, juiced and zested
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the minced garlic and chopped onion, cooking for 2–3 minutes until fragrant and softened.
  3. Pour in the chicken or vegetable broth and bring to a simmer.
  4. Add the shrimp, lemon juice, zest, and thyme. Cook for 5–7 minutes until the shrimp are pink and cooked through.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley for a burst of color.

This shrimp soup is a perfect blend of light yet flavorful ingredients. The lemon and garlic elevate the shrimp, creating a bright and refreshing dish that’s both satisfying and carb-free. It’s a simple yet elegant choice for any low-carb meal.

Butternut Squash-Free “Potato” Soup

This creative, no-carb version of potato soup uses cauliflower in place of the usual starchy potatoes, offering a similar texture without the carbs. It’s creamy, comforting, and packed with flavor, making it a perfect keto-friendly choice for anyone who loves a hearty soup without the carbs of potatoes.

Ingredients:

  • 1 tbsp butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 small head of cauliflower, cut into florets
  • 3 cups chicken or vegetable broth (unsweetened)
  • 1/2 cup heavy cream
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1/4 cup grated cheddar cheese (optional for garnish)

Instructions:

  1. In a large pot, melt butter over medium heat.
  2. Add the chopped onion and garlic, sautéing for 3–4 minutes until softened.
  3. Add the cauliflower florets and chicken or vegetable broth. Bring to a simmer and cook for 10–12 minutes, or until the cauliflower is tender.
  4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  5. Stir in the heavy cream, thyme, salt, and pepper. Simmer for 5 more minutes.
  6. Optional: Garnish with shredded cheddar cheese for extra richness.
  7. Serve hot, enjoying the creamy, comforting texture.

This cauliflower-based “potato” soup is a fantastic no-carb alternative to traditional potato soup. The cauliflower mimics the texture of potatoes, while the creamy broth and cheese make this soup indulgent without any carbs. It’s a perfect option for anyone on a keto diet or simply looking to reduce carb intake.

Chicken and Broccoli Cheddar Soup

This chicken and broccoli cheddar soup is a rich and creamy no-carb option packed with protein and healthy fats. The savory flavors of chicken and broccoli come together in a smooth, cheesy broth, making it an excellent choice for a comforting, keto-friendly meal.

Ingredients:

  • 2 tbsp butter
  • 1 lb chicken breast, cooked and shredded
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth (unsweetened, no starches)
  • 2 cups broccoli florets
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • Salt and pepper to taste

Instructions:

  1. In a large pot, melt butter over medium heat.
  2. Add the chopped onion and garlic, sautéing for 3–4 minutes until softened.
  3. Add the shredded chicken and chicken broth, bringing the soup to a simmer.
  4. Stir in the broccoli florets and cook for 5–7 minutes, until tender.
  5. Lower the heat and stir in the heavy cream and shredded cheddar cheese until melted and smooth.
  6. Season with salt and pepper to taste.
  7. Serve hot, optionally garnished with additional shredded cheese for extra richness.

This chicken and broccoli cheddar soup is rich, creamy, and packed with comforting flavors. It’s the perfect no-carb meal for when you’re craving something indulgent and filling. The addition of chicken provides plenty of protein, while the broccoli adds a nutritious touch, all without any carbs.

Creamy Mushroom and Thyme Soup

This creamy mushroom and thyme soup is earthy, velvety, and deeply comforting. The combination of rich mushrooms and aromatic thyme creates a robust, no-carb soup that feels luxurious but is incredibly easy to prepare. The heavy cream adds richness without any added carbohydrates, making it a perfect option for a filling, low-carb meal.

Ingredients:

  • 2 tbsp butter
  • 1 lb cremini or button mushrooms, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (unsweetened)
  • 1/2 tsp dried thyme
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley (optional for garnish)

Instructions:

  1. In a large pot, melt butter over medium heat.
  2. Add the chopped onion and garlic, sautéing for 3–4 minutes until softened and fragrant.
  3. Add the sliced mushrooms and cook for 7–8 minutes, stirring occasionally, until they release their juices and become golden brown.
  4. Pour in the vegetable broth and bring to a simmer. Add the dried thyme and let the soup cook for 10–15 minutes to meld the flavors.
  5. Use an immersion blender to puree the soup until smooth, or transfer it to a blender and blend in batches.
  6. Stir in the heavy cream, season with salt and pepper, and simmer for an additional 5 minutes.
  7. Serve hot, optionally garnished with fresh parsley.

This creamy mushroom and thyme soup is rich, comforting, and flavorful. The earthy mushrooms combined with the creaminess from the heavy cream make for a luxurious soup without any carbs. It’s a perfect dish to enjoy as a starter or a light meal on a low-carb or keto diet.

Chicken and Asparagus Soup

This chicken and asparagus soup is a fresh, protein-packed meal that’s both light and filling. The asparagus adds a fresh, grassy flavor, while the tender chicken brings richness to the broth. It’s a no-carb option that’s perfect for those who want a nutritious, satisfying soup without any hidden carbs.

Ingredients:

  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, cooked and shredded
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 3 cups chicken broth (unsweetened)
  • 1/2 tsp dried basil
  • Salt and pepper to taste
  • Fresh lemon juice (optional, for a touch of brightness)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic, sautéing for 3–4 minutes until softened.
  3. Add the shredded chicken and cook for another 2 minutes to heat it through.
  4. Pour in the chicken broth and bring to a simmer.
  5. Add the asparagus pieces and basil, cooking for 7–8 minutes until the asparagus is tender.
  6. Season with salt and pepper to taste.
  7. Optional: Stir in a squeeze of fresh lemon juice for added brightness.
  8. Serve hot, enjoying the light, savory flavors.

This chicken and asparagus soup is a flavorful, nutrient-rich dish that’s perfect for anyone following a low-carb or keto lifestyle. The tender chicken and fresh asparagus combine to create a light yet satisfying meal. It’s a great option for a quick, healthy lunch or dinner with zero carbs.

Bacon and Spinach Soup

This bacon and spinach soup is a savory, protein-packed option that’s bursting with flavor. The crispy bacon adds a smoky richness, while the fresh spinach gives the soup a nutritious boost. The combination of bacon, garlic, and creamy broth makes for a comforting, no-carb soup that’s perfect for a filling lunch or dinner.

Ingredients:

  • 6 slices bacon, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (unsweetened)
  • 3 cups fresh spinach, chopped
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions:

  1. In a large pot, cook the chopped bacon over medium heat until crispy, about 7–8 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion and garlic to the pot and sauté for 3–4 minutes until softened and fragrant.
  3. Pour in the chicken broth and bring the mixture to a simmer.
  4. Add the chopped spinach and cook for 3–4 minutes until wilted.
  5. Stir in the heavy cream and season with salt and pepper to taste.
  6. Return the crispy bacon to the pot and simmer for an additional 2–3 minutes to allow the flavors to meld.
  7. Serve hot, optionally garnished with extra crispy bacon bits.

This bacon and spinach soup is a flavorful, satisfying dish that combines the savory richness of bacon with the freshness of spinach. The creamy broth adds depth and indulgence without any carbs. It’s perfect for anyone on a low-carb or keto diet looking for a rich, filling meal.

Spicy Coconut Chicken Soup

This creamy, spicy coconut chicken soup brings together the richness of coconut milk and the warmth of spices for a hearty and satisfying no-carb meal. The tender chicken and the aromatic combination of ginger, garlic, and lemongrass create a flavorful broth that will leave you feeling nourished and full.

Ingredients:

  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 stalk lemongrass, smashed and cut into pieces
  • 4 cups chicken broth (unsweetened)
  • 1 can (14 oz) full-fat coconut milk
  • 1 tsp red curry paste (or to taste)
  • 1/2 tsp ground turmeric
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced chicken and cook until browned and cooked through, about 6–8 minutes. Remove the chicken and set aside.
  3. In the same pot, add the chopped onion, garlic, and ginger, sautéing for 3–4 minutes until fragrant.
  4. Stir in the red curry paste and turmeric, cooking for another 1–2 minutes.
  5. Add the chicken broth, coconut milk, and lemongrass stalks to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
  6. Add the cooked chicken back into the pot, season with salt and pepper, and cook for another 5 minutes.
  7. Remove the lemongrass stalks and serve hot, garnished with fresh cilantro if desired.

This spicy coconut chicken soup is rich, aromatic, and satisfying with the perfect balance of spice and creaminess. The coconut milk provides a silky texture, while the spices bring warmth and depth, making it an excellent no-carb dish that’s comforting and full of flavor.

Cabbage and Sausage Soup

This cabbage and sausage soup is a simple yet flavorful dish that’s packed with savory sausage, tender cabbage, and a flavorful broth. It’s an excellent choice for anyone looking for a hearty, low-carb meal that’s both filling and delicious, with just the right amount of spice from the sausage.

Ingredients:

  • 1 lb Italian sausage (bulk, no casing)
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (unsweetened)
  • 1 small head of cabbage, chopped
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional for garnish)

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add the sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 8–10 minutes.
  3. Add the chopped onion and garlic to the pot, cooking for 3–4 minutes until softened.
  4. Pour in the chicken broth and bring to a simmer.
  5. Stir in the chopped cabbage and crushed red pepper flakes (if using), then simmer for 10–15 minutes until the cabbage is tender.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley if desired.

This cabbage and sausage soup is a simple, hearty, and no-carb option that combines the rich flavors of sausage with the mild crunch of cabbage. It’s an easy-to-make, satisfying soup that offers great flavor with minimal carbs, making it perfect for a low-carb or ketogenic meal plan.

Cauliflower and Leek Soup

This creamy cauliflower and leek soup is an elegant, light soup that’s rich in flavor and texture. The cauliflower provides the body and smoothness, while the leeks add a subtle sweetness and earthiness. With a hint of garlic and a splash of cream, this no-carb soup is comforting and satisfying.

Ingredients:

  • 2 tbsp butter
  • 2 leeks, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 small head of cauliflower, cut into florets
  • 4 cups vegetable or chicken broth (unsweetened)
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh thyme (optional for garnish)

Instructions:

  1. In a large pot, melt butter over medium heat.
  2. Add the sliced leeks and garlic, cooking for 4–5 minutes until softened and fragrant.
  3. Add the cauliflower florets and vegetable broth to the pot. Bring to a simmer and cook for 10–15 minutes, or until the cauliflower is tender.
  4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
  5. Stir in the heavy cream, season with salt and pepper, and cook for another 5 minutes to heat through.
  6. Serve hot, optionally garnished with fresh thyme.

This cauliflower and leek soup is a delicate and creamy no-carb soup that’s both elegant and comforting. The cauliflower creates a rich, velvety base, while the leeks add a lovely sweetness and depth of flavor. It’s perfect for a light lunch or dinner that feels indulgent without any carbs.

Beef and Zucchini Soup

This beef and zucchini soup is a hearty and nutritious dish packed with flavor. The ground beef provides protein and richness, while the zucchini adds a mild, slightly sweet texture that complements the savory broth. It’s an easy-to-make, filling no-carb soup that’s perfect for any meal.

Ingredients:

  • 1 lb ground beef (lean)
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 medium zucchinis, sliced
  • 4 cups beef broth (unsweetened)
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • Fresh basil, chopped (optional for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 8 minutes.
  3. Add the chopped onion and garlic, cooking for another 3 minutes until softened and fragrant.
  4. Add the sliced zucchini and beef broth, bringing to a simmer.
  5. Stir in the dried oregano and cook for 10–12 minutes until the zucchini is tender.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh basil if desired.

This beef and zucchini soup is a simple, satisfying dish that combines protein-rich beef with tender zucchini and flavorful broth. It’s the perfect no-carb meal that’s quick to prepare, hearty, and ideal for a low-carb or ketogenic lifestyle.

Creamy Avocado Soup

This creamy avocado soup is rich and velvety, offering a unique and refreshing twist on traditional soups. The creamy texture of ripe avocado blends beautifully with lime and cilantro, creating a smooth, no-carb soup that’s perfect for a light lunch or appetizer.

Ingredients:

  • 2 ripe avocados, peeled and pitted
  • 2 cups chicken or vegetable broth (unsweetened)
  • 1/2 cup heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. In a blender, combine the avocados, chicken or vegetable broth, heavy cream, garlic powder, cumin, and lime juice.
  2. Blend until smooth and creamy, adding more broth if needed to achieve your desired consistency.
  3. Taste and season with salt and pepper to your liking.
  4. Pour the soup into bowls and garnish with fresh cilantro.
  5. Serve chilled or at room temperature for a refreshing, creamy dish.

This creamy avocado soup is a velvety, refreshing option that’s full of healthy fats and flavor. It’s a great choice for a no-carb meal that’s both satisfying and unique. The lime and cilantro add a burst of freshness, making this soup a delicious and light option for anyone following a low-carb or keto diet.

Roasted Cauliflower and Garlic Soup

This roasted cauliflower and garlic soup has an amazing depth of flavor, thanks to the caramelized cauliflower and roasted garlic. The creamy texture from the cauliflower makes it a rich, comforting no-carb soup, perfect for chilly evenings or as a side to your main meal.

Ingredients:

  • 1 medium cauliflower, cut into florets
  • 1 head of garlic, peeled and cloves separated
  • 2 tbsp olive oil
  • 4 cups vegetable or chicken broth (unsweetened)
  • 1/2 cup heavy cream
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • Fresh thyme or parsley (optional for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cauliflower florets and garlic cloves with olive oil, salt, and pepper.
  3. Roast for 25–30 minutes, stirring halfway through, until the cauliflower is golden brown and tender.
  4. In a large pot, combine the roasted cauliflower and garlic with the vegetable or chicken broth. Bring to a simmer over medium heat.
  5. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
  6. Stir in the heavy cream and nutmeg, then cook for an additional 5 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh thyme or parsley.

This roasted cauliflower and garlic soup is a rich, comforting dish that’s perfect for colder weather. The caramelized cauliflower and roasted garlic add depth of flavor, while the heavy cream creates a creamy, indulgent texture. It’s a great no-carb soup option that’s both satisfying and full of flavor.

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