18 Delicious Easy Keto Soup Recipes Healthy

Soup season is here, and what better way to warm up than with a bowl of something deliciously keto? Whether you’re craving a quick dinner, a seasonal favorite, or just some good old-fashioned comfort food, we’ve got you covered. Dive into our roundup of 18 easy, healthy keto soup recipes that promise to keep your taste buds happy and your diet on track. Let’s get cooking!

Creamy Broccoli Cheddar Soup

Kickstart your comfort food journey with this creamy broccoli cheddar soup, a bowl of warmth that’s both nutritious and indulgent.

Ingredients

• 2 tbsp unsalted butter (I always use unsalted to control the soup’s saltiness)
• 1 medium onion, diced (yellow onions are my pick for their sweetness)
• 2 garlic cloves, minced (freshly minced garlic beats pre-minced any day)
• 3 cups broccoli florets (cut into bite-sized pieces for even cooking)
• 2 cups chicken broth (homemade broth elevates the flavor, but store-bought works fine)
• 1 cup heavy cream (for that luxurious texture)
• 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground for a brighter taste)

Instructions

1. Melt butter in a large pot over medium heat until foamy.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add broccoli florets and chicken broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 10 minutes until broccoli is tender.
6. Use an immersion blender to puree the soup until smooth. (Tip: For a chunkier texture, blend half the soup.)
7. Stir in heavy cream and heat through without boiling.
8. Gradually add shredded cheddar, stirring until fully melted and smooth. (Tip: Add cheese off the heat to prevent separation.)
9. Season with salt and black pepper to taste.

Delight in the velvety texture and rich, cheesy flavor of this soup. Serve with crusty bread or sprinkle with extra cheddar for a gourmet touch.

Spicy Sausage and Kale Soup

Every chilly evening calls for a bowl of this hearty Spicy Sausage and Kale Soup. It’s a bold, flavorful dish that warms you right up.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb spicy Italian sausage, casings removed (I like the kick it adds)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 6 cups chicken stock (homemade if you have it)
• 1 bunch kale, stems removed and leaves chopped (lacinato kale holds up better)
• 1 can (15 oz) cannellini beans, drained and rinsed (for creaminess)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt and freshly ground black pepper (to season)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Stir in onion and garlic. Cook until soft, about 3 minutes. Tip: Don’t let the garlic burn.
4. Pour in chicken stock, scraping the bottom to release any browned bits.
5. Add kale, beans, and red pepper flakes. Bring to a simmer.
6. Reduce heat to low. Cover and cook until kale is tender, about 15 minutes. Tip: Stir occasionally.
7. Season with salt and pepper. Tip: Taste as you go to adjust seasoning.

Delightfully rich and slightly spicy, this soup has a wonderful texture from the creamy beans and tender kale. Serve with crusty bread for dipping, or top with grated Parmesan for extra umami.

Cauliflower Leek Soup

Cauliflower leek soup blends simplicity with depth, perfect for any season. Creamy without cream, it’s a weeknight hero.

Ingredients

• 1 large head cauliflower, chopped (stems included for extra flavor)
• 2 leeks, white and light green parts only, sliced (I rinse them well to remove any grit)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is best)
• 1 tsp salt (start with this, adjust later)
• 1/2 tsp black pepper (freshly ground packs a punch)
• 2 cloves garlic, minced (because garlic makes everything better)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add leeks and garlic, sauté until soft, about 5 minutes. Stir occasionally to prevent burning.
3. Tip: Don’t rush this step; caramelizing the leeks slightly adds sweetness.
4. Add cauliflower, broth, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer until cauliflower is tender, about 20 minutes.
6. Tip: A fork should easily pierce the cauliflower stems when done.
7. Blend the soup until smooth using an immersion blender. For a silkier texture, strain through a fine-mesh sieve.
8. Tip: If using a regular blender, fill only halfway and vent the lid to avoid explosions.
9. Adjust seasoning with more salt and pepper if needed.

Ladle the soup into bowls. The texture is velvety, with a subtle sweetness from the leeks. Top with a drizzle of olive oil or crispy leek strips for contrast.

Beef and Mushroom Soup

Just when you think comfort food can’t get any better, this Beef and Mushroom Soup comes along. It’s hearty, flavorful, and surprisingly simple to make.

Ingredients

– 1 lb beef chuck, cubed (I like a little marbling for extra flavor)
– 2 cups cremini mushrooms, sliced (baby bellas work great too)
– 1 large onion, diced (yellow onions are my pick for sweetness)
– 2 cloves garlic, minced (fresh is best, but I won’t judge)
– 4 cups beef broth (homemade if you’ve got it)
– 1 tbsp extra virgin olive oil (my go-to for richness)
– 1 tsp thyme, dried (fresh is fine, just double the amount)
– Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes, seasoning with salt and pepper, and brown on all sides, about 5 minutes. (Tip: Don’t overcrowd the pot to get a good sear.)
3. Remove beef and set aside. In the same pot, add onions and mushrooms, cooking until softened, about 5 minutes.
4. Stir in garlic and thyme, cooking for 1 minute until fragrant. (Tip: Garlic burns fast, keep it moving.)
5. Return beef to the pot, add beef broth, and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours until beef is tender. (Tip: Skim off any foam for a clearer broth.)
7. Adjust seasoning with salt and pepper before serving.
Rich and comforting, this soup’s deep flavors are balanced by the earthiness of mushrooms. Serve with a crusty bread to soak up every last drop.

Chicken Avocado Lime Soup

Just when you think chicken soup can’t get any better, this Chicken Avocado Lime Soup comes along. It’s a game-changer with its creamy texture and zesty kick.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb chicken breast, diced (free-range gives the best flavor)
• 1 medium onion, finely chopped (yellow onions work great here)
• 2 cloves garlic, minced (fresh is always better)
• 4 cups chicken broth (homemade if you have it)
• 1 avocado, diced (ripe but firm)
• 1 lime, juiced (about 2 tbsp, adjust to your tang preference)
• 1/2 cup cilantro, chopped (don’t skip, it’s a flavor bomb)
• Salt and pepper (I like a generous pinch of each)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Add chopped onion and minced garlic, sauté until soft, about 3 minutes.
4. Pour in chicken broth, bring to a boil, then reduce heat to simmer for 10 minutes. Tip: Skim off any foam for a clearer soup.
5. Remove from heat, stir in diced avocado, lime juice, and cilantro. Tip: Adding avocado last preserves its texture.
6. Season with additional salt and pepper if needed.

Yummy doesn’t begin to describe this soup’s creamy chunks of avocado against the bright lime. Serve with warm tortillas for dipping, or top with extra cilantro for a fresh finish.

Pumpkin Coconut Curry Soup

Luscious and comforting, this Pumpkin Coconut Curry Soup blends sweet and savory flavors effortlessly. Perfect for chilly evenings or when you crave something hearty yet healthy.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow for sweetness)
• 2 garlic cloves, minced (fresh is best)
• 1 tbsp curry powder (adjust based on your heat preference)
• 1 can (15 oz) pumpkin puree (not pie filling)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 cups vegetable broth (homemade if you have it)
• Salt to taste (I start with 1/2 tsp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant.
4. Pour in pumpkin puree, coconut milk, and vegetable broth, stirring to combine.
5. Bring the mixture to a simmer, then reduce heat to low. Let it cook for 20 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
7. Season with salt, starting with 1/2 tsp and adjusting as needed.

Mouthwatering and velvety, this soup’s richness comes from the coconut milk, while the pumpkin adds a subtle sweetness. Serve with a swirl of coconut milk and a sprinkle of curry powder on top for an Instagram-worthy bowl.

Zucchini Basil Soup

Ripe zucchini and fresh basil come together in this light, flavorful soup that’s perfect for summer. Ready in under 30 minutes, it’s a quick way to enjoy garden-fresh produce.

Ingredients

– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 medium onion, diced (yellow for sweetness)
– 2 garlic cloves, minced (fresh is best)
– 3 medium zucchinis, chopped (about 4 cups)
– 4 cups vegetable broth (homemade adds depth)
– 1 cup fresh basil leaves, packed (plus extra for garnish)
– 1/2 tsp salt (adjust as needed)
– 1/4 tsp black pepper (freshly ground)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chopped zucchini and cook for 5 minutes, stirring occasionally, until slightly softened.
5. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes.
6. Remove from heat, add basil leaves, salt, and pepper.
7. Use an immersion blender to puree the soup until smooth. (Tip: For a chunkier texture, blend half the soup.)
8. Taste and adjust seasoning if necessary. (Tip: A pinch of red pepper flakes adds a nice heat.)
9. Serve hot, garnished with fresh basil leaves. (Tip: A drizzle of olive oil on top enhances flavor.)

Fresh and vibrant, this soup has a creamy texture without any cream. The basil shines through, making it a refreshing choice for warm days. Try serving it chilled for a different twist.

Tomato Basil Bisque

Perfect for a cozy night in, this Tomato Basil Bisque blends simplicity with rich flavors. Pair it with a grilled cheese for the ultimate comfort meal.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow works best for sweetness)
• 2 garlic cloves, minced (fresh is key here)
• 28 oz canned whole tomatoes (San Marzano are my favorite)
• 2 cups vegetable broth (homemade adds depth)
• 1/2 cup heavy cream (room temp blends smoother)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 1 tsp sugar (balances the acidity)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, cooking until translucent, about 5 minutes. Stir occasionally.
3. Mix in minced garlic, cooking for 1 minute until fragrant. Don’t let it brown.
4. Pour in canned tomatoes with their juice, breaking them up with a spoon.
5. Add vegetable broth, sugar, salt, and pepper. Bring to a simmer.
6. Reduce heat to low, cover, and let it cook for 20 minutes to meld flavors.
7. Remove from heat, stir in heavy cream and chopped basil.
8. Use an immersion blender to puree until smooth. Alternatively, blend in batches.
9. Taste and adjust seasoning if needed. Serve hot.

Kick back and enjoy the velvety texture and the harmonious blend of tomato and basil. For a twist, swirl in a bit of pesto before serving.

Egg Drop Soup

Kickstart your meal with this comforting Egg Drop Soup, a classic that’s both simple and satisfying. Perfect for chilly evenings or when you’re craving something light yet nourishing.

Ingredients

• 4 cups chicken broth (homemade gives the best flavor)
• 2 large eggs (I prefer room temp eggs here for smoother ribbons)
• 1 tbsp cornstarch (mixed with 2 tbsp water, this is my trick for the perfect consistency)
• 1/2 tsp ground ginger (a little goes a long way)
• 1/4 tsp turmeric (for that golden hue)
• Salt to taste (I start with 1/4 tsp and adjust)
• 1 green onion, thinly sliced (for a fresh finish)

Instructions

1. In a medium pot, bring the chicken broth to a boil over high heat.
2. Reduce heat to medium and stir in ground ginger and turmeric. Simmer for 2 minutes to infuse flavors.
3. While stirring the broth in a circular motion, slowly pour in the cornstarch mixture. Continue stirring for 1 minute until slightly thickened.
4. In a small bowl, lightly beat the eggs. Still stirring the broth, drizzle in the eggs to form ribbons. Cook for 30 seconds.
5. Remove from heat. Taste and adjust salt if needed.
6. Ladle into bowls and garnish with green onions.

Here’s the deal: the soup should be silky with delicate egg ribbons. The ginger adds a warm note, while the turmeric brings color without overpowering. Try serving it with a side of crispy wonton strips for added crunch.

Cheesy Bacon Ranch Soup

Warm up your evenings with this creamy, indulgent soup that combines the classic flavors of bacon, cheese, and ranch in every spoonful.

Ingredients

• 6 slices thick-cut bacon, chopped (I find the smoky flavor enhances the soup)
• 1 tbsp unsalted butter (for that rich, velvety base)
• 1/2 cup diced onion (yellow onions work best for sweetness)
• 2 cloves garlic, minced (fresh is key for that punch)
• 3 cups chicken broth (low-sodium to control the saltiness)
• 1 cup heavy cream (for that luxurious texture)
• 1 packet (1 oz) ranch dressing mix (the secret flavor booster)
• 2 cups shredded cheddar cheese (sharp cheddar melts beautifully)
• 1/2 tsp black pepper (freshly ground for the best aroma)
• 1/4 cup chopped green onions (for a fresh, colorful garnish)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels.
2. In the same pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
5. Whisk in the ranch dressing mix and black pepper until fully dissolved. Simmer for 5 minutes to let the flavors meld.
6. Reduce heat to low and gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Tip: Adding cheese slowly prevents clumping.
7. Serve hot, garnished with the reserved bacon and chopped green onions.

Perfectly creamy with a smoky depth, this soup is a crowd-pleaser. Try serving it in bread bowls for an extra cozy meal.

Thai Coconut Chicken Soup

Every spoonful of this Thai Coconut Chicken Soup is a burst of comforting flavors, perfect for any day.

Ingredients

• 1 tbsp coconut oil (my kitchen always smells amazing when I use this)
• 1 lb chicken breast, thinly sliced (freeze for 15 mins for easier slicing)
• 4 cups chicken broth (homemade or store-bought, but low-sodium is best)
• 1 can (13.5 oz) coconut milk (shake the can well before opening)
• 2 tbsp fish sauce (don’t skip this—it’s the secret umami booster)
• 1 tbsp brown sugar (balances the heat and acidity)
• 1 stalk lemongrass, bruised and cut into 2-inch pieces (smack it with your knife to release flavors)
• 3 kaffir lime leaves (find these at Asian markets—they’re worth it)
• 1-inch piece ginger, sliced (no need to peel)
• 1 red chili, sliced (remove seeds if you prefer less heat)
• 8 oz mushrooms, sliced (cremini or shiitake add great texture)
• 2 tbsp lime juice (freshly squeezed makes all the difference)
• 1/4 cup cilantro, chopped (for that fresh finish)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add chicken slices; cook until no longer pink, about 3 minutes per side. Remove and set aside.
3. In the same pot, add chicken broth, coconut milk, fish sauce, and brown sugar. Stir to combine.
4. Add lemongrass, kaffir lime leaves, ginger, and chili. Bring to a simmer; cook for 10 minutes to infuse flavors.
5. Strain the broth to remove solids, then return to the pot. Tip: Press on the solids to extract maximum flavor.
6. Add mushrooms; simmer until tender, about 5 minutes.
7. Return chicken to the pot; heat through, about 2 minutes.
8. Stir in lime juice and cilantro. Tip: Add lime juice off the heat to preserve its brightness.
9. Serve hot. Tip: Garnish with extra cilantro and chili slices for a vibrant presentation.

Zesty and creamy, this soup is a harmony of spicy, sour, and savory. Try serving it over steamed jasmine rice for a heartier meal.

Spinach Artichoke Soup

Now is the perfect time to whip up a creamy, comforting bowl of Spinach Artichoke Soup. This dish blends rich flavors with a velvety texture, ideal for any season.

Ingredients

– 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
– 1 medium onion, diced (yellow for sweetness)
– 2 garlic cloves, minced (fresh is best)
– 1 can (14 oz) artichoke hearts, drained and chopped (go for quartered ones for ease)
– 4 cups fresh spinach, roughly chopped (packed for maximum green)
– 3 cups vegetable broth (homemade adds a personal touch)
– 1 cup heavy cream (for that luxurious finish)
– Salt and pepper (to your liking, but don’t skimp)
– 1/2 cup grated Parmesan cheese (the sharper, the better)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, cooking until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Stir in minced garlic, cooking for 1 minute until fragrant. Tip: Don’t let garlic brown to avoid bitterness.
4. Mix in chopped artichoke hearts and spinach, cooking until spinach wilts, roughly 3 minutes.
5. Pour in vegetable broth, bringing the mixture to a boil. Then, reduce heat to simmer for 10 minutes. Tip: Simmering melds the flavors beautifully.
6. Blend the soup until smooth using an immersion blender. For a chunkier texture, blend half.
7. Stir in heavy cream and Parmesan cheese until fully incorporated. Heat through but don’t boil. Tip: Gentle heat prevents curdling.
8. Season with salt and pepper, adjusting to taste.

Final thoughts: This soup boasts a creamy consistency with a punch of green from the spinach. Serve with a sprinkle of extra Parmesan and crusty bread for dipping.

Lobster Bisque

Gourmet lobster bisque is a luxurious dish that’s surprisingly straightforward to make at home. This version balances rich flavors with a silky texture, perfect for impressing guests or treating yourself.

Ingredients

• 1.5 lbs lobster tails (fresh or thawed, shells reserved for stock)
• 4 tbsp unsalted butter (I always use European-style for richer flavor)
• 1 medium onion, finely diced (yellow onions work best here)
• 2 garlic cloves, minced (fresh is key, no substitutes)
• 1/4 cup tomato paste (adds depth and color)
• 1/2 cup dry sherry (a splash more won’t hurt)
• 4 cups seafood stock (homemade if possible, but store-bought is fine)
• 1 cup heavy cream (for that velvety finish)
• 1 tsp paprika (smoked paprika adds a nice twist)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)

Instructions

1. Melt butter in a large pot over medium heat until foamy.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
4. Pour in sherry, let it reduce by half, scraping up any browned bits.
5. Add lobster shells, seafood stock, and paprika. Simmer for 30 minutes to infuse flavors.
6. Remove shells, then blend the soup until smooth. Strain for extra silkiness.
7. Return soup to pot, stir in heavy cream, and heat through without boiling.
8. Season with salt and pepper, tasting as you go for balance.
9. Serve hot, garnished with a drizzle of cream or fresh herbs if desired.

This bisque is luxuriously creamy with a hint of smokiness from the paprika. Try serving it in warmed bowls with a side of crusty bread for dipping.

Mexican Chicken Soup

Savor the warmth of a bowl of Mexican Chicken Soup, a comforting blend of spices and tender chicken. Perfect for any day, it’s a dish that brings both flavor and ease to your table.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 medium onion, diced (yellow onions work best here)
• 2 cloves garlic, minced (fresh is always better)
• 1 jalapeño, seeded and diced (adjust for heat preference)
• 1 tsp ground cumin (toast it lightly for extra aroma)
• 1 tsp chili powder (I like a bit of smokiness)
• 6 cups chicken broth (homemade if you have it)
• 1 lb boneless, skinless chicken breasts (thighs add more flavor)
• 1 can (15 oz) diced tomatoes (fire-roasted for a deeper taste)
• 1 cup corn kernels (fresh or frozen, but thawed)
• 1 avocado, diced (for serving, adds a creamy texture)
• Fresh cilantro, chopped (a must for garnish)
• Lime wedges (for that essential zing)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and jalapeño. Cook until soft, about 5 minutes.
3. Stir in cumin and chili powder. Cook for 1 minute to release flavors.
4. Pour in chicken broth and bring to a boil. Tip: Skim any foam for a clearer soup.
5. Add chicken breasts. Reduce heat to simmer. Cover and cook for 20 minutes.
6. Remove chicken. Shred with two forks. Return to pot.
7. Add diced tomatoes and corn. Simmer for 10 minutes. Tip: Don’t overcook to keep veggies crisp.
8. Season with salt. Tip: Taste as you go to balance flavors.
9. Serve hot. Garnish with avocado, cilantro, and a squeeze of lime.

You’ll love the soup’s hearty texture and the bright, spicy flavors. Try serving it with warm tortillas or a side of rice for a fuller meal.

Alfredo Broccoli Soup

Unbelievably creamy and packed with flavor, this Alfredo Broccoli Soup is a weeknight hero. You’ll love how the broccoli blends seamlessly into the rich Alfredo base.

Ingredients

• 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 3 tbsp unsalted butter (I always reach for European-style for its richness)
• 2 cloves garlic, minced (the more, the merrier in my book)
• 1/4 cup all-purpose flour (for that perfect thickener)
• 2 cups whole milk (2% can sub, but whole gives the creamiest result)
• 2 cups chicken broth (homemade if you’ve got it)
• 1/2 cup heavy cream (this is where the magic happens)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• Salt and pepper to taste (don’t skimp on the pepper)

Instructions

1. Melt butter in a large pot over medium heat until foamy.
2. Add minced garlic, sauté for 30 seconds until fragrant—don’t let it brown.
3. Whisk in flour gradually to form a roux, cooking for 2 minutes to remove raw taste.
4. Slowly pour in milk, whisking constantly to avoid lumps.
5. Add chicken broth, bring to a simmer, and cook for 5 minutes until slightly thickened.
6. Stir in broccoli florets, simmer for 5 more minutes until tender.
7. Blend soup with an immersion blender for a smooth texture, or leave chunky if preferred.
8. Stir in heavy cream and Parmesan until cheese is fully melted and soup is creamy.
9. Season with salt and pepper, serve hot with extra Parmesan on top.

Yielding a velvety texture with a punch of garlic and Parmesan, this soup pairs wonderfully with crusty bread or a crisp salad for contrast.

Pepperoni Pizza Soup

A hearty Pepperoni Pizza Soup brings all the flavors of your favorite pizza into a comforting bowl. Perfect for those chilly evenings when you crave something warm and familiar.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 cup diced onions (yellow onions work best here)
• 2 cloves garlic, minced (fresh is always better)
• 1 cup sliced pepperoni (I like to use thick-cut for more bite)
• 1 can (14.5 oz) crushed tomatoes (San Marzano tomatoes are my preference)
• 4 cups chicken broth (homemade gives the best flavor)
• 1 tsp dried oregano (crush it between your fingers to release more aroma)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/2 cup grated Parmesan cheese (adds a nice salty kick)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onions and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add sliced pepperoni and cook until slightly crispy, about 3 minutes.
5. Pour in crushed tomatoes and chicken broth, stirring to combine.
6. Bring to a boil, then reduce heat to simmer for 15 minutes.
7. Stir in dried oregano and red pepper flakes.
8. Simmer for another 5 minutes to let flavors meld.
9. Remove from heat and stir in mozzarella and Parmesan cheeses until melted.
10. Serve hot, garnished with extra pepperoni and cheese if desired.

Now you’ve got a soup that’s rich, cheesy, and packed with pepperoni goodness. Try serving it with a side of garlic bread for the ultimate pizza experience.

Garlic Parmesan Soup

Bold flavors define this Garlic Parmesan Soup, a creamy delight that’s both comforting and elegant. Perfect for chilly evenings or when you crave something rich yet simple.

Ingredients

– 4 tbsp unsalted butter (I always use unsalted to control the soup’s saltiness)
– 6 garlic cloves, minced (fresh is best for that punchy flavor)
– 1/4 cup all-purpose flour (for thickening, don’t skip it)
– 4 cups chicken broth (homemade elevates the dish, but store-bought works)
– 1 cup heavy cream (for that luxurious texture)
– 1 cup grated Parmesan cheese (the real deal, please)
– 1/2 tsp black pepper (freshly ground adds a nice bite)
– 1/4 tsp salt (adjust based on your broth’s saltiness)

Instructions

1. Melt butter in a large pot over medium heat until bubbly.
2. Add minced garlic, sauté for 1 minute until fragrant but not browned. Tip: Browning garlic makes it bitter.
3. Whisk in flour, cook for 2 minutes to remove the raw taste. Tip: Constant whisking prevents lumps.
4. Gradually pour in chicken broth, whisking continuously to combine smoothly.
5. Bring the mixture to a simmer, cook for 5 minutes until slightly thickened.
6. Stir in heavy cream, let the soup heat through for 3 minutes without boiling. Tip: Boiling can cause the cream to separate.
7. Remove from heat, stir in Parmesan cheese, black pepper, and salt until the cheese is fully melted.

Expect a velvety soup with a deep garlic aroma and a cheesy finish. Serve with crusty bread for dipping or a sprinkle of red pepper flakes for heat.

Butternut Squash Soup

Ready to warm up with a bowl of butternut squash soup? This creamy, comforting dish is a fall favorite that’s surprisingly simple to make.

Ingredients

• 1 large butternut squash, peeled and cubed – I find pre-cut squash saves time but lacks the satisfaction of doing it yourself.
• 2 tbsp extra virgin olive oil – my go-to for its fruity depth.
• 1 medium onion, diced – yellow onions work best for their sweetness.
• 2 cloves garlic, minced – fresh is non-negotiable here.
• 4 cups vegetable broth – homemade elevates the soup, but store-bought is fine.
• 1/2 tsp ground cinnamon – a pinch more if you love warmth.
• Salt to taste – I start with 1/2 tsp and adjust.

Instructions

1. Preheat your oven to 400°F. Toss the squash with 1 tbsp olive oil and spread on a baking sheet. Roast for 25 minutes until edges caramelize.
2. In a pot, heat the remaining olive oil over medium. Add onion, cooking until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add garlic, cooking for 1 minute until fragrant. Don’t let it brown.
4. Pour in the broth, then add the roasted squash and cinnamon. Bring to a boil, then simmer for 10 minutes. Tip: The squash should be fork-tender.
5. Blend the soup until smooth. An immersion blender is easiest, but a regular blender works in batches. Tip: For extra creaminess, blend longer.
6. Season with salt, then serve. The soup is velvety with a sweet, spiced depth. Try topping with roasted pumpkin seeds for crunch.

Conclusion

Perfect for anyone looking to enjoy hearty, healthy meals without the hassle, our roundup of 18 easy keto soup recipes is a treasure trove of comfort and flavor. Whether you’re a keto veteran or just starting out, these soups promise to delight your taste buds and keep you on track. Don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for easy access to these delicious recipes!

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