20 Delicious Low Carb Soups Recipes for Healthy Living

Mmm, there’s nothing quite like a warm, comforting bowl of soup to make healthy eating feel like a treat! Whether you’re craving something creamy, chunky, or packed with veggies, our roundup of 20 Delicious Low Carb Soups is here to inspire your next kitchen adventure. Perfect for busy weeknights or cozy weekends, these recipes prove that low carb doesn’t mean low flavor. Let’s dive in!

Creamy Cauliflower Soup

Today, as the light fades softly outside, I find myself drawn to the simplicity and warmth of a creamy cauliflower soup. It’s a dish that whispers comfort, blending the earthy tones of cauliflower with the rich, velvety texture that only cream can bring.

Ingredients

• 1 head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a large pot over medium heat. Add 2 tbsp olive oil.
2. Add 1 medium diced onion to the pot. Cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 head of cauliflower florets to the pot. Cook for 5 minutes, stirring occasionally.
5. Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until cauliflower is tender.
6. Use an immersion blender to puree the soup until smooth. Tip: For a smoother texture, blend in batches.
7. Stir in 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Heat through for 2 minutes. Tip: Adjust seasoning carefully, as the flavors will concentrate as the soup simmers.
8. Serve hot. Tip: Garnish with a drizzle of olive oil or a sprinkle of fresh herbs for an extra touch of flavor.

Each spoonful of this soup offers a velvety embrace, with the cauliflower’s natural sweetness shining through the cream’s richness. Consider serving it with a side of crusty bread for dipping, or top with roasted cauliflower florets for added texture.

Broccoli Cheddar Soup

Broccoli cheddar soup, a comforting embrace in a bowl, has a way of turning even the dreariest of days into something warm and memorable. Its creamy texture and rich flavor speak of home, of quiet evenings spent wrapped in the soft glow of the kitchen light.

Ingredients

• 4 cups broccoli florets
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 2 cups chicken broth
• 2 cups shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Melt the butter in a large pot over medium heat until fully liquid and slightly bubbly.
2. Whisk in the flour gradually, creating a smooth roux, and cook for 2 minutes to remove the raw flour taste.
3. Slowly pour in the milk and chicken broth, whisking constantly to prevent lumps.
4. Add the broccoli florets, salt, and pepper, then bring the mixture to a gentle simmer.
5. Reduce the heat to low, cover, and let the soup cook for 20 minutes, or until the broccoli is tender.
6. Remove the pot from heat and stir in the shredded cheddar cheese until fully melted and the soup is smooth.
7. For a smoother texture, blend half of the soup with an immersion blender, then stir it back into the pot.

Fluffy and velvety, this broccoli cheddar soup carries the perfect balance of sharp cheese and fresh broccoli. Serve it with a sprinkle of extra cheddar on top or a side of crusty bread for dipping into its creamy depths.

Spicy Chicken Avocado Soup

Sometimes, the simplest dishes bring the most comfort, especially when they’re packed with flavors that dance between spicy and creamy. This Spicy Chicken Avocado Soup is a testament to that, blending the heat of jalapeños with the cool, buttery texture of avocado for a bowl that’s both comforting and invigorating.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 4 cups chicken broth
• 1 cup water
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 avocados, diced
• 1/4 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 lb diced chicken breast to the pot, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in 1 diced onion, 2 minced garlic cloves, and 1 minced jalapeño, cooking until softened, about 3 minutes.
4. Pour in 4 cups chicken broth and 1 cup water, bringing the mixture to a boil.
5. Reduce heat to low, then add 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper, simmering for 15 minutes to meld flavors. Tip: Taste and adjust seasoning if necessary, but remember the avocados will add richness.
6. Gently fold in 2 diced avocados and 1/4 cup chopped cilantro, cooking just until avocados are warmed through, about 2 minutes. Tip: Adding the avocados last preserves their texture and color.
7. Remove from heat and stir in the juice of 1 lime.

You’ll love how the creamy avocados mellow the soup’s spice, creating a harmonious blend that’s both hearty and refreshing. Serve it with a side of warm tortillas for dipping, or top with extra cilantro and a dollop of sour cream for an extra layer of flavor.

Zucchini Noodle Chicken Soup

Kindly imagine a bowl of warmth that cradles your senses, a gentle blend of tender chicken and delicate zucchini noodles, swirling in a broth that whispers of home. This soup is a quiet celebration of simplicity, a dish that comforts without demanding.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 2 medium zucchinis, spiralized
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Add 1 lb cubed chicken breast to the pot, cooking until no longer pink, about 6 minutes, stirring occasionally.
5. Pour in 4 cups chicken broth, bringing the mixture to a boil, then reduce heat to simmer for 10 minutes.
6. Gently stir in 2 medium spiralized zucchinis, cooking for 2 minutes until just tender.
7. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting as needed.
8. Remove from heat and sprinkle with 1 tbsp chopped fresh parsley before serving.

Might you find the zucchini noodles offer a light, almost ethereal texture against the hearty chicken, while the broth carries a depth that belies its simplicity. Consider garnishing with a sprinkle of Parmesan or a dash of red pepper flakes for a touch of whimsy.

Tomato Basil Soup

Perhaps there’s no simpler pleasure than a bowl of tomato basil soup, its rich aroma filling the kitchen as it simmers gently on the stove. This dish, with its vibrant colors and comforting warmth, feels like a hug in a bowl, perfect for those quiet evenings when the world outside slows down.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh tomatoes, chopped
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t brown.
4. Add 4 cups chopped fresh tomatoes and cook for 10 minutes, stirring occasionally, until they begin to break down.
5. Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
6. Remove from heat and blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
7. Return the soup to the pot, stir in 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Finally, stir in 1/2 cup heavy cream and heat through over low heat for 2 minutes, avoiding boiling to prevent curdling.

Unassuming in its simplicity, this tomato basil soup boasts a velvety texture and a bright, herbaceous flavor that dances on the palate. Serve it with a swirl of cream and a few fresh basil leaves on top for an extra touch of elegance, or pair it with a grilled cheese sandwich for the ultimate comfort meal.

Beef and Vegetable Soup

Beneath the quiet hum of the kitchen, a pot of beef and vegetable soup simmers, its rich aroma weaving through the air like a comforting embrace. This dish, a humble yet hearty melange of tender beef and vibrant vegetables, is a testament to the beauty of simplicity, offering warmth and nourishment with every spoonful.

Ingredients

• 1 lb beef chuck, cubed
• 2 tbsp olive oil
• 1 cup onion, diced
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 2 cups potatoes, cubed
• 1 cup green beans, trimmed and cut
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb beef chuck, cubed, and sear until browned on all sides, about 5 minutes. Tip: Avoid overcrowding the pot to ensure a good sear.
3. Add 1 cup diced onion, 1 cup sliced carrots, and 1 cup chopped celery. Sauté until vegetables begin to soften, about 5 minutes.
4. Stir in 3 cloves minced garlic and cook until fragrant, about 1 minute.
5. Pour in 6 cups beef broth, scraping the bottom of the pot to release any browned bits. Tip: This adds depth to the soup’s flavor.
6. Add 2 cups cubed potatoes, 1 cup green beans, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Stir to combine.
7. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the beef is tender. Tip: Skim off any excess fat for a clearer broth.
8. Remove the bay leaf before serving.

Kindly ladle this soul-soothing soup into bowls, where the tender beef and soft vegetables float in a deeply flavored broth. For a rustic touch, serve with a slice of crusty bread to dip into the savory liquid, embracing the simplicity and heartiness of this timeless dish.

Creamy Mushroom Soup

Nestled in the quiet of the kitchen, the making of creamy mushroom soup feels like a gentle embrace, a warm whisper against the chill of the evening. It’s a dish that carries the earthy depth of mushrooms, softened by the cream, into a comforting bowl of solace.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. In a large pot, melt 2 tbsp unsalted butter over medium heat until foamy.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add 1 lb sliced cremini mushrooms and cook until they release their juices and become tender, about 8 minutes. Tip: Avoid overcrowding the pan to ensure mushrooms brown nicely.
5. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes to meld flavors.
6. Using an immersion blender, puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
7. Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper, heating through but not boiling to prevent curdling.
8. Garnish with 1 tbsp fresh thyme leaves before serving. Tip: A drizzle of truffle oil can elevate the dish for special occasions.

Just as the soup thickens to a velvety consistency, the flavors deepen, offering a rich, earthy taste that’s both grounding and luxurious. Serve it with a slice of crusty bread for dipping, or top with crispy fried mushrooms for an added texture contrast.

Pumpkin Soup with Coconut Milk

Dusk settles softly outside as I find myself drawn to the warmth of the kitchen, where the promise of something comforting lingers in the air. Today, it’s the creamy, aromatic embrace of pumpkin soup with coconut milk that calls to me, a dish that feels like a gentle hug on a cool evening.

Ingredients

• 2 cups pumpkin puree
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 small diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and cook for another 30 seconds, until fragrant.
4. Pour in 2 cups pumpkin puree, stirring to combine with the onions and garlic, and cook for 2 minutes to deepen the flavors.
5. Slowly add 1 can coconut milk and 2 cups vegetable broth, stirring continuously to ensure a smooth mixture.
6. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground nutmeg, then bring the soup to a gentle simmer.
7. Reduce heat to low and let the soup simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
8. For a smoother texture, use an immersion blender to puree the soup directly in the pot until completely smooth, about 2 minutes.
9. Taste and adjust seasoning if necessary, then remove from heat.

Velvety and rich, this pumpkin soup with coconut milk carries a subtle sweetness balanced by the warmth of nutmeg. Serve it with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds for added texture and a touch of elegance.

Egg Drop Soup

There’s something profoundly comforting about a bowl of egg drop soup, its silky strands of egg floating in a clear, savory broth. It’s a dish that speaks of simplicity and warmth, a reminder of quiet evenings and the gentle art of cooking.

Ingredients

• 4 cups chicken broth
• 1 tbsp cornstarch
• 2 tbsp water
• 2 large eggs
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp green onion, finely chopped

Instructions

1. In a medium pot, bring the chicken broth to a boil over high heat.
2. While the broth heats, in a small bowl, mix the cornstarch with 2 tbsp water until smooth to create a slurry.
3. Once the broth is boiling, reduce the heat to medium and slowly stir in the cornstarch slurry to thicken the broth slightly.
4. Add the ground ginger, salt, and white pepper to the broth, stirring to combine.
5. In a separate bowl, lightly beat the eggs until the yolks and whites are just combined.
6. Using a fork or chopsticks, gently stir the broth in a circular motion to create a whirlpool, then slowly drizzle in the beaten eggs to form ribbons.
7. Turn off the heat and let the soup sit for 1 minute to finish cooking the eggs.
8. Garnish with finely chopped green onions before serving.

Gently ladled into bowls, this egg drop soup offers a delicate balance of flavors, with the ginger adding a subtle warmth. The texture is luxuriously smooth, with the eggs providing a soft contrast to the rich broth. For an extra touch, serve with a sprinkle of sesame seeds or a dash of soy sauce to deepen the flavors.

Cheesy Bacon Spinach Soup

How comforting it is to stir a pot of something warm and nourishing, especially when it combines the rich flavors of cheese, bacon, and spinach. This soup is a hug in a bowl, perfect for those days when you need a little extra comfort.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups heavy cream
• 2 cups fresh spinach, chopped
• 2 cups shredded cheddar cheese
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the butter to the pot. Once melted, sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer.
6. Stir in the heavy cream, salt, and pepper. Simmer for 5 minutes, stirring occasionally. Tip: Do not boil to prevent the cream from separating.
7. Add the chopped spinach and cook until wilted, about 2 minutes.
8. Reduce heat to low and gradually stir in the shredded cheddar cheese until melted and smooth. Tip: Add the cheese slowly to ensure a smooth texture.
9. Return the cooked bacon to the pot and stir to combine.

Creamy and rich, this soup boasts a perfect balance of smoky bacon and sharp cheddar, with the fresh spinach adding a slight crunch. Serve it with a side of crusty bread for dipping, or top with extra cheese and bacon for an indulgent touch.

Turkey Meatball Soup

Remembering the warmth of a kitchen filled with the aroma of simmering herbs and tender meatballs, this Turkey Meatball Soup brings comfort to the table with every spoonful. It’s a dish that whispers of home, gently blending simplicity with depth in a way that soothes the soul.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 cups baby spinach

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, placing them on a plate as you go. This recipe should yield about 20 meatballs.
3. Heat olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides, about 2 minutes per batch. Remove and set aside.
4. In the same pot, add diced onion, sliced carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally.
5. Pour in chicken broth, stirring to scrape up any browned bits from the bottom of the pot for added flavor.
6. Add dried oregano and thyme, then return the meatballs to the pot. Bring to a simmer and cook for 15 minutes, or until the meatballs are cooked through.
7. Stir in baby spinach just before serving, allowing it to wilt slightly in the hot soup.

Comforting and hearty, this soup offers a tender bite from the meatballs against the soft vegetables, all swimming in a savory broth. Serve it with a sprinkle of fresh Parmesan and a side of crusty bread for dipping into the flavorful liquid.

Curried Coconut Soup

Lingering in the quiet of the evening, the thought of a warm, spiced soup brings comfort to the soul. This curried coconut soup, with its creamy texture and aromatic spices, is a gentle embrace in a bowl, perfect for those moments when you seek both nourishment and solace.

Ingredients

• 1 tbsp coconut oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup chopped spinach
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, sautéing for 3 minutes until translucent.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Mix in 2 tbsp curry powder, toasting for 30 seconds to release its flavors.
5. Pour in 1 can coconut milk and 2 cups vegetable broth, stirring to combine.
6. Add 1 cup diced carrots and 1 cup diced potatoes, bringing the soup to a simmer.
7. Cover and cook for 15 minutes, or until the vegetables are tender.
8. Stir in 1 cup chopped spinach, cooking for 2 minutes until wilted.
9. Finish with 1 tbsp lime juice and 1/2 tsp salt, adjusting as needed.

Zesty and vibrant, this soup balances the richness of coconut milk with the earthiness of curry and the freshness of lime. Serve it with a side of crusty bread to soak up every last drop, or over a bed of steamed rice for a more substantial meal.

Green Chili Chicken Soup

As the evening light fades, there’s something deeply comforting about stirring a pot of soup, the steam carrying promises of warmth and flavor. This Green Chili Chicken Soup, with its tender pieces of chicken and a broth that’s both spicy and soothing, is a bowlful of comfort that feels like a gentle embrace on a cool night.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup green chilies, diced
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 lb chicken breast, cubed, and cook until no longer pink, about 5 minutes, stirring occasionally. Tip: For even cooking, let the chicken sit for a minute before stirring.
3. Stir in 1 cup onion, diced, and 2 cloves garlic, minced, cooking until the onion is translucent, about 3 minutes.
4. Pour in 4 cups chicken broth, bringing the mixture to a gentle boil.
5. Add 1 cup green chilies, diced, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
6. Reduce heat to low, cover, and simmer for 20 minutes to meld the flavors. Tip: Simmering with the lid on helps retain the soup’s moisture and intensifies the flavors.
7. Remove from heat and stir in 1/2 cup cilantro, chopped, and the juice of 1 lime. Tip: Adding lime juice at the end brightens the soup’s flavors.

Every spoonful of this soup offers a harmonious blend of tender chicken, the mild heat of green chilies, and the fresh zing of lime. Serve it with a side of warm tortillas for dipping, or top with avocado slices for a creamy contrast.

Roasted Red Pepper Soup

Amidst the quiet hum of the kitchen, the roasted red pepper soup emerges as a comforting embrace, its vibrant hue a promise of warmth and depth. This dish, with its smoky sweetness and velvety texture, invites a moment of pause, a gentle simmering of flavors as much as of thoughts.

Ingredients

• 4 large red bell peppers
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on the prepared baking sheet.
3. Drizzle the peppers with 1 tbsp olive oil and roast for 25 minutes, or until the skins are charred and blistered.
4. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling the skins off easier.
5. While the peppers steam, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
6. Add the minced garlic to the pot and sauté for another minute, until fragrant.
7. Peel the skins off the roasted peppers and add the peppers to the pot.
8. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes.
9. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
10. Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes to blend the flavors.

Upon serving, the soup reveals its creamy consistency and a harmonious blend of smoky and sweet notes. For an artistic touch, drizzle with a swirl of cream or garnish with fresh basil leaves.

Garlic Parmesan Soup

Reflecting on the quiet moments of the evening, there’s something deeply comforting about a bowl of Garlic Parmesan Soup. Its rich, creamy texture and the harmonious blend of garlic and Parmesan offer a soothing embrace, perfect for those introspective nights.

Ingredients

– 4 tbsp unsalted butter
– 1 cup finely chopped onion
– 6 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp dried thyme

Instructions

1. Melt the unsalted butter in a large pot over medium heat until fully liquid and slightly bubbling.
2. Add the finely chopped onion to the pot, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, ensuring it doesn’t burn to avoid bitterness.
4. Sprinkle the all-purpose flour over the onion and garlic, stirring constantly to form a roux, about 2 minutes.
5. Gradually whisk in the chicken broth, ensuring no lumps remain, and bring the mixture to a gentle boil.
6. Reduce the heat to low and simmer for 10 minutes, allowing the soup to thicken slightly.
7. Stir in the heavy cream, grated Parmesan cheese, salt, black pepper, and dried thyme, mixing until the cheese is fully melted and the soup is smooth.
8. Simmer for an additional 5 minutes, adjusting the seasoning if necessary, then remove from heat.
Unassuming in its simplicity, this soup’s velvety texture and depth of flavor make it a standout. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping, transforming it into a meal that’s both humble and luxurious.

Leek and Bacon Soup

Fond memories of chilly evenings often bring to mind the comforting embrace of a warm bowl of soup, and nothing quite captures the essence of home like the subtle sweetness of leeks paired with the smoky depth of bacon.

Ingredients

• 4 slices bacon, chopped
• 2 large leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the butter to the bacon fat. Once melted, add the sliced leeks and minced garlic, cooking until soft, about 5 minutes, stirring occasionally to prevent burning.
3. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return to the pot.
5. Stir in the heavy cream, salt, and black pepper, heating through for another 5 minutes without boiling to maintain the cream’s richness.
6. Ladle the soup into bowls, garnishing each with the reserved crispy bacon pieces.

Zesty with a velvety texture, this soup balances the leek’s mild onion flavor with the bacon’s smokiness. Serve it with a crusty bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

Asian Inspired Beef Soup

Venturing into the kitchen on a quiet evening, the aroma of spices begins to fill the air, a prelude to the comforting embrace of Asian Inspired Beef Soup. This dish, a harmonious blend of flavors and textures, invites a moment of pause, a gentle simmering that mirrors the rhythm of a reflective day.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 6 cups beef broth
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 cup shiitake mushrooms, sliced
• 2 cups baby bok choy, chopped
• 2 green onions, sliced
• 1 tsp red pepper flakes

Instructions

1. In a large pot, heat sesame oil over medium heat until shimmering, about 1 minute.
2. Add beef cubes, browning on all sides, approximately 5 minutes total. Tip: Ensure the pot is hot enough to sear the meat, locking in flavors.
3. Stir in ginger and garlic, cooking until fragrant, about 30 seconds.
4. Pour in beef broth and soy sauce, bringing to a boil. Then, reduce heat to low, simmering covered for 1.5 hours until beef is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Add shiitake mushrooms and red pepper flakes, simmering for another 10 minutes. Tip: The mushrooms should soften but retain a slight bite.
6. Stir in baby bok choy, cooking until just wilted, about 2 minutes.
7. Garnish with green onions before serving.

Yielding a broth rich with depth, the tender beef and crisp vegetables offer a contrast that delights the palate. Serve it with a side of steamed rice for a meal that comforts and satisfies, a testament to the beauty of simple, flavorful ingredients coming together.

Herbed Chicken and Kale Soup

As the evening light fades, there’s something deeply comforting about stirring a pot of soup, watching the ingredients meld into something greater than their parts. This herbed chicken and kale soup is a gentle embrace in a bowl, perfect for those moments when you need warmth from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cubed
• 4 cups chicken broth
• 2 cups water
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped kale
• 1 cup diced carrots
• 1 cup diced celery

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion and 2 cloves minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Add 1 lb cubed chicken breasts, cooking until no longer pink, about 6 minutes.
4. Pour in 4 cups chicken broth and 2 cups water, bringing the mixture to a boil.
5. Stir in 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Reduce heat to low, simmering for 10 minutes to allow flavors to meld.
7. Add 4 cups chopped kale, 1 cup diced carrots, and 1 cup diced celery, cooking until vegetables are tender, about 15 minutes.
8. Tip: For a richer flavor, let the soup sit covered for 10 minutes off the heat before serving.
9. Tip: If the soup is too thick, add more water in 1/2 cup increments until desired consistency is reached.
10. Tip: Garnish with a sprinkle of fresh herbs for a bright finish.

Combining the earthy tones of kale and herbs with the tender chunks of chicken, this soup offers a satisfying texture and depth of flavor. Consider serving it with a slice of crusty bread to soak up every last drop.

Smoked Sausage and Cabbage Soup

Sometimes, the simplest ingredients come together to create something unexpectedly comforting. Smoked sausage and cabbage soup is one of those humble dishes that warms you from the inside out, perfect for a quiet evening.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 small head cabbage, chopped
• 2 carrots, sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb sliced smoked sausage and cook until lightly browned, about 5 minutes.
3. Stir in 1 diced medium onion and 2 minced garlic cloves, cooking until the onion is translucent, about 3 minutes.
4. Pour in 4 cups chicken broth, scraping the bottom of the pot to loosen any browned bits.
5. Add 1 chopped small head cabbage, 2 sliced carrots, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
6. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, or until the cabbage is tender.
7. Tip: For a richer flavor, let the soup sit for 10 minutes off the heat before serving.
8. Tip: If the soup is too thick, add a little more chicken broth to reach your desired consistency.
9. Tip: Serve with a slice of crusty bread for dipping.

You’ll find the cabbage soft yet retaining a slight crunch, while the smoked sausage infuses the broth with a deep, savory flavor. Try topping each bowl with a sprinkle of fresh parsley for a pop of color and freshness.

Lemon Chicken Soup with Spinach

There’s something profoundly comforting about a bowl of lemon chicken soup with spinach, especially on a day when the world outside feels a bit too much. It’s a dish that whispers of home, of quiet moments, and of nourishment that goes beyond the physical.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 6 cups chicken broth
• 1 cup water
• 1 cup uncooked orzo pasta
• 2 cups fresh spinach
• 1 lemon, juiced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breast to the pot, cooking until no longer pink, about 5 minutes.
5. Pour in 6 cups chicken broth and 1 cup water, bringing the mixture to a boil.
6. Reduce heat to a simmer and add 1 cup uncooked orzo pasta, cooking for 8 minutes.
7. Stir in 2 cups fresh spinach until wilted, about 1 minute.
8. Remove the pot from heat and stir in the juice of 1 lemon, 1 tsp salt, and 1/2 tsp black pepper.

Light and vibrant, this soup balances the richness of chicken with the bright acidity of lemon, while the spinach adds a tender texture. Serve it with a sprinkle of Parmesan or a side of crusty bread for a meal that feels like a hug.

Conclusion

Savory, satisfying, and simple to make, these 20 low-carb soups are your ticket to a healthier lifestyle without sacrificing flavor. Whether you’re craving something creamy or a broth-based delight, there’s a recipe here for every taste. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this roundup helpful, why not share the love? Pin it on Pinterest for others to enjoy too!

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