25 Keto Soup Recipes That’ll Make You Forget You’re On A Diet

I’ve attached a video for every recipe below from my favorite home cooks.

Are you looking for tasty, filling meals that fit your keto diet? Keto soups are a great option. These low-carb soups are packed with flavor and nutrients while keeping you in ketosis. You can enjoy creamy, hearty soups made with veggies, meats, and healthy fats.

Keto soups come in many varieties. You’ll find everything from broccoli cheese to taco soup. Many use bone broth as a base for extra nutrition. With so many choices, you’re sure to find new favorites to add to your meal rotation.

Keto Chicken Soup

Ingredients:

• 2 tbsp olive oil
• 1 cup diced celery
• 1 cup diced carrots
• 1/2 cup diced onion
• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Optional: 1 cup cauliflower rice

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat.

   
   
2. 
   

   Add celery, carrots, and onion. Cook for 5 minutes until softened.

   
   
3. 
   

   Pour in chicken broth and add shredded chicken and Italian seasoning.

   
   
4. 
   

   Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
5. 
   

   If using, add cauliflower rice and cook for 5 more minutes.

   
   
6. 
   

   Season with salt and pepper to taste.

   
   
7. 
   

   Serve hot and enjoy your keto-friendly chicken soup!

   
   

Keto Broccoli Cheese Soup

Ingredients:

• 4 cups broccoli florets
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• 1/4 cup diced onion
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onion and garlic, cooking until fragrant.

   
   
2. 
   

   Pour in chicken broth and heavy cream. Bring to a simmer.

   
   
3. 
   

   Add broccoli florets and cook for 8-10 minutes until tender.

   
   
4. 
   

   Reduce heat to low. Stir in cheddar cheese until melted.

   
   
5. 
   

   Season with salt and pepper to taste.

   
   
6. 
   

   For a smoother soup, blend half the mixture and return to the pot.

   
   
7. 
   

   Serve hot and enjoy your creamy keto broccoli cheese soup!

   
   

Keto Taco Soup

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cans Rotel tomatoes
• 4 cups beef broth
• 2 tablespoons taco seasoning
• 8 ounces cream cheese
• 1 cup shredded cheddar cheese

Instructions:

1. 
   

   Brown the ground beef and onion in a large pot. Drain excess fat.

   
   
2. 
   

   Add Rotel tomatoes, beef broth, and taco seasoning. Stir well.

   
   
3. 
   

   Bring to a boil, then reduce heat and simmer for 20 minutes.

   
   
4. 
   

   Cut cream cheese into cubes and add to the pot. Stir until melted.

   
   
5. 
   

   Add shredded cheddar cheese and stir until combined.

   
   
6. 
   

   Serve hot with your favorite low-carb toppings like sour cream or avocado.

   
   

Keto French Onion Soup

You’ll need:

• 4 onions, thinly sliced
• 4 cups beef broth
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp thyme
• Salt and pepper to taste
• 1 cup shredded Gruyere cheese

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add sliced onions and cook for 20-30 minutes, stirring often, until caramelized.

   
   
2. 
   

   Add minced garlic and cook for another minute.

   
   
3. 
   

   Pour in beef broth and add thyme. Simmer for 10-15 minutes.

   
   
4. 
   

   Season with salt and pepper to taste.

   
   
5. 
   

   Ladle soup into oven-safe bowls. Top each bowl with shredded Gruyere cheese.

   
   
6. 
   

   Broil for 2-3 minutes until cheese is melted and bubbly.

   
   

Enjoy your delicious keto-friendly French onion soup!

Creamy Tuscan Chicken Soup

Ingredients:

• 1 lb chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup cauliflower florets
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Optional: spinach, bacon bits

Instructions:

1. 
   

   Heat oil in a large pot over medium heat. Add onions and cook until soft.

   
   
2. 
   

   Add garlic and chicken. Cook until chicken is no longer pink.

   
   
3. 
   

   Stir in sun-dried tomatoes, chicken broth, and cauliflower. Bring to a boil.

   
   
4. 
   

   Reduce heat and simmer for 10 minutes or until cauliflower is tender.

   
   
5. 
   

   Pour in heavy cream and add Italian seasoning. Simmer for 5 more minutes.

   
   
6. 
   

   Season with salt and pepper to taste. Add spinach or bacon if desired.

   
   
7. 
   

   Serve hot and enjoy your creamy keto Tuscan chicken soup!

   
   

Keto Chili

Here’s what you’ll need:

• 2 lbs ground beef
• 1 onion, diced
• 2 bell peppers, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot over medium heat. Add onions and peppers, cooking for 2 minutes.

   
   
2. 
   

   Stir in garlic and spices. Add ground beef and cook until browned.

   
   
3. 
   

   Mix in tomato paste, diced tomatoes, and broth. Bring to a boil, then reduce heat.

   
   
4. 
   

   Simmer for 30 minutes to 1 hour, stirring occasionally.

   
   
5. 
   

   Taste and adjust seasoning as needed. Serve hot and enjoy your keto-friendly chili!

   
   

Keto Zoodle Ramen

Ingredients:

• 2 medium zucchini, spiralized
• 4 cups chicken bone broth
• 2 tbsp soy sauce (or coconut aminos)
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 2 eggs, soft-boiled
• 1/4 cup sliced green onions
• 1 cup sliced mushrooms
• 2 cups cooked shredded chicken

Instructions:

1. 
   

   Spiralize your zucchini and set aside.

   
   
2. 
   

   In a pot, mix broth, soy sauce, ginger, garlic, and sesame oil. Bring to a simmer for 10 minutes.

   
   
3. 
   

   Add mushrooms and chicken to the broth. Cook for 5 more minutes.

   
   
4. 
   

   Divide zucchini noodles into bowls. Pour hot broth over them.

   
   
5. 
   

   Top with soft-boiled eggs, green onions, and extra chicken if desired.

   
   
6. 
   

   Enjoy your keto-friendly zoodle ramen!

   
   

Thai Chicken Coconut Soup

Ingredients:

• 4 cups chicken broth
• 1 can full-fat coconut milk
• 2 chicken breasts, sliced
• 1 cup mushrooms, sliced
• 2 tbsp fish sauce
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised
• 2 kaffir lime leaves
• 1 tbsp erythritol
• Red chili flakes (optional)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. 
   

   Heat a large pot over medium heat. Add ginger and garlic, cooking until fragrant.

   
   
2. 
   

   Pour in chicken broth and bring to a simmer. Add lemongrass and lime leaves.

   
   
3. 
   

   Add sliced chicken and cook for 5 minutes.

   
   
4. 
   

   Stir in coconut milk, fish sauce, and erythritol. Simmer for 10 minutes.

   
   
5. 
   

   Add mushrooms and cook for 5 more minutes.

   
   
6. 
   

   Remove lemongrass and lime leaves before serving.

   
   
7. 
   

   Garnish with cilantro and lime wedges. Enjoy your keto-friendly Thai coconut chicken soup!

   
   

Bacon Cauliflower Chowder

Ingredients:

• 1 head cauliflower, chopped
• 6 slices bacon, diced
• 1 onion, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. 
   

   Cook bacon in a large pot until crispy. Remove and set aside.

   
   
2. 
   

   Sauté onion and celery in bacon fat until soft, about 5 minutes.

   
   
3. 
   

   Add garlic and cook for 1 minute.

   
   
4. 
   

   Stir in cauliflower and chicken broth. Bring to a boil, then simmer for 10 minutes.

   
   
5. 
   

   Add cream and simmer for 5 more minutes.

   
   
6. 
   

   Use an immersion blender to partially puree the soup, leaving some chunks.

   
   
7. 
   

   Stir in cheese until melted. Season with salt and pepper.

   
   
8. 
   

   Serve hot, topped with crispy bacon pieces.

   
   

Cream Of Mushroom Soup

Ingredients:

• 3.5 oz butter
• 3 oz sliced leek
• 4 garlic cloves, chopped
• 1 lb mushrooms, quartered
• 3 tbsp tamari sauce
• 25 fl oz chicken stock
• 7 oz heavy cream
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add leeks and garlic, cook for 2-3 minutes.

   
   
2. 
   

   Add mushrooms and cook until tender and lightly browned, about 4-5 minutes.

   
   
3. 
   

   Pour in tamari sauce and chicken stock. Bring to a boil, then simmer for 10 minutes.

   
   
4. 
   

   Add heavy cream and simmer for another 5 minutes.

   
   
5. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
6. 
   

   Season with salt and pepper to taste. Serve hot and enjoy your keto-friendly cream of mushroom soup!

   
   

Creamy Meatball Mushroom Soup

Ingredients:

• 1 pound ground beef
• 1/4 cup almond flour
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme

Instructions:

1. 
   

   Mix ground beef, almond flour, egg, salt, and pepper in a bowl. Form into small meatballs.

   
   
2. 
   

   Heat olive oil in a pot. Brown meatballs on all sides. Remove and set aside.

   
   
3. 
   

   In the same pot, sauté mushrooms and onion until soft. Add garlic and cook for 1 minute.

   
   
4. 
   

   Pour in chicken broth and bring to a boil. Add meatballs back to the pot.

   
   
5. 
   

   Simmer for 10 minutes. Stir in heavy cream and thyme.

   
   
6. 
   

   Cook for 5 more minutes until soup is creamy and meatballs are cooked through.

   
   

Enjoy your keto-friendly Creamy Meatball Mushroom Soup!

Creamy White Chicken Chili

Ingredients:

• 2 lbs chicken thighs, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 4 oz cream cheese
• 1 can diced green chiles
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.

   
   
2. 
   

   Add garlic and cook for another minute. Stir in cumin, oregano, salt, and pepper.

   
   
3. 
   

   Add chicken to the pot and cook until no longer pink, about 5-7 minutes.

   
   
4. 
   

   Pour in chicken broth, heavy cream, and green chiles. Bring to a boil, then reduce heat and simmer for 20 minutes.

   
   
5. 
   

   Add cream cheese and stir until melted and well combined.

   
   
6. 
   

   Simmer for another 10-15 minutes until the chili thickens slightly.

   
   
7. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy your creamy keto white chicken chili!

   
   

Keto Cheeseburger Soup

Ingredients:

• 1 lb ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 tbsp tomato paste
• 1 tsp mustard
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• Optional: cooked bacon bits

Instructions:

1. 
   

   Brown the ground beef in a large pot. Drain excess fat if needed.

   
   
2. 
   

   Add onions and garlic. Cook until onions are soft.

   
   
3. 
   

   Stir in tomato paste, mustard, and Worcestershire sauce.

   
   
4. 
   

   Pour in beef broth. Bring to a simmer and cook for 10 minutes.

   
   
5. 
   

   Reduce heat to low. Stir in heavy cream and cheddar cheese until melted.

   
   
6. 
   

   Season with salt and pepper to taste.

   
   
7. 
   

   Serve hot. Top with bacon bits if desired.

   
   

Super Creamy Garlic Shredded Chicken Soup

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1/2 cup heavy cream
• 4 cloves garlic, minced
• 1 small onion, diced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add garlic and onion, cooking until soft.

   
   
2. 
   

   Pour in chicken broth. Add celery and zucchini. Bring to a boil, then simmer for 10 minutes.

   
   
3. 
   

   Stir in shredded chicken and heavy cream. Cook for 5 more minutes.

   
   
4. 
   

   Season with salt and pepper. Serve hot and enjoy your creamy keto soup!

   
   

Keto Spinach Artichoke Chicken Soup

Ingredients:

• 2 lbs chicken breasts
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can artichoke hearts, quartered
• 10 oz frozen spinach, thawed and drained
• 8 oz cream cheese, cubed
• 1 tsp dried basil
• 1 tsp dried parsley
• Salt and pepper to taste

Instructions:

1. 
   

   Place chicken in your slow cooker. Add onion, garlic, broth, artichokes, and spices.

   
   
2. 
   

   Top with cream cheese cubes. Cook on low for 6 hours or high for 3 hours.

   
   
3. 
   

   Remove chicken, shred it, then return to the pot.

   
   
4. 
   

   Stir in spinach and cook for another 15 minutes.

   
   
5. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy your keto-friendly soup!

   
   

Roasted Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. 
   

   Preheat your oven to 400°F (200°C).

   
   
2. 
   

   Toss the squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet.

   
   
3. 
   

   Roast the squash for 25-30 minutes, until tender and lightly browned.

   
   
4. 
   

   In a large pot, sauté onion and garlic until soft.

   
   
5. 
   

   Add roasted squash and chicken broth. Bring to a boil, then simmer for 15 minutes.

   
   
6. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
7. 
   

   Stir in the heavy cream and heat through.

   
   
8. 
   

   Taste and adjust seasoning as needed. Serve hot!

   
   

Classic Tomato Soup

Ingredients:

• 2 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups chicken broth
• 28 oz canned tomatoes
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. 
   

   Heat olive oil in a large pot over medium-high heat.

   
   
2. 
   

   Add onions and cook for 2-3 minutes. Stir in garlic for 1 minute.

   
   
3. 
   

   Mix in tomato paste, coating the onions and garlic.

   
   
4. 
   

   Pour in chicken broth, tomatoes, salt, and pepper. Add heavy cream.

   
   
5. 
   

   Simmer for 15 minutes.

   
   
6. 
   

   Transfer to a blender and blend until smooth.

   
   
7. 
   

   Serve hot and enjoy your keto-friendly tomato soup!

   
   

Cabbage Soup

Ingredients:

• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 lb ground beef
• 4 cups cabbage, chopped
• 1 can diced tomatoes
• 4 cups beef broth
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot. Add onion and garlic, cook until soft.

   
   
2. 
   

   Add ground beef, cook until browned.

   
   
3. 
   

   Stir in cabbage, tomatoes, broth, thyme, salt, and pepper.

   
   
4. 
   

   Bring to a boil, then reduce heat and simmer for 20 minutes.

   
   
5. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy your keto-friendly cabbage soup!

   
   

Cream Of Asparagus Soup

Ingredients:

• 1 lb fresh asparagus, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onions and cook until soft.

   
   
2. 
   

   Add garlic and asparagus. Cook for 2-3 minutes until asparagus is bright green.

   
   
3. 
   

   Pour in broth and bring to a boil. Reduce heat and simmer for 10-15 minutes until asparagus is tender.

   
   
4. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
5. 
   

   Stir in heavy cream and heat through. Season with salt and pepper.

   
   
6. 
   

   Serve hot and enjoy your keto-friendly cream of asparagus soup!

   
   

Vegetable Cabbage Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups chopped cabbage
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft.

   
   
2. 
   

   Toss in carrots and celery. Cook for 2-3 minutes until they start to soften.

   
   
3. 
   

   Add cabbage, tomatoes, broth, thyme, salt, and pepper. Stir well.

   
   
4. 
   

   Bring to a boil, then reduce heat and simmer for 30 minutes.

   
   
5. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy your keto-friendly veggie soup!

   
   

Cauliflower Soup

Ingredients:

• 1 head cauliflower, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
• Optional toppings: bacon bits, shredded cheese

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onion and garlic, cook until soft.

   
   
2. 
   

   Add cauliflower and chicken broth. Bring to a boil, then simmer for 15-20 minutes until cauliflower is tender.

   
   
3. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
4. 
   

   Stir in heavy cream and season with salt and pepper.

   
   
5. 
   

   Serve hot with your favorite toppings. Enjoy your creamy keto cauliflower soup!

   
   

Chicken Avocado Lime Soup

Ingredients:

• 2 chicken breasts, diced
• 4 cups chicken broth
• 1 avocado, cubed
• 1 lime, juiced
• 1 jalapeño, diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. 
   

   Heat olive oil in a pot. Add onion and garlic, cook until soft.

   
   
2. 
   

   Add chicken and cook until no longer pink.

   
   
3. 
   

   Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Stir in jalapeño and lime juice. Cook for 5 more minutes.

   
   
5. 
   

   Remove from heat. Add avocado cubes.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Serve hot, garnished with fresh cilantro.

   
   

Broccoli Cheddar Soup

You’ll need:

• 4 cups broccoli florets
• 1 cup heavy cream
• 2 cups chicken broth
• 2 cups shredded cheddar cheese
• 1/4 cup butter
• 1/2 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft.

   
   
2. 
   

   Pour in chicken broth and add broccoli. Cook until broccoli is tender.

   
   
3. 
   

   Stir in heavy cream and bring to a simmer.

   
   
4. 
   

   Add cheddar cheese gradually, stirring until melted.

   
   
5. 
   

   Season with salt and pepper to taste.

   
   
6. 
   

   Serve hot and enjoy your creamy keto broccoli cheddar soup!

   
   

Cream Of Zucchini Soup

Ingredients:

• 4 cups chopped zucchini
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1/4 cup sour cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: grated Parmesan cheese for garnish

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.

   
   
2. 
   

   Add zucchini and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

   
   
3. 
   

   Remove from heat. Use an immersion blender to puree the soup until smooth.

   
   
4. 
   

   Stir in sour cream and blend again until creamy.

   
   
5. 
   

   Season with salt and pepper to taste.

   
   
6. 
   

   Serve hot, topped with grated Parmesan if desired.

   
   

Slow Cooker Mexican Chicken Soup

Ingredients:

• 2 chicken breasts
• 1 can crushed tomatoes
• 1 diced onion
• 2 minced garlic cloves
• 4 cups chicken stock
• 1 tbsp chili powder
• 1 tsp cumin
• Salt to taste

Instructions:

1. 
   

   Add oil to a pan and sauté onion and garlic until soft.

   
   
2. 
   

   Place chicken, tomatoes, sautéed onion and garlic, spices, stock, and salt in your slow cooker.

   
   
3. 
   

   Cover and cook on high for 3 hours.

   
   
4. 
   

   Remove chicken, shred it, then return to the slow cooker.

   
   
5. 
   

   Stir and serve hot. You can top with cheese, sour cream, or avocado if you like.