25 Low Carb Soup Recipes That Will Make You Forget About Bread

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

Cozy up with a warm bowl of low-carb soup! These recipes are perfect for cold days or when you want a light meal. You can enjoy tasty soups while sticking to your low-carb diet, with options ranging from creamy chicken to hearty beef and vegetable blends.

Low-carb soups are easy to make and can be ready in 30 minutes or less. They’re packed with flavor from ingredients like herbs, spices, and cheese. You’ll find lots of choices, including keto-friendly, vegan, and gluten-free recipes. Try a new soup tonight and add some comfort to your low-carb menu!

Slow Cooker Creamy Crack Chicken Soup

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 8 oz cream cheese
• 1 packet ranch seasoning mix
• 4 cups chicken broth
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chili powder

Instructions:

1. 
   

   Add chicken, cream cheese, ranch mix, broth, and spices to your slow cooker.

   
   
2. 
   

   Cover and cook on low for 6-8 hours.

   
   
3. 
   

   Remove chicken and shred with two forks. Return to slow cooker.

   
   
4. 
   

   Stir in bacon and cheddar cheese until melted.

   
   
5. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy!

   
   

Hamburger Beef Soup

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can diced tomatoes
• 1 zucchini, chopped
• 1 cup cabbage, shredded
• 1 tsp oregano
• Salt and pepper to taste

Instructions:

1. 
   

   Brown the beef with onion and garlic in a large pot.

   
   
2. 
   

   Drain excess fat.

   
   
3. 
   

   Add broth, tomatoes, zucchini, cabbage, and oregano.

   
   
4. 
   

   Bring to a boil, then simmer for 20 minutes.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Serve hot and enjoy your low-carb soup!

   
   

Instant Pot Crack Chicken Spinach Soup

Ingredients:

• 2 chicken breasts
• 4 cups chicken broth
• 1 packet ranch seasoning
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 2 cups fresh spinach
• 4 slices bacon, cooked and crumbled
• 1 diced onion

Instructions:

1. 
   

   Add chicken, broth, and ranch seasoning to your Instant Pot. Cook on high pressure for 15 minutes.

   
   
2. 
   

   Release pressure and shred the chicken.

   
   
3. 
   

   Turn on saute mode. Add cream cheese and cheddar, stirring until melted.

   
   
4. 
   

   Mix in spinach and bacon. Cook for 2-3 minutes until spinach wilts.

   
   
5. 
   

   Serve your creamy, cheesy soup hot. Enjoy!

   
   

Instant Pot Keto Tuscan Soup

Ingredients:

• 1 lb Italian sausage
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. 
   

   Set Instant Pot to sauté mode. Brown sausage, breaking it up as it cooks.

   
   
2. 
   

   Add onion and garlic. Cook for 2-3 minutes.

   
   
3. 
   

   Stir in oregano, salt, and pepper.

   
   
4. 
   

   Pour in chicken broth and add sun-dried tomatoes.

   
   
5. 
   

   Close lid and set to high pressure for 5 minutes.

   
   
6. 
   

   Quick release pressure when done.

   
   
7. 
   

   Stir in heavy cream and let it heat through.

   
   
8. 
   

   Taste and adjust seasoning if needed.

   
   
9. 
   

   Serve hot and enjoy your keto-friendly Tuscan soup!

   
   

Healthy Zucchini Tomato Italian Sausage Soup

Ingredients:

• 1 lb Italian sausage
• 1 onion, diced
• 2 celery stalks, chopped
• 1 bell pepper, diced
• 2 zucchini, sliced
• 1 can diced tomatoes
• 4 cups bone broth
• 2 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot. Add sausage and cook until browned.

   
   
2. 
   

   Toss in onion, celery, and bell pepper. Sauté for 4 minutes.

   
   
3. 
   

   Add zucchini, tomatoes, broth, and seasonings. Bring to a boil.

   
   
4. 
   

   Reduce heat and simmer for 20-30 minutes until veggies are tender.

   
   
5. 
   

   Taste and adjust seasoning as needed. Serve hot and enjoy your healthy, low-carb soup!

   
   

Creamy Sausage Soup With Green Vegetables

You’ll need:

• Italian sausage
• Butter
• Onion and garlic
• Chicken or bone broth
• Kale and spinach
• Zucchini
• Heavy cream
• Seasonings (salt, pepper, Cajun spice)

Instructions:

1. 
   

   Melt butter in a pot. Add sausage, onion, and garlic. Cook until sausage is brown and onions are soft.

   
   
2. 
   

   Pour in broth. Add seasonings and bring to a simmer.

   
   
3. 
   

   Stir in kale, spinach, and zucchini. Cover and simmer for 10-12 minutes until veggies are tender.

   
   
4. 
   

   Pour in cream and stir well. Heat for another minute.

   
   
5. 
   

   Taste and adjust seasonings if needed. Serve hot and enjoy your creamy, low-carb soup!

   
   

Instant Pot Enchilada Chicken Soup

You’ll need:

• 1 lb chicken breast
• 1 can enchilada sauce
• 1 can diced tomatoes
• 1 can black beans, drained
• 1 cup chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 cup shredded cheese

Instructions:

1. 
   

   Turn on your Instant Pot to sauté mode. Cook onions and garlic until soft.

   
   
2. 
   

   Add chicken, enchilada sauce, tomatoes, beans, broth, and seasoning. Stir well.

   
   
3. 
   

   Close the lid and set to high pressure for 10 minutes.

   
   
4. 
   

   Let it natural release for 10 minutes, then do a quick release.

   
   
5. 
   

   Take out the chicken and shred it with two forks.

   
   
6. 
   

   Put the chicken back in and stir. Add cheese and mix until melted.

   
   
7. 
   

   Serve hot and enjoy your tasty soup!

   
   

Instant Pot Curried Cauliflower And Broccoli Soup

Ingredients:
• 1 head cauliflower, cut into florets
• 1 head broccoli, cut into florets
• 1 red bell pepper, chopped
• 2 potatoes, diced
• 3 cloves garlic, minced
• 1 onion, diced
• 2 tbsp curry powder
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth

Instructions:

1. 
   

   Add all ingredients to your Instant Pot.

   
   
2. 
   

   Close the lid and set valve to sealing position.

   
   
3. 
   

   Cook on high pressure for 8 minutes.

   
   
4. 
   

   Quick release the pressure when done.

   
   
5. 
   

   Blend the soup until smooth using an immersion blender.

   
   
6. 
   

   Taste and adjust seasoning if needed.

   
   
7. 
   

   Serve hot and enjoy your curried cauliflower and broccoli soup!

   
   

Keto Chili Recipe With Double Meat

Ingredients:

• 1 lb ground beef
• 1 lb beef stew meat, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. 
   

   Brown the ground beef and stew meat in a large pot over medium heat.

   
   
2. 
   

   Add onion and garlic. Cook until onion is translucent.

   
   
3. 
   

   Stir in diced tomatoes, tomato paste, and beef broth.

   
   
4. 
   

   Add chili powder, cumin, paprika, salt, and pepper.

   
   
5. 
   

   Simmer for 1-2 hours, stirring occasionally.

   
   
6. 
   

   Serve hot with your favorite low-carb toppings.

   
   

Creamy Keto Tomato Soup

Ingredients:

• 2 tbsp butter
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 28 oz canned tomatoes
• 2 cups chicken stock
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.

   
   
2. 
   

   Stir in garlic and cook for 30 seconds until fragrant.

   
   
3. 
   

   Pour in canned tomatoes and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
5. 
   

   Stir in heavy cream and season with salt and pepper.

   
   
6. 
   

   Simmer for another 5 minutes, then serve hot.

   
   

Keto Chicken Enchilada Soup

Ingredients:

• 2 lbs chicken breast
• 1 onion, diced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can diced tomatoes
• 1 cup heavy cream
• 2 tbsp taco seasoning
• 1 cup shredded cheese
• Salt and pepper to taste

Instructions:

1. 
   

   In a large pot, cook chicken until done. Remove and shred.

   
   
2. 
   

   Sauté onion and pepper until soft. Add garlic and cook for 30 seconds.

   
   
3. 
   

   Pour in broth, tomatoes, and taco seasoning. Bring to a simmer.

   
   
4. 
   

   Add shredded chicken and heavy cream. Simmer for 15 minutes.

   
   
5. 
   

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

   
   
6. 
   

   Serve hot and enjoy your keto-friendly enchilada soup!

   
   

Keto Shrimp, “Potato” And Bacon Chowder

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz bacon, diced
• 2 cups turnips, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. 
   

   Cook bacon in a large pot until crispy. Remove and set aside, leaving 2 tablespoons of fat in the pot.

   
   
2. 
   

   Add turnips, onion, and garlic to the pot. Cook for 5 minutes.

   
   
3. 
   

   Pour in chicken broth and bring to a boil. Simmer for 15 minutes.

   
   
4. 
   

   Stir in heavy cream and shrimp. Cook for 3-5 minutes until shrimp are pink.

   
   
5. 
   

   Season with salt and pepper. Add bacon back to the pot.

   
   
6. 
   

   Serve hot, garnished with fresh parsley.

   
   

Keto Egg Drop Soup

Ingredients:

• 4 cups chicken broth
• 2 eggs, beaten
• 1 tsp ginger paste
• 1 tbsp soy sauce or liquid aminos
• 2 green onions, sliced
• Salt and white pepper to taste

Instructions:

1. 
   

   Pour chicken broth into a pot. Add ginger paste and soy sauce. Bring to a boil over medium-high heat.

   
   
2. 
   

   Reduce heat to low. Slowly pour in beaten eggs while stirring the broth to create egg ribbons.

   
   
3. 
   

   Add sliced green onions. Season with salt and white pepper.

   
   
4. 
   

   Simmer for 2-3 minutes until eggs are cooked.

   
   
5. 
   

   Ladle into bowls and enjoy your keto-friendly egg drop soup!

   
   

Keto Creamy Taco Soup

Ingredients:

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 cloves minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 8 ounces cream cheese, softened
• 2 cans beef broth (14.5 ounces each)
• 2 cans diced tomatoes with green chiles (10 ounces each)

Instructions:

1. 
   

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

   
   
2. 
   

   Add garlic, cumin, and chili powder. Cook for 1 minute.

   
   
3. 
   

   Stir in cream cheese until melted.

   
   
4. 
   

   Pour in beef broth and diced tomatoes with chiles.

   
   
5. 
   

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

   
   
6. 
   

   Serve hot and enjoy your keto-friendly taco soup!

   
   

Keto White Chicken Chili

Ingredients:

• 2 lbs chicken thighs, diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 4 oz cream cheese
• 1 can diced green chiles
• 2 tsp cumin
• 1 tsp oregano
• 1/2 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 onion and cook until soft, about 5 minutes.

   
   
2. 
   

   Add garlic and cook for another minute.

   
   
3. 
   

   Add diced chicken and cook until no longer pink, about 8 minutes.

   
   
4. 
   

   Stir in chicken broth, green chiles, cumin, oregano, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

   
   
5. 
   

   Add heavy cream and cream cheese. Stir until cream cheese is melted and well combined.

   
   
6. 
   

   Simmer for another 10 minutes until chili thickens slightly.

   
   
7. 
   

   Taste and adjust seasonings as needed. Serve hot with your favorite low-carb toppings.

   
   

Low Carb Lemon Chicken Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound chicken breast, cut into small chunks
• 4 cups chicken broth
• 1 cup cauliflower rice
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 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. 
   

   Add chicken chunks and cook until no longer pink.

   
   
3. 
   

   Pour in chicken broth and cauliflower rice. Bring to a boil, then reduce heat and simmer for 10 minutes.

   
   
4. 
   

   Stir in lemon juice, zest, oregano, and dill. Season with salt and pepper.

   
   
5. 
   

   Simmer for another 5 minutes until cauliflower is tender.

   
   
6. 
   

   Taste and adjust seasonings if needed. Serve hot and enjoy your low carb lemon chicken soup!

   
   

Instant Pot Loaded Cauliflower Soup

Ingredients:

• 1 head cauliflower, chopped
• 1 onion, diced
• 4 cups chicken stock
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 4 oz cream cheese
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled

Instructions:

1. 
   

   Add cauliflower, onion, stock, garlic, salt, and pepper to your Instant Pot.

   
   
2. 
   

   Close lid and set to Manual for 7 minutes.

   
   
3. 
   

   Quick release pressure when done.

   
   
4. 
   

   Add cream cheese and cheddar. Stir until melted.

   
   
5. 
   

   Blend soup with an immersion blender if desired.

   
   
6. 
   

   Serve topped with crumbled bacon.

   
   

Instant Pot Pumpkin Soup

Ingredients:

• 1 tablespoon butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground fennel
• 1 teaspoon ground thyme
• 4 cups pumpkin puree
• 4 cups chicken broth
• Salt and pepper to taste

Instructions:

1. 
   

   Set your Instant Pot to sauté mode. Melt the butter and cook onion and bell pepper for 2-3 minutes.

   
   
2. 
   

   Add garlic, fennel, and thyme. Cook for another minute.

   
   
3. 
   

   Add pumpkin puree and chicken broth. Stir well.

   
   
4. 
   

   Close the lid and set to high pressure for 5 minutes.

   
   
5. 
   

   Once done, do a quick release of pressure.

   
   
6. 
   

   Blend the soup until smooth using an immersion blender.

   
   
7. 
   

   Season with salt and pepper to taste.

   
   
8. 
   

   Serve hot and enjoy your creamy pumpkin soup!

   
   

Greek Lemon Soup Two Ways

Low-Carb Version:

Ingredients:

• 6 cups chicken broth
• 2 cups cauliflower rice
• 2 eggs
• 1/4 cup lemon juice
• 1 diced onion
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat oil in a pot. Sauté onion until translucent.
2. Add cauliflower rice and broth. Simmer for 5 minutes.
3. Beat eggs with lemon juice in a bowl.
4. Slowly add 1 cup hot broth to egg mixture, whisking constantly.
5. Pour mixture back into pot, stirring gently.
6. Season and serve hot.

Traditional Version:

Ingredients:

• 6 cups chicken broth
• 1/2 cup rice
• 2 eggs
• 1/4 cup lemon juice
• 2 chicken thighs
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Boil chicken and rice in broth until tender.
2. Remove chicken, shred, and return to pot.
3. Beat eggs with lemon juice.
4. Slowly add 1 cup hot broth to egg mixture, whisking constantly.
5. Pour mixture back into pot, stirring gently.
6. Garnish with dill and serve hot.

Cheesy Broccoli And Cauliflower Soup

Ingredients:

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

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add minced garlic and cook for 1 minute.

   
   
2. 
   

   Pour in chicken broth and bring to a boil. Add broccoli and cauliflower florets.

   
   
3. 
   

   Simmer for 10-15 minutes until veggies are tender.

   
   
4. 
   

   Stir in heavy cream and shredded cheese. Cook until cheese melts completely.

   
   
5. 
   

   Use an immersion blender to partially blend the soup, leaving some chunks for texture.

   
   
6. 
   

   Season with salt and pepper to taste. Serve hot and enjoy your cheesy veggie soup!

   
   

Low-Carb Turkey Soup With Zucchini Noodles

Ingredients:

• 3 cups leftover turkey, diced
• 4 cups turkey or chicken stock
• 1 onion, chopped
• 2 celery stalks, sliced
• 2 carrots, diced
• 2 zucchinis, spiralized
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Heat olive oil in a large pot. Add onion, celery, and carrots. Cook for 5 minutes.

   
   
2. 
   

   Add stock and thyme. Bring to a boil, then simmer for 30 minutes.

   
   
3. 
   

   Add diced turkey. Simmer for 10 more minutes.

   
   
4. 
   

   Stir in zucchini noodles. Cook for 2-3 minutes until just tender.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy your low-carb turkey soup!

   
   

Italian Sausage Soup With Zucchini Noodles

Ingredients:

• 1 pound Italian sausage
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can diced tomatoes
• 2 medium zucchini
• 1 teaspoon basil
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. 
   

   Brown the sausage in a large pot. Add onion and garlic, cook until soft.

   
   
2. 
   

   Pour in broth and tomatoes. Bring to a boil, then simmer for 30 minutes.

   
   
3. 
   

   While soup simmers, make zucchini noodles using a spiralizer or vegetable peeler.

   
   
4. 
   

   Add basil and oregano to the soup. Season with salt and pepper.

   
   
5. 
   

   Add zucchini noodles and cook for 3-5 minutes until just tender.

   
   
6. 
   

   Serve hot and enjoy your low-carb Italian sausage soup!

   
   

Cabbage Roll Soup

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 head cabbage, chopped
• 4 cups beef broth
• 1 can diced tomatoes
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp oregano
• Salt and pepper to taste

Instructions:

1. 
   

   Brown the beef in a large pot over medium heat. Drain excess fat.

   
   
2. 
   

   Add onion and garlic. Cook until softened.

   
   
3. 
   

   Stir in cabbage and cook for 3-4 minutes.

   
   
4. 
   

   Pour in broth, tomatoes, and tomato paste. Add spices.

   
   
5. 
   

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

   
   
6. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy your low-carb meal!

   
   

Thai Chicken Soup With Coconut Milk (Tom Kha Gai)

Ingredients:

• 1 lb chicken breast, thinly sliced
• 4 cups coconut milk
• 2 cups chicken broth
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 inch ginger, sliced
• 2 stalks lemongrass, bruised
• 1 cup mushrooms, sliced
• 1 onion, sliced
• 2 tbsp avocado oil
• Fresh cilantro for garnish

Instructions:

1. 
   

   Heat avocado oil in a pot. Add onion, ginger, and lemongrass. Cook for 5 minutes.

   
   
2. 
   

   Add mushrooms and cook for 5 more minutes.

   
   
3. 
   

   Add chicken and cook until no longer pink.

   
   
4. 
   

   Pour in coconut milk and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
5. 
   

   Stir in fish sauce and lime juice.

   
   
6. 
   

   Serve hot, garnished with fresh cilantro.

   
   

Instant Pot Taco Soup

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can Rotel tomatoes
• 4 cups beef broth
• 2 tablespoons taco seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 oz cream cheese
• 1 cup shredded cheddar cheese

Instructions:

1. 
   

   Brown the ground beef in your Instant Pot using the sauté function. Drain any excess grease.

   
   
2. 
   

   Add onion and garlic. Cook for 2-3 minutes until softened.

   
   
3. 
   

   Stir in taco seasoning, garlic powder, and black pepper. Cook for 1 minute.

   
   
4. 
   

   Add Rotel tomatoes and beef broth. Stir to combine.

   
   
5. 
   

   Close the lid and set to Manual, High pressure for 5 minutes.

   
   
6. 
   

   After cooking, let the pressure release naturally for 5-10 minutes.

   
   
7. 
   

   Open the lid and stir in cream cheese until melted.

   
   
8. 
   

   Add shredded cheddar cheese and stir until well combined.

   
   
9. 
   

   Serve hot and enjoy your tasty low-carb taco soup!