Soup is one of the most comforting meals you can make — and the good news is that most soups are naturally low carb or incredibly easy to adapt.

These keto friendly soup recipes are filling, low carb and packed with flavour. They are perfect for meal prepping, easy weeknight dinners, and staying on track without feeling like you are missing out on anything.

Every recipe on this list is simple to make, uses everyday ingredients, and comes together in under an hour.

1. Creamy Broccoli Cheddar Soup

This thick, cheesy, velvety broccoli cheddar soup is pure comfort in a bowl.

It is completely keto friendly — and it comes together in about 30 minutes on the stovetop. Skip the bread bowl and serve it with a handful of pork rinds for dipping instead.

Ingredients:

• 4 cups fresh broccoli florets, chopped small
• 2 cups sharp cheddar cheese, shredded
• 2 cups chicken broth
• 1 cup heavy cream
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp butter
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook 1 minute.
2. Pour in chicken broth and heavy cream. Bring to a gentle simmer.
3. Add broccoli florets and cook for 10–12 minutes until very tender.
4. Use an immersion blender to partially blend the soup — leave some texture, do not blend it completely smooth.
5. Reduce heat to low and stir in shredded cheddar cheese a handful at a time until fully melted.
6. Season with smoked paprika, salt, and pepper. Serve hot topped with extra cheddar.

Nutrition per serving (serves 4): Calories: 380 kcal | Fat: 32g | Protein: 16g | Net Carbs: 6g | Fibre: 2g

2. Keto Chicken Zoodle Soup

All the comfort of a classic chicken noodle soup — without the noodles.

Zucchini noodles replace pasta here and they work beautifully, soaking up the flavourful broth without adding any carbs.

This is the soup to make when you are feeling under the weather or just need something warm and nourishing.

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
• 3 medium zucchinis, spiralised into noodles
• 6 cups chicken broth
• 3 celery stalks, sliced
• 2 medium carrots, sliced thin (optional — adds minimal carbs)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, celery, and carrots for 4–5 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth and add thyme and parsley. Bring to a boil.
4. Reduce heat and add shredded chicken. Simmer for 10 minutes.
5. Add zucchini noodles in the last 2–3 minutes of cooking only — they cook fast and will go mushy if added too early.
6. Season with salt and pepper and serve immediately.

Nutrition per serving (serves 6): Calories: 185 kcal | Fat: 7g | Protein: 22g | Net Carbs: 5g | Fibre: 1g

3. Creamy Tuscan White Bean and Spinach Soup

Silky, garlicky, and packed with spinach and white beans in a rich parmesan cream broth.

This is a restaurant-quality soup that takes about 25 minutes and uses mostly pantry staples. It is warming, filling, and feels far more indulgent than the carb count suggests.

Note — white beans are moderate in carbs so keep portion size in mind if you are strict keto.

Ingredients:

• 1 can (15 oz) white beans (cannellini), drained and rinsed
• 3 cups fresh baby spinach
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• ½ cup parmesan cheese, grated
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes, chopped
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and red pepper flakes to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion for 3 minutes. Add garlic and sun-dried tomatoes and cook 2 minutes more.
2. Pour in broth and heavy cream. Stir in Italian seasoning and bring to a gentle simmer.
3. Add white beans and simmer for 10 minutes.
4. Stir in spinach and let it wilt for 2 minutes.
5. Stir in parmesan cheese until melted into the broth.
6. Season with salt and red pepper flakes. Serve with extra parmesan on top.

Nutrition per serving (serves 4): Calories: 340 kcal | Fat: 22g | Protein: 12g | Net Carbs: 14g | Fibre: 4g

4. Keto Taco Soup

All the bold, spicy flavours of taco night in a satisfying soup bowl.

Ground beef, cream cheese, tomatoes, and taco seasoning make this one of the most popular keto soup recipes out there.

Once you try it you will completely understand why. Top it with sour cream, shredded cheese, and sliced avocado, and it is a full meal.

Ingredients:

• 1 lb ground beef
• 1 can (10 oz) Rotel diced tomatoes and green chiles
• 1 can (14 oz) beef broth
• 8 oz cream cheese, softened and cubed
• 1 packet taco seasoning (check for low-carb versions)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Toppings: sour cream, shredded cheddar, sliced avocado, jalapeños, fresh cilantro

Instructions:

1. Brown ground beef in a large pot over medium-high heat, breaking it apart as it cooks. Drain excess fat.
2. Add garlic powder, onion powder, taco seasoning, salt, and pepper. Stir to coat the meat.
3. Pour in Rotel tomatoes and beef broth. Stir and bring to a simmer.
4. Add cubed cream cheese and stir continuously over medium heat until fully melted and incorporated into the broth.
5. Simmer for 10 minutes until the soup thickens slightly and everything is well combined.
6. Ladle into bowls and top with sour cream, shredded cheese, avocado, and cilantro.

Nutrition per serving (serves 4): Calories: 420 kcal | Fat: 34g | Protein: 24g | Net Carbs: 6g | Fibre: 1g

5. Creamy Cauliflower Soup

Silky smooth, buttery, and incredibly satisfying — this creamy cauliflower soup tastes like a loaded potato soup but with a fraction of the carbs.

Roasting the cauliflower first is the secret to the deep, slightly nutty flavour that makes this soup so much better than your average blended vegetable soup.

Ingredients:

• 1 large head cauliflower, cut into florets
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 4 garlic cloves, whole
• 1 small onion, quartered
• 3 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper to taste
• Toppings: crumbled bacon, chives, extra cheddar, sour cream

Instructions:

1. Preheat oven to 425°F. Toss cauliflower florets, garlic cloves, and onion with olive oil, salt, and pepper on a baking sheet.
2. Roast for 25–30 minutes until golden and caramelised at the edges.
3. Transfer roasted cauliflower, garlic, and onion to a large pot. Pour in broth and heavy cream.
4. Use an immersion blender to blend until completely smooth and velvety.
5. Stir in shredded cheddar and smoked paprika over low heat until the cheese melts.
6. Taste and adjust seasoning. Serve topped with crispy bacon, chives, and a dollop of sour cream.

Nutrition per serving (serves 4): Calories: 355 kcal | Fat: 29g | Protein: 11g | Net Carbs: 8g | Fibre: 3g

6. Keto Italian Sausage and Cabbage Soup

Cabbage is one of the best low carb vegetables you can use in soup and it absorbs the flavours of everything around it beautifully.

Ingredients:

• 1 lb Italian sausage (mild or spicy), casings removed
• 4 cups green cabbage, roughly chopped
• 1 can (14 oz) diced tomatoes
• 5 cups chicken broth
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 celery stalks, sliced
• 1 tsp Italian seasoning
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley to garnish

Instructions:

1. Brown Italian sausage in a large pot over medium-high heat, breaking it apart. Drain most of the fat but leave about 1 tbsp for flavour.
2. Add onion and celery to the pot and cook for 3 minutes until softened. Add garlic and cook 1 minute.
3. Stir in diced tomatoes, Italian seasoning, smoked paprika, and red pepper flakes.
4. Pour in chicken broth and bring to a boil.
5. Add chopped cabbage, reduce heat, and simmer for 20 minutes until the cabbage is completely tender.
6. Season with salt and pepper, garnish with fresh parsley, and serve hot.

Nutrition per serving (serves 6): Calories: 295 kcal | Fat: 20g | Protein: 16g | Net Carbs: 7g | Fibre: 2g

7. Creamy Mushroom and Thyme Soup

Using a mix of mushroom varieties gives it a more complex, restaurant-quality flavour. It is fully keto, naturally low carb, and completely vegetarian.

A drizzle of truffle oil on top takes it completely over the top.

Ingredients:

• 4 cups mixed mushrooms (cremini, shiitake, button), sliced
• 1 cup heavy cream
• 4 cups vegetable or chicken broth
• 1 small onion, diced
• 4 garlic cloves, minced
• 3 tbsp butter
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• ½ cup parmesan cheese, grated
• 1 tbsp soy sauce or coconut aminos
• Salt and pepper to taste
• Fresh thyme and a drizzle of truffle oil to serve (optional)

Instructions:

1. Melt butter in a large pot over medium-high heat. Add mushrooms in a single layer and cook without stirring for 3–4 minutes until they develop a deep golden colour. Stir and cook for another 3 minutes. Do not rush this step — the browning is where all the flavour comes from.
2. Add onion and cook for 3 minutes. Add garlic and thyme and cook 1 minute more.
3. Stir in soy sauce and cook for 1 minute.
4. Pour in broth and heavy cream. Bring to a simmer and cook for 15 minutes.
5. Use an immersion blender to partially blend the soup — leave plenty of mushroom texture, do not make it completely smooth.
6. Stir in parmesan cheese until melted. Season generously with salt and pepper. Serve with fresh thyme and a drizzle of truffle oil if using.

Nutrition per serving (serves 4): Calories: 310 kcal | Fat: 26g | Protein: 8g | Net Carbs: 7g | Fibre: 1g

Tips for Making the Best Low Carb Soups

Heavy cream is your best friend for adding richness without carbs. It replaces flour-thickened bases perfectly in keto soups.

Always brown your meat and vegetables before adding liquid. That caramelisation adds layers of flavour that you simply cannot get any other way.

Zucchini, cauliflower, cabbage, spinach, mushrooms, and broccoli are the best low carb vegetables for soups — stock up on them.

Most of these soups taste even better the next day when the flavours have had time to develop, making them ideal for meal prep.

Freeze any leftovers in individual portions — cream-based soups freeze well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.