10 Delicious and Nutritious Keto Soup Recipes to Warm You Up

10 Delicious and Nutritious Keto Soup Recipes to Warm You Up

Introduction
As the winter season approaches, there’s nothing better than a warm bowl of soup to soothe your body from within. However, traditional soups can often be high in carbohydrates and not suitable for people following ketogenic diets. In this article, we have compiled 10 delectable keto-friendly soup recipes that are both nutritious and satisfying. By incorporating these low-carb options into your diet, you can stay on track while enjoying a comforting meal during the colder months.

1. Creamy Broccoli Soup with Bacon Bits
Ingredients:
– 2 cups broccoli florets
– 3 tablespoons butter
– 4 slices bacon, chopped
– 1/2 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken or vegetable stock
– 1 cup heavy cream
– Salt and pepper to taste

Instructions:
1. In a large skillet, cook the bacon until crisp. Set aside.
2. Melt butter in a separate saucepan over medium heat. Add onion and sauté for about 5 minutes or until softened. Stir in garlic and continue cooking for another minute.
3. Add broccoli florets, stock, heavy cream, and salt to the skillet. Bring the mixture to a simmer, then cover and let it cook for approximately 10-12 minutes or until the broccoli is tender.
4. Transfer the soup into a blender or use an immersion blender to purée the mixture until smooth. Pour the soup back into the saucepan and adjust the seasoning with salt and pepper. Stir in bacon bits and serve hot.

2. Zucchini Pesto Soup
Ingredients:
– 2 medium zucchinis, chopped
– 1 tablespoon olive oil
– 3 garlic cloves, minced
– 4 cups chicken or vegetable stock
– 1/4 cup sunflower seeds
– 1/4 cup fresh basil leaves
– 1/4 cup fresh parsley leaves
– 2 tablespoons nutritional yeast
– 1/2 teaspoon salt
– 1/4 teaspoon pepper

Instructions:
1. Heat the olive oil in a large pot over medium heat. Add garlic and sauté for about 2 minutes or until fragrant, but not browned.
2. Pour chicken stock into the pot along with chopped zucchini. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes or until the zucchinis are tender.
3. While the soup is cooking, make pesto by combining sunflower seeds, basil leaves, parsley leaves, nutritional yeast, salt, and pepper in a food processor or blender. Blend until smooth, stopping to scrape down the sides as needed.
4. Once the zucchinis are tender, carefully pour the soup into a blender or use an immersion blender to purée until smooth. Stir pesto into the soup and serve warm with additional fresh herbs if desired.

3. Cauliflower and Chorizo Soup
Ingredients:
– 2 tablespoons butter, divided
– 1/2 onion, diced
– 1 red bell pepper, diced
– 5 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/4 cup chorizo, chopped (optional)
– 1 head cauliflower, cut into florets
– 2 cups chicken or vegetable stock
– 1/4 cup heavy cream
– Salt and pepper to taste

Instructions:
1. Melt 1 tablespoon of butter in a large pot over medium heat. Add onion, bell pepper, garlic, and smoked paprika. Cook for about 5 minutes or until the vegetables are softened. Stir in chorizo, if using, and cook for another minute.
2. In a separate pan, melt remaining butter. Add cauliflower florets and sauté until lightly browned on all sides. Transfer them to the pot with the vegetable mixture.
3. Pour chicken or vegetable stock into the pot and bring it to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until cauliflower is tender.
4. Remove from heat, add heavy cream to thicken the soup and blend with an immersion blender until smooth. Adjust seasoning with salt and pepper as desired, then serve warm.

4. Spinach Artichoke Soup with Roasted Red Pepper
Ingredients:
– 1 tablespoon olive oil
– 2 garlic cloves, minced
– 1/2 red onion, diced
– 3 cups spinach leaves, chopped
– 1 (14-ounce) can artichoke hearts, drained and quartered
– 1 cup chicken or vegetable stock
– 1/2 cup heavy cream
– 1 roasted red pepper, roughly chopped
– Salt and pepper to taste

Instructions:
1. In a large pot, heat olive oil over medium heat. Add garlic and onion and sauté for about 3 minutes or until the onion is tender but not browned. Stir in spinach leaves and cook until wilted.
2. Add artichoke hearts to the pot along with chicken stock and heavy cream. Bring the mixture to a simmer, then reduce heat and let it cook for about 5 minutes or until the flavors have blended well.
3. Remove from heat and purée the soup using an immersion blender or transfer it into a blender to blend until smooth. Stir in roasted red pepper and season with salt and pepper as needed. Serve warm garnished with additional roasted red pepper slices, if desired.

5. Creamy Mushroom Soup with Bacon Bits and Thyme
Ingredients:
– 1 cup chopped mushrooms (white button or cremini)
– 3 slices bacon, cooked and crumbled
– 2 tablespoons butter, divided
– 1/2 onion, diced
– 2 garlic cloves, minced
– 1/4 teaspoon dried thyme
– 2 cups chicken or vegetable stock
– 3/4 cup heavy cream
– Salt and pepper to taste

Instructions:
1. In a large saucepan over medium heat, melt 1 tablespoon of butter. Add onion, garlic, and thyme, sautéing for about 5 minutes until softened but not browned. Stir in chopped mushrooms and continue cooking for an additional 2-3 minutes or until mushrooms have released their liquid and cooked down.
2. Pour chicken stock into the saucepan along with heavy cream, and bring the mixture to a boil. Reduce heat to low and let it simmer for about 15 minutes or until the flavors have blended well.
3. Remove from heat and use an immersion blender or transfer to a blender to purée until smooth. Stir in remaining tablespoon of butter, bacon crumbles, and season with salt and pepper as needed. Serve warm garnished with additional thyme leaves if desired.

6. Roasted Carrot and Ginger Soup
Ingredients:
– 1 pound carrots, peeled and cut into 2-inch pieces
– 3 tablespoons olive oil, divided
– Salt and pepper to taste
– 4 garlic cloves, minced
– 1 onion, chopped
– 1/2 tablespoon fresh ginger, grated
– 1 cup chicken or vegetable stock
– 1/2 cup heavy cream
– Fresh cilantro leaves for garnish

Instructions:
1. Preheat the oven to 400°F (200°C). Place carrot pieces on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for about 30 minutes or until tender and lightly browned around the edges.
2. While the carrots are roasting, heat the remaining tablespoon of olive oil in a large pot over medium-high heat. Sauté garlic, onion, and ginger until fragrant, about 5 minutes. Stir in chicken stock and bring to a boil.
3. Once the carrots have finished roasting, add them into the pot along with the heavy cream. Reduce heat to low and simmer for an additional 10-12 minutes or until the flavors have blended well.
4. Remove from heat and blend the soup using an immersion blender or transfer it into a blender to purée until smooth. Adjust seasoning with salt and pepper as needed, then garnish with fresh cilantro leaves before serving.

7. Spicy Corn and Pepper Soup
Ingredients:
– 2 tablespoons olive oil
– 1 red onion, diced
– 1 red bell pepper, seeded and chopped
– 3 cloves garlic, minced
– 3 cups corn kernels (fresh, frozen, or canned)
– 4 cups chicken or vegetable stock
– 2 teaspoons chipotle chili powder
– Salt and pepper to taste
– Lime wedges for serving

Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, red bell pepper, and garlic, sautéing until the vegetables are softened but not browned (about 5 minutes). Stir in corn kernels and chicken stock, then bring to a boil. Reduce heat and let it simmer for about 10-12 minutes or until the flavors have blended well.
2. Remove from heat and purée using an immersion blender or transfer to a blender to blend until smooth. Stir in chipotle chili powder and adjust seasoning with salt and pepper as needed. Serve warm garnished with lime wedges.

8. Tomato and Basil Soup with Feta Cheese Croutons
Ingredients for Soup:
– 2 tablespoons olive oil, divided
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 4 cups chicken or vegetable stock
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– Fresh basil leaves for garnish

Ingredients for Feta Cheese Croutons:
– 2 cups cubed bread
– 3 tablespoons olive oil
– 1 clove garlic, minced
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste

Instructions for Soup:
1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add onion and sauté until translucent (about 5 minutes). Stir in garlic and cook for an additional minute or until fragrant. Add crushed tomatoes, chicken or vegetable stock, dried oregano, and bring to a boil. Reduce heat to low and let it simmer for about 10-12 minutes or until the flavors have blended well.
2. Remove from heat and purée using an immersion blender or transfer to a blender to blend until smooth. Adjust seasoning with salt and pepper as needed. Garnish with fresh basil leaves before serving.

Instructions for Feta Cheese Croutons:
1. Preheat the oven to 375°F (190°C). In a small bowl, combine cubed bread, olive oil, garlic, and feta cheese until well-mixed. Season with salt and pepper as desired.
2. Spread the mixture onto a baking sheet lined with parchment paper or a silicone mat. Bake in preheated oven for about 10 minutes or until golden brown and crispy. Remove from the oven and let cool slightly before serving alongside your tomato soup.

9. Creamy Zucchini Carrot Soup with Cashew Cream
Ingredients:
– 3 tablespoons butter, divided
– 1 onion, diced
– 2 garlic cloves, minced
– 3 medium zucchinis, chopped
– 2 medium carrots, peeled and sliced
– 4 cups chicken or vegetable stock
– Salt and pepper to taste
– 1/2 cup heavy cream (optional)
– 1/2 cup cashews, soaked for at least 30 minutes in hot water and drained
– 1/4 cup water
– 1/2 teaspoon sea salt

Instructions:
1. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add onion and sauté until translucent (about 5 minutes). Stir in garlic and cook for another minute or until fragrant but not browned.
2. Add zucchinis, carrots, and chicken or vegetable stock to the pot. Bring it to a boil, then reduce heat to low and simmer for about 10-15 minutes or until the vegetables are tender. Remove from heat and purée using an immersion blender or transfer to a blender to blend until smooth.
3. Adjust seasoning with salt and pepper as needed (and add optional heavy cream if desired). In another bowl, combine soaked cashews, water, remaining tablespoon of butter, and sea salt. Use a hand mixer or blender to create a creamy consistency. Drizzle the Cashew Cream over each serving of soup for added richness.

10. Roasted Butternut Squash Soup with Caramelized Onions and Goat Cheese Swirls
Ingredients:
– 2 tablespoons butter, divided
– 1 onion, sliced
– 1/4 cup brown sugar
– 1 medium butternut squash (about 3 pounds), peeled and cubed
– 3 cups chicken or vegetable stock
– Salt and pepper to taste
– Goat cheese swirls (optional)

Instructions:
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat. Melt 1 tablespoon of butter in a large skillet over medium-high heat and sauté onion slices until translucent (about 5 minutes), sprinkling with brown sugar to caramelize the onions.
2. Spread the cubed butternut squash onto prepared baking sheet, drizzle with remaining tablespoon of butter, and season with salt and pepper as desired. Roast for about 40-45 minutes or until tender.
3. Transfer roasted squash to a large pot along with caramelized onions, chicken or vegetable stock, and bring it to a boil. Reduce heat to low and let it simmer for about 10-12 minutes or until the flavors have blended well.
4. Remove from heat and purée using an immersion blender or transfer to a blender to blend until smooth. Adjust seasoning with salt and pepper as needed, then garnish each serving with optional goat cheese swirls for added creaminess.