Creamy Pumpkin Soup
Creamy Pumpkin Soup is a comforting and satisfying keto-friendly dish that’s perfect for fall. This rich and creamy soup boasts the sweetness of pumpkin, paired with aromatic spices, and a velvety texture that warms you from the inside out. It’s an excellent way to enjoy seasonal produce while staying true to your low-carb lifestyle.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Coconut milk | 1 can (13.5 oz) |
| Onion | 1 (medium) |
| Garlic | 3 cloves |
| Vegetable broth | 2 cups |
| Olive oil | 2 tbsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley (for garnish) | optional |
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat, then add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Stir in the pumpkin puree, vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper. Bring to a simmer.
- Reduce heat and let the soup simmer for about 15-20 minutes, allowing the flavors to meld.
- Use an immersion blender (or transfer to a regular blender) to puree the soup until creamy and smooth.
- Serve hot, garnished with fresh parsley if desired. Enjoy your creamy pumpkin soup!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Spicy Sausage and Kale Soup
Spicy Sausage and Kale Soup is a hearty and flavorful dish that’s perfect for cooler fall days. Packed with spicy Italian sausage, nutrient-rich kale, and a medley of vegetables, this soup is not only keto-friendly but also incredibly satisfying. It combines bold flavors and a bit of heat to warm you up from the inside out.
| Ingredients | Quantity |
|---|---|
| Italian sausage (casings removed) | 1 lb |
| Onion | 1 (medium) |
| Garlic | 4 cloves |
| Chicken broth | 4 cups |
| Kale (chopped) | 3 cups |
| Bell pepper (diced) | 1 (medium) |
| Olive oil | 2 tbsp |
| Crushed red pepper flakes | 1 tsp (adjust to taste) |
| Salt | to taste |
| Pepper | to taste |
| Parmesan cheese (for garnish) | optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned. Break it apart as it cooks.
- Add the chopped onion, minced garlic, and bell pepper. Sauté until softened.
- Pour in the chicken broth and bring to a simmer. Add the kale and crushed red pepper flakes, cooking until the kale is wilted.
- Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired. Enjoy your spicy sausage and kale soup!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Loaded Cauliflower Chowder
| Ingredients | Quantity |
|---|---|
| Cauliflower (chopped) | 1 large head |
| Bacon (chopped) | 6 slices |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Cheddar cheese (shredded) | 1 cup |
| Green onions (sliced) | ¼ cup |
| Olive oil | 1 tbsp |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions:
- In a large pot, cook the chopped bacon until crispy. Remove and set aside, reserving the drippings.
- In the same pot, add olive oil, followed by the diced onion and minced garlic. Sauté until softened.
- Add the chopped cauliflower and chicken broth, bringing to a boil. Simmer until the cauliflower is tender.
- Use an immersion blender to partially blend the soup for a creamy texture, leaving some cauliflower chunks.
- Stir in heavy cream, cheddar cheese, salt, and pepper. Heat until the cheese melts.
- Serve hot, garnished with crispy bacon and sliced green onions. Enjoy your loaded cauliflower chowder!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Butternut Squash and Coconut Soup
Butternut Squash and Coconut Soup is a creamy, velvety dish that combines the natural sweetness of butternut squash with the rich flavor of coconut milk, making it a perfect keto-friendly fall soup. It’s not only comforting but also packed with nutrients, bringing warmth and coziness to chilly autumn days.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and diced) | 1 medium |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Coconut milk | 1 can (13.5 oz) |
| Chicken broth | 4 cups |
| Olive oil | 2 tbsp |
| Ginger (grated) | 1 tbsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil and sauté the onion and garlic until softened.
- Add the diced butternut squash and grated ginger, cooking for a few more minutes.
- Pour in the chicken broth and bring to a boil; then reduce heat and simmer until the squash is tender.
- Use an immersion blender to puree the soup until smooth, then stir in the coconut milk and season with salt and pepper.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your delicious butternut squash and coconut soup!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Zucchini Noodle Chicken Soup
Zucchini Noodle Chicken Soup is a light yet hearty dish that combines tender chicken with the freshness of zucchini noodles, making it an excellent keto-friendly option for the fall. This soup is not only comforting but also low in carbs, providing a satisfying meal that warms you from the inside out on chilly days.
| Ingredients | Quantity |
|---|---|
| Cooked chicken (shredded) | 2 cups |
| Zucchini (spiralized) | 2 medium |
| Chicken broth | 4 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Carrots (sliced) | 1 medium |
| Olive oil | 2 tbsp |
| Thyme (dried) | 1 tsp |
| Oregano (dried) | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the carrots and continue cooking for a few minutes until they start to soften.
- Pour in the chicken broth, add the shredded chicken, thyme, and oregano; bring to a boil.
- Reduce heat and let it simmer for about 10 minutes before adding the zucchini noodles.
- Cook for an additional 3-5 minutes until the zucchini is tender. Season with salt and pepper to taste, then garnish with fresh parsley before serving. Enjoy your nourishing zucchini noodle chicken soup!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Italian Meatball Soup
Italian Meatball Soup is a delightful and hearty dish that captures the flavors of Italy while remaining keto-friendly. This soup features savory meatballs made from ground meat, simmered in a rich broth with fresh herbs and vegetables, making it a perfect comforting meal for the fall season.
| Ingredients | Quantity |
|---|---|
| Ground beef (or turkey) | 1 lb |
| Parmesan cheese (grated) | 1/4 cup |
| Egg | 1 |
| Garlic (minced) | 2 cloves |
| Fresh basil (chopped) | 1/4 cup |
| Chicken broth | 6 cups |
| Zucchini (diced) | 1 medium |
| Onion (diced) | 1 medium |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions:
- In a bowl, mix ground beef, Parmesan cheese, egg, minced garlic, fresh basil, salt, and pepper to form small meatballs.
- In a large pot, heat olive oil over medium heat, and sauté the diced onion until translucent.
- Add the chicken broth and bring to a boil, then gently add the meatballs into the broth.
- Once boiling, reduce heat to simmer for about 10-15 minutes until meatballs are cooked through.
- Add the diced zucchini and cook for an additional 5 minutes until tender. Adjust seasoning if needed before serving. Enjoy your warm and savory Italian meatball soup!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Mushroom and Spinach Soup
Mushroom and Spinach Soup is a creamy and flavorful dish that is perfect for fall, offering a warm embrace on chilly days while adhering to a keto diet. This soup combines the earthy flavors of mushrooms with the goodness of spinach, resulting in a rich and satisfying bowl that is not only comforting but also packed with nutrients.
| Ingredients | Quantity |
|---|---|
| Fresh mushrooms (sliced) | 8 oz |
| Spinach (fresh) | 4 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
| Thyme (dried) | 1 tsp |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and sliced mushrooms, cooking until mushrooms are tender.
- Pour in the chicken broth and bring to a boil, then add fresh spinach, cooking until wilted.
- Reduce heat and stir in heavy cream and thyme; let it simmer for a few minutes. Season with salt and pepper to taste.
- Optionally, use an immersion blender to puree the soup for a creamy texture, then serve warm. Enjoy your delicious mushroom and spinach soup!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup is a vibrant and comforting dish that beautifully blends sweet roasted red peppers with rich tomatoes, making it an ideal choice for a cozy fall meal while following a keto diet. This soup is not only delicious but also packed with vitamins and nutrients, ensuring a warm and satisfying experience during chilly days.
| Ingredients | Quantity |
|---|---|
| Roasted red peppers (jarred) | 2 cups |
| Canned diced tomatoes | 28 oz |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
| Basil (dried) | 1 tsp |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until softened.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the roasted red peppers, canned tomatoes, and chicken broth; bring to a boil.
- Reduce heat, and let it simmer for about 10-15 minutes to meld flavors.
- Use an immersion blender to blend the soup until smooth, then stir in heavy cream. Season with salt, pepper, and dried basil to taste.
- Serve warm, and enjoy your delicious roasted red pepper and tomato soup!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Broccoli Cheddar Soup
Broccoli Cheddar Soup is a creamy, indulgent dish that combines tender broccoli florets with rich cheddar cheese, making it an ideal fall comfort food for those on a keto diet. This soup is not only satisfying but also a great way to sneak in some vegetables while enjoying a luscious, cheesy experience during cooler days.
| Ingredients | Quantity |
|---|---|
| Fresh broccoli (chopped) | 4 cups |
| Heavy cream | 2 cups |
| Cheddar cheese (shredded) | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Chicken or vegetable broth | 3 cups |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until softened.
- Add minced garlic and stir for another minute until fragrant.
- Add the chopped broccoli and broth; bring to a boil, then reduce and simmer for 10-15 minutes until the broccoli is tender.
- Use an immersion blender to blend the soup until smooth, or leave it chunky for texture.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Serve warm and savor your delicious broccoli cheddar soup!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Chicken Avocado Soup
Chicken Avocado Soup is a hearty and nourishing dish that’s perfect for cooler fall days, especially for those following a keto diet. This creamy soup combines tender chicken, fresh avocados, and vibrant spices, creating a flavorful and satisfying meal that meets your dietary needs while warming you up from the inside out.
| Ingredients | Quantity |
|---|---|
| Cooked chicken (shredded) | 2 cups |
| Avocados (diced) | 2 large |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Lime juice | 2 tbsp |
| Cumin | 1 tsp |
| Fresh cilantro (chopped) | ¼ cup |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions:
- In a large pot, sauté the chopped onion in a little olive oil over medium heat until softened. Add garlic and cumin, sautéing until fragrant.
- Pour in the chicken broth and bring it to a boil. Add the shredded chicken and simmer for 10 minutes.
- Stir in the heavy cream, diced avocados, and lime juice, cooking just until heated through. Season with salt and pepper.
- Serve warm, garnished with fresh cilantro, and enjoy the creamy, comforting flavors of your chicken avocado soup!
Beef and Cabbage Soup
Beef and Cabbage Soup is a rustic and satisfying dish, ideal for chilly autumn evenings. This hearty soup combines tender beef, fresh cabbage, and an array of savory vegetables, making it a delicious option for those following a keto lifestyle. Packed with nutrients and flavor, it’s a dish that will keep you warm and comforted throughout the fall season.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 lb |
| Cabbage (shredded) | 4 cups |
| Beef broth | 4 cups |
| Tomato paste | 2 tbsp |
| Onion (chopped) | 1 medium |
| Celery (chopped) | 2 stalks |
| Carrots (diced) | 1 cup |
| Garlic (minced) | 2 cloves |
| Dried thyme | 1 tsp |
| Oregano | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 2 tbsp |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion, celery, and carrots until softened.
- Add ground beef to the pot and cook until browned, then stir in the garlic, thyme, and oregano.
- Pour in the beef broth and tomato paste, bringing the mixture to a boil. Add the shredded cabbage, then reduce heat and let simmer for 30 minutes.
- Season with salt and pepper to taste before serving hot, enjoying the robust flavors of beef and cabbage soup on a cool fall day!
