25 Incredible Low Carb Soup Recipes for Cozy Nights

For cozy nights, a variety of low-carb soups can provide both comfort and flavor. Options like Creamy Cauliflower Soup, Keto Chicken Enchilada Soup, and Spicy Sausage and Kale Soup cater to different tastes and dietary needs. They feature ingredients like cream, nutritious vegetables, and bold seasonings to enhance enjoyment. Quick preparation times make these soups ideal for busy evenings. Discover even more delicious combinations and unique recipes that can easily fit into a low-carb lifestyle.

Creamy Cauliflower Soup

Creamy Cauliflower Soup is a delicious, low-carb dish that offers a comforting and savory experience, making it perfect for those looking to maintain a healthy lifestyle without sacrificing flavor.

Ideal for anyone on a ketogenic or low-carb diet, this soup typically takes about 30 minutes to prepare and serve, making it an excellent option for both weeknight dinners and meal prep for the week ahead.

Its velvety texture and rich taste make it a crowd-pleaser for all, regardless of dietary preferences.

Ingredients:

1 medium head of cauliflower, chopped
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
1 cup heavy cream (or coconut cream for dairy-free)
2 tablespoons olive oil
Salt and pepper, to taste
Fresh herbs (e.g., thyme or parsley) for garnish
Optional: grated cheese for topping

Cooking Steps:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-5 minutes.
Add the chopped cauliflower to the pot and stir, allowing it to cook for another 5 minutes.
Pour in the broth, ensuring the cauliflower is fully submerged, and bring to a boil. Lower the heat and simmer for about 15-20 minutes, or until the cauliflower is tender.
Once the cauliflower is cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Heat through for an additional 2-3 minutes, then remove from heat.
Serve hot, garnished with fresh herbs and an optional sprinkle of grated cheese if desired.

Variations & Tips:

For a spicier kick, add a pinch of cayenne pepper or a splash of hot sauce.
Try adding other vegetables such as leeks, spinach, or broccoli for different flavors and nutrient boosts.
To enhance the flavor, consider roasting the cauliflower before adding it to the pot for a deeper, caramelized taste.
This soup stores well in the refrigerator for up to a week and freezes beautifully, making it a fantastic option for meal prep.
Feel free to substitute the heavy cream with a low-fat alternative or a plant-based cream for a lighter version.

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Keto Chicken Enchilada Soup

Keto Chicken Enchilada Soup is a delicious and hearty dish that is perfect for anyone following a low-carb or ketogenic diet.

This soup is packed with flavor and is an excellent way to enjoy the rich tastes of enchiladas without the extra carbs from tortillas.

It's ideal for a cozy dinner and can be prepared in just 30 minutes, making it perfect for weeknight meals or meal prep for the week ahead.

Ingredients:

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper (any color), diced
2 cups cooked shredded chicken
4 cups chicken broth
1 can (10 oz) diced tomatoes with green chilies
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup heavy cream or coconut cream (for dairy-free option)
1 cup shredded cheddar cheese (optional for topping)
Fresh cilantro, for garnish
Avocado slices, for garnish (optional)

Cooking Steps:

Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the shredded chicken, chicken broth, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Stir in the heavy cream (or coconut cream) and let it simmer for another 5 minutes, adjusting seasoning as needed.
Serve hot, topping each bowl with shredded cheddar cheese, fresh cilantro, and avocado slices if desired.

Variations and Tips:

For extra spice, add jalapeños or add a pinch of cayenne pepper.
If you prefer a thicker soup, you can blend a portion of the soup with an immersion blender until desired consistency is achieved.
For added fiber and nutrients, toss in some fresh spinach or kale during the last few minutes of cooking.
This soup stores well in the refrigerator for up to 4 days, making it great for meal prep.

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Spicy Sausage and Kale Soup

Spicy Sausage and Kale Soup is a hearty and nourishing dish that combines robust flavors with nutritious ingredients, making it an ideal option for those following a low-carb lifestyle. This soup is perfect for individuals seeking a filling, yet healthy meal that warms the soul on colder days.

Additionally, it can be a great dish for meal prep, with a preparation time of about 15 minutes and an additional 30 minutes of cooking.

Ingredients:

1 pound spicy Italian sausage (or sausage of choice)
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 bunch kale, stems removed and leaves chopped
1 medium zucchini, diced
1 can (14.5 oz) diced tomatoes (optional)
1 teaspoon dried oregano
1 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Olive oil for sautéing
Grated Parmesan cheese (for garnish, optional)

Cooking Steps:

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3-5 minutes.
Add the spicy Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Stir in the zucchini and cook for another 2-3 minutes until slightly softened.
Add the chicken or vegetable broth, diced tomatoes (if using), chopped kale, oregano, red pepper flakes, salt, and pepper.
Bring the soup to a simmer, then reduce the heat and let it cook for about 20 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary.
Serve hot, garnished with grated Parmesan cheese if desired.

Variations and Tips:

For a creamier texture, consider blending a portion of the soup before serving.
Experiment with adding other vegetables like bell peppers, mushrooms, or carrots for added flavor and nutrition.
If you prefer a milder soup, use sweet Italian sausage instead of spicy.
This soup can be stored in the fridge for up to 4 days and freezes well for longer storage.
Serve with a side of low-carb bread or salad for a complete meal.

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Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup is a vibrant, flavorful low-carb dish that blends the sweetness of roasted bell peppers with the acidity of ripe tomatoes.

This comforting soup is ideal for anyone looking for a healthy meal option that is both satisfying and easy to prepare. Perfect for lunch or dinner, it takes about 30 minutes to prepare, making it a great choice for busy weeknights or a cozy weekend.

Ingredients

4 large red bell peppers
1 can (28 ounces) crushed tomatoes
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves, for garnish (optional)

Cooking Steps

Preheat your oven to 450°F (230°C).
Cut the bell peppers in half and remove the seeds and stems. Place them cut side down on a baking sheet lined with parchment paper and roast for about 20-25 minutes until the skins are blistered and charred.
While the peppers are roasting, heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Once the peppers are roasted, remove them from the oven and let them cool for a few minutes before peeling off the skins. Chop the peeled peppers into smaller pieces.
Add the chopped roasted peppers, crushed tomatoes, vegetable broth, dried basil, salt, black pepper, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld.
Use an immersion blender to blend the soup until smooth (or carefully transfer batches to a blender and blend until smooth). Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh basil leaves if desired.

Variations and Tips

For a creamier texture, add a splash of heavy cream or coconut cream before blending.
To add more depth of flavor, try roasting the tomatoes alongside the peppers.
If you prefer a chunky soup, reserve some of the roasted peppers and tomatoes before blending and stir them back in afterwards.
This soup can be made ahead of time and stored in the fridge for up to a week, or frozen for later use. Just reheat thoroughly before serving.

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Zucchini Noodle Chicken Soup

Zucchini Noodle Chicken Soup is a revitalizing and healthy take on traditional chicken soup, making it perfect for anyone looking to reduce their carbohydrate intake without sacrificing flavor. This dish is ideal for those on a low-carb diet, as it replaces traditional pasta with zucchini noodles, which are light and full of nutrients.

With a preparation time of about 15 minutes and a cooking time of 20 minutes, you can enjoy a wholesome bowl of soup in under an hour.

Ingredients:

2 medium zucchinis, spiralized into noodles
2 cups cooked chicken, shredded
4 cups chicken broth (low-sodium)
1 cup carrots, sliced
1 cup celery, diced
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
Add the sliced carrots and diced celery to the pot. Sauté for an additional 5 minutes, stirring occasionally.
Pour in the chicken broth, and bring the mixture to a boil. Once boiling, reduce heat to a simmer and stir in the shredded chicken, dried thyme, and dried parsley. Season with salt and pepper to taste.
Let the soup simmer for about 10 minutes to allow the flavors to meld.
Gently add the zucchini noodles to the pot and cook for an additional 3-5 minutes, or until the noodles are tender but not mushy.
Remove from heat and serve hot, garnished with fresh parsley if desired.

Variations and Tips:

For added flavor, consider incorporating a splash of lemon juice or a tablespoon of soy sauce for a savory twist.
You can substitute cooked turkey for chicken, or use leftover rotisserie chicken for quick preparation.
To make it creamy, stir in a splash of heavy cream or coconut cream at the end of cooking.
Feel free to add other low-carb vegetables you enjoy, such as spinach, bell peppers, or mushrooms, to enhance the nutritional value and flavor.
If you want a thicker soup, you can blend a portion of the soup and mix it back in to create a heartier consistency.

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Mushroom and Spinach Chowder

Mushroom and Spinach Chowder is a rich and creamy low-carb soup that is perfect for those looking for a hearty yet healthy meal. This dish combines the earthy flavors of mushrooms with nutritious spinach, making it a great option for vegetarians, low-carb dieters, or anyone looking to enjoy a warm and comforting bowl of soup.

Preparation takes about 10 minutes, with a cooking time of around 30 minutes, making it a quick and easy dish to whip up on a busy weeknight.

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups vegetable broth
2 cups fresh spinach
1 cup heavy cream (or coconut cream for a dairy-free version)
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
Optional: grated Parmesan cheese for serving

Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are softened and browned.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and add the dried thyme, salt, and pepper.
Let the chowder simmer for about 15 minutes, allowing the flavors to meld together.
Stir in the fresh spinach and cook for another 3-5 minutes until wilted.
Remove from heat and blend the chowder using an immersion blender for a smooth texture (optional). If you prefer a chunky chowder, leave it as is.
Finally, stir in the heavy cream (or coconut cream) and heat through before serving.

Variations and Tips:

For added protein, consider including cooked chicken or turkey.
You can substitute the spinach with other greens like kale or Swiss chard, if desired.
If you like a spicier kick, add a pinch of red pepper flakes.
Garnish with fresh herbs like parsley or basil before serving for added freshness.
Make ahead and store in the fridge for up to 3 days or freeze for later use. Reheat gently on the stove, adding a splash of broth or cream to loosen the chowder.

Enjoy your delicious and nutritious Mushroom and Spinach Chowder!

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Beef and Broccoli Soup

Beef and Broccoli Soup is a hearty, low-carb dish that combines tender pieces of beef with fresh broccoli in a savory broth, making it an ideal meal for those following a keto or low-carb lifestyle. This comforting soup is not only satisfying but also packed with nutrients, making it perfect for anyone looking to enjoy a wholesome meal without the excess carbs.

With a preparation time of just 30 minutes, this dish is perfect for busy weeknights or a quick weekend lunch.

Ingredients:

1 pound beef sirloin, thinly sliced
4 cups beef broth
2 cups broccoli florets
2 tablespoons soy sauce or tamari
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon sesame oil
1 teaspoon black pepper
1 teaspoon red pepper flakes (optional)
2 green onions, sliced (for garnish)

Cooking Steps:

In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
Increase the heat to medium-high and add the sliced beef to the pot. Cook until the beef is browned, about 3-5 minutes.
Pour in the beef broth, soy sauce (or tamari), and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and add the broccoli florets. Cook for an additional 5-7 minutes until the broccoli is tender but still bright green.
If desired, sprinkle in the red pepper flakes for some heat, and stir to combine.
Taste the soup and adjust seasoning if needed. Serve hot, garnished with sliced green onions.

Variations and Tips:

For a spicier version, add sliced jalapeños or additional red pepper flakes.
You can substitute beef with chicken or tofu for a different protein option.
Add other low-carb vegetables like bell peppers or zucchini for extra nutrients.
To thicken the soup slightly, you could blend a portion of it and return it to the pot.
Serve with a side of cauliflower rice for a complete low-carb meal.

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Thai Coconut Curry Soup

Thai Coconut Curry Soup is a fragrant and creamy dish that perfectly combines the rich flavors of coconut milk with aromatic spices and fresh herbs.

This low-carb soup is not only delicious but also suitable for anyone looking for a hearty meal without the extra carbohydrates.

With a preparation time of just 30 minutes, it's an ideal choice for a quick weeknight dinner or a cozy weekend lunch.

Ingredients:

1 can (14 oz) coconut milk
2 cups vegetable or chicken broth
1 tablespoon red curry paste
1 tablespoon fresh ginger, grated
1 garlic clove, minced
1 cup sliced mushrooms
1 cup baby spinach
1/2 bell pepper, sliced
1 tablespoon lime juice
1 tablespoon fish sauce (optional)
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

In a large pot over medium heat, add the coconut milk, broth, red curry paste, ginger, and garlic. Stir well to combine.
Once the mixture starts to simmer, add the mushrooms and bell pepper. Cook for about 5 minutes, or until the vegetables are tender.
Stir in the baby spinach and allow it to wilt, which should take 1-2 minutes.
Add the lime juice and fish sauce (if using), then season with salt and pepper to taste.
Remove the pot from heat and serve hot, garnished with fresh cilantro.

Variations and Tips:

For added protein, consider incorporating diced chicken, shrimp, or tofu.
If you prefer a spicier soup, add a splash of sriracha or additional red curry paste.
To enhance the flavor profile, toss in other vegetables like zucchini or broccoli.
Serve with a side of cauliflower rice for a complete low-carb meal.
This soup can also be stored in the refrigerator for up to three days, making it great for meal prep!

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Creamy Broccoli and Cheddar Soup

Creamy Broccoli and Cheddar Soup is a comforting and hearty dish that combines the vibrant flavors of fresh broccoli with rich, sharp cheddar cheese. This low-carb soup is perfect for anyone looking to enjoy a warm, filling meal without the excess carbs.

It's great for those following a ketogenic diet, and it can easily be prepared in approximately 30 minutes, making it an ideal option for a quick weeknight dinner or a satisfying lunch.

Ingredients:

4 cups broccoli florets
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste
Optional: red pepper flakes for heat

Cooking Steps:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Stir in the broccoli florets and cook for another 2-3 minutes, just until they start to soften.
Pour in the vegetable or chicken broth, bringing it to a boil. Reduce the heat and let it simmer for about 10 minutes, until the broccoli is tender.
Using an immersion blender, puree the soup until smooth. (Alternatively, you can transfer the soup to a blender in batches, but be cautious with the hot liquid.)
Return the pureed soup to the pot and stir in the heavy cream. Heat gently over low heat until warmed through.
Gradually add the shredded cheddar cheese, stirring until melted and incorporated. Season with salt and pepper to taste.
If you like a bit of heat, sprinkle in some red pepper flakes before serving.

Variations and Tips:

For a healthier version, consider substituting the heavy cream with unsweetened almond milk or a low-carb cream alternative.
If you prefer a chunkier soup, reserve some broccoli florets before blending and add them back into the soup after blending.
You can enhance the flavor by adding spices like cayenne pepper or nutmeg, or incorporating other vegetables like spinach or cauliflower for a variation.
This soup can be stored in an airtight container in the refrigerator for up to 3 days and can also be frozen in portions for easy meal prep. Just reheat gently on the stovetop or in the microwave before serving.

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Chicken and Vegetable Soup

Chicken and vegetable soup is a nourishing and hearty dish that is perfect for those on a low-carb diet. This comforting soup is packed with lean protein from chicken and a variety of colorful vegetables that provide essential nutrients.

It takes about 30 minutes to prepare, making it an ideal meal for busy weeknights or for anyone looking to create a wholesome dish without spending too much time in the kitchen.

Ingredients:

1 lb boneless, skinless chicken breast, diced
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups low-sodium chicken broth
1 cup carrots, diced
1 cup celery, diced
1 cup zucchini, diced
1 cup bell peppers, diced (any color)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Cooking Steps:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and sauté for an additional minute until fragrant.
Add the diced chicken breast to the pot, cooking until the chicken is no longer pink (about 5 minutes).
Pour in the chicken broth and bring the mixture to a simmer.
Add the carrots, celery, zucchini, and bell peppers to the pot. Stir in the dried thyme and oregano, and season with salt and pepper.
Let the soup simmer for 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
Adjust seasoning if necessary, then serve hot, garnished with fresh parsley.

Variations and Tips:

You can substitute the chicken with shredded rotisserie chicken for a quicker option.
Feel free to add other low-carb vegetables like spinach, kale, or mushrooms for additional nutrients and flavor.
To further enhance the soup's flavor, consider adding a splash of lemon juice or a dash of hot sauce before serving.
This soup can be stored in the refrigerator for up to 3 days, or frozen for longer-term storage.
Serve with a side of low-carb bread or a simple salad for a more filling meal.

Cabbage and Sausage Soup

Cabbage and sausage soup is a hearty and satisfying low-carb dish that combines tender cabbage and savory sausage for a comforting meal. This dish is perfect for anyone following a low-carb diet or looking for a nutritious option that is both filling and flavorful.

The preparation time is about 15 minutes, with a cooking time of approximately 30 minutes, making it a quick and easy dish ideal for busy weeknights or meal prepping for the week.

Ingredients:

1 pound smoked sausage (such as kielbasa or andouille), sliced
1 medium onion, diced
3 cloves garlic, minced
1 medium head of cabbage, chopped
4 cups chicken or vegetable broth
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Cooking Steps:

In a large pot, heat olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the chopped cabbage and cook for another 5 minutes, allowing it to wilt slightly.
Pour in the chicken or vegetable broth and add the undrained diced tomatoes, oregano, paprika, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 20-25 minutes, or until the cabbage is tender and the flavors have melded together.
Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.

Variations and Tips:

For a spicier version, add red pepper flakes or incorporate a spicy sausage.
To make it even heartier, consider adding other low-carb vegetables such as bell peppers, zucchini, or spinach.
For a vegetarian option, substitute the sausage with vegetarian sausage or omitting it altogether and adding more beans or tofu for protein.
This soup keeps well in the refrigerator for up to 4 days and can also be frozen for longer storage. Just verify to leave some space in the container since liquids expand when frozen.

Parmesan Garlic Spinach Soup

Parmesan Garlic Spinach Soup is a delicious and comforting low-carb dish that is perfect for anyone looking to enjoy a hearty meal without the extra carbs.

This creamy, nutrient-rich soup is packed with fresh spinach and enhanced with the rich flavors of garlic and Parmesan cheese, making it ideal for vegetarians or anyone wanting to add more greens to their diet.

The preparation time is approximately 30 minutes, making it a quick yet satisfying option for lunch or dinner.

Ingredients:

4 cups fresh spinach, chopped
1 medium onion, diced
4 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or coconut cream
1 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Optional: crushed red pepper flakes for heat

Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
Pour in the vegetable broth and bring to a simmer. Allow it to simmer for about 5 minutes.
Add the chopped spinach to the pot, stirring until wilted, about 2-3 minutes.
Reduce heat and stir in the heavy cream (or coconut cream) and grated Parmesan cheese. Mix well until the cheese is melted and the soup is creamy.
Season with salt, pepper, and crushed red pepper flakes if desired. Bring back to a gentle simmer for another 2-3 minutes.
Remove from heat, and if you prefer a smoother soup, blend with an immersion blender until desired consistency is reached.

Variations & Tips:

Add Protein: Consider adding cooked chicken, turkey, or shrimp for added protein. Simply stir it into the soup after the cheese has melted.
Herbs and Spices: Enhance the flavor by adding herbs such as basil, thyme, or oregano.
For a Thicker Soup: You can incorporate a small amount of cream cheese or even pureed cauliflower for added thickness while keeping it low-carb.
Storage: The soup can be kept in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Freezing: Soup can be frozen in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Pumpkin and Sage Soup

Pumpkin and Sage Soup is a delightful low carb dish that is perfect for chilly days or as a comforting starter for a meal. This creamy and flavorful soup, with the earthy taste of pumpkin and the aromatic hint of sage, is ideal for anyone looking to enjoy a healthy, hearty option that is also gluten-free and suitable for a ketogenic diet.

Preparation takes about 15 minutes, and the cooking time is around 30 minutes, making it a quick and satisfying dish for dinner or lunch.

Ingredients:

2 cups pumpkin puree (canned or homemade)
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups vegetable or chicken broth
1 cup heavy cream (or coconut milk for a dairy-free version)
2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
2 tablespoons olive oil
Salt and pepper to taste
Optional: pumpkin seeds for garnish

Cooking Steps:

Prepare the Ingredients: Chop the onion and mince the garlic; set aside.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Add the Pumpkin: Stir in the pumpkin puree and fresh sage, mixing well to combine.
Pour in the Broth: Gradually add the vegetable or chicken broth, stirring until the mixture is smooth. Bring to a simmer.
Blend the Soup: Once simmering, carefully blend the soup using an immersion blender until smooth. For a creamier texture, you can also transfer to a countertop blender in batches.
Add the Cream: Stir in the heavy cream (or coconut milk) and allow the soup to heat through for another 5 minutes. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls, and if desired, garnish with pumpkin seeds and additional sage.

Variations and Tips:

Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Protein Boost: Serve with shredded chicken or crumbled bacon for added protein.
Herb Alternatives: Experiment with other herbs such as thyme or rosemary for different flavor profiles.
Storage: This soup can be refrigerated for up to 3 days and freezes well for up to 3 months. Reheat gently on the stove or in the microwave.

Tortilla Soup With Avocado

Tortilla soup is a flavorful, hearty Mexican dish that's perfect for those following a low-carb diet.

It's loaded with fresh ingredients, including tomatoes, cilantro, and avocado, making it a healthy choice that's satisfying and comforting.

This soup is ideal for anyone looking to enjoy a delicious low-carb meal that can be prepared in about 30 minutes, making it perfect for a weeknight dinner.

Ingredients:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
4 cups chicken or vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
1 cup cooked, shredded chicken (optional)
1 medium avocado, diced
Fresh cilantro, for garnish
Lime wedges, for serving
Optional toppings: sour cream, shredded cheese, sliced radishes

Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth and add the canned tomatoes, ground cumin, chili powder, salt, and pepper. Bring to a simmer.
If you are using shredded chicken, add it to the pot now and stir to combine. Allow the soup to simmer for about 10-15 minutes, letting the flavors meld.
Before serving, taste and adjust seasoning if needed. Ladle the soup into bowls and top each with diced avocado and fresh cilantro.
Serve with lime wedges and any additional toppings you desire.

Variations & Tips:

For a vegetarian option, omit the chicken and use vegetable broth.
Add other low-carb vegetables like bell peppers or zucchini for extra nutrition.
To make it spicier, add crushed red pepper flakes or more jalapeños.
If you want a creamier texture, blend part of the soup and return it to the pot before serving.
This soup keeps well in the refrigerator for up to three days and can be frozen for longer storage.

Enjoy your delicious low-carb tortilla soup with avocado!

Creamy Spinach and Artichoke Soup

Creamy Spinach and Artichoke Soup is a delicious and comforting dish perfect for those looking to enjoy a low carb meal without sacrificing flavor.

This rich and creamy soup is ideal for anyone on a keto or low carbohydrate diet, as it is packed with nutrients and satiating ingredients. With a preparation time of just 10 minutes and a cooking time of 30 minutes, you'll have this delightful dish ready to serve in under an hour, making it a great choice for a weeknight dinner or a cozy weekend lunch.

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and roughly chopped
4 cups vegetable or chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper, to taste
½ cup grated Parmesan cheese
Optional: Crushed red pepper flakes for added heat

Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the chopped spinach to the pot and cook until wilted, about 3-4 minutes.
Stir in the chopped artichoke hearts, broth, and dried thyme. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
Remove the pot from heat and use an immersion blender to carefully puree the soup until smooth. Alternatively, you can transfer small batches to a regular blender for pureeing.
Return the blended soup to the pot, stir in the heavy cream and Parmesan cheese, and heat gently over low heat until warmed through. Season with salt, pepper, and red pepper flakes if desired.

Variations and Tips:

For a lighter version, substitute heavy cream with unsweetened almond milk or coconut cream.
Add some cooked chicken or shrimp for extra protein.
If you prefer a chunkier soup, reserve some of the spinach and artichoke pieces to add back in after pureeing.
For a hint of tanginess, incorporate a squeeze of lemon juice just before serving.
Top each bowl with additional Parmesan cheese or croutons for added texture.

Mediterranean Lentil and Spinach Soup

Mediterranean Lentil and Spinach Soup is a hearty and wholesome dish that is perfect for anyone looking for a low-carb, nutrient-dense meal. Loaded with fiber-rich lentils and fresh spinach, this soup provides a delightful blend of Mediterranean flavors, making it an ideal option for vegans, vegetarians, or anyone wanting to enjoy a healthy, satisfying bowl of goodness.

Preparation time is approximately 15 minutes, with a cooking time of 30 minutes, allowing you to enjoy this delicious soup in under an hour.

Ingredients:

1 cup green or brown lentils, rinsed
6 cups vegetable broth (low-sodium)
1 large onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
1 celery stalk, diced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
4 cups fresh spinach, chopped
2 tablespoons olive oil
Salt and pepper to taste
Juice of 1 lemon (optional)
Fresh parsley for garnish

Cooking Steps:

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for another minute until fragrant.
Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for about 25 minutes, or until the lentils are tender.
Once the lentils are cooked, stir in the chopped spinach and cook for an additional 5 minutes until the spinach is wilted.
Taste the soup and season with salt, pepper, and lemon juice as desired. Remove from heat and let cool slightly before serving.
Ladle the soup into bowls and garnish with fresh parsley.

Variations and Tips:

For added flavor, consider incorporating chopped tomatoes or bell peppers.
This soup can be made in advance and stored in the refrigerator for up to 4 days or frozen for longer storage.
To make it even more filling, serve the soup with a side of crusty low-carb bread or a simple green salad.
Consider blending a portion of the soup for a creamier texture while keeping some lentils whole for a nice bite.

Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup is a warm, comforting dish that brings together the natural sweetness of butternut squash with the zesty kick of ginger. This low-carb soup is perfect for those seeking a nutritious and flavorful meal, especially during the colder months.

Ideal for vegetarians and those following a low-carb diet, this soup not only satisfies your hunger but also warms your soul. The preparation time is about 15 minutes, with a cooking time of 30 minutes, making this a quick and delicious option for lunch or dinner.

Ingredients:

1 medium butternut squash, peeled and diced
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, grated
4 cups vegetable broth
1 teaspoon ground cumin
Salt and pepper to taste
Optional: heavy cream or coconut milk for garnishing
Optional: fresh cilantro for garnish

Cooking Steps:

Prepare the Butternut Squash: Begin by peeling and dicing the butternut squash into small cubes for quicker cooking.
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the Squash: Introduce the diced butternut squash to the pot, stirring to combine with the onions, garlic, and ginger.
Pour in the Broth: Add the vegetable broth and ground cumin to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25 minutes, or until the squash is tender.
Blend the Soup: Once cooked, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Season and Serve: Adjust the seasoning with salt and pepper, and if desired, swirl in some heavy cream or coconut milk before serving. Ladle the soup into bowls and garnish with fresh cilantro.

Variations and Tips:

For a hint of spice, consider adding a pinch of cayenne pepper or a dash of red pepper flakes during cooking.
To make this soup heartier, add cooked lentils or chickpeas before blending.
If you prefer a thinner soup, you can add additional broth or water until the desired consistency is reached.
This soup can be made ahead of time and stored in the refrigerator for up to five days. It also freezes well for up to three months. Reheat gently before serving.

Low Carb Clam Chowder

Low Carb Clam Chowder is a creamy, delicious soup that's perfect for those following a low carbohydrate diet, yet still want to indulge in comfort food. This dish is not only packed with rich flavors but also provides a satisfying meal for seafood lovers.

Preparing this chowder takes about 30 minutes, making it an ideal choice for a quick weeknight dinner or a comforting weekend meal.

Ingredients:

2 cans chopped clams (with juice)
4 slices bacon, diced
1 cup cauliflower, riced
1 cup celery, diced
1 cup onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon old bay seasoning
Salt and pepper to taste
Chopped chives or parsley, for garnish

Cooking Steps:

In a large pot or dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
Add the diced onion, celery, and minced garlic to the pot, cooking until the vegetables are tender and the onion is translucent.
Stir in the riced cauliflower, clams with juice, chicken broth, thyme, and old bay seasoning. Bring the mixture to a simmer and let it cook for 10 minutes.
Reduce the heat to low and stir in the heavy cream. Allow the chowder to gently warm through for about 5 minutes. Season with salt and pepper to taste.
Serve hot, topped with the crispy bacon and garnished with chopped chives or parsley.

Variations and Tips:

For a thicker chowder, you can blend a portion of the soup and then mix it back in before serving.
If you prefer a spicier kick, consider adding a dash of cayenne pepper or hot sauce.
You can substitute the heavy cream with coconut cream for a dairy-free version, but this might slightly alter the taste.
If you want to include additional vegetables, zucchini or bell peppers can be added along with the base ingredients.
Be sure to use low-sodium broth if you're watching your sodium intake.

Egg Drop Soup

Egg Drop Soup is a quick and comforting dish that's perfect for those following a low-carb diet. With its silky texture and rich flavor, this Chinese classic is ideal for anyone looking to whip up a nutritious meal in just under 15 minutes.

It can be enjoyed on its own or paired with grilled chicken or vegetables for a complete dinner.

Ingredients:

4 cups chicken broth
2 large eggs
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1 green onion, finely chopped
Salt and pepper to taste
Optional: Dash of white pepper or chili flakes for heat

Cooking Instructions:

1. In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat.

2. In a bowl, whisk the eggs until fully combined.

3. Once the broth is simmering, slowly pour the beaten eggs into the broth while stirring continuously.

This will create the characteristic egg ribbons.

4. Stir in the soy sauce, sesame oil, and chopped green onion. Season with salt and pepper to taste.

5. Allow the soup to simmer for another minute, ensuring everything is heated through.

6. Serve hot, garnished with additional green onion or a sprinkle of white pepper if desired.

Variations & Tips:

For a thicker soup, you can mix a teaspoon of cornstarch with a splash of cold water and add it to the broth before introducing the eggs.
Add vegetables like sliced mushrooms or spinach for extra nutrition — just toss them in during step 1, allowing them to soften before adding the eggs.
Experiment with flavor by adding garlic or ginger to the broth for an aromatic twist.
If you prefer a creamier version, stir in a splash of coconut milk just before serving.

With these simple steps, you can enjoy a delicious and satisfying bowl of Egg Drop Soup that aligns beautifully with your low-carb eating goals.

French Onion Soup With Cheese

French onion soup is a classic dish known for its rich flavor and comforting warmth. Perfect for those on a low-carb diet, this version uses a few adjustments while still maintaining the traditional taste. Ideal for a cozy dinner or an appetizer for your guests, this soup takes about 30 minutes to prepare and 45 minutes to cook, making it a hearty yet manageable dish for any night of the week.

Ingredients:

4 large onions, thinly sliced
4 cups beef broth (preferably low sodium)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 cup grated Gruyère cheese (or Swiss cheese)
Fresh parsley for garnish (optional)

Cooking Instructions:

In a large, heavy-bottomed pot, heat the olive oil and unsalted butter over medium heat.
Add the sliced onions and sauté for about 20-25 minutes, stirring frequently, until they're caramelized and golden brown. This step is essential for developing the soup's rich flavor.
Once the onions are caramelized, stir in the dried thyme and cook for an additional minute.
Pour in the beef broth, add the bay leaf, and bring the mixture to a simmer. Season with salt and pepper to taste. Let it simmer for about 20 minutes to enhance the flavors.
Preheat your oven's broiler. If you have oven-safe bowls, ladle the soup into them, and top each serving with a generous handful of Gruyère cheese.
Place the bowls under the broiler for about 3-5 minutes or until the cheese is bubbly and golden brown. Monitor closely to prevent burning.
Remove from the oven, discard the bay leaf, and garnish with fresh parsley if desired.

Variations and Tips:

For an extra depth of flavor, consider adding a splash of dry white wine while caramelizing the onions.
If you want to add a bit more substance, you can incorporate cooked diced chicken or mushrooms to the soup.
To cut down on calories even more, you can use a reduced-fat cheese option.
Serve the soup with a side of low-carb bread or crackers to complement your meal without adding significant carbs.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated easily on the stove.

Chicken Pot Pie Soup

Chicken Pot Pie Soup is a comforting and hearty dish that brings all the flavors of a traditional chicken pot pie into a warm and wholesome soup.

Perfect for chilly evenings or when you're seeking a satisfying meal, this low-carb soup is great for families, meal prep enthusiasts, or anyone looking for a quick and easy dinner option.

With a preparation time of approximately 15 minutes and a cooking time of 30 minutes, you can have this delicious dish ready in under an hour.

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups cooked shredded chicken
3 cups chicken broth
1 cup cauliflower florets
1 cup carrots, diced (or substitute with more cauliflower for lower carbs)
1 cup celery, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup heavy cream or unsweetened almond milk
Fresh parsley, chopped (for garnish)

Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the cooked shredded chicken, chicken broth, cauliflower, carrots, celery, thyme, and rosemary to the pot. Bring to a simmer.
Reduce heat and allow the soup to cook for about 20 minutes, or until the vegetables are tender.
Stir in the heavy cream or almond milk and season with salt and pepper to taste. Let the soup heat through for another 5 minutes.
Serve hot, garnished with fresh parsley.

Variations & Tips:

For added thickness, you can puree a portion of the soup with an immersion blender and then stir it back in.
Feel free to add other vegetables such as peas or green beans if you're not strictly watching carbs.
To add some extra flavor, consider using herbs de Provence or Italian seasoning instead of thyme and rosemary.
To make this dish even simpler, use a rotisserie chicken for the cooked chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stove before serving.

Buffalo Cauliflower Soup

Buffalo Cauliflower Soup is a creamy, spicy, and comforting dish that's perfect for those following a low-carb diet, but delicious enough to satisfy anyone!

The combination of roasted cauliflower infused with the bold flavors of buffalo sauce makes this soup a standout meal. It takes approximately 30-40 minutes to prepare and cook, making it ideal for a quick weeknight dinner or a cozy weekend lunch.

Ingredients:

1 medium head of cauliflower, chopped into florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
4 cups vegetable broth (or chicken broth)
1 cup heavy cream (or coconut cream for dairy-free)
½ cup buffalo wing sauce (adjust for spice preference)
1 tablespoon apple cider vinegar
Chopped green onions (for garnish)
Crumbled blue cheese or dairy-free alternative (optional, for garnish)

Instructions:

Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for about 25 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
In a large pot, combine the roasted cauliflower and vegetable broth. Bring to a simmer over medium heat and cook for about 5 minutes.
Use an immersion blender to carefully puree the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a regular blender, then return to the pot.
Stir in the heavy cream, buffalo wing sauce, and apple cider vinegar. Allow the soup to simmer for an additional 5-10 minutes until everything is heated through.
Adjust seasoning and spice levels according to taste. If you prefer a thicker soup, you can blend longer or add more cream.
Serve hot, garnished with chopped green onions and crumbled blue cheese if using.

Variations & Tips:

For a thicker, more rustic version, leave some cauliflower pieces unblended and stir them back into the soup.
To make this soup even spicier, add extra buffalo sauce or a dash of cayenne pepper.
Swap out the cream for a lower-calorie option like unsweetened almond milk, but keep in mind it will change the richness of the soup.
If you want to add more protein, consider adding shredded chicken or some cooked bacon.
Leftovers can be stored in the refrigerator for up to 3 days and also freeze well for a quick meal later on. Just reheat gently on the stove before serving.

Garlic Butter Shrimp Soup

Garlic Butter Shrimp Soup is a rich and flavorful low-carb dish that combines succulent shrimp with a delightful garlic and butter broth, making it perfect for seafood lovers and anyone looking to reduce their carbohydrate intake.

This comforting soup can be prepared in about 30 minutes, making it an ideal choice for busy weeknights or a cozy weekend meal. Packed with the goodness of shrimp and aromatic herbs, it's sure to impress your family or guests!

Ingredients:

1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 small onion, diced
2 cups vegetable or chicken broth
1 cup heavy cream
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Cooking Steps:

In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the shrimp to the pot and season with paprika, salt, and pepper. Cook for about 2-3 minutes, or until the shrimp turn pink.
Pour in the broth and raise the heat to bring it to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
Lower the heat and stir in the heavy cream. Allow the soup to heat through without boiling.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and lemon wedges on the side.

Variations and Tips:

For a spicier kick, add a pinch of red pepper flakes or diced jalapeños to the pot along with the garlic.
If you prefer a lighter soup, you can substitute half of the heavy cream with coconut milk for a tropical flavor.
You can also add low-carb vegetables such as spinach or zucchini noodles for extra texture and nutrition.
This soup pairs well with a fresh green salad or low-carb bread for dipping. Enjoy!

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a comforting and delicious dish that blends the rich flavors of ripe tomatoes with fragrant basil and a silky smooth texture.

This low-carb soup is perfect for anyone looking for a healthy, satisfying meal that doesn't skimp on flavor. Ideal for vegetarians and those following a low-carb diet, it can be prepared in about 30 minutes, making it a quick and nutritious choice for lunch or dinner.

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
1 cup heavy cream (or coconut cream for dairy-free)
1 cup fresh basil leaves, chopped
Salt and pepper to taste
Optional: grated Parmesan cheese for garnish

Cooking Steps:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, cooking for an additional minute until fragrant.
Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
Lower the heat and add the heavy cream (or coconut cream). Stir well and simmer for another 5 minutes.
Remove the pot from the heat and add the chopped basil. Use an immersion blender to puree the soup until smooth. (Alternatively, you can carefully transfer the soup to a blender in batches, blending until creamy.)
Season with salt and pepper to taste. If desired, serve with a sprinkle of grated Parmesan cheese on top.

Variations and Tips:

For added depth of flavor, consider roasting fresh tomatoes and garlic before adding them to the pot.
To make the soup spicier, add red pepper flakes or cayenne pepper when sautéing the onions.
For an extra layer of flavor, add a splash of balsamic vinegar just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for a quick meal later on.

Beefy Zucchini Soup

Beefy Zucchini Soup is a hearty, low-carb dish that brings together the rich flavors of ground beef and fresh zucchini, making it an ideal option for those looking to enjoy a nutritious meal without the carbs.

This comforting soup is perfect for families and can be a go-to dish for meal prep or cozy weeknight dinners. With a preparation time of about 15 minutes and a cooking time of 30 minutes, you'll have a filling and delicious dish ready in under an hour.

Ingredients:

1 lb ground beef
2 medium zucchinis, diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes
1 tsp Italian seasoning
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Steps:

In a large pot, brown the ground beef over medium heat until cooked through. Drain any excess fat.
Add the chopped onion and garlic to the beef, cooking for an additional 2-3 minutes until softened and fragrant.
Stir in the diced zucchini, cooking for another 5 minutes until somewhat tender.
Pour in the beef broth and add diced tomatoes along with their juices. Stir in the Italian seasoning, paprika, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low and let it simmer for about 20 minutes, allowing the flavors to meld and the zucchini to become tender.
Serve hot, garnished with fresh parsley if desired.

Variations and Tips:

For a spicy kick, add red pepper flakes or chopped jalapeños to the soup.
If you prefer a thicker soup, you can use an immersion blender to puree a portion of the soup before serving.
Substitute ground turkey or chicken for a lighter version, or use leftover roast beef for a quick meal.
Pair with a side salad or low-carb bread for a complete meal.
This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage. Reheat on the stove or microwave when ready to serve.