Home Recipes Soups Bean Soups White Bean Soups
Carrie Madormo, RN
Rosemary SiefertUpdated: Mar. 20, 2024
Enjoy our keto soup recipes with fewer than 11 grams of carbs per serving. Top with cheese, crispy bacon or toasted nuts for extra protein and fat.
TASTE OF HOME
Yes, keto soup recipes do exist. Though many soups have noodles, rice or even squash (which aren’t on the list of keto diet foods), we have low-carb versions of the recipes you know and love. Pair keto-friendly soups with keto salad recipes to make a complete meal, or heat up a cup of broth for nutrients and electrolytes.
Keep simple soups on your keto diet menu as you get accustomed to the ins and outs of the diet. Once you’re confident about the ingredients you can and can’t eat, it’ll be easier to whip up your own quick soups with protein and keto-friendly produce. Don’t forget to prep keto-friendly desserts so you can have a treat after dinner!
1/10
Tuscan Cauliflower Soup
A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. —Heather Bewley, Bemidji, Minnesota
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2/10
Ground Beef Veggie Stew
This is a wonderful, hearty stew to help use up all the late-summer veggies in your garden. I like that it’s filling enough to make a meal, and it’s good for you too! —Courtney Stultz, Weir, Kansas
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3/10
Moroccan Cauliflower and Almond Soup
This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
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4/10
Creamy Fresh Asparagus Soup
Tangy lemon and sweet tarragon give this creamy asparagus soup a springtime flavor you’ll savor and share. —Stacy Mullens, Gresham, Oregon
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5/10
One of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. —Maria Davis, Flower Mound, Texas
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6/10
Homemade Bone Broth
Bone broth is excellent in place of stock or broth called for in recipes. It’s also enjoyable on its own or as a base for soup. —Taste of Home Test Kitchen
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7/10
Gyro Soup
If you’re a fan of lamb, don’t pass up this Greek-style soup. Seasoned with classic flavors of rosemary, marjoram and mint, it will transport you straight to the Mediterranean! —Bridget Klusman, Otsego, Michigan
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8/10
Curried Vegetable Soup
I created this recipe uniting my favorite spices with frozen vegetables to save time. It’s easy to scale to feed a crowd. I usually prepare enough to make sure there are leftovers. For a buffet, keep this soup warm in a slow cooker and set out yogurt in a dish to let guests serve themselves. —Heather Demeritte, Scottsdale, Arizona
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9/10
Sausage Pizza Soup
Here’s a healthy take on ooey-gooey sausage pizza. You won’t believe how delicious this side dish really is. Beth Sherer — Milwaukee, Wisconsin
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10/10
Tomato Green Bean Soup
This colorful soup is delicious any time of year. When I can’t get homegrown tomatoes and green beans, I’ve found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. —Bernice Nolan, Granite City, Illinois
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FAQ
What kind of soup can you eat on a keto diet?
Soups that aren’t filled with starchy foods like potatoes, pasta and rice will be your best bet. Of course, carbs can come from produce too, so limit the vegetables in your soup to keto-friendly options like leafy greens, carrots, cauliflower and mushrooms. Broth-based soups offer significant health benefits, plus they don’t use flour or cornstarch to thicken up. Use our recipe for homemade chicken broth to keep your soups low in sodium.
What can I eat instead of carbs in soup?
You might not want to top soup with crusty bread, tortilla strips or noodles, but don’t sacrifice fun soup toppers. Try crumbled bacon, sliced jalapeno, cheese crisps, sliced almonds or pumpkin seeds the next time you want a bit of crunch in your soup.
Originally Published: January 04, 2019
Carrie Madormo, RN
Carrie is a health writer and nurse who specializes in healthy eating and wellness through food. With a master’s degree in public health from the Medical College of Wisconsin, she strives to translate the latest health and nutrition research into interesting, actionable articles. During her six years at Taste of Home, Carrie has answered hundreds of reader questions about health and nutrition, such as if pomegranate seeds are safe to eat, why pregnant women crave pickles and how much caffeine is in a shot of espresso. Carrie is also a former health coach and food blogger.
Rosemary Siefert
Rosemary has been writing and editing for digital and print publications for six years. Starting out as a freelancer for Taste of Home, she joined the team full time in 2022. She writes and edits food content and helps manage Taste of Home’s freelance community. Rosie focuses her writing on cooking tips, baking and cleaning techniques (gotta have a sparkling kitchen!). Rosie’s degrees in journalism and English from the University of Missouri contribute to her skills as an editor, while her penchant for trying new recipes and kitchen hacks shines in her writing.If Rosie isn’t making a (fun) mess in the kitchen, she’s scoping out new restaurants, trying foods she’s never heard of, holed up at a coffee shop with a book or clanging away on one of the typewriters in her collection.
