There aren't many foods that can't beat soup. It's nutritious, it's keto friendly, and it's low in calories. Here we show you how to make three of the most delicious keto soups you've ever had.

Let's start by the most popular one, shall we?

Low-Carb Roasted Tomato Soup

Ingredients:

  • 500g tomatoes
  • 4 garlic cloves
  • 2 cup bone broth
  • ½ tsp salt
  • ¼ black pepper
  • 2 tbsp olive oil
  • ¼ heavy cream
  • Thyme
  • Fresh basil

How to make:

  • Prepare a baking sheet and grease.
  • Preheat oven to 400ºF.
  • Cut the tomatoes. You can either cut them into big cubes or into thick slices.
  • Place them in a single layer on the baking sheet along with the garlic. Sprinkle with oil and roast from 20 to 30 minutes.
  • Put everything in a blender and blend until smooth.
  • Transfer into a pot over medium heat. Add broth, thyme, salt and pepper, and simmer for 15 minutes.
  • Add in the heavy cream, fresh basil and serve.

Broccoli Cheese Soup

Ingredients:

  • 4 cups broccoli florets
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 3 cups cheddar cheese, shredded
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper


How to make:

  • Cut the broccoli into small pieces. Save a few florets for topping.
  • Sauté the minced garlic with olive oil in a large pot over medium heat for a couple of minutes.
  • Add the broccoli, chicken broth and heavy cream; stir. Simmer until broccoli is bright and tender.
  • Reduce the heat to low and add the shredded cheese gradually, waiting for it to melt before adding more.
  • And salt and pepper to taste (optional).
  • Remove from heat.
  • Serve and top with the saved florets. Add more cheese if desired.

Roasted Cauliflower Soup

Cauliflower soup is almost addictive. Photo used with permission.

Ingredients:

  • 1 large cauliflower head
  • 4 cups chicken broth
  • ¼ heavy cream
  • 8 oz cream cheese
  • 3 garlic cloves
  • ¾ salt
  • ¼ tsp black pepper
  • 3 tbsp olive oil

How to make:

  • Preheat oven to 400ºF.
  • Place the cauliflower on a previously greased baking sheet. Drizzle with olive oil and sprinkle some salt. Roast for 30 minutes, stirring halfway while cooking.
  • Once roasted, add the remaining olive oil to a pot over medium heat.
  • Sauté garlic for a minute or two and add the chicken broth along with the roasted cauliflower. Bring to a boil, then reduce the heat to simmer. Cook for 15 minutes.
  • Pureé the cauliflower using an immersion blender.
  • Stir in the heavy cream and cream cheese and blend again, until it’s all smooth.
  • Add salt and pepper to taste.
  • Serve warm.