Low Carb Soup Recipes

Delicious And Healthy Low Carb Soup

Recipes

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Table of Contents
Cabbage Soup
Creamy Cauliflower Soup
Creamy Chicken Soup
Tomato Soup
White Bean Soup
Pumpkin and Sausage Soup
Low Carb Pizza Soup
Vegetable Beef Soup
Broccoli Cheese Soup
Clam Chowder
Tuscano Soup
Chicken Vegetable Soup
Spinach Soup
Cabbage & Sausage Soup
Broccoli Mushroom Soup
Creamy Asparagus Soup
Spicy Pumpkin Soup
Roasted Red Pepper Soup

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Delicious Low Carb Cookie And Dessert Recipes

Cabbage Soup

Ingredients
1 pound ground beef
1 clove garlic, minced
2 1/2 ounces onion, chopped, 1 small
28 ounce can diced tomatoes
1 pound cabbage, chopped, 1/2 medium
3 stalks celery, coarsely chopped
2 cups chicken or beef broth
1 teaspoon beef bouillon granules
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 teaspoons granular Splenda or equivalent liquid Splenda

Directions
In a large soup pot, brown the ground beef, garlic and onion; drain. Add the remaining
ingredients and bring to a boil.

Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the
seasonings to taste.

Creamy Cauliflower Soup

Ingredients
2 ounces onions, chopped, about 1/3 cup
1 tablespoon butter
2 cups chicken broth
2 cups water, optional
10 ounces frozen cauliflower or broccoli
Salt and pepper, to taste
1/2 cup heavy cream
Pinch parsley

Directions
In a medium to large pot, saut the onions in the butter until soft. Add the broth and
water, if using; bring to a boil.

Stir in the frozen cauliflower; bring to a boil. Cover and simmer about 10 minutes until
very tender.

Puree with a stick blender, if desired, or just break up the cauliflower into tiny pieces.
Stir in the cream and parsley.

Per Serving: 225 Calories; 20g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g
Net Carbs

Creamy Chicken Soup

Ingredients
2 tablespoons butter
1/2 cup onion, chopped, 2 3/4 ounces
1 clove garlic, minced
2 stalks celery, chopped
1 medium carrot, chopped, 3 ounces
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 teaspoon dry parsley
1/2 teaspoon paprika
2 teaspoons xanthan gum
12 ounces cauliflower, chopped, about 1/2 small
4 cups chicken broth
2 cups heavy cream
2 cups diced cooked chicken
1/4 cup fresh parsley, chopped
Salt, to taste, about 1-2 teaspoons

Directions
In a large soup kettle, saut the onion, garlic, celery and carrot in butter until almost
tender.

Meanwhile, in a small bowl, stir together the bouillon, pepper, dry parsley, paprika and
xanthan gum.

When the vegetables are tender, sprinkle the seasoning mixture over them; mix well.
Add the cauliflower and broth.

Bring to a boil. Cover and simmer, stirring occasionally, on low heat about 20 minutes
or until vegetables are very tender. Stir in the cream, chicken and fresh parsley.

Simmer until soup is heated through. Add salt to taste.

Per 1/8 Recipe: 340 Calories; 28g Fat; 15g Protein; 7g Carbohydrate; 3g Dietary Fiber;
4g Net Carbs

Tomato Soup

Ingredients
2 tablespoons butter
1/2 cup onion, 2 3/4 ounces
28 ounce can diced tomatoes, undrained
2 cups chicken broth, homemade preferred
1 cup heavy cream
Salt and pepper, to taste
2 tablespoons parsley, minced, optional

Directions
In a 3-quart pot, saut the onion in butter until tender. Add the tomatoes, with their
liquid, and broth; bring to a boil.

Simmer 5 minutes. Puree with a stick blender until smooth. Stir in the cream and adjust
the seasoning.

Stir in the parsley and serve at once.

Per 1/8 Recipe: 135 Calories; 11g Fat; 3g Protein; 6g Carbohydrate; 1g Dietary Fiber;
5g Net Carbs

White Bean Soup

Ingredients
2 tablespoons butter
2 stalks celery, diced
2 medium carrots, diced
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
1 teaspoon xanthan gum
15.5 ounce can Great Northern beans, undrained
4 cups chicken broth, homemade preferred
2 teaspoons chicken bouillon granules
Salt and pepper, to taste
16 ounces smoked sausage, cut into bite-sized pieces *
2 tablespoons fresh parsley, chopped

Directions
In a large pot, saut the celery, carrot, onion and garlic in butter until very tender,
covered, 15 minutes.

Sprinkle the xanthan gum lightly over the surface of the vegetables; stir in well. Add all
but the parsley.

Bring to a boil; cover and simmer 30 minutes. Adjust the seasonings, if needed, and add
the parsley.

Per 1/6 Recipe: 396 Calories; 28g Fat; 17g Protein; 16g Carbohydrate; 4g Dietary
Fiber; 12g Net Carbs

Pumpkin and Sausage Soup

Ingredients
1 pound pork sausage
1/2 cup onion, chopped, 2 3/4 ounces
1/4 pound fresh mushrooms, chopped, about 5 medium
1 clove garlic, minced
15 ounce can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
Salt and pepper, to taste

Directions
In a large pot, brown the sausage along with the onion, mushrooms and garlic; drain fat.
Add the pumpkin and broth.

Season with salt and pepper, to taste. Cover and simmer 20-30 minutes. Add the cream
and water; simmer 10-15 minutes longer. Adjust seasoning.

Per Serving: 277 Calories; 21g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g
Net Carbs

Low Carb Pizza Soup

Ingredients
1 (16 ounce) can crushed tomatoes (can use stewed or whole)
2 (16 ounce) cans beef broth (can sub bouillon)
2 (16 ounce) cans mushrooms (can use fresh if desired)
1 medium green pepper, diced
1 small onion, diced
1 lb Italian sausage
1

2 lb pepperoni, thinly sliced

1 teaspoon garlic powder

2 teaspoons dried oregano
2 teaspoons italian seasoning
1 cup freshly grated mozzarella cheese
1

4 cup grated parmesan cheese

Directions
Saute the sausage until brown.

Drain grease from the sausage and place the sausage in a crock pot.

Add all the other ingredients (except the cheeses) to crock pot.

Cook in slow cooker on low for 6 to 8 hours.

Spoon into bowls and sprinkle with cheeses.

Vegetable Beef Soup

Ingredients
3 pounds beef, cubed
6 cups water (can use part beef broth)
8 ounce can tomato sauce
2 1/2 ounces onion
1 clove garlic, minced
1 tablespoon salt
Dash pepper
1/4 teaspoon chili powder
1 bay leaf
1 cup celery, coarsely chopped, about 4 ounces
1 very small cabbage, about 13 ounces, coarsely chopped
1 cup fresh or frozen green beans, about 2 1/2 ounces

Directions
In a large kettle, heat some oil; brown the beef in the hot oil. Add the remaining
ingredients; bring to a boil.

Turn down the heat and simmer on low for about 2 hours.

Per 1/10 Batch: 364 Calories; 26g Fat; 26g Protein; 5g Carbohydrate; 2g Dietary Fiber;
3g Net Carbs

Broccoli Cheese Soup

Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 pounds broccoli, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
5 cups vegetable broth
1/4 cup freshly squeezed lemon juice
1/4 cup cheddar cheese

Directions
Heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. Cook
and stir onion and garlic in hot oil until softened, 3 to 5 minutes. Add broccoli, season
with salt and pepper, and stir. Pour vegetable broth and lemon juice into the pot.

Loosely cover the pot and simmer the mixture until the broccoli is tender, about 25
minutes. Puree with an immersion blender until smooth. Garnish with Cheddar cheese to
serve.

Clam Chowder

Ingredients
2 3/4 ounces onion, chopped, 1/2 cup
6 pieces bacon, chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon basil
1/2 teaspoon paprika
2 teaspoons xanthan gum
3 tablespoons minced garlic, from a jar (not fresh)
2 stalks celery, chopped
1 medium carrot, chopped, 2 ounces
1/2 small cauliflower, chopped, 12 ounces
2 cups chicken broth
8 ounce bottle clam juice
Liquid from clams
4 tablespoons butter
2 1/2 cups heavy cream
2 tablespoons fresh parsley, chopped
2 10-ounce cans clams, reserving liquid

Directions
In a large soup kettle, cook the onion and bacon until browned; keep drippings in pot.

In a small bowl, stir together the salt, pepper, basil, paprika and xanthan gum. Add the
celery and carrots to the pot then sprinkle the spice mixture over them; stir in well.

Add all remaining ingredients except the butter, cream, parsley and clams. Bring to a
boil.

Cover and simmer on the low heat about 25 minutes until the vegetables are very tender.

Stir in the butter, cream and parsley; heat through. Add the clams and cook just until
heated.

Per Serving: 382 Calories; 35g Fat; 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g
Net Carbs

Tuscano Soup

Ingredients
1 pound Italian sausage
1 small onion, diced, 2 1/2 ounces
2 cloves garlic, minced
3 cups chicken broth
10 ounce package frozen chopped spinach, thawed
1/2 cup heavy cream
Salt and pepper, to taste
Freshly grated parmesan cheese, optional

Directions
Remove the sausage from its casings, if necessary. Brown the sausage in a 4-quart soup
pot along with the onion and garlic; drain fat. Add the broth and undrained spinach;
bring to a boil.

Cover and simmer 30 minutes. Add the cream and simmer a few minutes until the cream
is heated.

Season to taste. Sprinkle a little parmesan cheese over each serving, if desired.

Per Serving: 366 Calories; 32g Fat; 15g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g
Net Carbs

Chicken Vegetable Soup

Ingredients
1 small or 1/2 large onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 Tablespoon oil
3 cloves garlic, minced, grated, or pressed
1-quart chicken stock
Optional vegetables (your choice)
1 cup chopped cooked chicken meat
1/3 cup salsa
1/8 teaspoon black pepper
1/4 cup chopped fresh leafy herbs or 1 Tablespoon dried herbs.
Better than Bouillon or another soup base

Directions
Saute onion, celery, and carrot in the bottom of your soup pot.

When they begin to soften, add the garlic and stir for a minute, until you begin to smell
the garlic.

Add the chicken stock or broth, and vegetables

Bring to a low boil and cook until vegetable are mostly done. (If you add a lot of
vegetables, you may have to add more water, broth, or stock.

Taste, and add Better than Bouillon or other soup base until the salt and flavors are to
your liking.

Spinach Soup

Ingredients
1 small onion, chopped, 2 1/2 ounces
2 tablespoons butter
3 cups chicken broth
16 ounce package frozen chopped spinach
1 cup heavy cream
1/8 teaspoon nutmeg
Salt and pepper, to taste

Directions
In a large pot, saut the onion in butter until tender. Add the broth; bring to a boil.

Stir in the frozen spinach; bring back to boil. Cover and simmer about 5 minutes.

Puree with a stick blender. Stir in the cream and seasonings.

Per Serving: 212 Calories; 19g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g
Net Carbs

Cabbage & Sausage Soup

Ingredients
3 tablespoons butter
2 medium carrots, 4 ounces after trimming
2 stalks celery
1 small onion, 2 1/2 ounces
1 clove garlic, minced
1 pound cabbage
1/2-1 teaspoon xanthan gum, optional
2 teaspoons chicken bouillon granules
Salt and pepper, to taste
16 ounces Boar's Head kielbasa *
4 cups chicken broth, homemade preferred
2 tablespoons fresh parsley, chopped

Directions
In a large soup pot, heat the butter over medium-low heat until melted. Chop the carrots
and add to the pot.

Chop the celery and it to the pot. Next chop the onion and add it to the pot along with the
garlic. While these vegetables are cooking, coarsely chop the cabbage; add to the pot
and stir well.

Turn the heat to low, cover the pot and simmer 10 minutes, stirring occasionally.

Meanwhile, cut the kielbasa into bite-size pieces. When the 10 minutes are up, sprinkle
the xanthan gum over the surface of the vegetables; stir in well.

Add all remaining ingredients except the parsley. Go easy on the salt, or wait until the
end to add it.

The broth, bouillon and sausage all have a lot of salt so you may not need more.

Bring to a boil; cover and simmer on low 30 minutes, stirring occasionally. Adjust the
seasoning, if necessary, then stir in the parsley.

Broccoli Mushroom Soup

Ingredients
1 tablespoon butter
1/2 pound mushrooms, sliced
1 tablespoon onion, minced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
14 ounce can beef broth
1/2 cup water
16 ounces frozen broccoli, cooked
1/2 cup heavy cream

Directions
In a large pot, saut the mushrooms, onion, garlic and seasonings in butter until lightly
browned.

Add the broth, water and broccoli; bring to a boil. Cover and cook until the broccoli is
very tender, about 7-8 minutes.

Puree with a stick blender until smooth then stir in the cream.

Per Serving: 143 Calories; 12g Fat; 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g
Net Carbs

Creamy Asparagus Soup

Ingredients
15 ounce can asparagus, reserve liquid
1 1/2 cups chicken broth, about
1/4 teaspoon marjoram
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup heavy cream
1 tablespoon fresh parsley
Salt, to taste

Directions
Add broth to the liquid from the can of asparagus to make 2 cups. If whole, chop the
asparagus roughly.

Put the asparagus, liquid from the can and the broth in a medium pot. Puree with an
immersion blender until smooth.

Add the seasonings and bring to a boil; turn down the heat. Add the cream and parsley
and just heat through.

Add salt, if needed.

Per Serving: 134 Calories; 9g Fat; 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g
Net Carbs

Spicy Pumpkin Soup

Ingredients
1 Tablespoon oil
1 small onion, sliced
2 cloves garlic - chopped or pressed
1 Tablespoon grated fresh ginger
1 Tablespoon coriander (ground seed)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch cayenne pepper
1/2 cup dry white wine
1 15-16 oz. can pumpkin (not pumpkin pie filling)
1 cup half and half
2 cups chicken or vegetable broth (can use bouillion)
1 to 2 teaspoons sugar substitute

Directions
In a large pot (a 2-quart pot works well), heat the oil and saute the onions until soft.
Add the garlic and ginger and cook for another 30 seconds, and then add the spices for
another 30 seconds or so

Add the wine, and stir for another minute. Remove from heat.

Add the pumpkin and one cup of liquid. Puree with a stick blender, or in a standing
blender or food processor.

When the soup is smooth, heat it in the pot with the rest of the liquid until simmering.
Taste.

Add a small amount of sweetener. Balance the flavors -- add a little hot sauce or a small
amount of raw grated ginger if you want more of a kick. Add salt to taste if needed. Add
a bit more sweetener if the flavors seem a little harsh.

Good garnishes included pumpkin seeds, bacon bits, or grated Parmesan or sharp
cheddar cheese.

Roasted Red Pepper Soup

Ingredients
4 medium roasted red peppers
cup minced onion
2 cloves garlic - chopped or pressed
teaspoon chipotle powder
cup water
cup wine
cup heavy cream
1 Tablespoon butter
Salt to taste

Directions
If using jarred peppers, drain. If there is sugar in the brine, consider rinsing them. Tear
peppers into large pieces.

Melt butter, and add onion. Cook until softened, about 4-5 minutes. Add garlic and
spices, and saut for another 30 seconds.

Add peppers and water. Blend with stick blender, or put in blender or food processor.
Blend until smooth.

Add wine and cream. Heat to a simmer and cook for 2-3 minutes.
Adjust seasonings.

If desired, garnish with a dollop of sour cream or a drizzle of olive oil.