Sticking to your keto diet is easier said than done. There are a plethora of sweet treats all around, like cookies, cakes, and pies, but Keto soup?

It’s also quite hard to go to a family dinner and not see things like stuffing and mashed potatoes on the menu, or any number of carb-filled comfort foods at your company potluck.

Read on for six different keto soup recipes that will keep you toasty warm, are savory and delicious, and that will keep you on the right path for your low-carb keto diet.

You can even experiment with these recipes with your instant pot!

Keto Buffalo Chicken Soup

Who doesn’t love buffalo chicken?

It’s the perfect blend of spicy and creamy when you add in some delicious blue cheese.

This keto soup recipe for buffalo chicken soup is sure to make your mouth water, and to keep you warm in the cold winter months.

The recipe below will serve 6 people, takes about fifteen minutes of prep work, and under an hour of cook time.

One bowl of this delicious cheese soup contains 444 calories, 13g of carbs, 22g of protein, and 34g of fat. 

Keto Soup Ingredients:

• 4 cups vegetable broth
• 4 cups water
• 2 ½ cups cooked and shredded chicken (breast or rotisserie)
• 3 Tbsp. ranch seasoning
• 1 cup buffalo sauce
• 1 cup sour cream
• 1 cup chopped celery
• ¾ cup diced yellow onion
• ½ medium head cauliflower cut into florets
• ½ cup cream cheese
• ½ cup chopped carrots

Keto Soup Toppings (Optional):

• 4 stalks of green onion
• Chopped Crumbled bleu cheese

Bring the broth and water to a boil in a large pot.

Once it has come to a boil, add in the ranch seasoning and cauliflower, and cook for 10 minutes or until tender.

In a separate pan, saute the carrots, celery, and onions on medium high heat until the carrots and celery soften and the onions begin to brown.

When the cauliflower has become tender, puree it in the broth with an immersion blender.

Continue blending and add the sour cream and cream cheese.

Once sufficiently blended, stir in the buffalo sauce, add the sauteed vegetables and chicken, and stir.

Simmer on low for 20 to 30 minutes. Serve hot and top with bleu cheese and green onion if desired.

Keto Vegan Tofu Curry

For a delicious vegan friendly recipe, vegan tofu curry takes the cake.

It’s a savory treat that you can make yourself, and is a bowl of wholesome yum!

This recipe serves 4, takes about ten minutes to prep, and about 25-30 minutes to cook.

Each bowl of soup contains 385 calories, 12g carbs, 18g protein, and 30g fat.

Keto Soup Ingredients:

• 15 oz firm tofu, chopped into small cubes
• 5 sliced baby Bella (cremini) mushrooms
• 2 cloves minced garlic
• 2 tsp. Peeled and grated ginger root
• 2 cups low-sodium vegetable broth
• 1 Tbsp. vegan red curry paste
• 1 cup full-fat coconut milk (roughly one 13.5-oz. can)
• 1 Tbsp. soy sauce
• ½ red bell pepper
• ½ julienned red onion
• 1/3 cup coconut cream
• ¼ cup fresh chopped cilantro Juice from
• 1 lime

In a large pot, saute red bell pepper, mushrooms, garlic, red onion, ginger, and curry paste over medium-high heat, stirring occasionally for three to four minutes.

Next add the coconut milk and cream, and vegetable broth and combine well.

Bring to a boil, and then reduce heat to medium-high and cook for 10 minutes.

Add in the tofu and cook for 5 more minutes, then add the soy sauce, lime juice, and cilantro, stir well, and serve hot.

Ketogenic Soup Savory Chicken

Keto Southwestern Chicken Soup

This taste of the south is a great keto-friendly soup recipe that is sure to be a hit and puts your average taco soup to shame.

This keto vegetable soup recipe serves 6, has less than 5 minutes of prep time, and has a cook time of 7-8 hours.

Keto Soup Ingredients:

• 16 oz. plain cream cheese
• 4 cups low-sodium chicken broth
• 3 Tbsp. Southwestern seasoning
• 2 ½ lb. boneless, skinless chicken breasts
• 1 ¾ cup diced tomatoes (about one 14.5-oz. can)
• 1 Tbsp. Ranch seasoning
• ½ cup canned green chili, chopped (about one 4.5-oz. can)

Toppings(Optional):

• Chopped cilantro
• Shredded cheddar cheese

Take all of the ingredients barring the cream cheese and extra toppings, and put them in a slow cooker that holds at least 6 quarts.

Put on the cover and cook on low for 7 to 8 hours. In the last 30 minutes of cooking time, add in the cream cheese, and use a utensil such as a wooden spoon to break the block up.

Pull the chicken breasts out of the mixture, shred the chicken with two forks, and then mix it back into the soup. Serve hot with toppings if desired.

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Keto Creamy Coconut Chicken Soup (Non-dairy)

This bright and creamy dairy-free keto soup recipe is sure to be a new favorite.

This recipe serves 6, has about 10 minutes of prep time, and about 20 to 30 minutes of cook time.

Each bowl of this low-carb soup has 440 calories, 12g carbs, 25g protein, and 33g fat.

Keto Soup Ingredients

• 4 cups low-sodium vegetable broth
• 4 cups water
• 3 cups cooked shredded chicken breast (from rotisserie chicken or baked chicken breast)
• 2 Tbsp. coconut oil
• 2 cloves garlic, minced
• 1 ½ cups coconut cream
• 1 Tbsp. fresh ginger, minced
• 1 medium zucchini, diced
• 1 cup 100% pumpkin puree
• 1 lime, in wedges
• ½ cup full fat coconut milk
• ¼ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 1 tsp. ground turmeric
• 1 tsp. salt Pepper to taste

Heat the garlic and coconut oil over medium-high heat in a large pot for roughly 2 to 3 minutes until the garlic becomes fragrant.

Add the zucchini and ginger, and simmer over medium-low heat for 10 minutes.

Add the chicken, cilantro, pumpkin, and parsley and heat for another 2 to 3 minutes.

Next, add the water, coconut milk and cream, vegetable broth, pepper, turmeric, and salt to the mixture.

Stir well, heat over medium-high heat until heated through.

Serve hot with a fresh squeeze of lime juice.

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Keto Chili

Chili is one great soup recipe that comes to mind when you want to get warmed up from the inside, and this keto version packs a punch!

This recipe serves 6, has about 5 minutes of prep time, and has a cook time of 60-75 minutes.

Each bowl of soup contains 621 calories, 15g carbs, 25g protein, and 47g fat, including the avocado and sour cream.

Keto Soup Ingredients:

• 2 cloves garlic, minced
• 2 slices bacon, cut into ½” strips
• 2 cups low-sodium beef broth
• 2 Tbsp. olive oil
• 1.5 lb. ground beef, 75-80% lean
• 1.5 Tbsp. chili powder
• 1 ¾ cup diced tomatoes (14.5-oz. can)
• 1 medium onion, finely chopped
• 1 red bell pepper, chopped
• 1 tsp. ground cumin
• ½ tsp. onion powder
• ¼ tsp. cayenne pepper
• ¼ tsp. garlic powder

Top each bowl with:

• 2/3 medium avocado
• ¼ cup sour cream

Toppings(Optional):

• Green onion stalks
• chopped Cheddar cheese
• shredded Salt and pepper
• Cilantro, chopped

In a large pot or dutch oven, cook bacon over medium-high heat until it is crispy. Take the bacon out of the pan and set it to the side.

Next, add in the red bell pepper, garlic, onion, and olive oil and saute for 2 to 3 minutes.

After that, add in the ground beef and stir until it is cooked thoroughly and there is no pink remaining in the meat.

Next, add the beef broth, tomatoes including the juice, and all of the spices and seasonings and mix.

Bring this to a boil, then simmer over reduced heat until it thickens, roughly 35 to 40 minutes.

Serve hot in bowls, top with sour cream and avocado, as well as any desired extra toppings.

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Keto Creamy Cauliflower Soup

This creamy vegetable soup is a great keto friendly soup recipe that is sure to be a hit with everyone at home.

This recipe serves 6, has about 5 minutes of prep time, and about 30 to 35 minutes of cook time.

Each bowl of soup has 296 calories, 11g carbs, 19g protein, and 31g fat.

Keto Soup Ingredients:

• 9 oz. turkey bacon (about ¾ of a 12-oz. package)
• 2 cups low-sodium vegetable broth
• 2 Tbsp. unsalted butter, divided
• 2 cloves garlic, minced
• 1 medium head cauliflower, in florets
• 1 cup heavy cream
• ¾ cup parmesan cheese, grated
• ½ cup whole milk
• Salt and pepper to taste

Toppings(Optional):

• Cheddar cheese
• Shredded Green onion
• Chopped More bacon bits

In a large pot over medium-high heat, saute one tablespoon of the butter and the minced garlic for 2 to 3 minutes.

Put the florets of cauliflower in the pan and continue sauteing for another two minutes.

Mix in the whole milk, heavy cream, and vegetable broth, reduce the heat setting to low, and simmer for roughly 20 minutes, or until the cauliflower is cooked thoroughly and tender.

During simmering, add the tablespoon of butter to a frying pan and cook the turkey bacon until it is crispy.

After it is cooked, set it aside and crumble it into small bits.

After the soup is done simmering and the cauliflower is tender, puree the soup with an immersion blender until it is an even creamy texture.

Next, stir in the bacon and parmesan cheese.

Add the salt and pepper to taste, serve hot, and add any additional toppings you would like