Mac & cheese, lasagna, pot pie — all keto. Warm Up →
Soup is what I cook most in the fall and winter. A big pot on Sunday feeds me all week. These 19 recipes range from creamy cheeseburger soup to a proper Vietnamese beef pho, with plenty of chicken and chili options in between.
Chicken soups are my cold-weather go-to. Most of these use bone broth as the base, which adds body and richness.
Chicken thighs pressure-cooked in a creamy, spicy broth with green chiles and cauliflower rice. I make this more than any other soup on the site. The leftovers are even better reheated.
Fluffy almond flour dumplings dropped into chicken bone broth with leeks, celery, and zucchini. I use a rotisserie chicken shortcut and have it on the table in 30 minutes. The dumplings are what make this one special.
I make the egg noodles from scratch and bake them in the oven before adding to the soup. Bone broth base with classic vegetables. My first recipe when someone in the house gets sick.
Chicken and vegetables steamed in a foil packet, then dropped into a spicy coconut milk and bone broth base with Thai chiles. Quick enough for a weeknight. I have made this on camping trips.
Inspired by Panera's chicken and wild rice soup. Rotisserie chicken, butter, carrots, celery, and a creamy broth made rich with heavy cream. Hearty and ready in 30 minutes.
Beef soups need time to develop flavor. The slow cooker and Instant Pot do most of the work for me.
Beef chuck seared in butter and simmered with green beans, mushrooms, and cubed daikon radish. Three cooking methods: Dutch oven, slow cooker, or Instant Pot. I make a big pot and eat it for days.
An Italian spin on beef stew. Six cloves of garlic, mushrooms, and a thick tomato broth with beef seared in olive oil. Almond flour thickens the broth. My go-to when the temperature drops.
Taco soup that freezes well. Ground beef, green bell pepper, tomatoes with green chilies, and cream cheese stirred in at the end. Dump everything in the slow cooker and walk away.
Beef bones simmered with cinnamon, star anise, cloves, and ginger. The broth takes time, but the Instant Pot cuts it down to 90 minutes. Deep, aromatic, and worth every minute.
Bite-sized meatballs made from beef and Italian sausage in a savory broth with spinach and hearts of palm orzo. The parmesan in the meatball mixture adds a nutty richness.
Rich, thick soups that feel indulgent. Cheese, cream, and butter do the heavy lifting here.
All the flavors of a cheeseburger in soup form. Ground beef, daikon radish, celery, and velveeta-style cheddar melted into a thick, creamy broth. My family asks for this one constantly.
New England clam chowder without the potatoes. Cauliflower, celery, and a red bell pepper surprise in a heavy cream base. Ready in under 30 minutes and thick enough to eat with a spoon.
Lasagna soup. Ground beef, diced tomatoes, and Worcestershire sauce pressure-cooked with Italian seasoning, then topped with ricotta and mozzarella. Twenty minutes in the Instant Pot.
Ground beef browned with onion, then simmered in a rich base of crushed tomatoes, tomato sauce, and chicken broth. Dried basil and oregano give it depth. Filling and fast.
Pumpkin and peanut butter soup with coconut milk, jalapeno, ginger, and cumin. It sounds unusual but the flavors balance out beautifully. My autumn favorite.
Lighter options for when I want something brothy instead of creamy. Plus the bone broth base and a bread bowl for serving.
Minestrone made with lupini beans instead of kidney beans. A parmesan cheese rind simmers in the broth, adding a savory depth you cannot get any other way.
Leftover Thanksgiving turkey turned into a creamy soup with daikon radish, leek, and celery. Butter and garlic start the base. The best way to use up a holiday carcass.
Chicken bones simmered for 24 hours with onions, celery, garlic, fennel seeds, and coriander. Zero carbs and rich in collagen. I sip this on its own or use it as the base for every soup I make.
A fathead-style bread bowl made with mozzarella, cream cheese, and almond flour. Sturdy enough to hold chowder without falling apart. I bake four at a time and freeze the extras.