30+ High Protein and Low Carb Soup Recipes

ByNick Garcia
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When you’re looking to maintain a healthy lifestyle while enjoying delicious, satisfying meals, high protein and low carb soups are an absolute game-changer. These nutrient-dense bowls of comfort provide the perfect balance of protein to keep you full and energized while keeping carbohydrates in check to support your health and weight management goals.

Whether you’re following a ketogenic diet, trying to lose weight, building muscle, or simply wanting to eat more nutritiously, these soup recipes offer the ideal solution. Each recipe in this collection provides at least 15 grams of protein per serving while keeping net carbs under 10 grams, making them perfect for anyone looking to optimize their nutrition without sacrificing flavor.

From hearty chicken and beef soups to fresh seafood chowders and creative vegetarian options, this comprehensive collection of over 30 recipes ensures you’ll never run out of delicious, healthy meal ideas. These soups are perfect for meal prep, quick weeknight dinners, or cozy weekend cooking sessions. Most can be made in one pot, saving you time on both preparation and cleanup.

The beauty of high protein, low carb soups lies in their versatility and convenience. They can be made ahead of time, frozen for later use, and easily customized to suit your taste preferences and dietary needs. Plus, they’re naturally hydrating and packed with vitamins and minerals from fresh vegetables and quality protein sources.

Chicken Soup Recipes

1. Keto Chicken Soup with Vegetables

This comforting one-pot chicken soup is loaded with tender vegetables and juicy chicken in a rich, flavorful broth. It’s the perfect low-carb alternative to traditional chicken noodle soup.

Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 celery stalks, chopped
  • 2 medium carrots, sliced (optional for lower carbs)
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups cauliflower florets
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then brown on all sides, about 5-6 minutes.
  2. Add onion, celery, and carrots (if using). Cook for 5 minutes until vegetables begin to soften.
  3. Add garlic and cook for another minute until fragrant.
  4. Pour in chicken broth and add bay leaves, thyme, and oregano. Bring to a boil.
  5. Reduce heat to medium-low and simmer for 15 minutes.
  6. Add cauliflower and green beans. Continue cooking for 10-12 minutes until vegetables are tender.
  7. Remove bay leaves, taste and adjust seasoning. Garnish with fresh parsley before serving.

Nutritional Information (per serving, serves 6):

  • Protein: 28g
  • Net Carbs: 6g
  • Calories: 245
  • Fat: 12g

2. Creamy Chicken and Broccoli Soup

This rich and creamy soup combines tender chicken with nutritious broccoli in a velvety cheese-infused broth that’s both satisfying and low in carbs.

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cubed
  • 3 tablespoons butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 4 cups fresh broccoli florets
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. In a large pot, melt butter over medium heat. Add chicken and cook until no longer pink, about 6-8 minutes.
  2. Add onion and garlic, cooking until onion is translucent, about 3-4 minutes.
  3. Pour in chicken broth and bring to a boil. Add broccoli florets and cook for 5-7 minutes until tender.
  4. Reduce heat to low. Whisk in cream cheese until smooth, then gradually add heavy cream.
  5. Stir in cheddar cheese, paprika, and garlic powder until cheese is melted and soup is creamy.
  6. Season with salt and pepper to taste. Simmer for 5 more minutes before serving.

Nutritional Information (per serving, serves 6):

  • Protein: 32g
  • Net Carbs: 7g
  • Calories: 425
  • Fat: 28g

3. Buffalo Chicken Soup

Spicy, creamy, and packed with protein, this buffalo chicken soup delivers all the flavors you love about buffalo wings in a comforting bowl.

Ingredients:

  • 2 lbs cooked chicken breast, shredded
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo wing sauce
  • 1/2 cup heavy cream
  • 1 cup cauliflower, riced
  • 1/2 cup blue cheese crumbles (optional)
  • 2 green onions, chopped
  • Salt and pepper to taste

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Pour in chicken broth and bring to a simmer. Add cauliflower rice and cook for 5 minutes.
  4. Whisk in cream cheese until smooth, then add buffalo sauce and heavy cream.
  5. Stir in shredded chicken and simmer for 10 minutes to heat through.
  6. Season with salt and pepper. Serve topped with blue cheese crumbles and green onions.

Nutritional Information (per serving, serves 6):

  • Protein: 31g
  • Net Carbs: 5g
  • Calories: 385
  • Fat: 22g

4. Chicken Enchilada Soup

This Mexican-inspired soup brings together tender chicken, bold spices, and creamy richness for a satisfying low-carb meal.

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 8 oz cream cheese, cubed
  • 1 cup Mexican cheese blend, shredded
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions:

  1. Season chicken with salt and pepper. Heat olive oil in a large pot and brown chicken on both sides. Remove and set aside.
  2. In the same pot, sauté onion and bell pepper until softened, about 5 minutes.
  3. Add garlic and jalapeño, cooking for 1 minute until fragrant.
  4. Stir in tomato paste, chili powder, cumin, paprika, and oregano. Cook for 1 minute.
  5. Return chicken to pot, add broth and diced tomatoes. Bring to a boil, then simmer for 25 minutes.
  6. Remove chicken, shred with two forks, and return to pot.
  7. Stir in cream cheese until melted and smooth. Add half the shredded cheese.
  8. Simmer for 5 minutes, then serve topped with remaining cheese and cilantro.

Nutritional Information (per serving, serves 8):

  • Protein: 29g
  • Net Carbs: 6g
  • Calories: 365
  • Fat: 24g

5. Thai Coconut Chicken Soup

This aromatic soup combines the exotic flavors of Thailand with high protein chicken in a creamy coconut broth.

Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, sliced thin
  • 2 tablespoons coconut oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 4 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 2 cups baby spinach
  • 1/4 cup fresh cilantro
  • 2 green onions, chopped

Instructions:

  1. Heat coconut oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
  2. Add onion, garlic, and ginger. Cook for 3 minutes until fragrant.
  3. Stir in curry paste and cook for 1 minute.
  4. Add chicken broth, coconut milk, and fish sauce. Bring to a simmer.
  5. Add bell pepper and mushrooms. Cook for 8-10 minutes until vegetables are tender.
  6. Stir in spinach until wilted. Add lime juice and season to taste.
  7. Serve garnished with cilantro and green onions.

Nutritional Information (per serving, serves 6):

  • Protein: 26g
  • Net Carbs: 8g
  • Calories: 385
  • Fat: 28g

6. Tuscan Chicken Soup

Rich and creamy with Italian herbs, this soup features tender chicken, sun-dried tomatoes, and spinach in a luxurious broth.

Ingredients:

  • 2 lbs boneless, skinless chicken breasts, cubed
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 cups fresh spinach
  • 1/2 cup Parmesan cheese, grated
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook until golden, about 6-8 minutes.
  2. Add onion and garlic, cooking until onion is translucent, about 4 minutes.
  3. Pour in chicken broth and add sun-dried tomatoes. Bring to a boil, then simmer for 15 minutes.
  4. Reduce heat to low. Whisk in cream cheese until smooth, then add heavy cream.
  5. Stir in Italian seasoning and basil. Add spinach and cook until wilted.
  6. Add Parmesan cheese and stir until melted. Season with salt and pepper.

Nutritional Information (per serving, serves 6):

  • Protein: 35g
  • Net Carbs: 6g
  • Calories: 445
  • Fat: 28g

7. Chicken Taco Soup

This zesty soup brings together Mexican flavors with tender chicken for a satisfying, protein-packed meal.

Ingredients:

  • 2 lbs ground chicken
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 2 tablespoons taco seasoning
  • 1 teaspoon cumin
  • 8 oz cream cheese, cubed
  • 1 cup Mexican cheese blend
  • 1/4 cup fresh cilantro
  • Avocado slices for serving

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground chicken and cook until browned, breaking it up as it cooks.
  2. Add onion and bell pepper, cooking until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in chicken broth, diced tomatoes, green chiles, taco seasoning, and cumin.
  5. Bring to a boil, then simmer for 20 minutes.
  6. Reduce heat to low and stir in cream cheese until melted and smooth.
  7. Add half the Mexican cheese and stir until melted.
  8. Serve topped with remaining cheese, cilantro, and avocado slices.

Nutritional Information (per serving, serves 8):

  • Protein: 28g
  • Net Carbs: 7g
  • Calories: 355
  • Fat: 22g

8. Lemon Chicken Soup (Avgolemono)

This Greek-inspired soup features a silky, lemony broth with tender chicken and cauliflower rice instead of traditional rice.

Ingredients:

  • 2 lbs bone-in chicken thighs
  • 8 cups chicken broth
  • 1 onion, quartered
  • 2 bay leaves
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 2 cups cauliflower rice
  • 2 tablespoons olive oil
  • 1/4 cup fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. In a large pot, combine chicken thighs, broth, onion, and bay leaves. Bring to a boil.
  2. Reduce heat and simmer for 45 minutes until chicken is tender.
  3. Remove chicken and shred meat, discarding skin and bones. Strain broth and return to pot.
  4. Bring broth to a simmer and add cauliflower rice. Cook for 5 minutes.
  5. In a bowl, whisk eggs with lemon juice. Slowly add 1 cup of hot broth while whisking constantly.
  6. Return egg mixture to pot, stirring constantly. Do not boil.
  7. Add shredded chicken and olive oil. Season with salt and pepper.
  8. Serve garnished with fresh dill.

Nutritional Information (per serving, serves 6):

  • Protein: 32g
  • Net Carbs: 4g
  • Calories: 285
  • Fat: 15g

Beef and Pork Soup Recipes

9. Beefy Taco Soup

This hearty soup combines seasoned ground beef with Mexican flavors for a satisfying, protein-rich meal that’s perfect for busy weeknights.

Ingredients:

  • 2 lbs ground beef (80/20)
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 2 tablespoons tomato paste
  • 2 tablespoons taco seasoning
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 8 oz cream cheese, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • Sour cream for serving

Instructions:

  1. In a large pot over medium-high heat, brown ground beef, breaking it up as it cooks, about 8-10 minutes.
  2. Add onion and bell pepper, cooking until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in tomato paste, taco seasoning, cumin, and chili powder. Cook for 1 minute.
  5. Add beef broth, diced tomatoes, and green chiles. Bring to a boil.
  6. Reduce heat and simmer for 20 minutes to allow flavors to meld.
  7. Stir in cream cheese until melted and smooth.
  8. Add half the cheddar cheese and stir until melted.
  9. Serve topped with remaining cheese, cilantro, and a dollop of sour cream.

Nutritional Information (per serving, serves 8):

  • Protein: 25g
  • Net Carbs: 6g
  • Calories: 385
  • Fat: 28g

10. Keto Cheeseburger Soup

All the flavors of a classic cheeseburger in a creamy, low-carb soup that’s both comforting and satisfying.

Ingredients:

  • 2 lbs ground beef
  • 4 tablespoons butter
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 dill pickles, diced
  • Salt and pepper to taste

Instructions:

  1. In a large pot over medium-high heat, brown ground beef, breaking it up as it cooks. Drain excess fat.
  2. Add butter, onion, and celery. Cook until vegetables are softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Pour in beef broth and bring to a simmer.
  5. Reduce heat to low and whisk in cream cheese until smooth.
  6. Add heavy cream, Worcestershire sauce, garlic powder, and onion powder.
  7. Gradually stir in cheddar cheese until melted and smooth.
  8. Season with salt and pepper. Stir in diced pickles just before serving.

Nutritional Information (per serving, serves 6):

  • Protein: 32g
  • Net Carbs: 5g
  • Calories: 565
  • Fat: 45g

11. Low Carb Vegetable Beef Soup

This classic comfort soup is loaded with tender beef and low-carb vegetables in a rich, savory broth.

Ingredients:

  • 2 lbs beef stew meat, cubed
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 8 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups green beans, trimmed and cut
  • 2 cups cauliflower florets
  • 1 cup radishes, quartered (potato substitute)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown on all sides, about 8-10 minutes.
  2. Add onion and celery, cooking until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Pour in beef broth and add diced tomatoes, bay leaves, thyme, and oregano.
  5. Bring to a boil, then reduce heat and simmer covered for 1.5 hours until beef is tender.
  6. Add green beans, cauliflower, and radishes. Continue cooking for 20-25 minutes until vegetables are tender.
  7. Remove bay leaves and season with salt and pepper before serving.

Nutritional Information (per serving, serves 8):

  • Protein: 28g
  • Net Carbs: 7g
  • Calories: 285
  • Fat: 12g

12. Italian Sausage Soup

This flavorful soup features spicy Italian sausage with vegetables in a rich, herb-infused broth.

Ingredients:

  • 2 lbs Italian sausage, casings removed
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups zucchini, diced
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 2 teaspoons Italian seasoning
  • 1 teaspoon fennel seeds
  • Red pepper flakes to taste

Instructions:

  1. In a large pot over medium-high heat, cook Italian sausage, breaking it up as it cooks, about 8-10 minutes.
  2. Add olive oil, onion, and bell pepper. Cook until vegetables are softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in chicken broth, diced tomatoes, Italian seasoning, and fennel seeds.
  5. Bring to a boil, then simmer for 15 minutes.
  6. Add zucchini and cook for 5-7 minutes until tender.
  7. Stir in heavy cream and spinach. Cook until spinach is wilted.
  8. Add Parmesan cheese and red pepper flakes. Season with salt and pepper.

Nutritional Information (per serving, serves 6):

  • Protein: 24g
  • Net Carbs: 8g
  • Calories: 425
  • Fat: 32g

13. Beef Stroganoff Soup

This creamy soup transforms the classic beef stroganoff into a comforting, low-carb bowl of deliciousness.

Ingredients:

  • 2 lbs beef sirloin, cut into strips
  • 3 tablespoons butter
  • 1 onion, sliced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Season beef strips with salt and pepper. In a large pot, melt butter over medium-high heat.
  2. Brown beef strips in batches, about 3-4 minutes per side. Remove and set aside.
  3. In the same pot, add onion and mushrooms. Cook until softened, about 6-8 minutes.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Pour in beef broth and bring to a simmer. Return beef to pot.
  6. Simmer for 15-20 minutes until beef is tender.
  7. Reduce heat to low. Stir in sour cream, heavy cream, Dijon mustard, and Worcestershire sauce.
  8. Heat through without boiling. Garnish with fresh parsley before serving.

Nutritional Information (per serving, serves 6):

  • Protein: 35g
  • Net Carbs: 6g
  • Calories: 425
  • Fat: 25g

14. Mexican Cabbage Roll Soup

This deconstructed cabbage roll soup features ground beef, cabbage, and Mexican spices in a hearty, low-carb broth.

Ingredients:

  • 2 lbs ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 4 cups cabbage, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1 cup Mexican cheese blend
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a large pot over medium-high heat, brown ground beef, breaking it up as it cooks.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in tomato paste, cumin, chili powder, paprika, and oregano. Cook for 1 minute.
  5. Add beef broth, diced tomatoes, and green chiles. Bring to a boil.
  6. Add chopped cabbage and simmer for 20-25 minutes until cabbage is tender.
  7. Season with salt and pepper. Serve topped with cheese and cilantro.

Nutritional Information (per serving, serves 8):

  • Protein: 26g
  • Net Carbs: 7g
  • Calories: 325
  • Fat: 18g

Seafood Soup Recipes

15. Keto Seafood Chowder

This rich and creamy chowder is packed with a variety of seafood in a luxurious, low-carb base that rivals any traditional chowder.

Ingredients:

  • 1 lb white fish fillets (cod or halibut), cubed
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb crab meat
  • 4 slices bacon, chopped
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 cups cauliflower, diced small
  • 1 bay leaf
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh chives, chopped
  • Salt and pepper to taste

Instructions:

  1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving fat in pot.
  2. Add butter, onion, and celery to the pot. Cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Pour in broth and add cauliflower and bay leaf. Simmer for 10 minutes until cauliflower is tender.
  5. Reduce heat to low and whisk in cream cheese until smooth.
  6. Add heavy cream, Old Bay seasoning, and cayenne pepper.
  7. Gently add fish and simmer for 5 minutes. Add shrimp and crab, cooking for 3-4 minutes until shrimp is pink.
  8. Remove bay leaf and season with salt and pepper. Serve topped with bacon and chives.

Nutritional Information (per serving, serves 6):

  • Protein: 32g
  • Net Carbs: 6g
  • Calories: 425
  • Fat: 28g

16. Thai Shrimp Soup

This aromatic soup combines succulent shrimp with Thai flavors in a light yet satisfying broth.

Ingredients:

  • 2 lbs large shrimp, peeled and deveined
  • 2 tablespoons coconut oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons red curry paste
  • 4 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 2 Thai chilies, sliced (optional)
  • 1/4 cup fresh cilantro
  • 2 green onions, chopped
  • Lime wedges for serving

Instructions:

  1. Heat coconut oil in a large pot over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
  2. Add onion to the pot and cook until softened, about 4 minutes.
  3. Add garlic and ginger, cooking for 1 minute until fragrant.
  4. Stir in curry paste and cook for 1 minute.
  5. Add chicken broth, coconut milk, and fish sauce. Bring to a simmer.
  6. Add bell pepper and mushrooms. Cook for 5-7 minutes until vegetables are tender.
  7. Return shrimp to pot and add lime juice and Thai chilies if using.
  8. Simmer for 2-3 minutes to heat through. Serve garnished with cilantro, green onions, and lime wedges.

Nutritional Information (per serving, serves 6):

  • Protein: 28g
  • Net Carbs: 8g
  • Calories: 315
  • Fat: 18g

17. Cioppino (Italian Seafood Stew)

This classic Italian-American seafood stew is loaded with fresh seafood in a rich tomato broth.

Ingredients:

  • 1 lb white fish fillets, cubed
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb mussels, cleaned
  • 1/2 lb clams, cleaned
  • 1/4 cup olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups seafood or fish broth
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste, oregano, basil, and red pepper flakes. Cook for 1 minute.
  4. Add diced tomatoes, broth, and wine. Bring to a simmer and cook for 15 minutes.
  5. Add fish and simmer for 5 minutes. Add shrimp, mussels, and clams.
  6. Cover and cook for 5-8 minutes until mussels and clams open and shrimp is pink.
  7. Discard any unopened shellfish. Season with salt and pepper.
  8. Serve garnished with fresh parsley.

Nutritional Information (per serving, serves 6):

  • Protein: 35g
  • Net Carbs: 9g
  • Calories: 285
  • Fat: 8g

18. Fish Chowder

This creamy fish chowder features tender white fish in a rich, satisfying broth with low-carb vegetables.

Ingredients:

  • 2 lbs white fish fillets (cod or haddock), cubed
  • 4 slices bacon, chopped
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups fish or chicken broth
  • 2 cups cauliflower, diced
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside.
  2. Add butter, onion, and celery to the pot. Cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Pour in broth and add cauliflower, bay leaf, and thyme. Simmer for 10 minutes.
  5. Reduce heat to low and whisk in cream cheese until smooth.
  6. Add heavy cream and paprika. Gently add fish and simmer for 8-10 minutes until fish flakes easily.
  7. Remove bay leaf and season with salt and pepper.
  8. Serve topped with bacon and fresh dill.

Nutritional Information (per serving, serves 6):

  • Protein: 30g
  • Net Carbs: 6g
  • Calories: 385
  • Fat: 24g

19. Shrimp and Coconut Curry Soup

This exotic soup combines plump shrimp with aromatic spices and creamy coconut milk for a restaurant-quality meal at home.

Ingredients:

  • 2 lbs large shrimp, peeled and deveined
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 4 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon turmeric
  • 2 cups baby spinach
  • 1/4 cup fresh cilantro
  • Thai basil for garnish

Instructions:

  1. Heat coconut oil in a large pot over medium-high heat. Add shrimp and cook until pink, about 3-4 minutes. Remove and set aside.
  2. Add onion to the pot and cook until softened, about 4 minutes.
  3. Add garlic and ginger, cooking for 1 minute until fragrant.
  4. Stir in curry paste and curry powder, cooking for 1 minute.
  5. Add chicken broth, coconut milk, fish sauce, and turmeric. Bring to a simmer.
  6. Add bell pepper and zucchini. Cook for 8-10 minutes until vegetables are tender.
  7. Return shrimp to pot and add spinach. Cook until spinach is wilted.
  8. Stir in lime juice and serve garnished with cilantro and Thai basil.

Nutritional Information (per serving, serves 6):

  • Protein: 26g
  • Net Carbs: 9g
  • Calories: 325
  • Fat: 20g

Turkey Soup Recipes

20. Leftover Turkey Soup

Perfect for using up holiday turkey, this comforting soup transforms leftovers into a delicious, protein-rich meal.

Ingredients:

  • 4 cups cooked turkey, shredded
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 2 carrots, sliced (optional for lower carbs)
  • 3 cloves garlic, minced
  • 8 cups turkey or chicken broth
  • 2 cups cauliflower florets
  • 1 cup green beans, trimmed
  • 2 bay leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots (if using). Cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Pour in broth and add bay leaves, sage, thyme, and poultry seasoning. Bring to a boil.
  4. Add cauliflower and green beans. Simmer for 15 minutes until vegetables are tender.
  5. Stir in shredded turkey and heat through, about 5 minutes.
  6. Remove bay leaves and season with salt and pepper.
  7. Serve garnished with fresh parsley.

Nutritional Information (per serving, serves 8):

  • Protein: 25g
  • Net Carbs: 6g
  • Calories: 185
  • Fat: 6g

21. Turkey Meatball Zoodle Soup

This light yet satisfying soup features homemade turkey meatballs with zucchini noodles in a flavorful broth.

Ingredients:

  • 2 lbs ground turkey
  • 1 egg, beaten
  • 1/4 cup almond flour
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 8 cups chicken broth
  • 3 medium zucchini, spiralized
  • 2 cups baby spinach
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine ground turkey, egg, almond flour, minced garlic, Italian seasoning, salt, and pepper. Form into 1-inch meatballs.
  2. Heat olive oil in a large pot over medium-high heat. Brown meatballs on all sides, about 8-10 minutes. Remove and set aside.
  3. Add onion and celery to the pot. Cook until softened, about 5 minutes.
  4. Pour in chicken broth and bring to a boil. Return meatballs to pot.
  5. Simmer for 15 minutes until meatballs are cooked through.
  6. Add zucchini noodles and spinach. Cook for 2-3 minutes until spinach is wilted.
  7. Serve topped with Parmesan cheese and fresh basil.

Nutritional Information (per serving, serves 6):

  • Protein: 32g
  • Net Carbs: 7g
  • Calories: 285
  • Fat: 12g

22. Turkey Taco Soup

This Mexican-inspired soup uses lean ground turkey for a lighter version of traditional taco soup.

Ingredients:

  • 2 lbs ground turkey
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 2 tablespoons taco seasoning
  • 1 teaspoon cumin
  • 8 oz cream cheese, cubed
  • 1 cup Mexican cheese blend
  • 1/4 cup fresh cilantro, chopped
  • Avocado slices for serving

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook until browned, breaking it up as it cooks.
  2. Add onion and bell pepper, cooking until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in chicken broth, diced tomatoes, green chiles, taco seasoning, and cumin.
  5. Bring to a boil, then simmer for 20 minutes.
  6. Reduce heat to low and stir in cream cheese until melted and smooth.
  7. Add half the Mexican cheese and stir until melted.
  8. Serve topped with remaining cheese, cilantro, and avocado slices.

Nutritional Information (per serving, serves 8):

  • Protein: 26g
  • Net Carbs: 6g
  • Calories: 325
  • Fat: 18g

23. Turkey and Kale Soup

This nutritious soup combines lean turkey with superfood kale for a healthy, protein-packed meal.

Ingredients:

  • 2 lbs ground turkey
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 4 cups kale, stems removed and chopped
  • 2 cups cauliflower florets
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook until browned, breaking it up as it cooks.
  2. Add onion and celery, cooking until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth and add diced tomatoes, oregano, basil, and red pepper flakes.
  5. Bring to a boil, then simmer for 15 minutes.
  6. Add cauliflower and cook for 10 minutes until tender.
  7. Stir in kale and cook until wilted, about 3-4 minutes.
  8. Season with salt and pepper. Serve topped with Parmesan cheese.

Nutritional Information (per serving, serves 8):

  • Protein: 24g
  • Net Carbs: 8g
  • Calories: 225
  • Fat: 8g

Vegetarian and Vegan Soup Recipes

24. High-Protein Vegetable Soup

This nutrient-dense soup is packed with protein-rich vegetables and legumes while keeping carbs in check.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups broccoli florets
  • 2 cups zucchini, diced
  • 1 bell pepper, diced
  • 2 cups baby spinach
  • 1 can (14.5 oz) diced tomatoes
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1/4 cup nutritional yeast (for vegan option)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Pour in vegetable broth and add diced tomatoes, Italian seasoning, and basil.
  4. Bring to a boil, then add cannellini beans and chickpeas. Simmer for 10 minutes.
  5. Add broccoli, zucchini, and bell pepper. Cook for 8-10 minutes until vegetables are tender.
  6. Stir in spinach until wilted. Add nutritional yeast if using.
  7. Season with salt and pepper before serving.

Nutritional Information (per serving, serves 6):

  • Protein: 18g
  • Net Carbs: 15g
  • Calories: 245
  • Fat: 6g

25. Broccoli White Bean Soup

This creamy, protein-rich soup combines nutritious broccoli with white beans for a satisfying vegetarian meal.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 6 cups broccoli florets
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Pour in vegetable broth and bring to a boil. Add broccoli and cook for 10 minutes until tender.
  4. Add cannellini beans and simmer for 5 minutes.
  5. Using an immersion blender, partially blend the soup, leaving some texture.
  6. Stir in almond milk, nutritional yeast, lemon juice, thyme, and garlic powder.
  7. Season with salt and pepper. Heat through before serving.

Nutritional Information (per serving, serves 6):

  • Protein: 15g
  • Net Carbs: 12g
  • Calories: 215
  • Fat: 5g

26. Italian White Bean Soup

This hearty, protein-packed soup features white beans with Italian herbs and vegetables.

Ingredients:

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced (optional for lower carbs)
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups kale, stems removed and chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots (if using), and celery. Cook until softened, about 6-8 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Pour in vegetable broth and add diced tomatoes, oregano, basil, and rosemary.
  4. Bring to a boil, then add cannellini beans. Simmer for 15 minutes.
  5. Add kale and cook until wilted, about 3-4 minutes.
  6. Season with salt and pepper. Serve garnished with fresh parsley.

Nutritional Information (per serving, serves 6):

  • Protein: 16g
  • Net Carbs: 18g
  • Calories: 265
  • Fat: 7g

27. Cauliflower Soup

This creamy, low-carb soup is naturally vegan and packed with nutrients from cauliflower.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 large head cauliflower, cut into florets
  • 1 cup unsweetened coconut milk
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried thyme
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon nutmeg
  • 2 tablespoons fresh chives, chopped
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Pour in vegetable broth and add cauliflower florets. Bring to a boil.
  4. Reduce heat and simmer for 20 minutes until cauliflower is very tender.
  5. Using an immersion blender, blend until smooth and creamy.
  6. Stir in coconut milk, nutritional yeast, thyme, turmeric, and nutmeg.
  7. Season with salt and pepper. Serve garnished with fresh chives.

Nutritional Information (per serving, serves 6):

  • Protein: 8g
  • Net Carbs: 8g
  • Calories: 145
  • Fat: 9g

28. Super Greens and Beans Soup

This nutrient-dense soup combines multiple types of greens with protein-rich beans for a superfood meal.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups kale, chopped
  • 2 cups spinach
  • 1 cup Swiss chard, chopped
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Pour in vegetable broth and add diced tomatoes, Italian seasoning, and smoked paprika.
  4. Bring to a boil, then add black beans and kidney beans. Simmer for 10 minutes.
  5. Add zucchini and cook for 5 minutes until tender.
  6. Stir in kale, spinach, and Swiss chard. Cook until wilted, about 3-4 minutes.
  7. Season with salt and pepper. Serve garnished with fresh basil.

Nutritional Information (per serving, serves 6):

  • Protein: 17g
  • Net Carbs: 16g
  • Calories: 235
  • Fat: 5g

Egg-Based Soup Recipes

29. Classic Egg Drop Soup

This simple yet satisfying soup features silky eggs in a flavorful broth with minimal carbs and maximum protein.

Ingredients:

  • 6 cups chicken broth
  • 4 large eggs, beaten
  • 2 tablespoons soy sauce (or coconut aminos)
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch (optional, for thicker consistency)
  • Salt to taste

Instructions:

  1. In a large pot, bring chicken broth to a boil over medium-high heat.
  2. Add ginger and garlic, simmering for 2 minutes.
  3. If using cornstarch, mix with 2 tablespoons cold water and stir into broth.
  4. Reduce heat to medium-low. Slowly pour beaten eggs into the simmering broth while stirring gently with a fork to create egg ribbons.
  5. Add soy sauce, sesame oil, and white pepper. Stir gently.
  6. Season with salt to taste. Serve immediately garnished with green onions.

Nutritional Information (per serving, serves 4):

  • Protein: 12g
  • Net Carbs: 2g
  • Calories: 95
  • Fat: 6g

30. High-Protein Egg Drop Soup

This enhanced version of egg drop soup includes additional protein sources for a more substantial meal.

Ingredients:

  • 6 cups chicken broth
  • 6 large eggs, beaten
  • 1 cup cooked chicken breast, shredded
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 2 green onions, chopped
  • 1 cup baby spinach
  • 1/4 teaspoon white pepper
  • Salt to taste

Instructions:

  1. In a large pot, bring chicken broth to a boil over medium-high heat.
  2. Add ginger, garlic, and mushrooms. Simmer for 5 minutes until mushrooms are tender.
  3. Add shredded chicken and heat through, about 2 minutes.
  4. Reduce heat to medium-low. Slowly pour beaten eggs into the simmering broth while stirring gently to create egg ribbons.
  5. Add soy sauce, sesame oil, and white pepper.
  6. Stir in spinach until wilted. Season with salt to taste.
  7. Serve garnished with green onions.

Nutritional Information (per serving, serves 4):

  • Protein: 25g
  • Net Carbs: 3g
  • Calories: 185
  • Fat: 9g

31. Italian Egg Drop Soup (Stracciatella)

This Italian version of egg drop soup features Parmesan cheese and herbs for a Mediterranean twist.

Ingredients:

  • 6 cups chicken broth
  • 4 large eggs
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon nutmeg
  • 2 cups baby spinach
  • Salt and pepper to taste

Instructions:

  1. In a bowl, whisk together eggs, Parmesan cheese, and parsley until well combined.
  2. In a large pot, bring chicken broth to a boil. Add garlic and simmer for 2 minutes.
  3. Reduce heat to medium-low. Slowly pour the egg mixture into the simmering broth while stirring constantly with a fork.
  4. Add lemon juice and nutmeg. Stir gently.
  5. Add spinach and cook until wilted, about 1 minute.
  6. Season with salt and pepper to taste. Serve immediately.

Nutritional Information (per serving, serves 4):

  • Protein: 15g
  • Net Carbs: 3g
  • Calories: 135
  • Fat: 8g

Tips for Making High Protein Low Carb Soups

Protein Boosting Ingredients

To maximize the protein content of your soups, consider incorporating these high-protein ingredients:

  • Lean meats: Chicken breast, turkey, lean beef, and pork provide complete proteins with all essential amino acids
  • Seafood: Fish, shrimp, crab, and other seafood are excellent protein sources that cook quickly
  • Eggs: Perfect for adding protein to broths and creating creamy textures without dairy
  • Dairy products: Greek yogurt, cottage cheese, and hard cheeses add both protein and richness
  • Plant-based proteins: Tofu, tempeh, and legumes (in moderation) for vegetarian options
  • Protein powder: Unflavored or bone broth protein powder can be stirred into finished soups

Low Carb Vegetable Substitutions

Replace high-carb vegetables with these low-carb alternatives:

  • Cauliflower rice instead of regular rice or pasta
  • Zucchini noodles (zoodles) instead of traditional noodles
  • Radishes instead of potatoes (they become mild and potato-like when cooked)
  • Turnips instead of carrots for similar texture with fewer carbs
  • Cabbage instead of pasta in hearty soups
  • Shirataki noodles for an ultra-low-carb noodle option

Storage and Meal Prep Tips

  • Batch cooking: Make large batches and freeze in individual portions for quick meals
  • Storage containers: Use glass containers for best flavor retention and easy reheating
  • Freezing guidelines: Most soups freeze well for up to 3 months, but avoid freezing dairy-based soups as they may separate
  • Reheating: Thaw overnight in refrigerator and reheat gently on stovetop, stirring occasionally
  • Fresh additions: Add fresh herbs, cheese, or avocado after reheating for best flavor and texture

Equipment Recommendations

  • Large soup pot: A 6-8 quart pot is ideal for making large batches
  • Immersion blender: Perfect for creating creamy textures without transferring hot soup
  • Slow cooker or Instant Pot: Great for hands-off cooking and tenderizing tough cuts of meat
  • Fine-mesh strainer: Useful for creating smooth broths and removing herb stems
  • Ladle: Essential for serving and portioning soups

Flavor Enhancement Tips

  • Build layers of flavor: Sauté aromatics like onions, garlic, and herbs before adding liquids
  • Use quality broth: Homemade or high-quality store-bought broth makes a significant difference
  • Season gradually: Taste and adjust seasoning throughout the cooking process
  • Finish with acid: A splash of lemon juice or vinegar brightens flavors just before serving
  • Garnish thoughtfully: Fresh herbs, cheese, nuts, or seeds add texture and visual appeal

Conclusion

These 31 high protein, low carb soup recipes prove that eating healthily doesn’t mean sacrificing flavor or satisfaction. Whether you’re following a ketogenic diet, trying to lose weight, building muscle, or simply wanting to eat more nutritiously, these soups provide the perfect balance of protein and nutrients while keeping carbohydrates in check.

From comforting chicken soups to exotic seafood chowders, hearty beef stews to fresh vegetarian options, this collection offers something for every taste preference and dietary need. Each recipe has been carefully crafted to deliver at least 15 grams of protein per serving while keeping net carbs under 10 grams, making them ideal for anyone looking to optimize their nutrition.

The beauty of these soups lies in their versatility and convenience. They can be prepared ahead of time, customized to your preferences, and stored for quick, healthy meals throughout the week. Many can be made in one pot, saving you time on both preparation and cleanup.

Remember that the key to successful high protein, low carb cooking is using quality ingredients, building layers of flavor, and not being afraid to experiment with different combinations. Start with these recipes as your foundation, then feel free to modify them based on your taste preferences and dietary requirements.

Whether you’re warming up on a cold day, fueling your body after a workout, or simply enjoying a nutritious meal with family and friends, these soups will keep you satisfied, energized, and on track with your health goals. So grab your soup pot, choose a recipe that appeals to you, and start cooking your way to better health, one delicious bowl at a time.

Happy cooking and enjoy your journey to healthier eating!

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Nick's programs have helped over 50,000 people all over the world. He's been a Holistic Nutritionist and Certified Nutrition Specialist for 20 years. He takes regular diet programs and "healthifies" them turning them into fat-burning metabolism boosting programs. If you want to learn more about health focused fat loss, click "Programs" to learn more!

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