Low Carbohydrate Soup Recipes

Low carb soup can be heaven especially on a cold day. Unfortunately, I live in Florida so I don’t experience those. But I still like the soup….

Check out these recipes and then feel free to add your own…    Low Carb Soup


Gourmet Restaurant Cream of Almond Soup

Category: Low Carb Soup

6 c chicken stock

1/2 lb. ground toasted almonds

1/2 c heavy whipping cream

1/2 c water

4 egg yolks

Salt and pepper to taste

Chopped parsley

Sliced almonds

Bring the stock to a boil. Add the almonds and simmer for fifteen minutes. Beat together cream, water and the egg yolks. Whip the mixture into the stock and remove it from the heat. Season to taste with salt and pepper. Garnish with chopped parsley and sliced almonds.


Curried Red Pepper Soup

Category: Low Carb Soup

Serves six as a first course

1 ½ pounds red, yellow, or orange sweet peppers (about 5-6)

½ cup chopped red onion

1 cup water

2 tsp. chicken bouillon granules

1 ½ tsp. curry powder or, to taste

½ tsp. dried thyme, crushed

½ tsp. dried marjoram, crushed

1 tsp. garlic powder

3 ounces cream cheese

1 2/3 cups whipping cream

Sour cream (optional)

Halve peppers, seed, and remove internal membranes. Place on aluminium-foil covered cookie sheet and roast at 450 degrees for 10 – 15 minutes, until skins start to turn black and bubble. Place in paper bag to steam and cool. When the peppers can be handled, remove skins and slice peppers into strips and place in a pan with onion, water, bouillon granules, curry powder, thyme, marjoram and garlic. Simmer for 15 minutes. Add cream cheese cut into chunks. Puree mixture in blender or food processor until smooth. Stir in cream. To serve, swirl a teaspoon of sour cream on the top of each bowl.

Total calories – 1,351 Total grams carbohydrate – 46.1

Per serving – 226 calories 7.7 grams carbohydrate


Clam Chowder

Category: Low Carb Soup

Carbs: 4.33 per serving

1 stick butter

1 small onion, chopped

4 stalks celery, chopped

1 pint heavy cream

2 cans (16oz each) whole baby clams

1 cup clam broth

1/2 cup chicken broth (optional)

4 tablespoons thyme

4 tablespoons arrowroot

2 small tomatoes, chopped (optional)

8 spears asparagus, cut into 1/8ths

Salt and pepper, to taste

In a medium size sauce pot, add the butter and melt on medium heat and sauté` till caramelized. Now add the arrowroot, which will make a roue and thicken it a bit. Stir for 2-3 minutes.

Now, slowly add the heavy cream and stir well, making sure it doesn’t come to a boil as the cream will burn. At this point, add the chicken broth – I used it, but not necessary) and lower the heat to a med-low setting. Add the clams, clam broth, tomatoes and asparagus, season with salt and pepper to taste, add more thyme if you like (I did).


Cabbage and Ground Beef Soup

Category: Low Carb Soup1 to 1 1/2 lbs. ground beef

1/2 onion

1 large head Cabbage

Salt, Pepper, Soy Sauce, Garlic to taste

Fry up meat, with garlic and onion. Drain. Add just enough water to cover the meat. Add in shredded Cabbage, soy sauce, salt and pepper. Cover and simmer. Check liquid level and add as needed.


New England Clam Chowder

Category: Low Carb Soup

The core of a fresh cauliflower (not the flowerettes)

2 cups beef stock, bouillon or water

1 10-ounce can clams and broth

1 tablespoon butter

1 tablespoon minced onion

2 cups heavy cream

1 sprig or 1/2 teaspoon minced parsley

Salt to taste

Dice the cauliflower. Heat the cream and stock together. Add the cauliflower. Simmer uncovered for 10 minutes, or until the cauliflower is the consistency of cooked potato. Add the other ingredients and heat through.


Double Rich Cream of Mushroom Soup

Category: Low Carb Soup

1/4 cup butter

1/2 pound fresh mushrooms, sliced

3 cups basic chicken stock or chicken bouillon

3 egg yolks

1 tablespoon finely minced fresh parsley

Dash of freshly grated nutmeg

Salt, pepper to taste

1/2 cup cream

1/3 cup powdered milk (hmmm.I think I should eliminate the milk carbs by using NotStarch instead of powdered milk)

Melt the butter in a saucepan. Add the mushrooms and saute’ until cooked, about 5 minutes. Pour all but a few mushrooms into a blender container, add the broth and egg yolks. Blend until smooth. Stir in the parsley and nutmeg and correct the seasoning. Return to the heat, and stir in the cream and powdered milk (or NotStarch.) Heat gently, stirring until thick and hot. Do not boil. Pour into individual soup bowls and garnish with the remaining mushrooms.


Instant Cream of Mushroom Soup

Category: Low Carb Soup

1 large can mushrooms

2 cups heavy cream

1/2 chicken bouillon cube

Dash of parsley flakes

Combine all ingredients in the blender. Blend on low until smooth. Pour into a saucepan, cover and simmer. Cook over low heat, stirring occasionally, until hot but not boiling. Serves 2.


“Leftover” Chicken Stock

Category: Low Carb Soup

The next time you purchase a roasted whole chicken (or cook one yourself), keep all the bones, wing tips, neck, giblets, excess skin, and other scraps for stock. Place all the scraps into a heavy saucepan, and add:

1/2 onion, chopped

1 carrot, chopped

2 stalks celery, chopped

1 tsp. basil

1/2 tsp. oregano

1 tsp. garlic powder (or to taste)

1 tsp. salt (or to taste)

1/2 tsp. pepper

Add water to cover. Simmer on low heat for 1 1/2 hours. Strain through a sieve, discarding all solids (including any actual meat, which will have the texture and flavour of cardboard by the time the simmering is done).

Refrigerate overnight, and remove hardened fat (if you want low-cal low-carb). Use in any recipe that calls for chicken bouillon or stock. One chicken makes about 4 cups of stock.

This also works really well with turkey, although given the extra water you will need to cover the (much larger) torso of a turkey, double or even triple the other ingredients. Try this low carb soup.


Cream of Chicken Soup

Category: Low Carb Soup

4 cups chicken stock (for a stronger flavour, add 1 tsp. Knorr chicken stock powder)

1 ½ cup cooked chicken, diced

1 tsp. onion powder

1 cup pureed cooked cauliflower

2 egg yolks

3 oz. cream cheese

1 cup heavy cream

Salt and freshly ground pepper to taste

Bring stock, chicken, and onion powder to a simmer. Meanwhile, whirr cauliflower, cream cheese, egg yolks and heavy cream in blender. Add to stock mixture, and gently simmer until soup thickens slightly. Sprinkle with paprika for garnish and serve. Makes about 8 1 cup servings.

Total recipe: 1,560 calories and 17.4 grams of carbs and 3.8 grams fibre

Per serving: 195 calories and 2.17 carbs with 0.44 grams fibre per serving. (assumes 0 carbs for the stock).


Crock Pot Chicken Soup

Category: Low Carb Soup

1 chicken – cut up (I removed the skin from some of the pieces, but you really don’t have to. I left some skin in there for flavour and some fat.)

1 crock pot

A little water

Put the chicken into the crockpot – add a little water -and cook for about 8 – 10 hours. I added a few bay leaves and some cut up celery for a bit of flavour, but still, very mild. I’ll start this before I go to bed, and let it cook through the night.


Baked Fauxtato Soup

Category: Low Carb Soup

1/2 head Cauliflower

Chicken Broth to cover

1 clove garlic, sliced

3 oz Cream Cheese

1 Tablespoon Butter

5 strips bacon, fried crisp

1/2 medium onion, chopped

Dash of hot sauce (optional)

2 1-inch squares Sharp Cheddar Cheese

Place the flowerets and sliced garlic in a medium saucepan – add chicken broth to cover. Boil until completely tender (15 minutes or so). While the cauliflower is cooking, fry the bacon crisp, and remove to a plate. In the bacon fat, sauté the onion until tender.

Using a slotted spoon, put the cauliflower and garlic in the food processor, reserving the broth in the saucepan. Add the cream cheese, sharp cheddar cheese, and butter. Process until smooth. The mixture will be a light pumpkin colour.

Return this mixture to the saucepan with the cooking liquid. Add the onions (I capture some of the fat with the onions – that’s just me) and stir over medium heat. You might need to add some more chicken stock to the pan, depending upon how much liquid cooked out during the cooking. I look for a good soupy consistency but not thin. Crumble the bacon into the soup, and allow the soup to come to a simmer. Taste and add salt and pepper. I like a lot of fresh cracked pepper in this soup.

The first time I tried this, I forgot I was eating Fauxtato Soup and it took me back to the days when I was eating comfort food that was killing me.


Cabbage Soup

Category: Low Carb Soup

1lg head cabbage (the green kind)

1 tomato

3 turnips

1 bunch celery

2 breasts of chicken, skinless

6 chicken bullion cubes

Cut it all up into bite sized pieces, throw it in the pot, fill the pot with water (2 quart pot) and let it boil. It is ready when the cabbage is kind of mushy. I haven’t convinced anyone in my family that it is good. (when you can’t have other soups, this is heaven though) although I have a co worker that really likes mine….. Good luck with it.


Pizza Soup

Category: Low Carb Soup

1 lb. browned/drained ground beef

4 cups water

3/4 cup carrots sliced thin

2 cups mushrooms sliced thin

1 14.5oz can of stewed tomatoes, chopped (S&W with roasted garlic is really good)

1 clove crushed garlic (omit if using S&W with garlic)

1 teaspoon dried oregano

Black pepper and salt to taste

Simmer all these ingredients till the vegetables are tender Add 3/4 lb. cubed Velveeta or store brand equivalent. (I use Safeway’s Lucerne brand.) Serve when cheese is fully melted.

The total carb count for the whole batch is 62.3 grams. (assuming my math is correct 😉 This could easily be divided into eight servings. Then it would be 7.78 grams of carbs per serving. I’m sorry but I’ve never measured the serving amount.


Quick Hot & Sour Soup

Category: Low Carb Soup

Open a can of chicken broth (many canned organic chicken broths have 0 carbs. Some canned chicken broths have 1 carb gram).

Add approximately 1/4 cup of vinegar (regular white vinegar has fewer carbohydrates than rice vinegar), and about 1/8 cup of soy sauce.

For the “hot”, add about a tablespoon of Chinese dried hot chili (not the same as red pepperflakes or cayenne pepper. The texture of the dried Chinese chili is somewhere in between flakes and powder.) Heat the above broth. It makes great base for lots of additions. I add some of the following:

* minced fresh ginger

* minced fresh garlic

* sliced mushrooms

* julienned snow peas

* chopped scallions

* little bits of leftover tofu, shrimp, pork, and/or chicken

* beaten eggs

* bamboo shoots

* spinach

* bok choy

* anything else that comes to mind

No corn starch is necessary. If you add beaten eggs to the broth, it will thicken quite nicely.


Marche Wedding Soup

Category: Low Carb Soup


10 cups Mother’s Broth (recipe follows) , or canned low-sodium chicken broth

1/4 cup white wine

salt and freshly ground black pepper

2 large eggs, beaten

2 tablespoons water

1 cup freshly grated Parmigiano-Reggiano cheese

Shredded zest of 1/2 large lemon

Pinch of freshly grated nutmeg


In a 4-quart saucepan, simmer the broth and wine for 5 minutes, partially covered. Season to taste.

Meanwhile, in a bowl, blend the eggs, water, cheese, lemon zest, nutmeg and about 1/8 teaspoon pepper.

Take the soup off the heat. With a fork, gently stir in the egg mixture with long slow strokes until it firms into pale shreds floating in the broth. The long strokes lengthen the shreds slightly. This should take 10 to 15 seconds.

There will be a moment when the Parmigiano and lemon release their fragrances, enjoy it. Quickly taste the soup for seasoning and serve it while it’s still very hot and fragrant.


Mother’s Broth

Category: Low Carb Soup

5 pounds turkey wings or 5 pounds while chicken

About 6 quarts cold water

2 large onions (1 1/2 pounds) trimmed of root ends and coarsely chopped

2 medium carrots, coarsely chopped

1 large stalk celery with leaves, coarsely chopped

4 large heads garlic, trimmed of root ends and halved horizontally

2 whole cloves

1 bay leaf, broken

6 canned tomatoes, drained

Cut up the turkey wings or chicken, cracking the bones with a cleaver in 2 or 3 places. Place in a 8 to 10 quart stockpot. Add enough cold water to come to within 3 inches of the lip of the pot. Bring the water slowly to a simmer. Skim off all the foam. Add the remaining ingredients, partially cover, and bring to a slow bubble.

Simmer 12 to 14 hours, occasionally stirring and skimming off fat. Do not boil the broth. Keep the liquid bubbling very slowly. Add boiling water if the broth reduces below the level of the solid ingredients; always keep them covered with about 3 inches of liquid.

Strain the broth through a fine sieve. For a clearer broth, strain it by ladling rather than pouring, leaving behind any sediment at the bottom of the pot.

Cool the broth as quickly as possible: set it outside in cold weatehr, or chill it in several small containers set in bowls of ice. Then refrigerate the broth about 8 hours, or until its fat has hardened. Skim off the hardened fat, and freeze in assorted-sizes containers.


Egg Drop Soup

Category: Low Carb Soup

1 1-1/2 pound pork bone

6 cups water

1 slice fresh ginger root

1 teaspoon rice wine

1/4 teaspoon white pepper

1/2 teaspoon salt

1 teaspoon cornstarch combined with 1 teaspoon water

2 eggs, beaten

1 green onion, sliced

2 tablespoons chopped ham

1 teaspoon sesame oil

Place pork bone in a large pot and add water and ginger. Bring to a boil, then simmer for 2 hours.

Discard bone. Add wine, pepper, and salt. Give cornstarch mixture a stir, then add to soup while stirring. Bring soup to a boil and add beaten eggs. Quickly stir in one direction only. Remove soup from heat. Add green onion, ham, and oil. Serve hot.


Broccoli-Cheese Soup

Category: Low Carb Soup

3 cups cooked chopped Broccoli (you can use frozen)

4 oz. cream cheese

3/4 cup Heavy cream

3/4 cup water

2 packages instant chicken bouillon

Pepper to taste

4 oz. shredded cheddar cheese

Combine Broccoli, cream cheese, heavy cream & 1/4 cup water in food processor. Blend until smooth. Transfer mixture to pot add bouillon, pepper and rest of water (I added a little more water). Simmer over medium heat. Add cheddar & stir until melted.

YUMMY! It makes a lot & supposed to be 4 carbs/serving. I still don’t know if it reheats well.


Mulligatawny Soup

Category: Low Carb Soup

3 medium carrots, pared and sliced

1 cup cauliflower flowerets

6 cups chicken or turkey stock (I made Leftover Stock from a 10 pound turkey – page 12-4)

3 cups diced chicken or turkey

1 medium onion, chopped

2 ribs celery, chopped

¼ cup butter

½ cup unsweetened apple sauce

2 tbsp. curry powder

1 tsp. salt

1 tbsp. lemon juice

½ cup heavy cream

Cook carrots and cauliflower in 2 cups of the chicken or turkey stock for 20 minutes or until tender. Meanwhile, sauté onion and celery in butter in Dutch oven, stir in apple sauce, curry powder, and salt. Sauté until soft. Gradually add in the remaining stock, add diced chicken, bring to a boil and reduce heat. Simmer for 15 minutes. Add carrots and cauliflower with their cooking liquid. Stir in lemon juice.

Remove from heat and cool slightly. In batches, puree the soup in a blender or food processor. Stir in heavy cream, and reheat to serving temperature.

Makes 10 1-cup servings. This is a really good low carb soup.

Total recipe = 1420 calories, 86.2 grams of carbohydrate and 17.9 grams of fibre

1 serving = 142 calories, 8.6 grams of carbohydrate and 1.8 grams fibre


Egg Drop Soup

Category: Low Carb Soup

Boil chicken broth. Whip egg or eggs in a bowl. Add a touch of sesame oil to the boiling broth. A dash or two of soy sauce. A few slivers of cooked vegetable of choice. Pour the whipped eggs into the broth. Turn off heat. Keep stirring mixture until egg is cooked.

Pour into bowl and eat. Sprinkle with parmesan cheese if you want. Toss in a few pork rinds if you like. Or leave out everything but the whipped eggs and a few slivers of green onion. The variations are only limited by the imagination. Eat.


Beef Vegetable Soup

Category: Low Carb Soup

3 pound Chuck Roast

1 onion – diced

1 rib celery – diced

3 tablespoons Atkins Bake Mix (or Not Starch) *Optional

1 tablespoon Olive Oil

1 tablespoon Vegetable Oil

3 cups beef broth

1 cup water

1/4 cup red wine (Merlot)

1 (14.5 oz) can diced tomato – with liquid

1 bay leaf

Thyme – ground (to taste)

Salt (or Morton’s Lite or No Salt)


1 small cabbage – diced up

1 cauliflower – cut up (or 16 oz. bag of frozen cauliflower)

Brussels Sprouts (or 16 oz. bag frozen)

Cut roast up into 1-1/2 inch squares. Heat oil in a Dutch oven, and add the roast, onion and celery. Cook until meat is browned on all sides and veggies are tender. I sprinkled Atkins Bake Mix over the meat/veggies as it cooked to help with browning, and so the broth would be a bit thicker, but you don’t have to do this (and the mix didn’t ruin the taste, so don’t worry about that).

After meat is browned, if there is still any oil left in the pan, drain it. Add the broth, water, tomato with liquid, wine and spices to the meat in the Dutch oven. Bring to a boil, then cover and turn down the heat. Let simmer gently for 1 hour and 15 minutes, stirring occasionally.

Add the cabbage, cauliflower and Brussels sprouts (fresh or frozen). Bring back to a boil, cover, turn down the heat, and cook another 15 minutes (or longer if you like your veggies mushy).

You could use any veggies in the soup, I just used the above because they were what I had on hand.


Quick Chicken Vegetable Soup

Category: Low Carb Soup

1 large can of Cottage Inn Chicken broth

1 onion

A couple of stalks of celery

2 small turnips (white)

2 carrots (first time they’ve been in my house since April)

1/2 of a parsnip (a whole one is 31.3 gms carb!!!)

1/2 cup string beans

Diced boneless chicken breast (they defrost quickly)

1 tbsp. dried parsley

1/2 tsp. dried dill

8 turns of the pepper mill

It came out to about 50 carbs for the pot, and DH and I finished it off. So figure about 25 carbs each. But it tasted sooo good and made me feel better.


Meat Broth

Category: Low Carb Soup

1 cup strong beef stock

1 egg yolk

1 tablespoon finely ground almonds

Seasoning to taste

Heat the stock, stir in almonds; boil for two minutes. Pour over the egg yolk, stirring carefully to avoid curdling.

Serve very hot, at once. Makes 1 serving.

Protein: 9.95 grams

Fat: 10.84 grams

Carb: 1.42 grams

Calories: 142


Vegetable Soup

Category: Low Carb Soup

2 cups beef stock

1/2 white onion

3 sprigs parsley

3 sticks celery with leaves

1 leek

3 cabbage leaves

Wash vegetables; chop very fine, and simmer in a little stock until nearly tender; then add the two cups of stock, and simmer for one hour. Serve very hot. Makes two servings.

Entire recipe:

Protein: 12.36 grams

Fat: 1.54 grams

Carb: 5.14 grams

Calories: 85


Soup with Egg Dice –

Category: Low Carb Soup

1 egg

1/2 teaspoon butter

1/4 cup cold beef or chicken stock

Pinch salt

2 cups hot beef or chicken stock

Beat the egg until foamy; add butter, creaming together, salt and cold stock. Pour into a well-buttered custard mould, place mould in pan of boiling water, and steam for one hour. Cool, remove from mould, and when cold cut into dice. Put into soup tureen, pour clear well-seasoned boiling hot stock over the dice and serve at once.

Makes one serving.

Protein: 18.99 grams

Fat: 8.41 grams

Carb: Negligible

Calories: 152


Soup with Chicken Dice

Category: Low Carb Soup

1/2 cup white meat of chicken, cut in cubes

1 1/2 cups clear chicken broth

1 egg

1/4 teaspoon finely chopped parsley

Seasoning to taste

Heat the chicken in 1 1/2 cups broth. Meanwhile, beat an egg foamy in the tureen in which the soup is to be served; pour the chicken and broth over the egg, stirring to prevent curdling. Sprinkle with the parsley and serve very hot, at once. Makes 1 serving.

Protein: 18.44 grams

Fat: 12.64 grams

Carb: Negligible

Calories: 187.7


Holiday Soup

Category: Low Carb Soup


1 Medium sized whole chicken (cheap fatty kind-not Perdue!)

1 celery stalk, diced (2 carbs)

8-10 fresh spinach or escarole leaves (1 carb)

1/4 c. Parmesan/Romano cheese (1-2 carbs)

1/4 c. parsley

Garlic powder, salt, pepper to taste

1 lb. lean ground beef

1/4 c. onion, diced (3 carbs)

6 eggs (4 carbs)

1 tsp. baking powder (2)

Chicken soup — Boil chicken with celery and onion (salt, pepper and garlic powder to taste). Transfer the chicken & veggies and strain the broth if necessary. Remove bones and tear into bite sized pieces.

Spinach — Wash leaves and remove hard stems. Boil in water until tender. Drain, then cut into thin strips. (Extra can be frozen for later.)

Meatballs — Mix 1 egg, garlic powder, 1/8 c. parsley, salt, pepper and 1/8 c. cheese with meat. (You can add 1/8 c. dry bread crumbs for easier handling if you like, but add 10 carbs to the pot’s grand total). Shape 50/60 marble sized meatballs and brown in skillet. Drain.

Egg Sponges — Blend 4 or 5 eggs with remaining cheese, parsley and baking powder. Add a little water for more volume. Pour in small cookie sheet (use PAM first), bake at around 250-300 degrees until firm and lightly browned. Cut into thin strips to form 1/4″ squares.

Putting it together:

Bring the broth to a boil (add water as needed–about 8 cups). If broth is not “chickeny” enough, add a few bouillon cubes or canned stock for flavour. Add chicken, spinach, meatballs, and sponges back into broth and simmer. Top with additional cheese if desired and enjoy.

NOTE: I’ve adapted this recipe from my mother-in-law’s speciality–Italian wedding soup. It may look a bit strange to those who have never tried it (because of the spinach and little floating egg sponges), but it is absolutely delicious! Even my kids beg me for it–to me that says a lot! Best of all, I figure it comes to about 15-20 carbs FOR THE ENTIRE POT!!


Cream of Cauliflower Soup

Category: Low Carb Soup

I tried this Cream of Cauliflower soup recipe and it is excellent. Use hot or chill as Vichyssoise. Garnish with chives

1/2 sweet onion, sliced thin

1 small head of cauliflower florets

1 can Campbell’s Chicken Broth

Dried or fresh, parsley, salt and pepper to taste

3 tablespoons olive oil

Dash of Lite Soy Sauce

1 cup water

1 cup 15% cream

Heat oil over low heat in large saucepan and sauté onions for 3 minutes. Add cauliflower and parsley. Cover partially and cook 8 to 10 minutes more. Add water and stock and bring to a boil. Cover partially and simmer 5 minutes. Puree in blender , gradually adding cream or milk. Makes 6-8 1/2 cup servings

Carbs 3 grams, protein 2.5 grams


Turkey Meatball Soup

Category: Low Carb Soup

1 lb. ground turkey mixed with minced garlic, Parmesan cheese (instead of bc) two eggs and finely chopped spinach. If it doesn’t look like enough meatballs when its done, I am going to throw in some pre-cooked ones that are in the freezer.

I am going to brown them and add a can of diced tomatoes and a can of Italian seasoned chicken broth in my crock-pot. I’ll add whatever water seems right. Shortly before serving I will add torn fresh 2 1/2 cups spinach leaves and let them wilt. Sprinkle more Parmesan on top.

Its about 31 pro, 25 fat,14 carbs and 4 fibre


Italian Chicken Soup

Category: Low Carb Soup

Sauté 2-3 garlic cloves in olive oil for a few minutes until softened. Add a good sprinkling of any seasoning you like (I usually use the “Italian seasoning blend” or rosemary, oregano, and basil) and a good pinch of salt. Add 4 cups of a good low salt LC chicken broth (I use home made stock and water so I know there’s no added sugars or carbs) and allow to simmer for a few minutes to bring out the flavour in the herbs. Cut 3-4 cooked chicken breasts into bite size cubes and add to stock. At the last minute add frozen chopped spinach and allow the soup to return to a simmer. Serve with freshly shredded parmesean cheese. You could add tiny LC meatballs to make this more of an Italian wedding soup or stir in 1 or 2 scrambled raw eggs (egg-drop style) and allow them to cook in the broth to make this another traditional Italian soup (which I completely forget the name of!!).

Fresh basil leaves added with the spinach is another good addition.


Egg Drop / Tofu Soup

Category: Low Carb Soup

1 20oz. can salt-free chicken broth

3 eggs

4oz. firm tofu, cut in thin strips

1 scallion, chopped (green part only)

1 tbsp. Chinese parsley

1/2 tsp. each Chinese white pepper and mustard powder

Dash salt-free soy sauce

Separate two of your three eggs. Lightly beat the two yolks and one whole egg and set aside. In a medium saucepan, whisk the egg whites into the *cold* broth. Slowly raise broth to almost boiling. “Drop” the beaten egg into the hot broth, a little at a time. It should cook immediately and each “drop” should hold together. Stir gently. Add tofu, pepper, mustard and soy sauce and simmer five minutes. Just before serving, stir in the Chinese parsley and scallion. Makes two big dinner portions. Great low carb soup.


Taco Soup

Category: Low Carb Soup

The next time you make tacos (without the shell), make extra meat so you can use the leftovers for the following soup.

About 3/4 pound of leftover taco seasoned ground beef

Half a chopped onion

Half a chopped green pepper

About 3/4 cup of salsa

Make about 6 cups of beef stock (from Knorr’s Stock base), and chuck in all the above. Simmered it for about half an hour. It tasted great, and cleared our sinuses too! A little carby, but a great cold cure!


I hope you enjoyed the low carb soup recipes!



You may also want to check out:

Low carb meat recipes

Low carb salad


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.