low carb stores
Low Carb Soup

low carb soup

Low Carb
Lifestyle Index

                     low carb soups and low carb sauces

Skinny Soup

Lose the BLOAT! This is the perfect soup to freeze or store in handy individual containers!

low carb soup


  • 3 Yellow Squash washed and chopped into big chunks
  • 4 cups of fresh Green Cabbage chopped into short strips
  • 1 handful of fresh Parsley
  • 4 large Celery Stalks chopped
  • 1 1/2 large yellow onion chopped
  • 15 ounces of fresh stewed tomatoes chopped in juice (no sugar)
  • 4 14 ounce boxes of College Inn Chicken Broth (zero carbs)
  • 4 teaspoons of Sea Salt
  • 1 Teaspoon of Course Ground Pepper

  • Place all ingredients in a large pot and bring to a soft boil
    then turn stove to simmer or low heat and cook until all vegetables
    are tender.

    Tip - I like to rev up my metabolism by adding a fresh whole jalepeno
    to the beginning of the cooking process! SPICY

    low carb soup


    Stove Top Soup serves 6 cups of Hearty GOODNESS!


    1 Whole Chicken Cooked
    2 extra large boxes College Inn 0 carb chicken broth
    1 pack of Mama Lupes' low carb tortillas, cut
    into strips or squares
    4 stalks celery, diced
    1 purple onion, diced
    2 Tbsp. real butter
    4 oz. sour cream
    Sea Salt to taste

    Pull chicken off bones and discard the skin and throw away bones.
    Put chicken in large pot. Pour chicken broth over chicken meat
    and bring to a broil. Add celery and onions and lower heat to med.
    with lid on.Cook for 15-20 minutes or until celery and onion is soft.
    Remove lid and add strips of tortillas 1 piece at a time. Place lid
    back on pot and take down to simmer. After 5-10 min. stir in butter
    and sour cream.
    SOOOOOOOO........ GOOD!

    Note from Web Publisher: This soup is unbelievably delicious, so
    freeze single soup portions for later or work. I like to add a little
    fresh cilantro to my soup in the middle of cooking for a little spice!
    Enjoy Enjoy!

    low carb soup

    Island Spiced Camerones Soup

    low carb soup


    • 2 lbs raw medium shrimp
    • 1/4 cup olive oil
    • 1/4 sweet onion diced
    • 1 handful Cilantro
    • 2 tablespoons roasted minced garlic or 3 roasted cloves
    • 1 14 ounce can Rotel Tomatoes (your choice on spice)
    • 1 1/2 cup Silk or Blue Diamond unsweetened Coconut Milk
    • 1 heaping tablespoon Sriracha sauce
    • 2 tablespoons of fresh lime juice
    • Sea Salt and Pepper

    Saute onions in olive oil on med/high heat, add peppers, chopped
    garlic and cook for a couple minutes.
    Add Rotel Tomatoes, cleaned shrimp (tail removed)
    and Cilantro to large skillet and simmer 'til shrimp
    turns opaque. Add Coconut Milk, Badia Sriracha sauce, and continue
    to simmer. Now add lime juice, salt and pepper. Serve plain
    or over Cauliflower Rice. Garnish with Cilantro and lime wedges

    low carb soup

    low carb avocado soup

    Creamy Avocado Soup


  • 3 tbs olive oil
  • 3 medium celery stalks, chopped into small pieces
  • 1 large sweet onion
  • 2 Bay Leaves
  • 1 Quart College Inn Chicken Broth
  • 1/2 tsp Coriander
  • 1/2 tsp ground Cumin
  • 2 Hass Avocados peeled, deseed, chopped and pureed
  • 1 small bunch of Cilantro
  • 3 tbs of chopped scallions
  • 1 juice of whole Lime
  • Sea Salt and Pepper to taste
  • Sour Cream

Pre-heat a large burner to med/high heat add the Olive Oil in a large Pot
Add the chopped onion, celery and cook until tender then
add the Chicken stock, Bay Leaves, Cumin, Coriander,
pureed avocado, and lime juice.
Ladle into bowls and garnish with a dollop
of sour cream, cilantro & chopped scallion.

low carb soup

Spicy Chicken Chowder

low carb chicken chowder soup


  • Kracker Barrel Cheddar Cheese Block cut into 3 inch strips (make as many as desired)
  • 1 cup of Unsweetened Soy Milk
  • 1 lb or 16 oz of zero carb American Cheese
  • 1 cup Picante Sauce
  • 1 can Green Chilis
  • a handful of Cilantro
  • Roasted Red Bell Pepper chopped (1 from a jar is good)
  • 4 Green Onions chopped
  • 3 cups of cubed Chicken Breast
  • Sea Salt and Course Black Pepper
  • Sour Cream
Place 1 cup of soy milk in a double boiler and add the 1 lb
of american cheese. Cook until cheese melts and blends with
the soy milk. Tip - Use a long handle wisk to blend once the cheese
starts to melt. Next pour the cheese mixture into a large pot,
add Picante Sauce, green chilis, chopped green onion, chopped bell
pepper,cilantro and cubed chicken breast. If sauce is to thick add some chicken broth.
Heat through. Ladle into soup bowls and garnish with cheddar strips
and serve sour cream as a side condiment.

low carb soup

low carb avocado chicken soup

Florida Fresh Chicken Avocado Soup with LC Tortilla Strips
Stove Top Soup Serves 4 large Bowls of DELISH!


  • 3 boneless chicken breast prepped and cooked (no breading)
  • 2 Tbs canola oil
  • 2 low carb tortillas (previously sliced & oven baked to a crisp)
  • 1 large sweet onion, chopped
  • 1 large deveined jalepeno diced (optional)
  • 1 Tbs Chili Powder
  • 1 Tbs Cumin
  • 1 tsp garlic (jar is fine)
  • 1/2 cup freash Cilantro
  • 5 cups of Low Carb College Inn Chicken Broth
  • 2 cans of MILD Rotel Tomatoes
  • 1 can Black Soy Beans drained (buy at Whole Foods here)
  • 1 Florida Avocado small cubes
  • 2 tbs lime juice
  • Garnish with Cheddar or your fave Mexican Cheese
  • Diced green onions
  • Cilantro
  • Lime quarters

In a large stock pot
Heat oil over med heat and saute' the onions, jalepenos, garlic,
add Chicken broth. Pour in all the dry spices, stir and add the cooked cubed
chicken, Rotel Tomatoes, Black Soy Beans, cilantro, lime juice.
Cover and simmer for 20 minutes. Turn off and add the cubed non mushy avocado
Stir in Tortilla strips and ladle soup into individual large soup bowls.
Serve with a side of Extra tortilla strips, sour cream, cilantro & lime quarters

low carb soup

low carb creamy soup
Hearty Roasted Chicken and Bacon Soup
Stove Top Soup

4 large Roasted Chicken Breast (remove skin and bones)
note: save time and buy the Roasted Chicken Breast Cooked in the Deli Department at the Super Market
1 large box (College Inn) Chicken Broth
1 lb of Low Sodium Bacon (we use Oscar Meyer)
cook the bacon until crisp, cool and break into small
1 8 oz block of cream cheese
2 cups of Heavy Whipping Cream
3 tbsp of real butter
8 oz of "Green Giant" jar of mushrooms
3 tsp of fresh minced garlic
1 med sweet onion chopped
1/2 chopped red bell pepper
1/2 chopped green bell pepper
1/2 cup fresh Parsley chopped
2 celery stalks chopped
1/2 tsp Dry Rosemary
1/2 tsp Dry Thyme
1/2 tsp Dry Sage
2 tsp Garlic Powder
1 tsp White Pepper
1 tsp Sea Salt
1 large Soup Pot with lid
1 large pan to saute vegetables

Saute onion, bell pepper and celery in olive oil until completely soft,
remove from pan and set aside
Place large soup pot on stove top and
turn a large burner to medium high heat and add chicken broth and bring to a
boil, add fresh herbs, fresh garlic, dry herbs, salt, pepper, drained jar
of mushrooms and sauted vegetables
Turn heat to simmer and let sit until broth
no longe boils
Now add 2 cups of heavy whipping cream, 3 tbls butter, cream cheese chunked,
and stir until the chunks of cream cheese melts
Add chicken and bacon and cover.
Simmer for 2 hours covered and 1/2 hour uncovered.
Serve and garnish with chedder cheese and a dollop
of sour cream. Enjoy!

low carb soup

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