#souptime

Fast and easy to make, this Easy Keto Tomato Basil Soup with Pesto is a tasty low-carb treat. It's smooth and tasty, and it's great for a cozy meal on a cold day. When you mix tomatoes, basil, and pesto, the flavors go well together and will satisfy your taste buds while keeping you on track with your keto lifestyle.

Ingredients: 2 cups canned crushed tomatoes. 1 cup chicken or vegetable broth. 2 cloves garlic, minced. 1/4 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup fresh basil leaves, chopped. 2 tablespoons pesto sauce.

Instructions: Put olive oil in a saucepan and heat it over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the broth and crushed tomatoes and stir to mix. Add pepper and salt to taste. For 5 to 7 minutes, let the soup cook slowly. Add heavy cream and fresh basil and mix well. Cook for another two to three minutes. Take it off the heat and pour it into bowls. Add a little pesto sauce to the top of each serving. If you want, you can add more fresh basil as a garnish. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 15 minutes

This creamy and comforting keto butternut squash soup is ideal for a cold winter day. The butternut squash adds a sweet and nutty flavor to the soup, while the heavy cream adds richness and creaminess. This recipe is also low carb and keto.

Instructions: Melt the butter in a large pot over medium heat. Cook until the onion and garlic are softened, about 5 minutes. Combine the butternut squash, chicken broth, salt, and pepper in a mixing bowl. Bring to a boil, then reduce to a low heat. Simmer for 15-20 minutes, or until the squash is tender. Puree the soup with an immersion blender or a regular blender until smooth. Heat through after adding the heavy cream. Serve immediately.

A hearty and flavorful soup inspired by the classic Chicken Fajita, loaded with tender chicken, colorful vegetables, and a blend of spices. Topped with crunchy tortilla strips, melted cheese, and a touch of sour cream, it's a delightful twist on traditional tortilla soup.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 onion, diced. 1 bell pepper, sliced. 2 cloves garlic, minced. 1 can black beans, drained and rinsed. 1 can diced tomatoes. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup frozen corn. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Tortilla strips for garnish. Shredded cheese and sour cream for topping.

Instructions: Cook the onion, bell pepper, and garlic in a large pot until they become soft. Chicken chunks, black beans, diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper should all be added. Let the flavors mix for 20 minutes while it simmers. Put in lime juice, cilantro, and frozen corn. Let it cook for five more minutes. Put tortilla strips, shredded cheese, and a dollop of sour cream on top of the hot dish to serve.

Prep Time: 15 minutes

Cook Time: 30 minutes

Cozy warmth of this Creamy Broccoli Soup with Lemon and Croutons on those chilly nights. The perfect blend of flavors to satisfy your cravings.

A comforting and creamy baked potato soup made easy in the pressure cooker. Perfect for a quick and hearty meal.

Ingredients: 4 large russet potatoes, peeled and diced. 1/2 cup diced onion. 1/2 cup diced celery. 1/2 cup diced carrot. 3 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 cup milk. 1/2 cup heavy cream. 1 cup shredded cheddar cheese. Salt and pepper to taste. Chopped green onions for garnish. Bacon bits for garnish.

Instructions: Put onion, celery, carrot, potatoes, and garlic in small pieces and put them in the pressure cooker. Fill the pot with chicken or vegetable broth. Put the pressure cooker on high pressure for 8 minutes with the lid on tight. Do a quick release of pressure when the cooking is done. With an immersion blender, blend some of the soup, but leave some chunks for texture. Add the milk, heavy cream, and cheddar cheese shreds and mix them in well. Add pepper and salt to taste. Add chopped green onions and bacon bits to the top and serve hot.

Prep Time: 15 minutes

Cook Time: 8 minutes

A hearty and comforting soup ideal for a chilly day. In a rich beef broth, this Beef Barley Soup is packed with tender beef, hearty barley, and plenty of vegetables.

Instructions: Brown the beef stew meat in a large pot over medium-high heat. Cook until the onion is translucent and the garlic is minced in the pot. Cook for a few minutes after adding the carrots and celery. Stir in the barley, beef broth, bay leaves, dried thyme, salt, and black pepper to combine. Bring the soup to a boil, then reduce to a low heat and cook for 1 1/2 to 2 hours, or until the beef is tender and the barley is tender. Remove the bay leaves from the soup and serve it hot.

This Vegan Chickpea Lemon Fennel Soup is a comforting and nutritious dish packed with flavor. The combination of chickpeas, fennel, and lemon creates a refreshing and aromatic broth that's perfect for any time of the year.

Ingredients: 1 cup dried chickpeas, soaked overnight. 1 onion, finely chopped. 2 cloves garlic, minced. 1 fennel bulb, thinly sliced. 1 carrot, diced. 6 cups vegetable broth. 1 lemon, zest and juice. 1 teaspoon ground cumin. 1 teaspoon ground coriander. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add sliced fennel, diced carrot, ground cumin, and coriander. Cook for another 5 minutes. Drain soaked chickpeas and add them to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 40-45 minutes until chickpeas are tender. Stir in lemon zest and juice. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 50 minutes

Creamy Roasted Chicken Tortilla Soup is a comforting and flavorful dish that combines tender chicken, roasted vegetables, and creamy broth. It's perfect for chilly days or anytime you're craving a hearty soup.

Ingredients: 2 cups cooked chicken, shredded. 1 onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1 cup heavy cream. 1 cup corn kernels. 1 cup black beans, drained and rinsed. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 tablespoon olive oil. Tortilla strips, for garnish. Chopped cilantro, for garnish. Lime wedges, for serving.

Instructions: Preheat oven to 400F 200C. Place diced onion and minced garlic on a baking sheet. Drizzle with olive oil and roast for 15 minutes or until softened and lightly browned. In a large pot, combine the roasted onion and garlic, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer over medium heat. Add shredded chicken, corn kernels, and black beans to the pot. Let it simmer for another 10 minutes. Stir in heavy cream and let the soup simmer for an additional 5 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with tortilla strips, chopped cilantro, and lime wedges.

Prep Time: 15 minutes

Cook Time: 30 minutes