Go Back

Creamy Keto Mushroom Soup

Enjoy a creamy, comforting bowl of soup that’s quick to make and keto-friendly. This delightful dish wraps you in warmth and flavor, making it perfect for a cozy dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb mushrooms, sliced You can use different varieties for added flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced Toast the garlic for better flavor.
  • 4 cups vegetable broth
  • 1 cup heavy cream For a lighter option, substitute with coconut cream.
  • 2 tbsp olive oil
  • 1 tsp thyme Fresh or dried can be used.
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the onions and garlic, sauté until translucent (about 2-3 minutes).
  3. Stir in the sliced mushrooms and cook until softened (another 5 minutes).
  4. Pour in the vegetable broth and add thyme. Bring to a boil.
  5. Reduce the heat and simmer for 15 minutes to let all those flavors meld.
  6. Blend the soup with an immersion blender until smooth (or carefully transfer to a blender if you’re feeling adventurous).
  7. Stir in the heavy cream and season with salt and pepper.
  8. Serve warm and enjoy!

Notes

To serve, garnish with fresh herbs, pair with crusty low-carb bread, or add a sprinkle of Parmesan cheese. For storage, keep in the fridge for 3-4 days or freeze for up to 3 months.