Creamy Keto Mushroom Soup Recipe | Comfort in a Bowl

This keto mushroom soup brings together the earthy flavors and creamy mouth-feel that you crave when you’re in the mood for comfort that’s a low-carb option designed for those who follow a keto plans. This soup is so full of barbeque rubble and taste from the sauteed mushrooms, garlic and onions, combined with the creaminess from the cream and savouriness of the broth, that it’s pleasurable and creamy to slurp. Pasta has flour, potatoes have flour, and both are a no-go on keto as well as a regular keto diet plan.Use to thicken traditional soups, flour is combined with stored flour in creating the creamy texture in a soup. Whether you’re eating it as a light lunch, a preamble to dinner or a bowl on a chilly evening, this recipe is simple to make and profoundly nourishing.

It’s gluten-free and vegetarian-friendly too, which means it’s fit for all dietary types. Made with just a few ingredients and less than 30 minutes to prepare, this keto mushroom soup shows simple doesn’t have to mean bland. And it keeps well, as it’s perfect for prepping meals so you can be ready for a hectic week. For all you guys who need a warm, comforting soup and still want to stay in line with their carb goals— this keto mushroom soup is what you have been searching for. And now that we’re all on the same page, let’s go for perfect every time.

Keto Mushroom Soup Recipe

Now, let’s take a look at the recipe of this thick and creamy Keto Mushroom Soup. In this post we will take you trough the ingredients you’ll need, the utensils to have, approximate time of preparation, the amount of calories per serving and all the crucial details you’ll need in order to make our creamy keto recipe a success. Whether you’re a long time cook, or new-to-keto, this soup is easy to make and oh-so satisfying. You’ll also appreciate how ridiculously fast this dish comes together with minimal prep work and such simple ingredients. A warm bowl of comfort is just a few details away.

Keto Mushroom Soup

This keto mushroom soup is a creamy, low-carb delight full of earthy flavor and healthy fats. Quick to prepare, it’s perfect for cold evenings or meal prep.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Total Time 35 minutes mins

Servings: 1 Person

Course: Soup

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp butter or olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 400g (14 oz) fresh mushrooms, sliced (button or cremini)
• 2 cups vegetable or chicken broth (low-carb)
• ½ cup heavy cream
• 60g (2 oz) cream cheese
• Salt and pepper to taste
• 1 tsp thyme or Italian seasoning
• Fresh parsley (optional, for garnish)

Equipment

• 1 Medium-sized saucepan
• 1 Wooden Spoon Or Silicone Spatula
• 1 Knife and Cutting Board
• 1 Blender or Immersion Blender
• 1 Ladle
• 1 Measuring cups and spoons

Method

 

1. Sauté the Aromatics: In a medium saucepan, melt butter or heat olive oil over medium heat. Stir in onions and garlic and cook until soft and fragrant.
2. Add the Mushrooms: Add your sliced mushrooms to the pan and cook for 8 – 10 minutes, stirring occasionally, until soft and browned.
3. Pour in the Broth: Pour the broth into the pan. Simmer for a further 5–7 minutes.
4. Blend the Soup: Blend the soup until it’s as smooth or chunky as you prefer with an immersion blender. You can also blend the mixture in a regular blender in batches.
5. Stir in Cream and Cheese: Reduce heat to low. Stir in heavy cream and cream cheese. Whisk until the cheese completely melts and the soup is creamy and silky.
6. Season and Serve: Season with salt, pepper and thyme, to taste. Let stand for 5 minutes, then ladle into bowls. Sprinkle with fresh parsley, if desired.

Notes

• For a richer flavor, use a blend of mushrooms (such as shiitake or portobello).
• If you like you can thicken the soup by using less broth, or you can add more cream cheese.
• Leftovers can be stored in the refrigerator for up to 4 days; reheat gently on the stovetop.
• If blending, let the soup cool slightly (no splatter risk).
• For more protein, stir in shredded chicken or sautéed tofu.

Keto Mushroom Soup Nutrition

Frequently Asked Questions

Ques: Is this mushroom soup vegetarian?
Ans: Yes, if made with vegetable broth instead of chicken.

Ques: Can I freeze keto mushroom soup?
Ans: Yes, it freezes well for up to a month.

Ques: How many carbs are in one serving?
Ans: Approximately 6–7g net carbs per serving.

Ques: Can I use canned mushrooms?
Ans: Fresh mushrooms are best, but canned work in a pinch.

Ques: What can I use instead of cream cheese?
Ans: Mascarpone or a splash of coconut cream can be a good alternative.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.