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Keto Mushroom Soup

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
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
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.