Description
A luxuriously creamy, earthy, and satisfying soup made with sautéed mushrooms, garlic, herbs, and cream this Keto Creamy Mushroom Soup is low-carb comfort food at its finest.
Ingredients
2 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
3 garlic cloves, minced
1 lb cremini or button mushrooms, sliced
4 cups chicken or vegetable broth
1 cup heavy cream
2 oz cream cheese
1 tsp thyme (fresh or dried)
1/2 tsp rosemary (optional)
Salt and black pepper, to taste
Optional garnish: fresh parsley, grated Parmesan, or a drizzle of truffle oil
Instructions
1. In a large pot, heat butter and olive oil over medium heat.
2. Add onions and sauté until translucent.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add mushrooms and cook for 8–10 minutes, stirring occasionally, until they release moisture and start to brown.
5. Season with salt, pepper, thyme, and rosemary.
6. Pour in broth and bring to a gentle simmer for 10 minutes.
7. Stir in cream cheese until melted and smooth.
8. Add heavy cream and simmer for another 5 minutes.
9. For a smoother texture, blend part or all of the soup using an immersion blender.
10. Serve hot, garnished with parsley or Parmesan.
Notes
Use a mix of mushrooms like shiitake, portobello, and cremini for deeper flavor.
For dairy-free, substitute coconut cream for heavy cream and olive oil for butter.
Perfect as a starter or served with keto bread for a full meal.
Soup stores well in the fridge for up to 4 days or can be frozen for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 590mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: keto mushroom soup, creamy mushroom soup, low carb soup, keto comfort food, gluten free, vegetarian soup