There’s something about the aroma of sautéed mushrooms and garlic hitting a hot skillet that feels like an instant hug for your senses. This Keto Creamy Mushroom Soup is more than just a bowl of warmth; it’s a recipe designed to delight your taste buds while supporting your low-carb lifestyle.
I first discovered this recipe on a chilly evening when I craved something hearty but guilt-free. Packed with earthy mushrooms, velvety cream, and a hint of thyme, this soup is the ultimate blend of indulgence and health.
Plus, did you know mushrooms are low in carbs and packed with B vitamins and antioxidants? This soup is proof that healthy eating doesn’t have to feel restrictive. The rich, creamy base was a revelation, proving you don’t need flour or starch to create a soup that feels decadent.
Try it once, and you’ll see why creamy mushroom soup has become a staple for keto enthusiasts everywhere.
Why You’ll Be Hooked?
- It’s so simple! After a long day, I love that this soup comes together in under 30 minutes, making it perfect for busy nights.
- Healthy indulgence. Who doesn’t love a dish that feels luxurious but keeps you on track with your goals?
- Versatile ingredients. I’ve swapped out thyme for rosemary or added a handful of spinach for extra nutrients—it’s always a hit.
- Satisfying and filling. With a creamy texture and rich flavor, this soup keeps me full without any carb cravings sneaking in.
- Perfect for meal prep. It reheats beautifully, making it ideal for work lunches or quick dinners.
Keto Creamy Mushroom Soup Recipe
Equipment
- Wooden spoon
- Large saucepan
- Blender
- Measuring cups
- Chef’s knife
- Cutting board
Ingredients
- 2 tbsp fresh thyme leaves or 1.5 teaspoon dried 1.5g
- Salt and pepper to taste
- 2 garlic cloves minced
- 4 cup chicken stock
- 1 small onion
- ¼ cup butter 55g, unsalted
- ¼ cup cream keeping a little back to drizzle on top or ¼ cup vegan feta
- 1.1 lb white or brown chestnut mushrooms cleaned and cubed
- 1 bay leaf
- 2 celery ribs
Instructions
- Heat butter in a large saucepan over medium heat.
- Add onion, celery, thyme, and a bay leaf; sauté for 2 minutes.
- Stir in mushrooms and garlic; cook for 5–7 minutes until golden brown.
- Remove about ¼ cup of mushrooms for topping and set aside.
- Pour in chicken stock; simmer for 10–15 minutes.
- Stir in cream and turn off the heat.
- Remove the bay leaf.
- Transfer the soup to a blender and blend until smooth.
- Taste and adjust seasoning with salt and pepper.
- Serve with reserved mushrooms, a swirl of cream, olive oil, black pepper, and fresh thyme.
Notes
- Substitute chicken stock with vegetable stock.
- Add less chicken stock or simmer longer to reduce.
| Nutrition | Value |
| Calories | 250g |
| Carbohydrates | 7.1g |
| Fibre | 2g |
| Fat | 23g |
| Protein | 9.2g |
Tips That Will Ease Your Job!
- Prep Ingredients in Advance: Chop the onions, celery, and mushrooms before starting to ensure a smooth cooking process.
- Use an Immersion Blender: If you have one, it eliminates the need to transfer the soup to a blender, saving time and reducing cleanup.
- Keep Herbs Bundled: Tie the thyme and bay leaf together with kitchen twine for easy removal after simmering.
- Control Heat Levels: Keep the heat medium-low to prevent the butter from burning and the cream from curdling.
- Use Pre-Sliced Mushrooms: Opt for pre-sliced mushrooms to save chopping time without compromising flavor.
