Ever had a bowl of soup that wraps you in a cozy hug?
This Creamy Keto Mushroom Soup is exactly that! Quick, creamy, and made in just one pot, it’s the perfect dish to enjoy when you need a comforting meal without the fuss. Plus, it’s low-carb and keto-friendly, making it a viral favorite for anyone trying to eat healthier while still indulging in rich flavors.
Why make this recipe
Not only is this soup a breeze to whip up, but cleanup is also a snap—can I get a hallelujah? 🙌 Here are a few reasons why you’ll love this recipe:
- Easy ingredients mean you likely have everything you need in your kitchen already.
- It’s family-friendly, making it a perfect weeknight dinner when everyone’s craving a little cozy goodness.
- And let’s be honest, who doesn’t love a homemade soup that tastes like it took hours to make but really only takes minutes?
Ingredients:
You don’t need fancy stuff — just these basics!
- 1 lb mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Directions:
- In a large pot, heat olive oil over medium heat.
- Add onions and garlic, sauté until translucent.
- Stir in the sliced mushrooms and cook until softened.
- Add vegetable broth and thyme, bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the soup with an immersion blender until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve warm.
How to make Creamy Keto Mushroom Soup (Overview)
So, let’s break it down, shall we? First, you’ll heat up that olive oil—your kitchen will smell divine. Next, toss in your onions and garlic; stir until they’re translucent and fragrant. Then it’s mushroom time! Cook them until they soften and release their umami goodness. Add in the vegetable broth and thyme, let it simmer, blend until smooth, and finish it off with the heavy cream. Pro tip: Don’t skip toasting the garlic—it makes all the difference in flavor!
How to serve Creamy Keto Mushroom Soup
This soup’s dreamy texture and rich flavor make it a star on its own, but try serving it with a sprinkle of fresh herbs on top for a pop of color and flavor. For some crunch, consider pairing it with baked low-carb crackers or a fresh salad. The aroma will lift your spirits while the creamy soup warms your soul—talk about a perfect dinner!
How to store Creamy Keto Mushroom Soup
Leftover soup? Yes, please! Keep it in the fridge for about 3–4 days, or freeze it for up to a month. To reheat, just pop it in the microwave or on the stove; just remember to stir it well to get that creamy goodness back. Make-ahead meals? This soup has you covered!
Tips to make Creamy Keto Mushroom Soup
- Use fresh mushrooms—they pack more flavor than dried ones.
- Adjust the creaminess to your liking; you can add more or less depending on your taste.
- Got leftover veggies? Toss them in for an extra nutrition boost—no one will notice!
- If you prefer a chunkier texture, blend just half of the soup.
Variation
Want to switch it up? Go vegan by substituting the heavy cream with coconut cream and using vegetable broth. For extra flavor, consider adding a splash of soy sauce or nutritional yeast. You can also throw in some chili flakes for a spicy kick—because why not?
FAQs
Can I make this soup ahead of time?
Absolutely! It keeps well in the fridge and can be frozen for later use.
What can I substitute for heavy cream?
Coconut cream or almond milk works well for a lighter option.
Can I add protein to this soup?
Definitely! Grilled chicken or sautéed shrimp would be delicious stirred in at the end.
📌 Pin this recipe for your next cozy dinner night!
Creamy Keto Mushroom Soup
Ingredients
Main Ingredients
- 1 lb mushrooms, sliced Use fresh mushrooms for better flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced Toasting the garlic enhances flavor.
- 4 cups vegetable broth
- 1 cup heavy cream Can substitute with coconut cream for a vegan option.
- 2 tbsp olive oil
- 1 tsp thyme
- to taste Salt
- to taste Pepper
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onions and garlic, sauté until translucent.
Cooking
- Stir in the sliced mushrooms and cook until softened.
- Add vegetable broth and thyme, bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the soup with an immersion blender until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve warm.
Notes
Printable Recipe Card
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