Creamy Keto Mushroom Soup
This Creamy Keto Mushroom Soup is a cozy, low-carb dish that’s quick to make and perfect for a comforting meal without the fuss.
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
This soup keeps well in the fridge for 3-4 days or can be frozen for up to a month. Remember to stir well when reheating. For a chunkier texture, blend just half of the soup.