Description
Indulge in a rich, velvety, and incredibly satisfying Keto Cream of Mushroom Soup that redefines low-carb comfort food. This recipe transforms a classic favorite into a guilt-free pleasure, boasting earthy mushrooms, aromatic herbs, and a savory broth, all without the hidden carbs. Surprisingly easy to prepare and incredibly versatile, this soup delivers a soul-satisfying experience that’s perfect for any low-carb repertoire.
Ingredients
Soup Base
¼ cup (55g) unsalted butter
1 small (60g) onion, chopped
2 (80g) celery ribs, chopped
2 tablespoons (1.5g) fresh thyme leaves or 1.5 teaspoons dried thyme
1 bay leaf
1.1 lbs (500g) white or brown chestnut mushrooms, cleaned and cubed
2 garlic cloves, minced
4 cups (900ml) chicken stock
¼ cup (60ml) cream (keep a little back for drizzling) or ¼ cup vegan feta (for dairy-free)
Salt and pepper to taste
To serve
1 teaspoon olive oil
Swirl of cream
1 teaspoon fresh thyme
Cracked black pepper to taste
Instructions
Sauté Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery ribs and sauté until softened, about 5-7 minutes. Stir in the fresh thyme leaves (or dried) and the bay leaf, cooking for another minute until fragrant.
Cook the Mushrooms and Garlic
Add the cubed mushrooms to the pot. Increase the heat slightly and cook, stirring occasionally, until the mushrooms release their moisture and turn golden brown, which should take about 8-10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Simmer and Finish
Pour in the chicken stock and bring the mixture to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld and deepen. Remove the bay leaf. Using an immersion blender, blend the soup to your desired consistency – either partially for a chunky soup or fully for a smooth, creamy texture. Stir in the cream (or vegan feta) and season generously with salt and pepper to taste. Simmer for another 5 minutes, or until heated through.
Serve
Ladle the hot soup into bowls. Drizzle with a swirl of cream, a touch of olive oil, a sprinkle of fresh thyme, and a generous amount of cracked black pepper. Serve immediately.
Notes
Mushroom Type: While white or brown chestnut mushrooms are specified, feel free to use a mix of your favorite mushrooms for added depth of flavor. Shiitake or cremini mushrooms would also work well.
Thickening: This recipe relies on the natural thickness from blending the vegetables. If you desire a thicker soup, you can try reducing the liquid further during simmering or, for a keto-friendly option, carefully whisk in a small amount of xanthan gum (start with 1/4 teaspoon).
Dairy-Free Option: For a dairy-free version, ensure you use vegan butter and swap the cream for vegan feta or full-fat coconut milk. Full-fat coconut milk will add a subtle coconut flavor.
Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop, Simmering
- Cuisine: American, Low-Carb
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
Keywords: Keto cream of mushroom soup, low carb soup, mushroom soup, keto comfort food, healthy soup, gluten-free soup, creamy soup, easy keto recipe, vegetarian keto, dairy-free keto