This Keto Mushroom Soup is the creamy, earthy comfort food you didn’t know you needed. Packed with sautéed mushrooms, garlic, and a luscious blend of cream and herbs, it’s a low-carb bowl of indulgence that feels like a hug in soup form.
Whether you’re looking for a quick lunch or a satisfying starter, this recipe fits the bill perfectly.
I stumbled upon this gem while experimenting with keto-friendly soups during the colder months.
The natural umami of mushrooms paired with rich, velvety cream makes it incredibly satisfying, even without the carbs. It’s also super versatile—add a sprinkle of Parmesan or a handful of spinach for a unique twist.
Pair it with stuffed bell peppers for a hearty side or roasted vegetables for a complete, nutrient-packed meal. This soup proves you don’t need carbs to create something decadent and comforting.
What’s your favorite way to enjoy mushroom soup? Let me know in the comments!
Why Is This Recipe So Special?
- Low-Carb Comfort: Creamy and hearty without the carbs, making it keto perfection.
- Easy to Make: Ready in under 30 minutes, it’s ideal for busy weeknights.
- Rich, Earthy Flavors: Mushrooms, garlic, and cream come together beautifully.
- Versatile: Add greens, cheese, or your favorite herbs to make it your own.
Keto Mushroom Soup Recipe
Equipment
- Large saucepan
- Wooden Spoon or Spatula
- Blender (or immersion blender)
- Knife and Cutting Board
- Course and Cuisine
Ingredients
- ¼ cup butter 55g unsalted
- 1 small onion 60g
- 2 celery ribs 80 g
- 2 tablespoon fresh thyme leaves or 1.5 teaspoon dried 1.5g
- 1 bay leaf
- 1.1 lbs / 500g white or brown chestnut mushrooms cleaned and cubed
- 2 garlic cloves minced
- 4 cup / 900ml chicken stock
- ¼ cup / 60ml cream keeping a little back to drizzle on top or ¼ cup vegan feta for DF
- Salt and pepper to taste
- T serve
- 1 teaspoon olive oil
- Swirl of cream
- 1 teaspoon fresh thyme
- cracked black pepper to taste
Instructions
- Heat butter in a saucepan. Add onion, celery, thyme, and bay leaf, cooking for 2 minutes.
- Add mushrooms and garlic; cook for 5–7 minutes until golden brown. Reserve ¼ cup of mushrooms for topping.
- Pour in chicken stock and simmer for 10–15 minutes.
- Stir in cream, remove bay leaf, and blend the soup until smooth. Adjust seasoning as needed.
- Serve with reserved mushrooms, a cream swirl, olive oil, black pepper, and fresh thyme.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 262kcal |
| Carbohydrates | 8g |
| Fibre | 2g |
| Fat | 23g |
| Protein | 10g |
| Sugar | 4g |
Expert-Level Variations to Elevate Your Mushroom Soup!
Flavor Enhancements:
- Wild Mushroom Mix: Use a combination of wild mushrooms like shiitake, porcini, or chanterelles along with chestnut mushrooms for a more complex, earthy flavor profile.
- Umami Boost: Add a splash of soy sauce, tamari, or Worcestershire sauce during the simmering stage to amplify the savory richness.
- Truffle Touch: Drizzle a few drops of truffle oil over the soup just before serving for an indulgent, aromatic finish.
Dairy-Free and Vegan Options:
- Cashew Cream: Blend soaked cashews with a little water or plant-based milk to create a rich, creamy alternative to traditional cream.
- Nutritional Yeast: Stir in a tablespoon of nutritional yeast for a cheesy, nutty flavor that pairs beautifully with mushrooms.
- Coconut Milk Twist: Replace cream with full-fat coconut milk for a subtle sweetness and velvety texture, perfect for a dairy-free option.
Texture and Garnish Variations:
- Crispy Mushroom Chips: Thinly slice reserved mushrooms, toss with olive oil and salt, then roast until crispy for an elegant topping.
- Herb Oil Swirl: Blend fresh parsley or basil with olive oil for a vibrant green swirl to drizzle over the soup.
- Nutty Crunch: Toast and chop hazelnuts or walnuts to sprinkle on top for added texture and a complementary nutty flavor.
Flavor Layering:
- Roasted Garlic: Roast a whole head of garlic and blend the softened cloves into the soup for a sweeter, mellow garlic flavor.
- White Wine Deglaze: After cooking the mushrooms, deglaze the pan with a splash of dry white wine before adding the stock for a touch of acidity and depth.
- Spice Infusion: Add a pinch of smoked paprika or ground cumin for a subtle smoky warmth that pairs beautifully with the earthy mushrooms.
