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Keto Mushroom Soup Recipe

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4.4 from 4 reviews

  • Author: Eliza
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Keto

Description

This creamy Keto Mushroom Soup is a rich, low-carb option perfect for a comforting meal. Featuring baby bella mushrooms, savory spices, and a silky blend of cream cheese and heavy whipping cream, this soup can be prepared either on the stovetop or conveniently in an Instant Pot. Its smooth, velvety texture and warming flavors make it ideal for keto and low-carb diets.

Ingredients

Mushroom Soup Ingredients

  • 4 cups mushrooms (sliced; baby bella mushrooms recommended)
  • 1/3 cup olive oil
  • 1/2 cup onion (chopped)
  • 1 clove garlic (minced)
  • 1/2 cup heavy whipping cream
  • 4 cups chicken broth
  • 4 oz cream cheese
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp thyme
  • 1/2 tsp bouillon powder
  • 1/2 tsp salt (or to taste)

Instructions

  1. Prepare Vegetables: Chop the onions and mince the garlic finely. Slice the mushrooms if they are whole, ensuring even thickness for consistent cooking.
  2. Start Cooking on Stovetop: Heat olive oil in a large pot over medium heat. Sauté onions and garlic until the onions become translucent and fragrant, about 3-4 minutes.
  3. Add Mushrooms and Season: Add the sliced mushrooms, salt, and black pepper to the pot. Stir frequently and cook for about 5 minutes until the mushrooms soften and release moisture.
  4. Add Broth and Spices: Pour in the chicken broth, then add bouillon powder, cayenne pepper, and thyme. Stir well, scraping any browned bits from the bottom of the pot to incorporate flavor.
  5. Simmer: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 10 minutes to allow flavors to meld.
  6. Add Cream and Cheese: Stir in the heavy whipping cream and cream cheese. Continue cooking for 5 more minutes, stirring occasionally to melt the cream cheese completely and create a creamy texture.
  7. Blend Soup: Use an immersion blender directly in the pot or carefully transfer the soup to a regular blender to puree until smooth and creamy.
  8. Adjust Seasoning and Final Simmer: Return the blended soup to the pot if needed. Taste and adjust salt and pepper. Simmer on low heat for 3-4 minutes to thicken slightly before serving.
  9. Instant Pot Alternative: Use the Instant Pot sauté mode to sauté onions and garlic in olive oil until translucent. Add mushrooms, salt, and black pepper; cook for 5 minutes stirring often. Add chicken stock, bouillon powder, cayenne pepper, and thyme. Seal the lid and pressure cook on manual for 5 minutes. Perform a quick release of pressure. Switch back to sauté, add cream and cream cheese, stir well, and simmer until thickened. Blend with an immersion or regular blender, return to pot to adjust seasoning, and simmer a few more minutes before serving.

Notes

  • This soup is great for meal prepping and reheats well.
  • You can substitute baby bella mushrooms with cremini or white button mushrooms.
  • For a vegetarian version, replace chicken broth with vegetable broth and omit bouillon powder if it contains animal products.
  • If you prefer a thinner soup, add extra chicken broth or cream to adjust consistency.
  • Use an immersion blender for easier blending directly in the pot.
  • Adjust cayenne pepper to taste based on your preferred heat level.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipekind.com/keto-mushroom-soup-recipe/