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Why This Low Carb Mushroom Soup is Your New Comfort Food
Craving a bowl of creamy, soul-warming soup that won’t derail your diet? This low carb mushroom soup delivers rich, earthy flavors with tender mushrooms, aromatic garlic, and fragrant thyme in every spoonful. With just 5g net carbs per serving, you’ll enjoy restaurant-quality comfort food that fits perfectly into your keto lifestyle. The velvety texture and savory depth make this keto mushroom soup an instant favorite for cozy dinners or meal prep.
Ingredients
- 1 lb mixed mushrooms (cremini, shiitake, button – sliced)
- 3 tablespoons butter (or ghee)
- 4 cloves garlic (minced)
- 2 tablespoons fresh thyme (plus extra for garnish)
- 4 cups chicken or vegetable broth (low-sodium preferred)
- 1 cup heavy cream
- ½ cup cream cheese (softened)
- ½ teaspoon onion powder
- Salt and black pepper (to taste)
- 2 tablespoons olive oil
Substitution tips: Swap heavy cream for coconut cream for dairy-free version. Use dried thyme (1 tablespoon) if fresh isn’t available.
Timing
Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 6
How to Make Low Carb Mushroom Soup
Step 1: Sauté the Mushrooms
Heat butter and olive oil in a large Dutch oven over medium-high heat. Add sliced mushrooms in a single layer and cook undisturbed for 4–5 minutes until golden brown. Stir and cook another 3 minutes until caramelized and moisture evaporates.
Pro tip: Don’t overcrowd the pan – mushrooms release water when crowded, preventing that beautiful golden color.
Step 2: Build the Flavor Base
Reduce heat to medium. Add minced garlic, fresh thyme, and onion powder to the mushrooms. Sauté for 1–2 minutes until fragrant but not burned. The kitchen should smell incredible at this point.
Pro tip: Watch garlic carefully – it turns bitter quickly when overcooked.
Step 3: Simmer and Cream
Pour in broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to deepen flavors. Add cream cheese and stir until completely melted and incorporated. Pour in heavy cream and simmer 3–4 minutes until the soup reaches a velvety consistency.
Pro tip: Soften cream cheese at room temperature for 30 minutes to prevent lumps.
Step 4: Season and Serve
Taste and adjust seasoning with salt and pepper. For a chunkier texture, serve as-is. For ultra-smooth creamy soup low carb perfection, use an immersion blender to partially blend (leave some mushroom chunks for texture).
Pro tip: Reserve some sautéed mushrooms as garnish for elegant presentation.
Nutritional Information
Per serving: Calories: 285 | Protein: 6g | Fat: 27g | Net Carbs: 5g | Fiber: 1g
Variations, Tips & Storage
Variations:
- Add ½ cup white wine before broth for sophisticated depth
- Stir in 2 cups fresh spinach during final simmer
- Top with crispy bacon bits for extra richness
Common Mistakes to Avoid:
- Washing mushrooms excessively (wipe with damp cloth instead)
- Adding cream too early (it can curdle at high heat)
- Skipping the browning step (caramelization = flavor)
Storage: Refrigerate in airtight container for 4–5 days. Freeze for up to 3 months (texture may change slightly). Reheat gently on stovetop over low heat, stirring frequently.
Serving Suggestions
Ladle into warm bowls and garnish with fresh thyme sprigs and cracked black pepper. Pair with crusty keto bread for dipping or serve alongside a crisp arugula salad. This creamy soup low carb also complements grilled chicken or salmon beautifully.
More Low-Carb Recipes You’ll Love
Looking for another quick keto meal? Try these Low-Carb Rotisserie Chicken Recipes Lettuce Wraps for a fresh, protein-packed dinner option that comes together in minutes.
Conclusion
This low carb mushroom soup proves healthy eating doesn’t mean sacrificing comfort or flavor. With simple ingredients and 30 minutes, you’ll have a restaurant-quality meal that satisfies without the carbs. Make a batch this week and enjoy cozy, guilt-free comfort!
FAQs
Can I make this soup dairy-free?
Absolutely! Replace heavy cream with full-fat coconut cream and use coconut oil instead of butter. Skip the cream cheese or substitute with cashew cream for similar richness without dairy.
How do I thicken keto mushroom soup without flour?
The cream cheese and heavy cream create natural thickness. For extra body, simmer longer to reduce liquid, or add 1 teaspoon xanthan gum while stirring vigorously to prevent clumps.
What mushrooms work best for low carb mushroom soup?
Cremini, shiitake, and portobello offer the deepest flavor. Button mushrooms work fine too. Mix varieties for complex taste – avoid canned mushrooms as they lack texture and flavor.
Can I use dried thyme instead of fresh?
Yes, use 1 tablespoon dried thyme instead of 2 tablespoons fresh. Dried herbs are more concentrated, so you’ll need less. Add during the sautéing step for maximum flavor release.
Is this soup freezer-friendly?
Yes, but cream-based soups can separate slightly when frozen. Freeze in portions for 2–3 months. Thaw in refrigerator overnight and reheat gently, whisking to restore smooth texture.
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