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Keto Creamy Mushroom Soup
Mirha Pretty

Keto Creamy Mushroom Soup

A rich, velvety, and comforting low-carb soup made with sautéed mushrooms and a creamy garlic base. This keto-friendly soup is perfect for cozy nights, quick lunches, or as a warm starter. It’s smooth, flavorful, and incredibly satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Keto / American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups mushrooms sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 small onion finely chopped
  • 1 cup heavy cream
  • 2 cups chicken or vegetable broth
  • 1/2 tsp thyme
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup parmesan cheese grated
  • 1 tbsp fresh parsley chopped

Method
 

  1. Heat butter and olive oil in a pot over medium heat
  2. Add onion and cook until soft
  3. Add garlic and sauté until fragrant
  4. Add mushrooms and cook until tender and slightly browned
  5. Pour in broth and simmer for 10 minutes
  6. Add heavy cream thyme salt and pepper and stir well
  7. Blend partially for a creamy texture or leave chunky as desired
  8. Stir in parmesan cheese until melted
  9. Garnish with fresh parsley and serve hot

Notes

  • Use a mix of mushrooms for a deeper flavor
  • Blend fully for a smoother soup consistency
  • Add cream cheese for extra richness
  • Store in fridge for up to 3 days and reheat gently

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