Ever had a warm bowl of soup that feels like a warm hug on a chilly day? Imagine diving into a Creamy Keto Mushroom Soup that’s not just indulgent but also low-carb! This recipe comes together super quickly in just one pan, making it the perfect choice for a busy weeknight dinner or a cozy weekend lunch. Trust me, one slurp and you’ll be hooked!

Why Make This Recipe

Why not whip up something delightful that also happens to be keto-friendly? This creamy masterpiece is not only easy to make, but it also boasts:

Minimal Cleanup: Just one pot to wash – what a win!
Budget-Friendly: Delicious doesn’t have to break the bank.
Family-Approved: Even the pickiest eaters will be asking for seconds.

Who wouldn’t want a comforting dish that ticks all those boxes? 😉

Ingredients

You don’t need fancy stuff — just these basics!

1 lb mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 tbsp olive oil
1 tsp thyme
Salt and pepper to taste

Grab these fresh ingredients, and you’re on your way to creamy bliss!

Directions

Making this soup is as simple as one-two-three! Here’s how:

In a large pot, heat olive oil over medium heat.
Add onions and garlic, sauté until translucent.
Stir in the sliced mushrooms and cook until softened.
Add vegetable broth and thyme, bring to a boil.
Reduce heat and simmer for 15 minutes.
Blend the soup with an immersion blender until smooth.
Stir in heavy cream and season with salt and pepper.
Serve warm.

How to Make Creamy Keto Mushroom Soup (Overview)

Let’s break it down! Start by sautéing some onions and garlic – trust me, don’t skip toasting the garlic; that aroma alone is worth it! Then toss in your mushrooms and let them get all tender. After that, pour in your broth, sprinkle in the thyme, and let it simmer. A quick blend makes it creamy, and then the heavy cream takes it to the next level! It’s as easy as pie, but way less messy!

How to Serve Creamy Keto Mushroom Soup

This creamy delight is best served steaming hot with a drizzle of olive oil or a sprinkle of fresh herbs for that pop of color. Picture it: a rich, earthy bowl topped with a few crunchy croutons or some crispy bacon bits. The aroma wafts through the air, making all your senses tingle. It’s cozy, satisfying, and oh-so-comforting! 🌟

How to Store Creamy Keto Mushroom Soup

Planning to enjoy this creamy dream later? You can keep it in the fridge for about 4-5 days. Just make sure to store it in an airtight container. If you want to stash it for even longer, it freezes beautifully for up to 3 months. When you’re ready to indulge again, just reheat on the stove over low heat — quick and easy, just like the recipe!

Tips to Make Creamy Keto Mushroom Soup

Here are some little tidbits to elevate your soup game:

Fresh Thyme vs. Dried: Fresh thyme rocks, but if all you have are dried herbs, use them! Just remember, dried herbs are more potent, so adjust accordingly.
Mushroom Variety: Use a mix of mushrooms like shiitake or cremini for a flavor boost.
Throw in Spinach: Sneak in some fresh spinach for an extra green boost and nutrition without losing that creamy texture.

Your soup just went from good to gourmet, folks!

Variation

Feeling adventurous? Add a splash of sherry or white wine for a depth of flavor that transforms the dish. For a vegan spin, swap out the heavy cream for coconut cream and ensure your broth is vegetable-based. You’ll create a unique twist that’s just as delicious!

FAQs

Can I use any kind of mushrooms for this soup?
Absolutely! Any variety you love will work fine, just remember that mushrooms change flavors when cooked.

How do I make this soup ahead of time?
You can definitely make it a day in advance; just let it cool and refrigerate. The flavors actually get better overnight!

Can I freeze the soup?
Yes! Just make sure it’s cooled down first. It’ll last up to 3 months. Thaw and reheat whenever you crave that creamy goodness!

📌 Pin this recipe for your next cozy dinner night!