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a plate with keto mushroom soup decorated with chopped mushrooms and greens
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5 from 14 votes

Keto Mushroom Soup

Simply the best keto mushroom soup! Creamy and tasty but without an overload of dairy cream. Flavoured with thyme and garlic, it’s a classic you’ll fall back on time and time again. I like to drizzle it with olive oil and herbs and serve with keto dinner rolls.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: British
Servings: 4
Calories: 262kcal

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

To serve

  • 1 teaspoon olive oil
  • Swirl of cream
  • 1 teaspoon fresh thyme
  • cracked black pepper to taste

Instructions

  • Heat the butter in a large saucepan. Once hot add the onion, celery, thyme and bay leaf and fry on a medium heat for 2 minutes.
  • Add the mushrooms and garlic and cook for 5 - 7 minutes until golden brown.
  • Pick out about ¼ cup of mushrooms and place to one side for the topping. Add chicken stock and simmer for about 10 - 15 minutes.
  • Add cream and turn off the heat. Remove the bay leaf and transfer to a blender. Blitz until smooth. Taste and adjust seasoning to your liking.
  • Top with reserved mushrooms, swirl of cream, olive oil, cracked black pepper and fresh thyme.

Notes

5.1g net carbs per serving. Makes 4 cups of soup. 
Tip: For maximum taste add ⅓ cup / 10g dried porcini mushrooms, soaked for 5 mins in hot water, washed and drained. Adds 1.6g net carbs per serve.
Store in the fridge for up to 4 days or freeze for up to 3 months. 
If you are meal prepping a large batch that you plan to freeze, omit the cream in the recipe. Simply add 1 tablespoon of cream per serving after defrosting and before reheating. Cream can separate when frozen and create a grainy texture. 

Nutrition

Serving: 250g | Calories: 262kcal | Total Carbohydrates: 7.1g | Protein: 9.2g | Fat: 23g | Saturated Fat: 13.1g | Fiber: 2g | Sugar: 4.1g