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Keto Creamy Mushroom Soup

A rich, velvety low-carb mushroom soup made with browned mushrooms, garlic, herbs, cream, and Parmesan without flour or cornstarch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1½ pounds mushrooms sliced
  • ½ small onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • ¼ teaspoon salt or to taste
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy whipping cream
  • ½ cup freshly grated Parmesan cheese
  • 2 ounces cream cheese softened, optional
  • 1 teaspoon Worcestershire sauce optional
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Heat butter and olive oil in a Dutch oven over medium-high heat.
  2. Add mushrooms and cook for 8 to 10 minutes until browned.
  3. Add onion and cook for 3 minutes.
  4. Add garlic and cook for 30 seconds.
  5. Add thyme, rosemary, black pepper, and salt.
  6. Pour in the broth and Worcestershire sauce if using.
  7. Bring to a gentle simmer and cook for 10 to 12 minutes.
  8. Use an immersion blender to blend approximately one-third to one-half of the soup.
  9. Reduce heat to low.
  10. Stir in the heavy cream.
  11. Add cream cheese if using and whisk until smooth.
  12. Add Parmesan gradually and stir until melted.
  13. Taste and adjust seasoning.
  14. Garnish with parsley, extra mushrooms, Parmesan, or black pepper and serve warm.

Notes

What Are the Macros for Keto Creamy Mushroom Soup?

Approximate nutrition per serving when divided into 6 servings:
  • Calories: 290
  • Fat: 24 grams
  • Protein: 8 grams
  • Total carbohydrates: 9 grams
  • Fiber: 2 grams
  • Net carbohydrates: 7 grams
Nutrition will vary depending on the mushrooms, broth, cream, Parmesan, and serving size used.

Allergy Notes

This recipe contains:
  • Dairy
  • Worcestershire sauce can contain fish, so check the label if that is a concern.

Recipe Tips

  • Brown the mushrooms instead of steaming them.
  • Don’t overcrowd the pot.
  • Freshly grated Parmesan melts more smoothly.
  • Blend only part of the soup if you like texture.
  • Don’t boil after adding cream.
  • Add cream cheese for an extra-thick soup.
  • Use mixed mushrooms for deeper flavor.
  • Finish with fresh parsley or chives.