low carb mushroom soup recipe

Written ByJenny Smyth Posted on
low carb mushroom soup recipe
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The Best low carb mushroom soup recipe

I’ve been making this low-carb mushroom soup recipe for years, and it’s always a hit with my family. It’s a perfect dish for any occasion, whether we’re having a family gathering or just a quick weeknight meal.

The best part is that it’s incredibly easy to make and can be customized to suit your taste preferences. I love that it’s a great way to get my kids to eat more vegetables, and the mushrooms add a depth of flavor that’s hard to resist.

When I’m short on time, I can even make it in my Instant Pot, which saves me about 30 minutes of cooking time. My husband and kids are all big fans of this recipe, and we often have it as a main course or as a side dish for our meals.

I’ve also found that it’s a great way to use up any leftover vegetables we have on hand, which reduces food waste and saves us money. This recipe is perfect for anyone looking for a delicious and healthy meal option that’s easy to prepare and can be customized to suit your dietary needs.

Creamy Low Carb Mushroom Soup

Creamy Low Carb Mushroom Soup

4.8 from 971 votes

A rich and satisfying mushroom soup that is low in carbohydrates and full of earthy flavor. This creamy soup uses cauliflower as a thickener instead of flour, making it perfect for keto and low carb diets.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound cremini mushrooms, sliced
4 cups cauliflower florets
4 cups chicken or vegetable broth
1/2 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion and cook until translucent, about 3 to 4 minutes, stirring occasionally.
3Add minced garlic and sliced mushrooms to the pot.
4Cook until mushrooms have released their liquid and are golden brown, about 5 to 7 minutes, stirring frequently.
5Add cauliflower florets, broth, and dried thyme to the pot.
6Bring to a boil over high heat, then reduce heat to low and simmer until cauliflower is tender, about 15 minutes.
7Remove pot from heat and use an immersion blender to puree the soup until smooth.
8Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
9Stir in heavy cream and season with salt and pepper to taste.
10Return pot to low heat and warm the soup for 2 to 3 minutes, stirring occasionally, until heated through.

🔧Equipment

Large pot
Immersion blender or regular blender
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 16g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 8g

📝Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk. The soup can be stored in the refrigerator for up to 4 days.

Watch Video Of How Creamy Low Carb Mushroom Soup Works

This low-carb mushroom soup recipe is always a good idea for any occasion – whether we’re having a family gathering or just a quick weeknight meal. It’s easy to prepare, delicious, and packed with nutrients from the vegetables and mushrooms.

We love serving it with some crusty bread or over cauliflower rice for a low-carb option. One of my favorite things about this recipe is that it’s so versatile – you can customize it to suit your taste preferences by adding different herbs and spices or using various types of mushrooms.

❓ Frequently Asked Questions About Creamy Low Carb Mushroom Soup

Q: What type of mushrooms are best for this recipe?

A: For this recipe, I recommend using cremini or shiitake mushrooms, as they have a meaty texture and a rich, earthy flavor that pairs well with the vegetables. You can also use a combination of both if you like.

Q: Can I use frozen mushrooms instead of fresh ones?

A: While you can use frozen mushrooms in a pinch, I highly recommend using fresh ones for the best flavor and texture. If you do choose to use frozen mushrooms, make sure to thaw them first and pat them dry with paper towels before adding them to the pot.

Q: How do I store leftover mushroom soup?

A: You can store leftover mushroom soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. When reheating the soup, make sure to bring it to a boil first before serving.

Q: Can I make this recipe without cream or half-and-half?

A: Yes, you can make this recipe without cream or half-and-half by using chicken broth instead. Simply add more broth until you reach your desired consistency and serve hot.

Q: Is this recipe suitable for people with dairy allergies?

A: Yes, this recipe is dairy-free and suitable for people with dairy allergies or intolerances. Simply omit the cream or half-and-half and use chicken broth instead.

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