Description
This creamy keto mushroom soup is the perfect low-carb comfort food that is rich in flavor and nutrients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and sliced mushrooms and cook until mushrooms are tender.
- Pour in vegetable broth and bring to a boil.
- Add thyme, salt, and pepper, then reduce heat and simmer for 15 minutes.
- Mix in heavy cream and heat through before serving.
Notes
- This soup can be frozen for up to 3 months.
- Add crumbled bacon for extra flavor.
- For a thicker soup, blend half of the soup and return it back to the pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg