Keto Creamy Mushroom and Thyme Soup

Savour the earthy flavors of autumn with this Keto Creamy Mushroom and Thyme Soup, a comforting bowl that's rich, satisfying, and perfect for a cozy night in. Each spoonful is a creamy blend of mushrooms and herbs, with a delicate balance of thyme that complements the natural umami of the mushrooms. It's a low-carb delight that doesn't sacrifice taste for health.

Course Dinner, Lunch

Cuisine American, Keto

Keyword Creamy Mushroom Soup, keto soup, Low-Carb Soup, Mushroom Thyme Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 280kcal

Equipment

Large pot
Immersion blender or traditional blender
Knife
Cutting board

Ingredients

1 pound Fresh mushrooms
2 tablespoons Unsalted butter
1 medium Yellow onion, diced
2 teaspoons Fresh thyme
3 Garlic cloves, minced
2 cups Chicken or vegetable broth
1 cup Heavy cream
1 teaspoon Sea salt
½ teaspoon Ground black pepper

Instructions

Begin by cleaning the mushrooms with a damp cloth and slice them thinly.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until it's translucent, about 3-4 minutes.
Add the minced garlic and thyme to the pot, stirring frequently, until fragrant, roughly 1 minute.
Stir in the sliced mushrooms and cook until they are soft and their moisture has evaporated, approximately 10 minutes.
Pour in the broth and bring the mixture to a simmer. Allow it to simmer for about 15 minutes for the flavors to meld.
Remove the pot from the heat. Use an immersion blender to blend the soup until it reaches a smooth consistency. Alternatively, you can blend the soup in batches using a traditional blender, then return it to the pot.
Stir in the heavy cream, and season the soup with salt and pepper to taste. Place the pot back on the heat and warm the soup through, making sure not to bring it to a boil.
Once heated, divide the soup into bowls and serve immediately.

Notes

For a dairy-free version, replace butter with olive oil and heavy cream with coconut cream. Adjust the salt accordingly if using salted butter or broth. The soup can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat gently before serving to maintain the creamy texture.

Nutrition