Low-Carb Smoky Bacon and Mushroom Soup

Indulge in the rich and comforting flavors of our Low-Carb Smoky Bacon and Mushroom Soup. A perfect blend of savory smoked bacon and earthy mushrooms, simmered to perfection to create a hearty and satisfying dish that's sure to please your palate while keeping your carb intake in check. Ideal for those chilly evenings or when you crave something deeply flavorful without the guilt.

Course Dinner

Cuisine American, Keto

Keyword bacon mushroom soup, keto soup, Low-Carb Soup, smoky soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 490kcal

Equipment

Large pot or Dutch oven
Slotted spoon
Knife and cutting board
Measuring cups and spoons
Immersion blender (optional)

Ingredients

6 slices smoked bacon chopped (6 oz / 170g)
1 pound cremini mushrooms sliced (450g)
1 medium onion diced (about 110g)
2 cloves garlic minced
4 cups chicken broth
1 cup heavy cream
1 tsp smoked paprika
½ tsp dried thyme
Salt and pepper to taste
2 tbsp unsalted butter (30g)
Chopped parsley for garnish (optional)

Instructions

In a large pot over medium heat, cook the chopped bacon until crisp. Once done, remove the bacon with a slotted spoon and set aside on a paper towel to drain.
In the same pot with the remaining bacon fat, add the butter, diced onions, and a pinch of salt. Cook until the onions are soft and translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the pot. Cook while stirring occasionally until the mushrooms are golden brown and have released their moisture, approximately 10 minutes.
Sprinkle the smoked paprika and dried thyme over the mushrooms, stirring to combine and cook for another minute to release the flavors.
Pour in the chicken broth and bring the mixture to a simmer. Allow the soup to simmer for 15 minutes, letting the flavors meld together.
Reduce the heat to low and stir in the heavy cream. Warm through without boiling.
Season the soup with salt and pepper to taste. For a smoother texture, you can use an immersion blender to partially blend the soup, if desired.
Serve hot, garnished with the crisp bacon pieces and optional chopped parsley.

Notes

For a dairy-free version, you can substitute the heavy cream with coconut cream. Make sure to adjust the seasoning accordingly as coconut cream may add a hint of sweetness. The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently to maintain the creamy texture.

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