This Low Carb Creamy Mushroom Soup is a quick and delicious stovetop soup that can also easily be made in the Instant Pot or even a slow cooker. Scroll down for the easy to make soup recipe!
I enjoy eating soup all year round! Luckily everyone in my family enjoys soup as much as I do, and I get to frequently make soup for lunch and even dinner! This creamy Low Carb Creamy Mushroom Soup tastes just like the classic recipe minus the carbs!
Hearty & Filling!
This Low Carb Mushroom Soup is a hearty and filling soup just like this Keto Broccoli Cheddar Soup and this Low Carb Bacon Cauliflower Chowder. You can serve this mushroom soup all on its own, with a small side salad or with this easy to make Keto Cheesy Garlic Bread!
Make it a complete meal by adding chicken!
This KetoMushroom soup is delicious all on its own but you can also easily add chicken or turkey to make it a heartier meal!
Tools to make this soup:
Stock Pot
Whisk
Small Mixing Bowls
More Keto Recipes You’ll Love:
Creamy Keto Mushroom Chicken Bake
Keto Pesto Cauliflower Mashed Potatoes
How To Make Creamy Mushroom Soup
Ingredients:
2 tablespoons of butter
1 large onion
5 cloves of garlic
18 ounces sliced mushrooms
1 tsp rosemary
1 tsp of thyme
8 cups of chicken broth
2/3 cup of heavy cream (or coconut cream)
1/4 parsley
1/4 tsp salt and pepper
1 tbsp of arrowroot for thickening
Instructions:
Add butter to a large pot on medium heat
When the butter has melted add onions and garlic.
Saute until soft and then add mushrooms, rosemary, and thyme.
Cook until mushrooms are soft.
Pour in chicken broth, salt, pepper and allow to boil.
Now, lower the heat and simmer the mushroom soup for 10-15 minutes.
Whisk arrowroot with heavy cream until smooth.
Add heavy cream into the soup and stir. Simmer soup until it has become thick.
Add parsley and if needed add more salt and pepper.
Make it yours:
Add rotisserie chicken
Swap out the chicken broth for veggie or beef broth.
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LOW CARB CREAMY MUSHROOM SOUP
Ingredients
- 2 tbsp butter
- 1 onion
- 5 cloves garlic
- 18 ounces mushrooms
- 1 tsp rosemary
- 1 tsp thyme
- 8 cups chicken broth
- 2/3 cup heavy cream or unsweetened coconut cream
- 1/4 tsp parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp arrowroot
Instructions
- Add butter to a large pot on medium heat.
- When the butter has melted add onions and garlic.
- Saute until soft and then add mushrooms, rosemary, and thyme.
- Cook until mushrooms are soft.
- Pour in chicken broth, salt, pepper and allow to boil.
- Now, lower the heat and simmer the mushroom soup for 10-15 minutes.
- Whisk arrowroot with heavy cream until smooth.
- Add heavy cream into the soup and stir. Simmer soup until it has become thick.
- Add parsley and if needed add more salt and pepper.
