There’s something incredibly soothing about a warm bowl of Keto Mushroom Soup. This rich and creamy soup delivers comfort in every spoonful, with earthy mushrooms, aromatic thyme, and a velvety base of cream and bone broth. The best part? It’s low-carb, keto-friendly, and incredibly easy to whip up in under 30 minutes!
Whether you’re looking for a light appetizer, a cozy lunch, or a satisfying dinner, this recipe checks all the boxes.
The creaminess of the heavy cream paired with the slight tang from the cream cheese creates a decadent texture that’s hard to resist.
Plus, the buttery, garlic-infused mushrooms are the perfect hearty addition to this soul-warming dish.
Why I Love This Recipe?
- Quick & Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
- Rich and Flavorful: The buttery mushrooms and fresh thyme pack every bite with flavor.
- Super Low-Carb: A deliciously indulgent soup that’s keto-approved with just a few carbs per serving.
- Versatile: Serve it as a starter or a side, or make it the main event by pairing it with a low-carb bread option.
- Customizable: Add your favorite herbs, or toss in some cooked chicken or bacon for extra protein!
Keto Mushroom Soup Recipe
Equipment
- Instant Pot
- Spatula or Spoon
Ingredients
- ¼ cup butter
- 12 ounces mushrooms sliced
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme
- 4 cups chicken bone broth or regular broth
- 3 ounces cream cheese
- Salt and pepper to taste
- 1 cup heavy cream
Instructions
- Set Instant Pot to low sauté, melt butter, then add mushrooms, onions, garlic, and thyme. Cook for 6 minutes.
- Season with salt and pepper, then add chicken broth. Secure the lid and set pressure to high for 4 minutes.
- Allow natural pressure release for 10 minutes, then do a quick release.
- Switch to sauté, add cream cheese, and stir until melted. Turn to warm and stir in heavy cream.
- Serve warm and enjoy!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 281kcal |
| Carbohydrates | 6g |
| Fibre | 1g |
| Fat | 28g |
| Protein | 4g |
| Sugar | 2g |
Tips You Must Know!
- Choose the Right Mushrooms: Cremini, baby Bella, or white button mushrooms work well, but you can mix in shiitake or portobello for added depth of flavor.
- Prepping Mushrooms: Clean mushrooms with a damp paper towel instead of washing them under water to prevent them from becoming waterlogged.
- Enhance Flavor: For extra umami, add a splash of soy sauce or Worcestershire sauce while sautéing the mushrooms.
- Cream Cheese Tip: Soften the cream cheese at room temperature before adding it to help it melt faster and blend smoothly.
- Adjust Creaminess: For a richer soup, you can use half-and-half instead of heavy cream. For a lighter version, substitute with whole milk or unsweetened coconut milk.
- Blending Option: If you prefer a smoother soup, use an immersion blender after the pressure cooking step to puree some or all of the soup.
- Add Herbs Last: Stir in fresh herbs like thyme or parsley at the end for a fresher flavor.
- Salt Gradually: Broths can vary in saltiness, so season gradually and taste as you go to avoid oversalting.
- Keep Warm: Use the Instant Pot’s “Keep Warm” function if serving the soup later. Stir occasionally to maintain its creamy consistency.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
