Mushroom soup, in all its creamy, savory goodness, is a timeless classic that offers the kind of comforting warmth you crave on a chilly day. When you take a low-carb twist on this beloved dish, it becomes not only a guilt-free option but also one that satisfies your cravings without the usual carb overload. This Low Carb Mushroom Soup is perfect for anyone following a keto, paleo, or low-carb lifestyle, but it’s delicious enough for anyone to enjoy.
Imagine the earthy depth of mushrooms combined with a silky, creamy broth that coats your tongue with every spoonful. The flavor is rich, but the ingredients are light, making it an ideal soup for lunch, dinner, or even as a starter to a larger meal. What makes this recipe even more enticing is how incredibly easy it is to make with a few simple ingredients, yet it’s packed with flavor that will have you going back for seconds (or thirds!).
Let’s dive right into how to make this low-carb masterpiece!
Low Carb Mushroom Soup Recipe
This low-carb mushroom soup is not only easy to whip up but also brings out the natural flavors of the mushrooms without the need for heavy cream or flour. Using ingredients that are low in carbs but high in flavor, you get a velvety, rich soup that’s both satisfying and nutritious.
Ingredients Needed
To make this soup, you’ll need some basic ingredients, many of which you might already have in your kitchen. Here’s the full list:
- Mushrooms (cremini, white button, or a mix of both): Mushrooms are the star of this dish, providing a meaty texture and earthy flavor.
- Onion (1 medium): Adds depth and sweetness to the soup’s base.
- Garlic (3 cloves, minced): Garlic brings a zesty, savory aroma and taste that balances the richness of the mushrooms.
- Chicken or Vegetable Broth (4 cups): Acts as the base for your soup, giving it a savory undertone. You can use a low-sodium broth to keep the soup light and healthy.
- Heavy Cream (1 cup): A splash of heavy cream is what makes this soup wonderfully creamy without adding carbs. You can also use coconut cream if you’re aiming for a dairy-free version.
- Butter (2 tablespoons): Adds richness and a silky smooth texture to the soup.
- Olive Oil (1 tablespoon): Used for sautéing the vegetables and mushrooms.
- Fresh Thyme (2 sprigs): Adds an aromatic, herbal note that pairs beautifully with mushrooms.
- Salt & Pepper: Essential for seasoning. Adjust according to your taste preferences.
- Optional: A tablespoon of grated Parmesan cheese for an extra layer of flavor.
Cooking Instructions
-
Sauté The Vegetables
- Heat olive oil and butter in a large pot over medium heat.
- Once the butter melts and the oil starts to shimmer, add the chopped onions and cook for about 3-4 minutes, until they soften and turn translucent.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
-
Cook The Mushrooms
- Add the sliced mushrooms to the pot and sauté them for about 7-10 minutes until they release their moisture and become golden brown. You want to make sure they’re nicely caramelized to bring out their umami flavor.
-
Add The Broth
- Pour in the chicken or vegetable broth. Add fresh thyme sprigs, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.
-
Blend The Soup
- If you like a smooth soup, you can use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the soup to a blender and blend until creamy. For a chunkier version, pulse it a few times, leaving some texture.
-
Add Cream & Seasonings
- Stir in the heavy cream, and add salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to marry.
-
Serve & Garnish
- Once everything is well mixed and heated through, taste for seasoning and adjust as needed. Serve hot, and optionally garnish with fresh thyme or grated Parmesan cheese.
Ingredient Insights
Let’s break down why each ingredient plays an important role in making this soup not just low-carb, but also packed with flavors and nutrients:
- Mushrooms: They’re the ultimate low-carb food, making them the perfect base for this soup. Mushrooms are rich in antioxidants, B-vitamins, and fiber. They’re low-calorie and provide a meaty texture that gives the soup its hearty feel, without the carbs.
- Heavy Cream: Despite being rich, heavy cream is relatively low in carbs compared to milk or half-and-half. It’s what gives the soup its smooth, luxurious texture. It’s a great alternative in low-carb and keto cooking because it doesn’t raise your blood sugar levels like other creamers would.
- Garlic & Onion: These two ingredients are low in carbs but pack an aromatic punch. While onions are a bit higher in carbs than garlic, using them in moderation still keeps the soup within a low-carb range.
- Butter & Olive Oil: These fats not only bring richness to the soup but are also a source of healthy fats that are essential in low-carb cooking. Olive oil adds a subtle fruity flavor, while butter enhances the creaminess of the soup.
Expert Tips
- Use a Variety of Mushrooms: If you can find them, try mixing different varieties of mushrooms like shiitake, portobello, and cremini. This will give your soup a more complex and layered flavor profile.
- Control the Consistency: For a silkier texture, use an immersion blender. If you prefer a chunky soup, don’t blend the entire pot; leave some of the mushroom chunks for texture.
- Season Well: Low-carb dishes can sometimes feel a little ’flat’ in flavor, so don’t be afraid to season generously with salt and pepper. Fresh herbs like thyme or parsley can also elevate the taste.
- Make It Ahead: Like most soups, this low-carb mushroom soup tastes even better the next day as the flavors have had time to develop and meld together. It’s perfect for meal prepping!
Recipe Variations
While this recipe is already delicious on its own, there are a few variations you can try to switch things up and match different tastes:
- Vegan Version: Swap the heavy cream for coconut cream and the butter for olive oil or vegan butter. Use vegetable broth to keep the recipe entirely plant-based.
- Add Protein: If you want to add more protein to your meal, consider adding cooked chicken, turkey, or even crispy bacon bits. This will also give the soup a more robust flavor.
- Spicy Twist: Add a pinch of red pepper flakes or a small diced jalapeño to give the soup a bit of heat. This adds a nice contrast to the creamy, earthy mushrooms.
- Herb Variation: While thyme is the traditional herb here, rosemary, sage, or even a hint of tarragon can bring a different flavor profile. Feel free to experiment with herbs you have on hand.
Final Words
This Low Carb Mushroom Soup is the epitome of comfort food made healthy. It’s rich, creamy, and full of deep flavors that will make you forget it’s low-carb. Whether you’re following a keto diet or just want a wholesome soup without all the carbs, this dish checks all the boxes. Plus, it’s versatile enough to adapt to your dietary needs or whatever ingredients you happen to have on hand.
FAQs
What Are The Key Ingredients In A Low Carb Mushroom Soup Recipe?
The key ingredients typically include mushrooms, vegetable or chicken broth, heavy cream, butter, garlic, onion, salt, pepper, and herbs like thyme or rosemary. To keep it low carb, you may substitute flour with almond flour or use a thickening agent like xanthan gum.
Can I Use Any Type Of Mushrooms In A Low Carb Mushroom Soup Recipe?
Yes, you can use a variety of mushrooms such as white button, cremini, shiitake, or portobello. The type of mushrooms will affect the flavor, but all are suitable for a low carb recipe.
How Do I Make The Soup Thicker Without Adding Flour Or High-carb Ingredients?
To thicken the soup without flour, you can puree part of the mushrooms and broth in a blender or use a low carb thickening agent like xanthan gum or guar gum. You can also add heavy cream or cream cheese to improve the texture.
Is It Possible To Make This Soup Dairy-free While Keeping It Low Carb?
Yes, you can make a dairy-free version by using coconut cream or almond milk as a substitute for heavy cream. For a creamy texture, you can also add blended cauliflower or avocado.
How Many Carbs Are Typically In A Serving Of Low Carb Mushroom Soup?
A typical serving of low carb mushroom soup can contain between 4 to 8 grams of net carbs per serving, depending on the ingredients and portion size. Using non-dairy options and controlling the amount of added thickening agents will help lower the carb count.
Can I Make This Mushroom Soup In Advance And Store It?
Yes, this soup can be made ahead of time and stored in an airtight container in the fridge for up to 3-4 days. If you want to store it longer, you can freeze the soup for up to 3 months. Just be sure to reheat it gently to prevent separation.
What Can I Serve With Low Carb Mushroom Soup?
Low carb mushroom soup pairs well with a side salad, grilled chicken, or roasted vegetables. For a low carb bread alternative, you could serve it with a slice of almond flour bread or cauliflower bread.
Can I Add Other Vegetables To The Low Carb Mushroom Soup?
Yes, you can add low carb vegetables like spinach, zucchini, or cauliflower to enhance the flavor and texture of the soup. Just be mindful of the carb content when adding additional vegetables.
How Do I Make The Soup Vegan While Keeping It Low Carb?
To make the soup vegan, you can replace the heavy cream with coconut milk or a plant-based cream, and use vegetable broth instead of chicken broth. Make sure to skip any animal-based ingredients like butter and cheese.
Can I Make This Low Carb Mushroom Soup In A Slow Cooker Or Instant Pot?
Yes, you can make low carb mushroom soup in a slow cooker or Instant Pot. For the slow cooker, combine all ingredients and cook on low for 4-6 hours. For the Instant Pot, sauté the mushrooms and onions first, then pressure cook on high for 10-15 minutes before adding cream or thickening agents.