Keto Mushroom Soup

Keto Mushroom Soup

¼ cup butter 55g, unsalted
▢1 small onion 60g
▢2 celery ribs 80 g
▢2 tablespoon fresh thyme leaves or 1.5 teaspoon dried 1.5g
▢1 bay leaf
▢1.1 lbs / 500g white or brown chestnut mushrooms cleaned and cubed
▢2 garlic cloves minced
▢4 cup / 900ml chicken stock
▢¼ cup / 60ml cream keeping a little back to drizzle on top or ¼ cup vegan feta for DF
▢Salt and pepper to taste
To serve
▢1 teaspoon olive oil
▢Swirl of cream
▢1 teaspoon fresh thyme
▢cracked black pepper to taste


    • Heat the butter in a large saucepan. Once hot add the onion, celery, thyme and bay leaf and fry on a medium heat for 2 minutes.
    • Add the mushrooms and garlic and cook for 5 – 7 minutes until golden brown.
    • Pick out about ¼ cup of mushrooms and place to one side for the topping. Add chicken stock and simmer for about 10 – 15 minutes.
    • Add cream and turn off the heat. Remove the bay leaf and transfer to a blender. Blitz until smooth. Taste and adjust seasoning to your liking.
  • Top with reserved mushrooms, swirl of cream, olive oil, cracked black pepper and fresh thyme.

Free Keto Meal Plan :


5.1g net carbs per serving. Makes 4 cups of soup.

Tip: For maximum taste add ⅓ cup / 10g dried porcini mushrooms, soaked for 5 mins in hot water, washed and drained. Adds 1.6g net carbs per serve.

If you are meal prepping a large batch that you plan to freeze, omit the cream in the recipe. Simply add 1 tablespoon of cream per serving after defrosting and before reheating. Cream can separate when frozen and create a grainy texture.

Free Keto Meal Plan :



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