Craving for some cozy and warm comfort food? Perhaps a tasty soup you can whip up in half an hour or less? Well, I’ve got the perfect dish right here! This homemade keto mushroom soup is the ultimate keto version of comfort food. It has a clean, earthy flavor, a velvety texture, and an extra crunch thanks to the crispy bacon!
Why You’ll Love This Keto Recipe
Scientifically proven, nothing beats the comforting taste that you get when combining multiple umami-giving compounds such as broth, bacon, and mushrooms. Fortunately, this special keto version has a little bit of everything!
Making this keto mushroom soup recipe is a great way to use even the wrinkliest mushrooms in your pantry and transform them into a buttery hug in a mug. It’s a tried and true combo that you will want to make – over and over again!
Be warned though - this simple keto soup is highly addicting. It’s got a lot more cream and butter than your usual mushroom soup. You will literally feel all the flavors bursting in your mouth with every spoonful.
I’ll share a secret with you… I’ve been told this recipe is even more delicious than regular, non-keto mushroom soup! Bold claim, I know. But why don’t you see (or rather, taste) for yourself?
Here’s our special keto-friendly mushroom soup recipe.
Let’s start with the basic stuff: slice the mushrooms and chop the onion. You can slice your mushrooms any way you want. But for that picture-perfect look, follow my lead and slice like you see in the picture below. [OPTIONAL] Reserve a few mushroom slices for garnish.
Heat the butter in a deep pot and sauté the mushrooms with the onions for 5-7 minutes. Season with salt and pepper to taste. Pour in the broth, bring to a boil and let it simmer for a good 10 minutes.
Using a stick blender or a food processor, blend the rest of the soup to a thick and velvety consistency. Then add the cream, mix well, and cook for 5 more minutes over low heat.
In the meantime, heat up a dry, non-stick pan or skillet. Then, over high heat, fry the bacon for 1-2 minutes on each side.
Serve the soup garnished with bacon and parsley (and the mushroom slices if you kept some).
Nutrition Facts
|
Ingredients |
Calories |
Fats (g) |
Carbs (g) |
Fiber (g) |
Net Carbs (g) |
Protein (g) |
|
1lb (500g) mushrooms
|
97 |
1.3 |
14.9 |
4.5 |
10.4 |
14.3 |
|
6 tablespoons butter
|
611 |
69.1 |
0.1 |
0 |
0.1 |
0.7 |
|
1 small onion
|
28 |
0.1 |
6.5 |
1.5 |
5 |
0.8 |
|
2/3 cup cream
|
103 |
8.9 |
5 |
0 |
5 |
1.3 |
|
3 cups broth
|
115 |
4.1 |
2.7 |
0 |
2.7 |
14.5 |
|
4-5 strips bacon
|
514 |
39.7 |
1.4 |
0 |
1.4 |
35.2 |
|
1 tablespoon Parsley, finely chopped |
1 |
0 |
0.2 |
0.1 |
0.1 |
0.1 |
|
Salt
|
0 |
0 |
0 |
0 |
0 |
0 |
|
Pepper |
0 |
0 |
0.1 |
0 |
0.1 |
0 |
|
Total |
1469 |
123.2 |
30.9 |
6.1 |
24.8 |
66.9 |
|
Per Serving (<4) |
367.25 |
30.8 |
7.72 |
1.52 |
6.2 |
16.72 |
What Kind Of Mushrooms Can You Use For This Soup?
I don’t know how familiar you are with mushrooms, but I bet you can recognize the mushroom we used in our recipe. Hint: it’s the most popular and most widely cultivated mushroom in the world.
Alright, I’ll spill the ‘shrooms, erm, the beans:
The mushroom we’ve used in this keto recipe is none other than Agaricus bisporus. When immature, this species comes in two different colors – white and brown. It also goes by a few different names, which can be quite confusing for a lot of folks. Here’s a guide to help you out:
- White immature agaricus bisporus are more commonly known as white button, common, champignon, and cultivated mushroom. As you can see in the photos above, this is the type of mushroom used in our special keto mushroom soup recipe.
- Brown immature agaricus bisporus go by the names cremini, Swiss/Roman/Italian brown, classic brown, and chestnut mushroom.
- When either color variety matures, they get a new name, too: portobello mushroom.
Whew! That’s a lot of names for a single type of mushroom!
That being said, you can use any of these Agaricus bisporus varieties to cook up this keto creamy mushroom soup recipe.
Alright, on to the next mushrooms on our list…
But first, did you know there are over 10,000 different kinds of mushrooms out there? Most of them won’t be edible and mushroom poisoning is a very real thing. If you want to avoid running into potential health issues, it’s best to stick to cultivated and farm grown mushrooms.
Here are some widely available mushroom varieties you’ll find at the supermarket or your local farmers markets:
- Oyster mushroom – these mushrooms taste sweet and delicate with a tender texture. Fresh or canned, these mushrooms will add some wonderful flavor to your soup!
- Shiitake mushroom – these mushrooms have a meaty and slightly woodsy flavor. It’s best to use fresh shiitake because dried ones have a very intense flavor which may not do well in this particular recipe.
- Enoki mushroom – if you want to have a noodle-type experience with your mushroom soup, then use enoki. These are crisp and stringy, so it will add a nice crunch to your keto mushroom soup!
- Shimeji mushroom – these taste bitter when eaten raw. Fortunately, this recipe calls for sautéing the mushrooms, so you’ll get none of that bitterness, only the nuttiness.
- Porcini mushroom – this is best cooked fresh, but if you only have dried ones available in your area, you can soak it in hot water for about 15-20 minutes before cooking. This will add a slightly meaty and nutty flavor to our keto creamy mushroom soup recipe.
Of course, if you want to use a combination of your favorite mushrooms, you’re welcome to do so! Feel free to tweak our recipe and make it your own.
Homecooked vs canned mushroom soup
I personally don’t know anybody who doesn’t love mushroom soup. People usually love it because it’s comforting, cozy and warm. Something you would want to make when you’re craving some comfort food.
Home-cooked mushroom soup will almost always taste better than any canned soup out there. I know canned or bagged soups are the more convenient options – you just add some hot water to the soup base and voila! You’re eating hot soup in minutes.
But, of course, canned soup isn’t good for keto. Here’s why:
First off, it’s not made for keto, so it won’t meet keto’s macronutrient requirements (70% fat, 25% protein, 5% carbs).
Secondly, it may have a lot more sodium and/or sugar added to the mix, which can impact your diet – and your health – negatively.
Fortunately, this special creamy mushroom soup is easy enough to prepare. The ingredients are widely available, and you only need 35 minutes to get from preparing the dish to eating it at the dinner table!
Final words
I’m excited for you to try out this special recipe for keto mushroom soup (with bacon, if I may add). It will satisfy your taste buds and I wouldn’t be surprised if you eat everything in one sitting! Now, this recipe serves 4. But if you’re doing OMAD (one meal a day) in addition to keto, then this will be the perfect high-fat, medium-protein, and low-carb dish for you.
Ingredients
Directions
Let’s start with the basic stuff: slice the mushrooms and chop the onion. You can slice your mushrooms any way you want. But for that picture-perfect look, follow my lead and slice like you see in the picture below. [OPTIONAL] Reserve a few mushroom slices for garnish.
Heat the butter in a deep pot and sauté the mushrooms with the onions for 5-7 minutes. Season with salt and pepper to taste. Pour in the broth, bring to a boil and let it simmer for a good 10 minutes.
Using a stick blender or a food processor, blend the rest of the soup to a thick and velvety consistency. Then add the cream, mix well, and cook for 5 more minutes over low heat.
In the meantime, heat up a dry, non-stick pan or skillet. Then, over high heat, fry the bacon for 1-2 minutes on each side.
Serve the soup garnished with bacon and parsley (and the mushroom slices if you kept some).
