This Creamy Mushroom Soup is a rich, flavorful dish that’s both keto and paleo-friendly—perfect for anyone looking to eat clean without sacrificing taste. With earthy mushrooms, fragrant garlic, and a velvety blend of broth, cream, and Parmesan, it delivers comfort in every spoonful. Ready in under 30 minutes, it’s an ideal choice for busy weeknights or meal prepping ahead. Whether you’re following a low-carb lifestyle or just craving a savory, healthy meal, this soup is sure to satisfy.
Ingredients
- 2 tbsp butter
- 8 oz cremini or white mushrooms, sliced
- 1 clove garlic, minced
- 1/4 tsp dried thyme
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Add the sliced mushrooms and sauté for 6–8 minutes, stirring occasionally, until the mushrooms are browned and have released most of their moisture.
- Add the minced garlic and dried thyme. Cook for another 1–2 minutes, stirring constantly, until fragrant.
- Pour in the chicken or vegetable broth. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to combine.
- Remove the saucepan from heat. Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half of the mixture. You can also use a countertop blender, blending carefully in batches if needed.
- Return the blended soup to the heat. Stir in the heavy cream and grated Parmesan cheese. Simmer gently over low heat for about 3–4 minutes, stirring often until the cheese is melted and the soup is creamy.
- Season with salt and freshly ground pepper to taste. Stir to combine.
- Ladle into bowls and serve hot. Optionally, garnish with extra Parmesan or a sprinkle of thyme before serving.
Nutritional Information
Calories: 310
Protein (g): 8
Fat (g): 28
Carbohydrates (g): 8
Fiber (g): 1
Sugar (g): 3
Sodium (mg): 500
Storage Instructions
Store any leftover creamy mushroom soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 2 months. To freeze, allow the soup to cool completely, then transfer to a freezer-safe container, leaving some room at the top for expansion. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring frequently to maintain a smooth texture. Avoid boiling, as this can cause the cream and cheese to separate. Alternatively, you can reheat in the microwave in short increments (30–60 seconds), stirring in between until heated through.
Modifications and Additions
For a protein boost, you can add cooked, shredded chicken or ground turkey to the soup—both are excellent paleo-friendly options. To increase fiber and micronutrient content, consider stirring in sautéed spinach or kale near the end of cooking. Replacing half the cream with full-fat coconut milk can offer a dairy-free twist while keeping the soup creamy and rich, aligning with paleo dietary guidelines. Nutritional yeast can also be used in place of Parmesan for a dairy-free, B-vitamin-rich alternative with a similar umami flavor.
