Creamy Mushroom Soup

  • Keto dinner
  • 233 calories | 6.7 grams of protein | 21.1 grams of fat | 2.7 grams of carbohydrates

The above nutritional values are per serving, calculated for 4 servings. The nutritional values provided for each dish are only an indication. Since the nutritional values can vary greatly depending on the brand/product you use, this has a significant impact on the nutritional value of the complete dish. Additionally, everyone consumes different amounts, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.

Creamy Mushroom Soup

Hmmmmm! Who doesn’t love a delicious creamy mushroom soup? Especially in the autumn and winter, this soup is a favorite among many. Soup is comforting, a dish that often finds its way to people’s tables during the colder seasons.
This soup is entirely keto-friendly, wonderfully creamy, and quite filling. Pair it with your own keto bread (like this recipe) or some seed crackers, and you’ve got a perfect meal!

Keto recipes

Mushrooms come in many varieties, flavors, and sizes, and you can create so many delicious dishes with them! You can eat them raw, stew them, fry them, boil them, gratinate them, grill them, steam them, or sauté them. In this recipe, we’re making a delicious soup out of them.
Keto recipes

The ingredients

For 4 servings

  • 450 grams of chestnut mushrooms (half sliced thinly, the other half diced)
  • olive oil (for frying)
  • 3 cloves of garlic (pressed)
  • pepper and salt (to taste)
  • 15 grams of butter
  • 35 grams of almond flour
  • 1 tsp (keto-friendly) soy sauce
  • 500 ml vegetable broth
  • 120 ml of liquid unsweetened heavy cream
  • 500 ml of water
  • 1 tsp of thyme
  • optional: ham cubes/strips/bits or crumbled crispy bacon

The preparation

Heat the olive oil in a soup pot, sauté the mushrooms/garlic, and season with pepper and salt until the mushrooms turn brown and release their moisture. In the last few minutes, add the thyme and sauté.
Now add the butter and almond flour, sauté for a few minutes while stirring, allowing the almond flour to cook. After a few minutes, add the water and broth, bring the mixture to a boil while stirring, making sure there are no lumps. Let it simmer for a few minutes, then turn off the heat.

Add the heavy cream and soy sauce, and mix well into the soup. If desired, add the ham. Taste and, if necessary, season with more pepper and salt.



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