Attention mushroom lovers: here’s a low-carb and keto mushroom soup that you’ll love. It's just 5 net carbs and takes 30 minutes to make!
Now here’s a low-carb and keto mushroom soup that you’ll want to make again and again! This comforting soup is deliciously creamy and savory — thanks to Boursin Garlic & Fine Herbs Cheese, which makes it taste divine.
It's a lighter soup that is a perfect accompaniment to any lunch or dinner entrée . It’s also great as a make-ahead dish since it keeps well in the refrigerator for up to 3 or 4 days. We recommend making a double batch to eat throughout the the week!
Plus, it's fairly easy to make, as long as you got a blender to puree it. It's just a few simple steps and you're done in about 30 minutes.
This soup is about 5 net carbs per serving.
Ingredients
Just a few notes on key ingredients:
- Sliced white mushrooms: We use pre-sliced white mushrooms, but you can use cremini or another mushroom of choice (you can even mix mushrooms!).
- Yellow onion: We use ½ of a yellow onion, diced, to enhance the soup flavor.
- Garlic and Fine Herb Boursin: Be sure to use the Garlic and Fine Herb flavor of Boursin for best results.
- Chicken broth: We use low-sodium chicken broth is used for the soup base.
- Heavy cream: To create a nice, creamy soup!
- Thyme: For an herb, we like to use thyme. But, you could also flavor with oregano, rosemary, parsley or basil.
How to Make
STEP 1: In a medium to large saucepan, melt 2 tablespoons of butter over medium heat. Add onions and cook until translucent, about 4 or 5 minutes.
STEP 2: Add mushrooms and cook until golden brown, about 8 minutes. Remove ¼ cup or less of mushrooms as a topping for soup and set aside.
STEP 3: Add salt, pepper, thyme to mixture and stir together. Add chicken broth and bring to a simmer and cook for 10 minutes.
STEP 4: Pour soup into blender (you may need to do in two batches to prevent overfilling) and puree to a consistency you prefer (I prefer smooth to tiny chunks).
STEP 5: Return soup to saucepan and add heavy cream and Boursin Cheese and stir until dissolved.
STEP 6: Spoon into soup bowls and top with a few golden mushrooms. Serve immediately.
Related Recipes
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Recipe
Creamy Mushroom Soup
Ingredients
- 2 tablespoons butter
- ½ yellow onion diced
- 12 ounces sliced white mushrooms
- ½ teaspoon thyme
- 3 cups chicken broth
- ½ cup heavy cream
- 3 ounces Boursin Garlic & Fine Herbs Cheese
- ¼ teaspoon salt
- ground pepper to taste
Instructions
- Cook mushrooms and onions: In a medium to large saucepan, melt 2 tablespoons of butter over medium heat. Add onions and cook until translucent, about 4 or 5 minutes. Add mushrooms and cook until golden brown, about 8 to 10 minutes. Remove ¼ cup or less of mushrooms as a topping for soup when done.
- Make soup: Add salt, pepper, thyme to mixture and stir together. Add chicken broth and bring to a simmer and cook for 10 minutes. Pour soup into blender (you may need to do in two batches to prevent overfilling) and puree to a consistency you prefer (I prefer smooth to tiny chunks). Return soup to saucepan and add heavy cream and Boursin Cheese and stir until dissolved.
- Serve: Top soup with reserved mushrooms and serve immediately.
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