Curried Cream of Mushroom Soup

About

This easy Keto cream of mushroom soup is infused with curry spices and a generous swirl of heavy cream for an added boost of Keto-friendly fats. This simple soup is quick to prepare but loaded with flavor. Perfect when you want a warming meal but are short on time. Our Keto soup makes a great lunch or light dinner option, perfect with a slice of toasted Keto bread for dipping or buttered Keto bread rolls.

Are Mushrooms Keto?

Although mushrooms sit at the higher end of the low carb vegetable scale, they can still be enjoyed in moderation as part of a healthy Keto diet. Our Keto mushroom soup contains enough mushrooms to provide flavor as well as a velvety smooth texture, without tipping the carb scales. We have complemented the low carb mushrooms with butter and heavy cream to provide the all-important Keto fats.

Can I Make This Dairy-Free?

This soup provides a great base recipe that you can amend and adapt to suit your individual Keto needs. You can easily substitute the butter for coconut oil in the same quantities and the heavy cream for coconut cream. These substitutions will be equally as delicious and still provide all the flavor and fats. Be sure to adjust your macros accordingly if you make any changes to the recipe.

Ingredients

3 ½ cup vegetable broth, bouillon or consomme
2 tablespoon unsalted butter
2 cup mushrooms
1 clove garlic
1 tablespoon curry powder
½ medium – 2 1/2" diameter onion
½ cup heavy cream

Instructions

Melt the butter in a large saucepan or Dutch oven over a low/medium heat. Thinly slice the onion and garlic. Add the onion and garlic to the saucepan with the melted butter. Cook gently for 2-3 minutes until tender and fragrant.
While the onion and garlic cooks you can prepare the mushrooms. Wipe clean the mushrooms with a damp cloth and slice any larger mushrooms in half. Add the prepared mushrooms to the saucepan with the softened onion and garlic. Add the curry powder and stir well to combine. Cook gently for 2-3 minutes until fragrant and the mushrooms are lightly browned. Please feel free to adjust the quantities of curry powder to personal taste, but remember to adjust your macros accordingly.
Add the vegetable stock to the saucepan. Stir well to combine. Bring the soup up to a gentle boil then reduce to a simmer for 5-6 minutes or until the mushrooms are tender. You may wish to add salt and pepper if desired. This will depend on the strength of seasoning in your stock. You may also use a chicken stock if preferred. Please be sure to adjust your macros for any changes.
Remove the soup from the heat. Carefully blend until smooth using a handheld stick blender. Alternatively, you can let the soup cool a little then transfer to a free-standing blender. Do not add boiling hot soup directly to your blender jug. Process until completely smooth.
Add the heavy cream to the soup. Stir well to combine. If required, you may return the soup to the stove to gently warm through. Divide between individual serving bowls. Serve hot.