Creamed Mushroom and Bacon Soup with Fresh Thyme

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A comforting keto-friendly soup blending earthy mushrooms, smoky bacon, and fresh thyme in a creamy, low-carb broth. This French-inspired keto recipe (low carb), ready in about 45 minutes, pairs bacon strips, button mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6, chopped bacon strips
• 12 oz, sliced button mushrooms
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 4 cups, low sodium chicken broth
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 6 chopped bacon strips and cook for 5-7 minutes until crispy and browned. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
2. Step 2: Add 3 tbsp unsalted butter to the pot with bacon fat, melt over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sauté for 4-5 minutes until onion is translucent and fragrant.
3. Step 3: Add 12 oz sliced button mushrooms and 1 tbsp fresh thyme leaves to the pot. Cook, stirring occasionally, for 8-10 minutes until mushrooms release their moisture and begin to brown.
4. Step 4: Pour in 4 cups low sodium chicken broth and bring to a simmer. Cook for 10 minutes to meld flavors.
5. Step 5: Using an immersion blender, blend the soup partially until it reaches a creamy texture but still has mushroom chunks for texture.
6. Step 6: Stir in 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Heat gently for 3 minutes without boiling until warmed through.
7. Step 7: Return crispy bacon to the pot and stir. Taste and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper. Serve hot garnished with extra thyme if desired.