Creamed Mushroom and Spinach Soup with Thyme
A comforting low-carb soup featuring sautéed mushrooms and spinach in a creamy thyme-infused broth perfect for a keto diet. This french-inspired keto (keto, vegetarian) ready in about 35 minutes pairs butter, small, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 3 tbsp butter
- 1 small, diced yellow onion
- 3 minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 1 tsp fresh thyme leaves
- 3 cups vegetable broth
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Melt 3 tbsp butter in a large pot over medium heat. Add 1 small diced yellow onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 7 minutes until mushrooms release moisture and begin to brown.
- Step 3: Add 1 tsp fresh thyme leaves, 3 cups vegetable broth, and bring to a simmer. Cook for 10 minutes to meld flavors.
- Step 4: Add 2 cups fresh baby spinach and cook until wilted, about 2 minutes.
- Step 5: Stir in 1/2 cup heavy cream, 3/4 tsp salt, and 1/4 tsp black pepper. Using an immersion blender, partially blend the soup to a creamy texture while leaving some mushroom chunks for texture. Heat through for 2 minutes and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamed Mushroom and Spinach Soup with Thyme take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamed Mushroom and Spinach Soup with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butter from drying out.
Can I substitute ingredients in Creamed Mushroom and Spinach Soup with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamed Mushroom and Spinach Soup with Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamed Mushroom and Spinach Soup with Thyme keto?
Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
