Low-Carb Cream of Mushroom Soup with Thyme and Garlic
A velvety, earthy mushroom soup enriched with fresh thyme and garlic, perfect for a keto-friendly warming starter or side. This french-inspired keto (keto, low carb) ready in about 40 minutes pairs unsalted butter, white mushrooms, sliced, small yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 unsalted butter
- 12 oz white mushrooms, sliced
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp xanthan gum (optional, for thickening)
Instructions
- Step 1: Melt 3 tbsp unsalted butter in a large heavy-bottomed saucepan over medium heat. Add 12 oz sliced white mushrooms and sauté for 8 minutes until they release moisture and start to brown.
- Step 2: Add 1 small finely chopped yellow onion and 3 minced garlic cloves, cooking for 5 minutes until softened and fragrant.
- Step 3: Stir in 1 tbsp fresh thyme leaves and cook for 1 minute to release aroma.
- Step 4: Pour in 3 cups chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered for 15 minutes.
- Step 5: Stir in 1 cup heavy cream and season with 1 tsp salt and 1/2 tsp black pepper. If a thicker texture is desired, whisk in 1/4 tsp xanthan gum and simmer for 3 more minutes until the soup coats the back of a spoon.
- Step 6: Optionally, blend half the soup with an immersion blender for a creamier texture, then combine with the remaining chunky portion before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Carb Cream of Mushroom Soup with Thyme and Garlic take to make?
Total time is about 40 minutes (10 min prep + 30 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 Low-Carb Cream of Mushroom Soup with Thyme and Garlic?
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 unsalted butter from drying out.
Can I substitute ingredients in Low-Carb Cream of Mushroom Soup with Thyme and Garlic?
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 Low-Carb Cream of Mushroom Soup with Thyme and Garlic 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 Low-Carb Cream of Mushroom Soup with Thyme and Garlic keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
