Sautéed Mushroom and Celery Soup with Garlic and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An earthy, silky mushroom soup with the subtle crunch of celery and the aromatic warmth of fresh garlic and thyme, perfect for keto diets. This french-inspired keto (vegetarian, low carb) ready in about 40 minutes pairs unsalted butter, small diced yellow onion, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 30 min Serves 4 French cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat. Add 1 small diced yellow onion and 2 diced celery stalks, sautéing for 5 minutes until softened and translucent.
  2. Step 2: Add 12 oz sliced baby bella mushrooms and 4 minced garlic cloves, cooking for 7-8 minutes until mushrooms release their moisture and edges turn golden brown.
  3. Step 3: Stir in 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
  4. Step 4: Pour in 4 cups chicken broth and bring to a boil. Reduce to a simmer and cook uncovered for 15 minutes to develop flavor.
  5. Step 5: Use an immersion blender to puree the soup until smooth but still slightly textured. Stir in 1/2 cup heavy cream and reheat gently for 3 minutes before serving.

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Frequently asked questions

How long does Sautéed Mushroom and Celery Soup with Garlic and Thyme 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 Sautéed Mushroom and Celery Soup with Garlic and 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 unsalted butter from drying out.

Can I substitute ingredients in Sautéed Mushroom and Celery Soup with Garlic and 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 Sautéed Mushroom and Celery Soup with Garlic and 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 Sautéed Mushroom and Celery Soup with Garlic and Thyme vegetarian?

Yes — this recipe is tagged vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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