Thyme-Infused Mushroom Soup with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A velvety, low-carb soup where earthy mushrooms and fresh thyme meld with coconut milk for a deeply savory finish. This American-inspired keto recipe (low-carb), ready in about 40 minutes, pairs mushrooms, bone broth, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 100 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 15ml olive oil in a medium pot over medium heat. Add 200g sliced mushrooms and cook for 8-10 minutes until golden brown and moisture has evaporated, stirring occasionally.
  2. Step 2: Stir in 15g butter and 2 tbsp fresh thyme, cooking for 1 minute until fragrant and butter is melted.
  3. Step 3: Add 200ml low-sodium bone broth and 60ml full-fat coconut milk, bringing to a gentle simmer. Cook for 15 minutes to meld flavors, stirring occasionally.
  4. Step 4: Stir in 30ml heavy cream and season with salt and pepper to taste. Simmer for 2 more minutes until heated through and slightly thickened.

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