Keto Creamy Sausage & Mushroom Soup is a rich low-carb soup made with browned sausage, tender mushrooms, and a creamy keto-friendly broth. This easy keto soup delivers deep savory flavor without potatoes, flour, or starch and is perfect for cozy dinners, meal prep, and cold-weather comfort.
About This Recipe
Keto Creamy Sausage & Mushroom Soup is built for anyone who loves rich, savory comfort food while staying fully keto and low carb. This soup focuses on bold flavor and satisfying texture, combining browned sausage with tender mushrooms in a thick, creamy base that feels indulgent without relying on high-carb ingredients.
Sausage brings depth, seasoning, and natural fat to the soup, creating a flavorful foundation from the very first step. Mushrooms add earthiness and a meaty bite that pairs perfectly with sausage, making the soup feel hearty and filling even without potatoes or grains. When cooked properly, the mushrooms release moisture and then absorb the creamy broth, giving the soup its signature texture.
Instead of flour or starch, this recipe relies on heavy cream and cream cheese to build body and richness. The result is a smooth, velvety soup that coats each spoonful while staying stable when reheated. Simple aromatics like onion and garlic enhance the savory profile without overpowering the sausage and mushrooms.
This soup is ideal for meal prep and leftovers. It reheats cleanly, thickens slightly as it rests, and maintains its creamy consistency without separating. Whether served as a main dish for dinner or portioned out for lunches, this keto sausage and mushroom soup delivers comfort, flavor, and reliability for anyone following a low-carb lifestyle.
Why You’ll Love This Recipe
- Thick and creamy without flour
- Rich sausage and mushroom flavor
- Keto and low-carb friendly
- High in protein and fat
- Perfect for meal prep
- Reheats without separating
- Cozy comfort food
Ingredients
- 1 lb pork sausage (Italian or breakfast style)
- 1 tbsp olive oil (if needed)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups chicken broth
- ¾ cup heavy cream
- 4 oz cream cheese, cubed
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
Instructions
- Heat a large pot over medium heat. Add sausage and cook until browned, breaking it up as it cooks. Remove excess grease if needed.
- Add olive oil if the pan is dry, then add onion and cook for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms and cook for 6–8 minutes until softened and lightly browned.
- Pour in chicken broth and bring to a gentle simmer.
- Add cream cheese and stir until fully melted and smooth.
- Stir in heavy cream, salt, black pepper, and thyme.
- Simmer uncovered for 5–8 minutes until thick and creamy.
- Taste and adjust seasoning before serving.
Nutrition (per serving)
- Calories: ~510
- Fat: ~42 g
- Protein: ~28 g
- Net Carbs: ~5 g
FAQ
- Are mushrooms keto-friendly?
Yes, mushrooms are low in net carbs and commonly used in keto soups. - Can I use chicken sausage?
Yes, but the soup will be leaner and slightly less rich. - Does this soup freeze well?
Yes, reheat gently to maintain the creamy texture. - Can I make it dairy-free?
No, the cream base is essential for this recipe.
Variations & Substitutions
- Use spicy sausage for heat
- Add spinach at the end
- Swap thyme for sage
- Use beef sausage for deeper flavor
Serving Suggestions
- Serve with keto bread
- Pair with a simple green salad
- Top with extra black pepper
Keto Creamy Sausage & Mushroom Soup
Ingredients
- 1 lb pork sausage (Italian or breakfast style)
- 1 tbsp olive oil (if needed)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- 2 cups chicken broth
- ¾ cup heavy cream
- 4 oz cream cheese (cubed)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
Instructions
- Heat a large pot over medium heat. Add sausage and cook until browned, breaking it up as it cooks. Remove excess grease if needed.
- Add olive oil if the pan is dry, then add onion and cook for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms and cook for 6–8 minutes until softened and lightly browned.
- Pour in chicken broth and bring to a gentle simmer.
- Add cream cheese and stir until fully melted and smooth.
- Stir in heavy cream, salt, black pepper, and thyme.
- Simmer uncovered for 5–8 minutes until thick and creamy.
- Taste and adjust seasoning before serving.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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