Keto Mushroom & Thyme Cream Soup (One Pot) is a rich, creamy low-carb soup made with sautéed mushrooms, garlic, and fresh thyme. This one-pot keto recipe is perfect for cozy dinners, meal prep, or a warm, comforting lunch. Silky, flavorful, and naturally keto-friendly with deep mushroom flavor.

About This Recipe

Keto Mushroom & Thyme Cream Soup (One Pot) is a silky, aromatic, deeply comforting soup with a strong savory punch thanks to mushrooms, garlic, and fresh thyme. Mushrooms are naturally low-carb yet full of umami, making them ideal for keto soups that need richness without heaviness. When combined with butter, cream, and broth, they transform into a velvety, restaurant-quality soup that feels indulgent and satisfying.

This soup starts by sautéing mushrooms until they release their moisture and develop a deep golden color, which intensifies their flavor and creates a rich base for the broth. Fresh thyme adds an earthy herbal note that balances the creaminess perfectly. Garlic and onion round out the aromatics, giving the soup a savory depth that makes it far more complex than a standard cream soup. Once simmered together with broth and heavy cream, the mixture becomes thick, warm, and incredibly comforting — perfect for cold days or as a filling keto lunch.

This recipe is incredibly flexible: you can blend part of the soup for a thicker consistency, leave it chunky for a rustic feel, or make it extra creamy by adding a bit of cream cheese. It reheats beautifully, making it ideal for meal prep or work lunches. The soup is naturally gluten-free and very low in carbs, fitting seamlessly into a keto lifestyle while delivering classic comfort-food flavor. Whether you enjoy it as a starter, a full meal, or part of a weekly meal prep routine, this mushroom and thyme soup is simple, delicious, and consistently satisfying.

Why You’ll Love This Recipe

One-pot and easy
Deep mushroom flavor
Rich, creamy, and comforting
Naturally keto and low-carb
Perfect for meal prep
Customizable texture (chunky or blended)
Fast weeknight soup
Great for cold weather

Ingredients

For the Soup

2 tbsp butter
1 lb mushrooms, sliced (button or cremini)
1/2 small onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp black pepper

Optional Enhancements

2 oz cream cheese (extra creaminess)
Additional thyme for garnish

Instructions

In a large pot, melt butter over medium heat.
Add mushrooms and sauté 6–8 minutes until browned and softened.
Add onion and garlic; cook 2–3 minutes until fragrant.
Pour in broth and add thyme, salt, and pepper. Bring to a gentle simmer.
Stir in heavy cream and optional cream cheese.
Simmer 8–10 minutes until thickened.
Optional: Blend part of the soup for a creamier texture.
Serve hot with extra thyme on top.

Nutrition (per serving)

Calories: 210
Fat: 18g
Protein: 5g
Net Carbs: 4g

FAQ

Q: Can I blend the whole soup?
A: Yes, for a smooth puree. Blending half gives the best texture balance.
Q: Can I use different mushrooms?
A: Cremini, baby bella, shiitake, and button mushrooms all work well.
Q: Can I freeze it?
A: Cream soups can separate when frozen — not recommended.
Q: How can I make it thicker?
A: Add cream cheese or simmer longer to reduce.
Q: Can I make it dairy-free?
A: Not recommended — cream is essential to this soup’s texture.

Variations & Substitutions

Add cream cheese for extra richness
Use mixed mushrooms for deeper flavor
Add spinach at the end
Stir in Parmesan for extra savory notes
Add chili flakes for heat
Substitute thyme with rosemary or sage

Serving Suggestions

Serve with keto garlic bread
Pair with a simple green salad
Enjoy as a cozy standalone lunch
Add grilled chicken on top for protein

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