Name: Spinach and Mushroom Keto Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Keto
Ingredients: 2 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 8 ounces mushrooms, sliced; 4 cups chicken or vegetable broth (low-sodium); 4 cups fresh spinach; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Optional: 1/2 teaspoon dried thyme or Italian seasoning

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This spinach and mushroom keto soup is a comforting and low-carb dish, ideal for anyone following a ketogenic diet. With earthy mushrooms, vibrant spinach, and a rich, creamy broth, it’s a satisfying meal that’s both nourishing and filling.

Why You’ll Love This Recipe

This keto-friendly soup is a perfect blend of hearty mushrooms, nutrient-packed spinach, and a creamy base that makes every spoonful a comforting experience. The soup is low in carbs and high in healthy fats, making it an excellent option for those following a keto lifestyle. The flavors are rich, satisfying, and ideal for colder months or anytime you want a warm, nourishing meal that won’t derail your diet.

Spinach and Mushroom Keto Soup

Ingredients

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups chicken or vegetable broth (low-sodium)
4 cups fresh spinach
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Optional: 1/2 teaspoon dried thyme or Italian seasoning

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, melt the butter over medium heat.
Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
Add the sliced mushrooms and cook for an additional 5-6 minutes, stirring occasionally, until the mushrooms are tender and browned.
Pour in the chicken or vegetable broth and bring the soup to a simmer.
Add the fresh spinach and cook for 2-3 minutes until wilted.
Stir in the heavy cream and grated Parmesan cheese, then season with salt, pepper, and optional dried thyme or Italian seasoning.
Simmer the soup for another 5-10 minutes to let the flavors meld together.
Use an immersion blender to partially blend the soup, leaving some mushrooms and spinach chunks for texture, or blend in batches for a smoother consistency.
Taste and adjust seasoning if needed. Serve hot and enjoy!

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes

Variations

Add Protein: For extra protein, consider adding cooked chicken or ground beef bits to the soup.
Dairy-Free: Replace the heavy cream with coconut milk or another dairy-free cream alternative and skip the Parmesan cheese for a dairy-free version.
More Vegetables: You can add other low-carb vegetables such as zucchini or cauliflower for added texture and nutrients.

Storage/Reheating

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the soup on the stovetop over medium heat until warmed through, or microwave in a bowl for 1-2 minutes, stirring halfway.

FAQs

Can I make this soup in advance?

Yes, this soup stores well and can be made ahead of time. Simply store it in the fridge and reheat when ready to serve.

Can I freeze spinach and mushroom keto soup?

Yes, you can freeze this soup for up to 2-3 months. Let it cool completely before transferring it to an airtight container or freezer bag.

Is this soup keto-friendly?

Yes, this spinach and mushroom soup is low in carbs, making it perfect for a ketogenic diet. It’s packed with healthy fats from the butter and heavy cream.

Can I make this soup without an immersion blender?

Yes, if you don’t have an immersion blender, you can use a regular blender. Just blend the soup in batches, leaving some of the mushrooms and spinach unblended for texture.

What can I serve with this soup?

This soup is great on its own or served with a side of keto-friendly bread or a fresh salad. You can also add a protein like grilled chicken or beef on to make it a more substantial meal.

Can I make this soup dairy-free?

Yes, you can replace the heavy cream with coconut cream or any non-dairy cream and omit the Parmesan cheese for a completely dairy-free version.

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach, but be sure to thaw and drain it well to avoid excess water in the soup.

How can I make this soup spicier?

Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a spicy kick.

Can I add more vegetables to this soup?

Absolutely! Zucchini, cauliflower, or even some chopped bell peppers would work well in this soup without adding too many carbs.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great substitute for chicken broth in this soup, especially for a vegetarian or vegan version.

Conclusion

This spinach and mushroom keto soup is a warm, creamy, and comforting meal that’s perfect for anyone on a keto diet. With its savory flavors, satisfying textures, and low-carb ingredients, it makes for an excellent choice any time you need a quick and nourishing meal. Whether you’re enjoying it as a light lunch or a filling dinner, this soup is sure to become a staple in your meal rotation!

Jane