Keto Crema de Hongos
Discover the rich, velvety indulgence of Keto Crema de Hongos, a low-carb take on a classic mushroom cream soup that’s as comforting as it is flavorful. This easy, keto-friendly recipe highlights the earthy depth of cremini mushrooms, perfectly sautéed with garlic and onions in a blend of butter and olive oil. Combined with a savory chicken broth, a splash of heavy cream, and fragrant thyme, the soup is blended to creamy perfection for a luxurious texture. Ready in under an hour, this dish makes an ideal starter or a satisfying light meal, all while staying true to your keto lifestyle. Garnished with fresh parsley for an herbaceous finish, this hearty soup is sure to become a dinner staple that’s both delicious and healthy. Perfect for anyone searching for “keto mushroom soup recipes” or “low-carb creamy soup ideas”!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium, chopped onion
- 3 minced garlic cloves
- 500 grams, sliced cremini mushrooms
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped parsley
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced cremini mushrooms to the pot and sauté until they are browned and have released most of their liquid, about 8 minutes.
Pour in the chicken broth and add the thyme, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Add the heavy cream to the blended mushroom soup and stir well to combine.
Heat the soup on low until warmed through, taking care not to let it boil.
Taste and adjust the seasoning with more salt and pepper if needed.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4841 mg | 210% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 19.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3411 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
