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Low Carb Roasted Mushroom Soup Recipe

Prep Time

20 minutes

Total Time

60 minutes

Yield

2
servings

Ingredients

  • 10 oz baby portobello mushrooms (sliced)
  • 2 tablespoons extra-virgin olive oil
  • salt & pepper to taste
  • 2 cups beef stock (or vegetable stock)
  • 1 tablespoon butter
  • ½ shallot (thinly sliced)
  • 1 garlic clove (minced)
  • 1 teaspoon fresh thyme (chopped)
  • 2 tablespoons whites wine
  • 2 teaspoons xanthan gum
  • ¼ cup heavy cream

Nutrition Info Per Serving

Serving Size

1 serving

Carbohydrates

10
g

Protein

10
g

Fat

30
g

Calories

355

Searching for the yummiest roasted mushroom soup? Craft this mouthwatering recipe next time you have a craving for low carb roasted mushroom soups. Made with only a few ingredients, this low carb roasted mushroom soup is effortless to make and really tasty while also a perfect choice for a keto diet.

Instructions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine mushrooms and olive oil. Toss to coat. Season with salt and pepper to taste.
  3. Roast for 15-20 minutes in oven, until softened.
  4. Reserving 1 tablespoon of mushrooms for garnish, transfer to a blender along with ½ cup beef stock and blend until smooth.
  5. While mushrooms are cooking, in a medium sauté pan, heat butter over medium heat. Add shallots and cook until softened, approximately 5 minutes.
  6. Add garlic and thyme and additional salt and pepper to taste. Cook for another 1-2 minutes.
  7. Deglaze pan with wine and cook for 1-2 minutes.
  8. Stir in xanthan gum and mix until combined, approximately 2 minutes.
  9. Add blended mushroom mixture to pan, along with remaining 1 ½ cup beef stock and heavy cream.
  10. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through. Top with reserved mushrooms and serve warm.

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