Craving for some cozy and warm comfort food? Perhaps a tasty soup you can whip up in half an hour or less? Well, I’ve got the perfect dish right here! This homemade keto mushroom soup is the ultimate keto version of comfort food. It has a clean, earthy flavor, a velvety texture, and an extra crunch thanks to the crispy bacon!
Let’s start with the basics! Slice the mushrooms and chop the onion. You can slice the mushrooms any way you want, but for that picture-perfect look, follow my lead and slice them as you see in the picture below. [OPTIONAL] Reserve a few mushroom slices for garnish.
Heat the butter in a deep pot, then add the mushrooms and onions, sautéing for 5-7 minutes. Season with salt and pepper to taste. Pour in the broth, bring to a boil, and let it simmer for a good 10 minutes.
Using a stick blender or a food processor, blend the rest of the soup to a thick and velvety consistency. Then add the cream, mix well, and cook for 5 more minutes over low heat.
In the meantime, heat a dry non-stick pan or skillet. Then, over high heat, fry the bacon for 1-2 minutes on each side.
Serve the soup garnished with bacon and parsley (and the mushroom slices if you kept some).
Serving Size 2 cups
Servings 4