Best Slow Cooker Keto Cream of Mushroom Soup Recipe

Gluten Free
Lunch
Main Dishes
Vegetarian
4.7/5
(2477 reviews)
Best Slow Cooker Keto Cream of Mushroom Soup
Zylo Recipes

Description

Imagine a bowl of roasted mushroom soup, its aroma a symphony of earthy and smoky notes. The deep, savory flavor is coaxed from the humble mushroom through a patient roasting process, unlocking hidden depths and creating a truly unforgettable culinary experience. The beauty of this recipe lies in its simplicity and the way it transforms everyday ingredients into something extraordinary.

The slow cooker becomes your trusted ally in this endeavor, allowing the flavors to meld and mature over time. As the mushrooms, herbs, and broth simmer gently, they create a rich and complex tapestry of taste that will warm you from the inside out. This is more than just a soup; it's a comforting embrace on a chilly day, a culinary hug that nourishes both body and soul.

Cremini mushrooms, with their distinctive taste, take center stage in this recipe. Roasting them is crucial, as it intensifies their natural flavors and adds a delightful smoky dimension. To prepare them, gently wipe away any dirt with a damp cloth, avoiding excessive water that can compromise their texture.

The goal is to achieve a beautiful, golden-brown color in the oven, a visual testament to the flavor that awaits. The creamy texture of this soup is what sets it apart. Every spoonful glides smoothly across the palate, delivering a velvety sensation that complements the robust mushroom flavor.

For those seeking a plant-based alternative, simple substitutions can transform this soup into a vegan delight. A touch of olive oil or vegan butter replaces traditional butter, while coconut milk lends a creamy richness that rivals heavy cream. This mushroom soup is not just a meal; it's an experience.

Prepare a large batch, savor a bowl for dinner, and store the rest for easy and satisfying lunches throughout the week. A quick zap in the microwave brings it back to life, allowing you to enjoy its comforting warmth whenever you desire. It’s a versatile dish that adapts to your lifestyle, providing nourishment and flavor with minimal effort.

The versatility of this soup makes it the perfect addition to your recipe collection.

Preparation Time

Prep Time
10 min
Cook Time
6 h 15 min
Total Time
6 h 25 min

Nutrition Information

Per 1 bowl serving
C
Calories
520 Kcal

C
Carbs
7 g
Fi
Fiber
2 g
Sugar
4 g

P
Protein
9 g

C
Fats
50 g
Saturated Fats 32 g
Unsaturated Fats 15 g

Cholestrol 160 mg
Sodium 720 mg
Potassium 400 mg
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Ingredients

    1.
    Brown mushrooms (Italian or Crimini mushrooms), raw
    Brown mushrooms (Italian or Crimini mushrooms), raw
    300 g
    2.
    Melted Butter
    Melted Butter
    3 tbsp
    3.
    Salt
    Salt
    0.5 tsp
    4.
    Onion
    Onion
    0.25 small
    5.
    Garlic
    Garlic
    2 clove
    6.
    Vegetable broth, bouillon or consomme
    Vegetable broth, bouillon or consomme
    1.5 cup
    7.
    Sherry, dry
    Sherry, dry
    2 tbsp
    8.
    Black pepper
    Black pepper
    0.5 tsp
    9.
    Fresh thyme
    Fresh thyme
    3 Sprig
    10.
    Heavy cream
    Heavy cream
    0.33 cup
    11.
    Lemon juice
    Lemon juice
    2 tsp

Instructions

    1.
    Preheat your oven to 200 C/ 400 F and place a wire rack over a baking sheet. Slice the mushrooms and place them in a bowl. Add the melted butter, salt, and mince the garlic in.
    2.
    Toss the bowl to combine. Spread the mushrooms out onto the wire rack. Transfer the baking sheets to the oven.
    3.
    Roast the mushrooms for 15-17 minutes, or until tender and dark in color. The mushrooms will have shrunk significantly. Transfer the mushrooms to the slow cooker.
    4.
    Finely chop the onions and add them to the slow cooker. Add the sherry, broth, black pepper, and thyme sprigs. Give it a quick mix, then cook it for 3-4 hours on high or 5-6 hours on low.
    5.
    Discard the thyme sprigs, and scoop out half the cooked mushrooms and place them in a bowl. Blend the soup in the slow cooker using an immersion blender. Return the cooked mushrooms you pulled out earlier.
    6.
    Add the heavy cream and lemon juice and stir. Taste the soup and adjust the seasoning if needed. Ladle the soup into 4 bowls, garnish with fresh thyme, and serve immediately.