Description
This Keto Beef and Mushroom Soup is a rich and creamy low-carb soup that’s perfect for a comforting meal. With savory ground beef, earthy mushrooms, and a velvety broth, this soup is sure to satisfy your hunger and warm you up.
Ingredients
Scale
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 8 oz cremini or white mushrooms (sliced)
- 4 cups beef broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cream cheese (optional, for added creaminess)
- 2 tablespoons chopped fresh parsley (for garnish)
Ground Beef Mixture:
Soup Base:
Instructions
- Prepare Ground Beef Mixture: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef, cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
- Cook Aromatics and Mushrooms: Add diced onion, cook until softened. Stir in garlic and mushrooms, cook until mushrooms are tender and most of their moisture has evaporated.
- Simmer Soup: Add beef broth, thyme, smoked paprika, salt, and pepper. Bring to a simmer, cook for 10–15 minutes. Reduce heat, stir in heavy cream and cream cheese (if using), simmer for 5 minutes.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- For extra richness, use a mix of ground beef and Italian sausage.
- This soup stores well in the fridge for up to 4 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 3g
- Sodium: 620mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg
