Brown Butter Keto Cream of Mushroom Soup

Indulge in the luxurious creaminess of this soup, as the brown butter adds a nutty depth of flavor that elevates every spoonful. With its velvety texture and robust mushroom essence, this soup is a true delight for mushroom enthusiasts.

By using keto-approved ingredients and omitting high-carb thickeners, this recipe ensures you stay in ketosis while savoring a bowl of warm, comforting goodness. With its low-carb profile, this brown butter keto cream of mushroom soup is a perfect fit for your ketogenic lifestyle.


The combination of sautéed mushrooms, aromatic onions, and garlic creates a symphony of flavors that will tantalize your taste buds. The addition of herbs and spices adds a delightful complexity, making this soup an exceptional culinary experience.

Not only is this recipe keto-friendly, but it’s also incredibly easy to make. In just a few simple steps, you can have a steaming bowl of homemade, nourishing soup ready to be enjoyed. It’s the perfect option for a quick and satisfying meal.


Whether you’re seeking comfort on a chilly day or looking for a light, flavorful lunch, this brown butter keto cream of mushroom soup is the answer. Each spoonful warms your soul while keeping you on track with your low-carb lifestyle.

So, grab your skillet, mushrooms, and ingredients for the perfect brown butter keto cream of mushroom soup. Get ready to savor the rich flavors, luxurious texture, and guilt-free indulgence that this soup brings. It’s time to treat yourself to a bowl of keto-friendly comfort like no other.

Brown Butter Keto Cream of Mushroom Soup

  • 6 tbsp Butter
  • 2 tbsp Fresh Sage (chopped)
  • 1 lb Mushrooms (sliced)
  • 4 cups Vegetable or Chicken Broth
  • Salt and Pepper (to taste)
  • 1/2 cup Heavy Cream
  1. In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes.

  2. Add sage and cook one minute more.

  3. Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.

  4. Stir in stock and bring to a simmer. Cook 4 to 5 minutes more.

  5. Transfer to food processor or blender (in batches, if your processor is not large enough). Blend until smooth.

  6. Return to pot and stir in cream. Serve immediately.


Serving Size: 1 cup

Calories: 198 | Fat: 18g | Protein: 5g | Net Carbs: 4g

keto, low carb, Soup


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