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Mushroom soup is a timeless comfort food, perfect for cozy nights or a light lunch. But what if you want to enjoy this classic dish without the dairy?
Whether you’re lactose intolerant, vegan, or simply looking to reduce dairy in your diet, this collection of over 30 dairy-free mushroom soup recipes has something for everyone.
From creamy soups made with coconut milk and cashews to lighter broths that let the earthy mushroom flavor shine, these recipes are sure to become your go-to for warming, wholesome meals.
So grab your favorite mushrooms and let’s dive into these delicious, dairy-free options that will satisfy your cravings and nourish your body.
30+ Flavorful Dairy-Free Mushroom Soup Recipes for Every Season
There’s no need to miss out on the comforting warmth of mushroom soup just because you’re avoiding dairy.
With these 30+ recipes, you’ll discover that a creamy, flavorful mushroom soup is well within reach, no matter your dietary needs.
Whether you’re craving something rich and indulgent or light and refreshing, these soups offer plenty of variety to suit every taste.
So next time you’re in the mood for a bowl of goodness, try one of these dairy-free mushroom soups and experience the incredible depth of flavor that mushrooms bring to the table without any of the dairy!
Creamy Keto Mushroom Soup
This creamy keto mushroom soup is perfect for those following a low-carb, dairy-free, and keto-friendly lifestyle. Made with a rich blend of mushrooms, coconut milk, and seasonings, it’s a savory, satisfying bowl of comfort that keeps you on track with your health goals. The soup is hearty and creamy without the need for dairy, making it a great option for lunch or dinner.
Ingredients:
- 2 cups of sliced mushrooms (button or cremini)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup coconut milk (full-fat)
- 2 cups vegetable broth (ensure it’s low-carb)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the onions and garlic, sautéing until they become fragrant and soft, about 3-4 minutes.
- Stir in the sliced mushrooms and cook for another 5 minutes, allowing them to soften and release their moisture.
- Pour in the vegetable broth and bring the mixture to a boil.
- Lower the heat and simmer for 10-15 minutes, letting the flavors meld together.
- Add the coconut milk, dried thyme, salt, and pepper. Stir to combine.
- Using an immersion blender, blend the soup until it reaches your desired level of creaminess (you can also transfer it to a blender in batches).
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
This creamy keto mushroom soup is not only rich and full of flavor but also incredibly nourishing. The coconut milk provides the perfect creamy texture, while the earthy mushrooms offer depth and heartiness. With the addition of thyme and a simple seasoning blend, the soup is bursting with savory flavors that are sure to satisfy any craving. Whether you’re following a keto diet or simply looking for a healthy, comforting meal, this mushroom soup will be a hit at any table!
Dairy-Free Mushroom & Cauliflower Soup
A keto-friendly, low-carb mushroom and cauliflower soup that’s both filling and nourishing. With the creamy consistency of cauliflower and the umami of mushrooms, this soup makes for a delicious lunch or dinner option that’s free from dairy and carbs. It’s a fantastic way to enjoy a hearty soup without compromising your dietary goals.
Ingredients:
- 2 cups of chopped cauliflower florets
- 2 cups of sliced mushrooms (shiitake or cremini work best)
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (low-sodium, keto-friendly)
- 1 teaspoon rosemary (fresh or dried)
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil (for drizzling)
Instructions:
- In a large pot, heat coconut oil over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
- Add the mushrooms and cook for another 5-7 minutes until they are browned and tender.
- Stir in the cauliflower florets and pour in the vegetable broth.
- Bring the mixture to a boil and reduce heat to simmer. Let it cook for 15-20 minutes, or until the cauliflower is fork-tender.
- Add rosemary, nutmeg, salt, and pepper. Stir to combine.
- Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half.
- Taste and adjust seasoning as necessary.
- Drizzle with olive oil before serving.
This dairy-free mushroom and cauliflower soup offers a velvety smooth texture thanks to the cauliflower while being rich and flavorful with the earthy mushrooms. The combination of rosemary and nutmeg adds a warm depth to the soup, making it feel cozy and satisfying, perfect for a low-carb, keto-friendly lunch. It’s an excellent option for anyone looking to enjoy a creamy soup without dairy or excess carbs.
Spicy Keto Mushroom Soup with Coconut Milk
This spicy keto mushroom soup takes a bold twist on the traditional recipe by adding a touch of heat. The coconut milk balances the spice, creating a creamy and satisfying soup that’s both low-carb and dairy-free. Perfect for a keto lunch, it’s easy to make, rich in flavor, and full of good-for-you ingredients.
Ingredients:
- 2 cups of mixed mushrooms (button, shiitake, or portobello)
- 1 tablespoon coconut oil
- 1 small onion, diced
- 1 red chili, finely chopped (or 1/2 teaspoon red pepper flakes)
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 teaspoon ginger, grated
- 2 cups vegetable broth (low-carb)
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions:
- Heat coconut oil in a large pot over medium heat. Add the onion and chili (or red pepper flakes) and sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the garlic, turmeric, cumin, and ginger. Cook for 1-2 minutes, allowing the spices to become fragrant.
- Add the mushrooms and cook for 5-7 minutes until softened.
- Pour in the vegetable broth, bring it to a boil, and reduce the heat to simmer for 10-15 minutes.
- Add the coconut milk and season with salt and pepper. Stir to combine.
- Blend the soup with an immersion blender or transfer to a regular blender for a smooth consistency.
- Taste and adjust the seasoning with additional salt, pepper, or chili for extra heat if desired.
- Serve hot, garnished with fresh cilantro.
The spicy kick in this keto mushroom soup elevates the flavors and makes it a great option for those who enjoy a little heat in their meals. The coconut milk adds a soothing creaminess that complements the spicy and earthy elements of the soup. This vibrant and flavorful soup is perfect for a keto lunch, offering a satisfying blend of rich and bold flavors, and is sure to warm you up from the inside out!
Keto Mushroom Soup with Zucchini Noodles
This keto-friendly mushroom soup incorporates zucchini noodles for added texture and freshness, while still keeping it low-carb and dairy-free. With the perfect balance of mushrooms, herbs, and a coconut milk base, this soup offers a refreshing yet hearty meal that fits perfectly into a low-carb lifestyle.
Ingredients:
- 2 cups of sliced mushrooms (cremini or button)
- 2 medium zucchinis, spiralized into noodles
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup full-fat coconut milk
- 2 cups vegetable broth (low-carb)
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Add the mushrooms and cook for another 5-7 minutes, allowing them to release their moisture and become tender.
- Pour in the vegetable broth, bring the mixture to a boil, and then reduce the heat to simmer for 10 minutes.
- Stir in the coconut milk and thyme, cooking for an additional 5 minutes.
- Add the zucchini noodles to the soup and cook for 2-3 minutes until they are tender but still slightly al dente.
- Season with salt and pepper, and adjust to taste.
- Serve hot, garnished with fresh basil or parsley.
This keto mushroom soup with zucchini noodles is a fantastic way to get your veggie intake while enjoying a rich and flavorful soup. The zucchini noodles not only add an enjoyable texture but also provide a lighter, healthier alternative to traditional noodles. With its creamy coconut milk base and savory mushrooms, this soup is the perfect low-carb, dairy-free comfort food for any time of day.
Lemon and Herb Keto Mushroom Soup
This lemon and herb-infused keto mushroom soup brings a zesty twist to a classic recipe. The brightness of the lemon complements the rich, earthy mushrooms, while fresh herbs like thyme and rosemary elevate the flavors. It’s a refreshing yet satisfying dairy-free, keto-friendly soup perfect for any low-carb lunch or dinner.
Ingredients:
- 2 cups of sliced mushrooms (shiitake or cremini work well)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth (low-sodium, keto-friendly)
- 1/2 cup fresh lemon juice
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- Lemon zest (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant and soft, about 3 minutes.
- Add the mushrooms and cook for 5-7 minutes until they begin to release their juices.
- Pour in the vegetable broth and bring it to a boil. Reduce the heat to simmer and cook for 15 minutes, allowing the flavors to develop.
- Add the lemon juice, thyme, rosemary, salt, and pepper. Stir well to combine and cook for an additional 5 minutes.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with a sprinkle of lemon zest for a burst of fresh flavor.
The lemon and herb keto mushroom soup is a delightful, zesty option for those looking to add some brightness to their meals without sacrificing flavor. The combination of lemon and fresh herbs enhances the natural umami of the mushrooms, making this soup both refreshing and satisfying. It’s the perfect dairy-free, keto-friendly dish to enjoy on a chilly day or as a light lunch.
Garlic and Spinach Keto Mushroom Soup
Packed with earthy mushrooms, fresh spinach, and a rich coconut milk base, this garlic and spinach keto mushroom soup is both nutritious and filling. The garlic adds a savory punch, while the spinach provides an extra dose of vitamins and minerals, making it an excellent option for a low-carb, dairy-free lunch.
Ingredients:
- 2 cups of sliced mushrooms (any variety)
- 2 cups fresh spinach, chopped
- 2 tablespoons coconut oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 cup full-fat coconut milk
- 2 cups vegetable broth (low-carb, keto-friendly)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- In a large pot, heat coconut oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes.
- Stir in the sliced mushrooms and cook for 5-7 minutes, allowing them to soften and release their moisture.
- Add the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for 10 minutes.
- Stir in the coconut milk and oregano, and cook for an additional 5 minutes.
- Add the chopped spinach, cooking for another 2-3 minutes until wilted.
- Season with salt and pepper to taste.
- Serve hot, and enjoy a nourishing, flavorful bowl of soup.
This garlic and spinach keto mushroom soup is a delightful combination of savory and fresh ingredients. The coconut milk provides a rich, creamy texture, while the garlic and spinach add depth and brightness to the dish. It’s a great option for those following a dairy-free, keto lifestyle, offering a nutritious and satisfying soup that’s both flavorful and filling.
Keto Mushroom Soup with Almond Milk
Almond milk is used in this dairy-free keto mushroom soup for a lighter, slightly nutty base, which complements the savory mushrooms and aromatic spices. This soup is low in carbs, rich in flavor, and incredibly satisfying. It’s the perfect comforting meal when you want something hearty yet light.
Ingredients:
- 2 cups of sliced mushrooms (button or portobello)
- 1 tablespoon avocado oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups unsweetened almond milk
- 2 cups vegetable broth (low-sodium)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- Heat avocado oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
- Stir in the sliced mushrooms and cook for 5-7 minutes until softened and slightly browned.
- Add the vegetable broth, almond milk, thyme, and smoked paprika. Bring to a boil, then reduce the heat to a simmer for 15 minutes.
- Season with salt and pepper, adjusting to taste.
- Optionally, blend part or all of the soup for a creamier texture.
- Serve hot, and enjoy this light yet satisfying soup.
This keto mushroom soup with almond milk is a lighter take on the classic, offering a slightly nutty flavor and creamy texture without the use of dairy. The earthy mushrooms combined with smoked paprika and thyme create a comforting and flavorful base that is perfect for anyone following a low-carb or dairy-free diet. It’s a great lunch option that’s both filling and nutritious.
Keto Mushroom Soup with Avocado Cream
This avocado cream mushroom soup is a unique, keto-friendly take on traditional mushroom soup. The avocado cream adds a luscious texture to the soup, making it extra creamy without any dairy. Paired with earthy mushrooms and seasoned to perfection, this soup is not only low-carb but also a great way to incorporate healthy fats into your diet.
Ingredients:
- 2 cups of sliced mushrooms (cremini or white button)
- 1 ripe avocado, mashed
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (low-carb)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Stir in the sliced mushrooms and cook for 5-7 minutes until they soften and release their juices.
- Pour in the vegetable broth and bring it to a boil. Lower the heat and simmer for 10-15 minutes.
- Stir in the cumin, smoked paprika, salt, and pepper, adjusting to taste.
- Mash the avocado and stir it into the soup to create a creamy texture.
- Serve hot, garnished with fresh cilantro.
This keto mushroom soup with avocado cream is an indulgent yet healthy dish that’s both creamy and satisfying. The creamy avocado enhances the texture of the soup, giving it a luxurious feel without adding dairy. The seasoning perfectly complements the mushrooms, making this a flavorful and rich option for anyone looking to enjoy a dairy-free, keto-friendly meal.
Keto Mushroom Soup with Roasted Garlic
This roasted garlic keto mushroom soup is packed with deep, savory flavors, thanks to the rich taste of roasted garlic and earthy mushrooms. The coconut milk provides a creamy texture, making this soup a comforting, hearty choice for a low-carb, dairy-free meal. Roasting the garlic adds a sweetness that perfectly balances the umami of the mushrooms.
Ingredients:
- 2 cups of sliced mushrooms (button or cremini)
- 1 bulb of garlic
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 cups vegetable broth (low-carb, keto-friendly)
- 1 cup full-fat coconut milk
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Salt to taste
Instructions:
- Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and roast for 25-30 minutes until soft and golden.
- While the garlic roasts, heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent.
- Add the mushrooms and cook for 5-7 minutes, allowing them to release their moisture and become tender.
- Once the garlic is roasted and cool enough to handle, squeeze the cloves out of the skins and add them to the pot with the mushrooms and onions.
- Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 10 minutes.
- Stir in the coconut milk, thyme, black pepper, and salt. Cook for an additional 5 minutes.
- Blend the soup with an immersion blender for a smooth texture or leave it chunky if preferred.
- Serve hot, and enjoy the deep, savory flavors of the roasted garlic.
The roasted garlic keto mushroom soup offers a depth of flavor that’s comforting and full of character. Roasting the garlic transforms its natural sweetness, which pairs beautifully with the earthy mushrooms and creamy coconut milk. This rich, dairy-free soup is perfect for a cozy meal and is sure to satisfy your taste buds while staying within your low-carb and keto diet goals.
Spicy Tomato and Mushroom Keto Soup
A tangy and spicy keto mushroom soup that combines the richness of mushrooms with the acidity of tomatoes and a little heat. This is a great dairy-free, low-carb option for those who love a bit of spice in their meals. The vibrant tomato base adds a refreshing contrast to the earthy mushrooms, making for a bold and flavorful dish.
Ingredients:
- 2 cups of sliced mushrooms (button, shiitake, or cremini)
- 1 can (14 oz) of diced tomatoes (no sugar added)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 cups vegetable broth (low-carb)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until fragrant and soft.
- Stir in the sliced mushrooms and cook for 5-7 minutes until softened.
- Add the canned tomatoes, smoked paprika, and red pepper flakes. Stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat and simmer for 15 minutes to allow the flavors to meld together.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro for an added burst of flavor.
This spicy tomato and mushroom keto soup is the perfect balance of heat, acidity, and earthiness. The combination of smoky paprika and red pepper flakes brings a touch of spice, while the tomatoes add a tangy freshness that complements the mushrooms. This low-carb, dairy-free soup is an ideal choice for those craving bold, flavorful dishes without the carbs.
Keto Mushroom Soup with Asparagus
This keto mushroom soup with asparagus is a fresh take on a classic comfort food. The combination of tender asparagus and earthy mushrooms provides a delightful texture contrast, while the coconut milk makes the soup luxuriously creamy without any dairy. This soup is a perfect springtime dish, offering a low-carb and keto-friendly option.
Ingredients:
- 2 cups of sliced mushrooms (button or cremini)
- 1 bunch of asparagus, trimmed and chopped
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (low-carb, keto-friendly)
- 1 cup full-fat coconut milk
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until fragrant and soft.
- Add the mushrooms and cook for 5-7 minutes, allowing them to soften and release their moisture.
- Stir in the chopped asparagus and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes until the asparagus is tender.
- Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
- Blend the soup with an immersion blender to achieve a creamy consistency, or leave it chunky if preferred.
- This keto mushroom soup with asparagus is light and fresh, making it an excellent choice for spring and summer meals. The combination of mushrooms and asparagus creates a deliciously earthy and flavorful base, while the coconut milk adds a creamy richness. The addition of lemon juice brightens the soup, making it a refreshing and satisfying option for a low-carb, dairy-free meal.
Keto Mushroom Soup with Coconut and Curry
This coconut curry keto mushroom soup brings a bold and exotic twist to the traditional mushroom soup. The creamy coconut milk pairs perfectly with the warmth of curry spices, creating a rich and flavorful soup that’s low in carbs and completely dairy-free. A perfect dish for anyone looking to spice up their keto lunches!
Ingredients:
- 2 cups of sliced mushrooms (shiitake, button, or portobello)
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 2 cups vegetable broth (low-carb, keto-friendly)
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat coconut oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant and soft, about 3-4 minutes.
- Stir in the mushrooms and cook for 5-7 minutes until softened and browned.
- Add curry powder, turmeric, and ground ginger, cooking for another 2 minutes to toast the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes.
- Stir in the coconut milk and season with salt and pepper to taste.
- Use an immersion blender to blend the soup until smooth and creamy.
- Serve hot, garnished with fresh cilantro for an added burst of flavor.
This coconut curry keto mushroom soup is a flavorful, spicy twist on a classic recipe. The rich, creamy coconut milk and the warmth of curry spices make it a comforting and satisfying meal that’s perfect for anyone on a keto or dairy-free diet. It’s a delicious way to enjoy mushrooms while keeping your carb count low and flavor levels high.
Keto Mushroom and Broccoli Soup
This keto mushroom and broccoli soup combines the hearty texture of mushrooms with the nutritional benefits of broccoli. The creamy coconut milk base ties everything together in a smooth, velvety texture. It’s a comforting, filling, and low-carb soup that’s perfect for anyone following a keto or dairy-free diet.
Ingredients:
- 2 cups of sliced mushrooms (button or cremini)
- 2 cups of broccoli florets
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (low-carb)
- 1 cup full-fat coconut milk
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant, about 3 minutes.
- Add the mushrooms and cook for 5-7 minutes, allowing them to soften and release their moisture.
- Add the broccoli florets and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 10 minutes until the broccoli is tender.
- Stir in the coconut milk and season with salt and pepper to taste.
- Use an immersion blender to blend the soup until smooth or leave it chunky if you prefer.
- Serve hot, and enjoy this rich and hearty keto soup.
This keto mushroom and broccoli soup is a great way to enjoy the combination of earthy mushrooms and nutritious broccoli, all in a creamy, comforting broth. The coconut milk provides a rich texture, making it the perfect low-carb and dairy-free soup for a cozy lunch or dinner. It’s a flavorful, satisfying option for anyone on a keto diet.
Keto Mushroom Soup with Cauliflower Rice
This keto mushroom soup with cauliflower rice adds a lovely twist, incorporating cauliflower rice to give the soup a more substantial texture without adding carbs. The earthy mushrooms, combined with cauliflower rice and a rich coconut milk base, make this a filling and delicious dairy-free, low-carb dish. It’s perfect for those looking for a comforting yet nutritious meal that fits within their keto goals.
Ingredients:
- 2 cups of sliced mushrooms (button or cremini)
- 1 cup cauliflower rice (fresh or frozen)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (low-carb, keto-friendly)
- 1 cup full-fat coconut milk
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and soft, about 3-4 minutes.
- Add the mushrooms and cook for 5-7 minutes until softened and browned.
- Stir in the cauliflower rice and cook for an additional 2-3 minutes until it begins to soften.
- Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the coconut milk and thyme, cooking for another 5 minutes to allow the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
This keto mushroom soup with cauliflower rice is a fantastic way to add more vegetables into your diet while keeping the carbs low. The cauliflower rice provides a lovely texture that gives the soup substance, while the creamy coconut milk brings it all together into a rich and satisfying dish. It’s a perfect choice for a keto-friendly, dairy-free meal that’s both comforting and nourishing.
Keto Mushroom Soup with Spinach and Artichokes
Packed with fresh spinach, tender artichokes, and earthy mushrooms, this keto mushroom soup brings together a medley of flavors in a creamy coconut milk base. It’s a wholesome, dairy-free, and low-carb soup that offers a variety of textures, making it both hearty and satisfying.
Ingredients:
- 2 cups of sliced mushrooms (shiitake or cremini)
- 1 cup artichoke hearts, chopped (fresh or jarred)
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (low-carb, keto-friendly)
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Lemon juice (optional, for brightness)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until fragrant and soft, about 3-4 minutes.
- Add the mushrooms and cook for 5-7 minutes, allowing them to soften and release their moisture.
- Stir in the chopped artichoke hearts and cook for another 3 minutes.
- Add the vegetable broth and bring to a boil. Lower the heat and simmer for 10 minutes.
- Stir in the coconut milk and spinach, cooking for another 3-4 minutes until the spinach wilts.
- Season with salt, pepper, and a squeeze of lemon juice if desired.
- Serve hot, and enjoy the rich, flavorful soup.
This keto mushroom soup with spinach and artichokes is a wholesome and vibrant dish that’s perfect for anyone on a dairy-free or low-carb diet. The combination of spinach, artichokes, and mushrooms brings a variety of textures, while the coconut milk base adds a creamy richness. It’s a nutrient-dense soup that’s as satisfying as it is flavorful, making it a great option for any meal.
keto Mushroom Soup with Almond Flour
This keto mushroom soup incorporates almond flour to give it a velvety smooth consistency without the need for dairy. The almond flour thickens the broth slightly, making the soup rich and creamy, while the mushrooms provide that familiar earthy flavor. This low-carb, dairy-free soup is perfect for those who want a satisfying meal that stays within their keto macros.
Ingredients:
- 2 cups of sliced mushrooms (button, cremini, or portobello)
- 1 tablespoon almond flour
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth (low-carb, keto-friendly)
- 1 cup full-fat coconut milk
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
- Fresh chives for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and soft, about 3-4 minutes.
- Add the mushrooms and cook for 5-7 minutes until softened.
- Stir in the almond flour, cooking for 1-2 minutes to help thicken the soup slightly.
- Pour in the vegetable broth, bring to a boil, and then reduce the heat to a simmer for 10 minutes.
- Add the coconut milk and thyme, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives.
This keto mushroom soup with almond flour is an ideal option for anyone looking for a creamy, dairy-free soup with a bit of thickness. The almond flour does a great job of giving the soup a velvety consistency, while the earthy mushrooms and creamy coconut milk come together to make it both satisfying and indulgent. It’s a fantastic choice for a keto-friendly meal that’s full of flavor and texture.
Keto Mushroom Soup with Leeks and Shallots
This keto mushroom soup with leeks and shallots brings a refined twist to the classic recipe. The sweetness of leeks and shallots combines wonderfully with the earthy mushrooms, creating a rich and aromatic base that’s further enhanced by the creamy coconut milk. This low-carb, dairy-free soup is both elegant and comforting.
Ingredients:
- 2 cups of sliced mushrooms (cremini or button)
- 1 leek, cleaned and sliced
- 2 shallots, minced
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 4 cups vegetable broth (low-carb, keto-friendly)
- 1 cup full-fat coconut milk
- 1 teaspoon fresh thyme (or dried)
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the leek, shallots, and garlic, sautéing until fragrant and soft, about 4-5 minutes.
- Add the mushrooms and cook for another 5-7 minutes until they are tender and browned.
- Pour in the vegetable broth and bring the soup to a boil. Lower the heat and simmer for 10 minutes.
- Stir in the coconut milk and thyme, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh thyme.
This keto mushroom soup with leeks and shallots elevates the classic with delicate, sweet notes that pair beautifully with the earthiness of the mushrooms. The coconut milk creates a smooth, creamy base, making this soup both luxurious and comforting. It’s perfect for a sophisticated low-carb, dairy-free meal that’s as delicious as it is nutritious.
Keto Mushroom Soup with Tempeh
This keto mushroom soup with tempeh is a hearty, protein-packed meal that combines the rich, earthy flavor of mushrooms with the nutty taste of tempeh. The tempeh adds a satisfying texture and extra protein, making it a complete, filling dish. This low-carb, dairy-free soup is ideal for anyone looking to incorporate more plant-based protein into their keto diet.
Ingredients:
- 2 cups of sliced mushrooms (shiitake, cremini, or button)
- 1 cup tempeh, crumbled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth (low-carb, keto-friendly)
- 1 cup full-fat coconut milk
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Stir in the tempeh and cook for 5-7 minutes until golden and crispy on the edges.
- Add the mushrooms and cook for another 5 minutes until softened.
- Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the coconut milk and smoked paprika, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
This keto mushroom soup with tempeh is a protein-packed, hearty dish that’s perfect for anyone looking for a filling, dairy-free, low-carb meal. The tempeh adds texture and extra nutritional value, while the coconut milk provides a creamy base that complements the savory mushrooms. This soup is a satisfying and delicious way to enjoy a plant-based protein while staying within your keto goals.
Keto Mushroom Soup with Coconut Curry
This coconut curry keto mushroom soup is a flavorful, bold soup that combines aromatic curry spices with the creamy richness of coconut milk. The mushrooms soak up the spices, creating a hearty, satisfying soup that’s both comforting and unique. Perfect for anyone on a keto, dairy-free diet, this soup is sure to please those looking for a warm, spicy dish.
Ingredients:
- 2 cups of sliced mushrooms (shiitake or button)
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 2 cups vegetable broth (low-carb)
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat coconut oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and soft, about 3 minutes.
- Stir in the mushrooms and cook for 5-7 minutes until softened.
- Add the curry powder and turmeric, cooking for another 2 minutes to release the flavors of the spices.
- Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 10 minutes.
- Stir in the coconut milk, season with salt and pepper, and cook for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
This coconut curry keto mushroom soup is a rich and flavorful dish that offers the perfect balance of spice and creaminess. The curry powder and turmeric add warmth and depth, while the coconut milk creates a luxurious texture. This low-carb, dairy-free soup is ideal for those craving a hearty, spicy dish that is both comforting and satisfying.
Note: More recipes are coming soon
