Why You’ll Love This Low Carb Cream of Mushroom Soup Recipe
When I first tried this Low Carb Cream of Mushroom Soup, I was amazed at how rich and satisfying it was without the extra carbs.
The creamy texture and bold flavors immediately drew me in. It’s perfect for chilly nights or a quick lunch, and I love how it feels indulgent yet healthy.
Plus, it’s quick to whip up, making it a go-to after a long day.
The combination of mushrooms and spices creates a depth that keeps me coming back for more.
Trust me, once you try it, you’ll wonder how you ever lived without this delicious soup!
Ingredients of Low Carb Cream of Mushroom Soup
When it comes to whipping up a comforting bowl of soup, the ingredients you choose can make all the difference. For this Low Carb Cream of Mushroom Soup, you’ll find a delightful mix of fresh veggies, hearty mushrooms, and creamy goodness that come together in a way that’s both satisfying and guilt-free.
The best part? You probably already have most of these ingredients in your kitchen, which means you can get started on this tasty recipe without a last-minute grocery run. So, let’s explore what you’ll need to create this delicious dish.
Ingredients:
- 1 medium head cauliflower, chopped
- 2 (10 ounce) cans chicken broth
- 1/2 cup carrot, sliced very thin
- 1/2 cup celery, sliced very thin
- 1 onion, diced
- 1 cup heavy cream
- 1 cup water
- 1 1/2 tablespoons butter
- 3 cups mushrooms, sliced thin
- 2 garlic cloves, minced
- 1 cup cheddar cheese, grated
- 3 tablespoons Tabasco sauce
- Salt and pepper to taste
Now, let’s talk about a few things to reflect on when gathering your ingredients. First off, if you’re not a fan of cauliflower or just want to switch things up, you could try using broccoli instead; it’ll give you a slightly different flavor while still keeping the soup low in carbs.
And if you’re looking for a dairy-free option, there are some great alternatives to heavy cream out there that will still give you that creamy texture—like coconut cream or a cashew cream blend.
Oh, and don’t skip on the seasoning! Those little sprinkles of salt and pepper can elevate your soup from “meh” to “wow” faster than you can say “mushroom.” Happy cooking!
How to Make Low Carb Cream of Mushroom Soup
Alright, let’s plunge into making this delightful Low Carb Cream of Mushroom Soup. It’s as comforting as a warm blanket on a chilly day, and trust me, once you get the hang of it, you’ll feel like a kitchen superstar.
First things first—grab that 1 medium head of cauliflower and chop it up. You want it in bite-sized pieces since it’ll cook down nicely. Now, in a large pot, combine the chopped cauliflower, 2 (10 ounce) cans of chicken broth, 1 diced onion, 1/2 cup of thinly sliced carrots, and 1/2 cup of thinly sliced celery. Bring this medley to a boil, and then reduce the heat to medium. Let it simmer for about 15 minutes, or until those veggies are nice and tender. This is where the magic starts to happen.
Once your veggies are soft and ready, it’s time to add some creaminess to the mix. Turn off the heat and pour in 1 cup of heavy cream and 1 cup of water. Give it a good stir to combine everything. Now here’s the fun part: carefully pour portions of this mixture into a blender and blend until smooth. I know, it’s tempting to just stick a spoon in and taste, but let’s save the tasting for later.
Once you’ve got it all pureed, return to the pot. If you happen to spill a little while blending, no worries—just consider it a badge of honor for being an adventurous cook.
Next up, in that same pot, let’s heat 1 1/2 tablespoons of butter over medium heat. When it’s nice and melted, toss in 3 cups of thinly sliced mushrooms and 2 minced garlic cloves. Sauté these until the mushrooms are cooked and have released their juices. The aroma is going to be heavenly; you might even find yourself doing a little happy dance (no judgment here).
Once they’re done, add the pureed vegetable mixture back into the pot, and don’t forget to add some salt, pepper, and 3 tablespoons of Tabasco sauce for that kick. Stir in 1 cup of grated cheddar cheese until it melts into creamy goodness.
And just like that, you’ve created a bowl of warmth and comfort that’s not just low in carbs but also high in flavor. Now go ahead, ladle it into a bowl, and enjoy the fruits of your labor. You earned it!
Low Carb Cream of Mushroom Soup Substitutions & Variations
If you’re looking to mix things up with your Low Carb Cream of Mushroom Soup, there are plenty of substitutions and variations to contemplate.
For a dairy-free option, try coconut milk instead of heavy cream. If you’re not a fan of cauliflower, pureed zucchini or broccoli works just as well.
You can switch up the mushrooms too; try shiitake or portobello for a different flavor. Add cooked chicken or turkey for extra protein and heartiness, or toss in some spinach for a nutrient boost.
Experimenting with different spices can also elevate the soup’s flavor profile. Enjoy your culinary creativity!
Additional Tips & Notes
To enhance your Low Carb Cream of Mushroom Soup, consider prepping your ingredients in advance.
Chop the cauliflower, slice the carrots, celery, and mushrooms, and mince the garlic beforehand. This saves time and makes the cooking process smoother.
If you prefer a thicker soup, feel free to add more cauliflower or reduce the liquid.
For extra flavor, try sautéing some fresh herbs like thyme or rosemary with the mushrooms.
Finally, store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water if needed.
Enjoy your creamy delight!