This creamy Keto Mushroom Soup with Turkey is a warming, comforting soup topped with the ultimate keto topper: cheese!
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Looking for a new keto soup recipe to enjoy? After recently publishing my Keto Turkey Soup, I thought I’d publish another keto turkey soup, this one featuring white mushrooms cooked to perfection alongside celery, onion, riced cauliflower, and a variety of seasonings. And best of all, it’s topped with shredded Italian blend cheese!
Why You’ll Love This Keto Mushroom Soup with Turkey
- It contains only 5g net carbs per bowl.
- It’s packed with four healthy vegetables: mushrooms, red onion, celery, and cauliflower.
- This is a keto soup ready in just about 20 minutes.
Ingredients Needed to Make This Easy Gluten Free Mushroom Soup
Ingredient quantities for this gluten free mushroom soup recipe are located in the recipe card at the end of the post.
- Extra-virgin olive oil
- Red onion
- Celery
- White mushrooms
- Ground turkey (85/15)
- Italian seasoning
- Garlic powder
- Onion powder
- Salt and pepper
- Chicken broth
- Heavy whipping cream
- Frozen riced cauliflower
- Shredded Italian blend cheese
- Fresh parsley
- Optional: red pepper flakes
How to Make Low Carb Mushroom Soup with Turkey {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb mushroom soup with turkey. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Saute onion and celery over medium-high heat in a skillet with olive oil.
Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes (optional), garlic powder, and onion powder to the skillet. Season with salt and pepper to taste, then cook until the turkey is no longer pink and the mushrooms start to release their juices.
TIP: If you don’t like a lot of heat, reduce or eliminate the red pepper flakes. If you love heat, maintain or increase the called-for amount.
Reduce heat to medium and add chicken broth. Simmer, then temper the heavy whipping cream before adding it to the skillet as well. Simmer again.
TIP: Temper the heavy whipping cream by adding 1 tbsp of the hot liquid to it.
Add frozen riced cauliflower and 1/2 cup of the shredded cheese. Stir and cook until the cauliflower is heated through and the cheese is melted.
Ladle into bowls. Top each serving with 2 tbsp shredded cheese and fresh parsley.
Can Keto Mushroom Soup Be Frozen?
Yes, this Keto Mushroom Soup with Turkey can be frozen. Allow the soup to cool down and portion it into freezer-friendly containers with tight lids. It will last for up to three months in the freezer.
According to this article, make sure to also leave about an inch of space between the top of the soup and the lid for optimal soup-freezing.
Want More Keto Soup Recipes?
If you’re looking for more keto soup recipes, make sure to check out my Keto Chicken Alfredo Soup and Keto Bacon Cheeseburger Soup.
Nutrition Facts for Keto Mushroom Soup Recipe
Per serving (four total servings):
- 379 calories
- 27g fat
- 29g protein
- 5g net carbs
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Keto Mushroom Soup with Turkey
Ingredients
- 2 tbsp extra-virgin olive oil
- 1/4 cup red onion diced small
- 1 medium stalk celery diced small
- 3/4 cup white mushrooms chopped
- 3/4 lb ground turkey (85/15)
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 4 cups chicken broth
- 1/2 cup heavy whipping cream
- 1 cup frozen riced cauliflower
- 1 cup shredded Italian blend cheese divided
- 3 tbsp fresh parsley finely chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the vegetables are soft, approximately 4-5 minutes.
- Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes (optional), garlic powder, and onion powder to the skillet. Season with salt and pepper to taste. Cook, stirring frequently until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.
- Reduce heat to medium and add chicken broth. Simmer for 2-3 minutes or until heated through. Add a spoonful of the hot liquid to the heavy whipping cream to temper it before adding it to the skillet as well. Stir to combine and simmer for another 1-2 minutes.
- Add frozen riced cauliflower and 1/2 cup of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted.
- To serve, top each bowl with remaining cheese (2 tbsp per bowl) and fresh parsley.
Notes
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
On this blog, you’ll find recipes and tips that will help you live a delicious low-sugar and low-carb life. Thanks for visiting!
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