Keto Mushroom and Swiss Soup
Alright babe, you’re about to serve cozy, keto, and bougie in one spoon. This mushroom and Swiss soup doesn’t just whisper autumn vibes—it screams “I own at least three throw blankets and a soy candle collection.” Rich, velvety mushrooms get swirled with vegan “Swiss,” so creamy even dairy would side-eye. Plus, it’s low-carb, high-vibe, and made for women who multitask emotional breakdowns and soup stirring like a pro. It’s basically comfort food with a backbone. And yes, it’s totally vegan—because we’re saving the cows and slaying the cravings, one sip at a time.
Keto Mushroom and Swiss Soup
This vegan keto mushroom and Swiss soup is earthy, savory, and silky—perfect for when you want warmth with a wink of sass.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 3 cups cremini or button mushrooms sliced
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- ¼ cup raw cashews soaked or coconut cream
- ½ tsp thyme
- Salt and pepper to taste
- ¼ cup vegan Swiss-style cheese shredded
- 1 tbsp nutritional yeast optional but fabulous
Instructions
- Heat olive oil in a saucepan. Sauté onions and garlic until you smell something magical.
- Add mushrooms and thyme. Stir and cook until they shrink like your tolerance for drama.
- Pour in the broth and almond milk. Bring to a gentle boil because no one likes angry soup.
- Simmer for 15 minutes. Blend half the soup to make it creamy, or go full puree for elegance.
- Stir in cashew cream (or coconut) and vegan Swiss. Melt it all together like your best rom-com ending.
- Adjust salt and pepper. Sprinkle in nutritional yeast if you want cheesy without the dairy regret.
- Serve hot with a smug smile. Garnish with extra mushrooms or fresh thyme if you’re feeling fancy.
Notes
🧾 Nutritional Info (Per Serving)
- Calories: 195
- Total Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
💊 Vitamins & Minerals (Per Serving)
- Vitamin D: 28%
- Iron: 14%
- Vitamin B6: 18%
- Calcium: 15%
- Zinc: 12%
💁♀️ Tips & Tricks
- Use a mushroom medley if you’re feeling wild. Shiitake? Portobello? You’re a flavor queen now.
- Add a splash of white wine before simmering to feel like Julia Child (but vegan).
- Don’t skip the nutritional yeast—it’s the Beyoncé of vegan umami.
- Serve with almond flour crackers or keto bread for bonus points.
- Freeze the leftovers. They reheat like a charm and taste even better next day—just like revenge. 🥄✨
