Keto Mushroom and Swiss Soup
This creamy, low-carb soup combines sautéed mushrooms with a dairy-free cheesy kick for a warm, satisfying bowl of cozy perfection.
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion chopped
- 2 garlic cloves minced
- 3 cups mushrooms sliced (baby bella or cremini = ideal)
- 1 cup cauliflower florets for creamy volume
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- ¼ cup nutritional yeast a.k.a. vegan cheese magic
- ½ tsp dried thyme
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
- Optional: truffle oil chopped parsley, vegan Swiss-style shreds
Instructions
- Heat olive oil in a pot. Add onion and garlic. Sauté 3–4 minutes until soft and your kitchen smells expensive.
- Toss in mushrooms and thyme. Sauté 6 minutes until they’re golden and reduced to savory greatness.
- Add cauliflower, broth, salt, and pepper. Simmer 12–15 minutes until cauliflower is soft and emotionally stable.
- Blend the soup until smooth and thick. Use a regular or immersion blender. No judgment either way.
- Stir in almond milk, nutritional yeast, and lemon juice. Simmer 3 more minutes to melt everything together.
- Taste, adjust seasoning, and garnish with fancy toppings like truffle oil or smugness.
Notes
🧪 Nutritional Values (Per Serving):
- Calories: 185
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 7g
💊 Vitamins & Minerals (Per Serving):
- Vitamin B6: 25%
- Vitamin D: 20%
- Iron: 18%
- Magnesium: 14%
- Potassium: 21%
💡 Soup-Level Tips (Because Basic Is Not on the Menu):
- Use mixed wild mushrooms for fancy forest flair.
- Add a splash of white wine during cooking if the day demands it.
- Store leftovers for up to 4 days—flavor only gets better.
- For extra “cheesy” punch, add more nutritional yeast. Your tastebuds will thank you.
- Want a chunkier texture? Only blend half. Boom—texture with sass.