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.