Low-Carb Creamy Spinach Mushroom Soup

Prep: 15 minCook: 25 min4 servingsmediumAmerican
Low-Carb Creamy Spinach Mushroom Soup

A velvety, nutrient-dense soup combining earthy brown mushrooms with iron-rich spinach in a creamy base. Perfect for keto dieters or anyone seeking a satisfying low-carb meal that delivers comfort food satisfaction without the carbs. The rich butter and cream create a luxurious texture while the vegetable stock adds depth. Ideal for weeknight dinners or meal prep, this soup reheats beautifully and can be customized with protein additions like halloumi or poached eggs.

Gluten-FreeNut-FreeKeto

Ingredients

4 servings
  • ¼ cup butter, ghee or extra virgin olive oil
    coconut oil1:1ketodairy-freedairy-free

    coconut oil works well

    Full guide →
  • ½ medium yellow onion, diced
  • 1 lb brown mushrooms, sliced
  • 2 cups vegetable stock or chicken stock
    chicken stock1:1flavor preference

    either works well

    Full guide →
  • 9 oz frozen spinach, defrosted
  • ½ cup heavy whipping cream or coconut cream, divided
  • sea salt and ground pepper, to taste(optional)

Instructions

  1. 1

    Heat butter in a large pot over medium heat

  2. 2

    Add onion and cook, stirring occasionally until soft

  3. 3

    Slice mushrooms and add to pot, cook until mushrooms start to soften

  4. 4

    Squeeze liquid out of defrosted spinach and add to pot with stock

  5. 5

    Bring to boil, then simmer 10 minutes

  6. 6

    Remove from heat and stir in half of the cream

  7. 7

    Allow to cool slightly then blend with stick or stand blender

  8. 8

    Serve drizzled with remaining cream

Tips

Tip 1

Squeeze spinach thoroughly to remove excess liquid for better texture

Tip 2

Use stick blender for chunky texture or stand blender for completely smooth consistency

Tip 3

Add protein like halloumi, poached eggs or chicken for a more substantial meal

Good to Know

Storage

Store in refrigerator up to 5 days or freeze up to 3 months

Make Ahead

Can be made 2-3 days ahead, reheat gently on stovetop

Serve With

Serve hot, drizzled with extra cream and optional protein additions

See pairing guide →

Common Mistakes

Watch

Don't skip squeezing spinach to avoid watery soup

Watch

Blend carefully when hot to avoid splattering

Watch

Add cream off heat to prevent curdling

Substitutions

Dairy-Free Swaps

butter→
coconut oil1:1ketodairy-freedairy-free

coconut oil works well

Full guide →
heavy cream→
coconut cream1:1dairy-freevegandairy-free

use full-fat for richness

Full guide →

General Alternatives

vegetable stock→
chicken stock1:1flavor preference

either works well

Full guide →
Find more substitutions →

FAQ

Can I use fresh spinach instead of frozen?

Yes, use about 500g fresh spinach and wilt it down in the pot before adding stock. Fresh spinach has more water so cooking time may vary.

What if I don't have an immersion blender?

Let soup cool completely then blend in batches in a regular blender, or mash with potato masher for chunky texture.

How long does this soup keep in the freezer?

Properly stored in freezer-safe containers, this soup keeps for up to 3 months. Thaw overnight in refrigerator before reheating.