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If you are craving a soulwarming bowl of comfort that’s both rich and nourishing, this Keto Beef and Mushroom Soup Recipe is simply a must-try. Imagine tender cuts of beef mingling with earthy mushrooms, all bathed in a creamy, aromatic broth that’s perfectly suited for a low-carb lifestyle. Every spoonful offers a hearty, satisfying experience without any guilt, making it an ideal weeknight meal or a cozy weekend treat that you’ll want to share with your favorite people.
Ingredients You’ll Need
Each ingredient in this Keto Beef and Mushroom Soup Recipe plays an important role, from creating depth of flavor to adding texture and color. Don’t worry—none of these are complicated, and they come together to build a sumptuous and well-balanced dish.
- 1 pound beef stew meat: Bite-sized pieces provide tender, juicy chunks of protein that soak up all the wonderful flavors.
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps sear the beef beautifully.
- 1 tablespoon butter: Brings creamy depth and enhances the sautéed vegetables’ flavor.
- 1 small onion (diced): Offers a natural sweetness that balances the savory beef and earthy mushrooms.
- 3 cloves garlic (minced): Infuses the soup with aromatic warmth that wakes up the palate.
- 8 ounces cremini or white mushrooms (sliced): Adds hearty texture and an umami boost, making the soup vibrantly earthy.
- 4 cups beef broth (low-sodium): Creates a rich, flavorful base without overpowering the other ingredients.
- 1/2 cup heavy cream: Gives the soup its luscious creaminess that makes every spoonful irresistibly smooth.
- 1 teaspoon dried thyme: Offers subtle herbal notes that complement the beef perfectly.
- 1 teaspoon dried rosemary: Adds a fragrant pine-like aroma that elevates the overall flavor profile.
- 1/2 teaspoon salt: Enhances and balances all the savory components.
- 1/4 teaspoon black pepper: Brings a touch of mild heat and complexity.
- 1 tablespoon Worcestershire sauce: Deepens the umami and adds a hint of tangy sweetness.
- 2 tablespoons cream cheese (softened): Blends in for extra silkiness and a tangy richness.
- 1 tablespoon fresh parsley (chopped, for garnish): Adds a fresh pop of color and mild herbal brightness just before serving.
How to Make Keto Beef and Mushroom Soup Recipe
Step 1: Brown the Beef
Begin by heating the olive oil and butter together in a large pot over medium heat. Once the fat is shimmering, add the beef stew meat and sear it in batches if needed. Your goal is to get a nice, golden-brown crust on all sides—the caramelization here is where tons of flavor starts to build. Once browned, remove the beef and set it aside for now.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion and cook until it becomes translucent and soft, about 3-5 minutes. Next, toss in the minced garlic and sliced mushrooms. Sauté until the mushrooms are golden brown and their moisture has cooked off, intensifying their earthy flavor. This step layers in richness and depth.
Step 3: Combine and Simmer
Return the browned beef to the pot with the veggies. Pour in the beef broth, Worcestershire sauce, dried thyme, rosemary, salt, and pepper. Stir everything together, bring it to a boil, then reduce the heat to low, cover, and let it simmer gently for about 45 minutes. This slow cooking tenderizes the beef and melds all those flavors into a harmonious broth.
Step 4: Add Creamy Goodness
Once the beef is tender, stir in the heavy cream and softened cream cheese. Keep the pot on low heat and simmer for an additional 5 to 10 minutes so the cream cheese melts and thickens the soup slightly, creating that irresistible creamy texture you crave. Taste your soup now—adjust the seasoning with more salt or pepper if you feel it needs a little extra love.
How to Serve Keto Beef and Mushroom Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley is a simple but essential finish that adds a lovely contrast in color and a mild herbal note. You can also experiment with a few fresh thyme leaves or a drizzle of extra virgin olive oil for a refined touch.
Side Dishes
This hearty soup shines on its own, but pairing it with low-carb sides makes for an even more satisfying meal. Think along the lines of a crisp green salad, cauliflower rice, or a few crunchy keto crackers to scoop up every last bit.
Creative Ways to Present
Serve this soup in rustic bowls to highlight its comforting vibe, or try hollowed-out mini pumpkins or large mushrooms as edible vessels for a fun dinner party presentation. A dollop of sour cream or a sprinkle of shredded sharp cheddar can add extra indulgence that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store your leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so leftovers often taste even better the next day. Just be sure to cool it to room temperature before refrigerating.
Freezing
This Keto Beef and Mushroom Soup Recipe freezes beautifully. Transfer cooled soup to freezer-safe containers and label them with date information; it will keep up to 2 months. When you want to enjoy it again, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the soup seems too thick after refrigeration or freezing, add a splash of beef broth or water to loosen it back up. Avoid boiling once cream is added to maintain its silky texture.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While stew meat works wonderfully, chuck roast cut into cubes or even brisket can be great alternatives. Just make sure to simmer until the beef is tender to get that melt-in-your-mouth texture.
Is this Keto Beef and Mushroom Soup Recipe suitable for dairy-free diets?
Yes, you can easily make this soup dairy-free by substituting the heavy cream with full-fat coconut cream and skipping the cream cheese. The soup will still have a lovely creamy texture and rich flavor.
Can I add other vegetables to this soup?
Definitely! Low-carb vegetables like spinach, kale, or even diced zucchini can be stirred in during the last 10 minutes of cooking for extra nutrients and texture without impacting the keto friendliness of the dish.
How can I make this soup spicier?
To add some heat, toss in a pinch of red pepper flakes while sautéing the vegetables or finish with a few dashes of hot sauce just before serving for a little kick.
What can I use if I don’t have Worcestershire sauce?
If you’re out of Worcestershire sauce, a splash of soy sauce or tamari can provide a similar umami flavor. Just be mindful of the sodium content and adjust your salt accordingly.
Final Thoughts
There’s something truly special about a meal that feels both indulgent and nourishing, and this Keto Beef and Mushroom Soup Recipe hits that sweet spot every single time. Whether you’re embracing a low-carb lifestyle or just looking for a cozy, flavorful dish, give this recipe a try and see how it quickly becomes a beloved favorite in your recipe rotation. Your taste buds will thank you!
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Keto Beef and Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
This Keto Beef and Mushroom Soup is a rich, creamy, and hearty low-carb meal perfect for those following a keto or gluten-free diet. Made with tender beef stew meat, savory mushrooms, and a blend of aromatic herbs, it’s prepared stovetop and enriched with cream cheese and heavy cream for a comforting, satisfying bowl of soup.
Ingredients
Meat
- 1 pound beef stew meat (cut into bite-sized pieces)
Fats and Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables & Aromatics
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 8 ounces cremini or white mushrooms (sliced)
- 1 tablespoon fresh parsley (chopped, for garnish)
Liquids
- 4 cups beef broth (low-sodium)
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
Cheese & Dairy
- 2 tablespoons cream cheese (softened)
Herbs & Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brown the beef: Heat olive oil and butter in a large pot over medium heat. Add the beef stew meat and sear until browned on all sides, which locks in the juices. Remove the beef and set aside.
- Sauté aromatics and mushrooms: In the same pot, add the diced onion and cook until translucent to release its sweetness. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are browned and tender.
- Combine and simmer: Return the browned beef to the pot. Stir in the beef broth, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 45 minutes or until the beef becomes tender and flavors meld together.
- Add cream and thicken: Stir in the heavy cream and softened cream cheese until fully incorporated to create a rich, creamy texture. Continue to simmer for an additional 5 to 10 minutes to allow the soup to thicken slightly.
- Final seasoning and garnish: Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with fresh chopped parsley before serving to add a fresh, herbal note.
Notes
- For extra richness, add a splash of dry red wine while sautéing the mushrooms.
- To make this soup dairy-free, substitute coconut cream for the heavy cream and omit the cream cheese.
- This soup stores well in the fridge for up to 4 days and can be frozen for up to 2 months.
