Hello, the most un-photogenic soup. I need you to trust me on this one – this Keto Mushroom Soup tastes amazing. The bowl of off white liquid just can’t do it justice, even if I dressed it with fancy herbs and bacon bits. It is what it is, and it is well worthwhile making!
This recipe came on a Sunday when I had prepared nothing for lunch for the week, and had some vegetables that needed using in the fridge. Hello every soup in this house – left over veggies.
The key to the great flavour, as with most things, is bacon.
If you’re new to keto, you’ll get used to seeing bacon in EVERYTHING.
I am trying to use it less and less, but when it comes to making a soup with zucchini taste great, its gotta be bacon.
There is an option to use egg yolks in this recipe.
The egg yolks thicken the sauce and add a lovely creaminess to the soup, but definitely aren’t necessary. Here’s a link to how to use the egg yolks if you want to use them from Better Homes and Gardens.
I made this in my thermomix very quickly and easily, but of course you can follow the stove top and stick blender method as below.
Serve with your favourite keto bread for a hearty, warming meal.
Keto Mushroom Soup with Zucchini and Bacon
- 2 egg yolks lightly whisked in a small bowl
- Heat a large deep saucepan, add the diced bacon, garlic paste, olive oil, mushrooms and thyme. Saute for 4 - 5 minutes until the bacon is starting to crisp and the mushrooms are lightly caramelised.
- Add the chopped zucchini and mix to combine everything. Cook the zucchini down for 10 minutes until softened.
- Add the chicken stock and reduce to a simmer for 5 minutes.
- Add the cream, salt and pepper and mix to combine evenly. Remove from heat and blend together using a stick blender until at your desired consistency - I like mine quite chunky!
- If using the egg yolks, ladle 1 cup of soup out into the egg yolks and whisk to combine. Return the mixture to the remaining soup and stir through.
- Taste for seasoning and add extra salt and pepper to your taste.