Keto Mushroom Soup with Zucchini and Bacon
4.58 from 7 votes

Keto Mushroom Soup with Zucchini and Bacon

A simple soup that is loaded with flavour, and more tasty than any picture would have you believe! 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 521 kcal


  • 150 grams bacon diced
  • 1 tablespoon garlic paste
  • 2 tablespoons olive oil
  • 200 grams mushrooms roughly chopped
  • 1 teaspoon dried thyme
  • 1 zucchini roughly chopped
  • 2 cups chicken stock
  • 1 cup cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 2 egg yolks lightly whisked in a small bowl


  1. 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. 

  2. Add the chopped zucchini and mix to combine everything. Cook the zucchini down for 10 minutes until softened.

  3. Add the chicken stock and reduce to a simmer for 5 minutes. 

  4. 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!

  5. 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.

  6. Taste for seasoning and add extra salt and pepper to your taste. 

Nutrition Facts
Keto Mushroom Soup with Zucchini and Bacon
Amount Per Serving
Calories 521 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 20g125%
Cholesterol 207mg69%
Sodium 1035mg45%
Potassium 556mg16%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 4g4%
Protein 12g24%
Vitamin A 1115IU22%
Vitamin C 11.6mg14%
Calcium 73mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet and all calculations are estimates only.