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Keto Mushroom Soup Recipe

Janice | January 14
Keto Mushroom Soup Recipe #keto #recipe

I love mushroom soup, especially on cold nights. And this Keto Mushroom Soup recipe is absolutely perfect on those nights when you want to feel warmed from the inside out.

It is loaded with fresh mushrooms and dried mushrooms, which gives the soup a delicious extra punch of umami flavor.

Plus, I added roasted cauliflower, which is not only delicious but filling as well. Trust me, you won’t be hungry anytime soon after you enjoy a bowl of my mushroom soup.

And I topped it with crispy roasted red cabbage so you can have a bit of crunch when you are eating.

Even better, I added 2 scoops of gut-healthy collagen peptides. So, the soup is not only delicious, but it is good for you as well. 

And if this recipe has you hungry for more soup ideas, be sure to check out all of my Keto soup recipes.

Keto Mushroom Soup Recipe #keto #recipe

Keto Mushroom Soup Recipe #keto #recipe

Keto Mushroom Soup Recipe

  • Author: Janice
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Soup
  • Cuisine: American


This hearty mushroom soup will keep you warm on the coldest of days and you won’t have to worry about carbs!


  • 1 cup (110 g) cauliflower florets
  • 1/2 cup (47 g) shredded red cabbage
  • 1 ½ cups (100 g) sliced cremini mushrooms
  • 1 teaspoon (1 g) chopped fresh thyme
  • 1 garlic clove, minced
  • 1/4 ounce (7 g) dried porcini mushrooms (soaked in hot water for 30 minutes)
  • 1 ½ cups (360 ml) bone broth (or vegetable broth)
  • 1/4 cup (60 ml) unsweetened full-fat coconut milk
  • 2 scoops (31 g) unflavored collagen peptides
  • 1 cup (30 g) spinach
  • 1 teaspoon (5 ml) apple cider vinegar
  • Salt and pepper, to taste
  • Drizzle of olive oil, for cooking


  1. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. Break cauliflower into small florets and arrange them on half of the prepared baking sheet. Place shredded red cabbage on another half of the baking sheet. Drizzle the vegetables with oil and sprinkle them with salt. 
  3. Place the baking sheet in the oven and bake for 10 minutes. Remove the cabbage from the oven and continue to bake the cauliflower an additional 5 minutes or until golden brown and cooked to your liking.
  4. Meanwhile, add a drizzle of olive oil to a large pan over medium heat, Add the sliced mushrooms to the pan and saute until caramelized.
  5. Add the fresh thyme and garlic to the pan and saute for 1 minute.
  6. Add the roasted cauliflower, soaked porcini mushrooms, bone broth (or vegetable broth) and coconut milk to the pan and bring to a boil. Lower the heat and simmer for about 3 minutes.
  7. Add collagen peptides, spinach and apple cider vinegar to the pan and continue to cook until spinach is just wilted. Season with salt and pepper, to taste.
  8. Divide the soup between the bowls. Top with crispy roasted red cabbage and serve immediately.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 4 g


  • Calories: 178
  • Sugar: 3 g
  • Fat: 7 g
  • Carbohydrates: 7 g
  • Fiber: 3 g
  • Protein: 17 g