Keto Recipes

Creamy Keto Turkey Mushroom Soup

Creamy Turkey Mushroom Soup

If you’re looking for a comforting keto soup recipe, try this turkey mushroom soup made with white mushrooms, riced cauliflower, and ground turkey, seasoned with Italian seasoning. This keto-friendly turkey soup is creamy and full of flavors, ready in around 30 minutes.

Ingredients for this Recipe :

  • 2 tbsp extra virgin olive oil
  • 1/2 cup red onion, diced small
  • 1 large stalk celery, diced small
  • 1 cup white mushrooms, chopped
  • 1 lb. ground turkey (85% lean)
  • 1 tbsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Sea salt and black pepper, to taste
  • 6 cup chicken broth, preferably organic
  • 1/2 cup heavy cream, tempered
  • 1 [12-oz.] bag frozen riced cauliflower
  • 2 cup Italian blend cheese, shredded, divided
  • 3 tbsp fresh parsley, finely chopped

Note :

To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.

How to Make Turkey Mushroom Soup :

Step One:

Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.

Step Two:

Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.

Step Three:

Reduce heat to medium and add chicken stock. Simmer for 2-3 minutes or until heated through. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well. Stir to combine and simmer for another 1-2 minutes.

Step Four:

Add frozen cauliflower rice and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted. Taste and adjust seasonings, as desired.

Step Five:

Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!

Keto Turkey Mushroom Soup

Other Recommending Keto Recipes –

Keto mushroom sliders – Keto Mushroom Sliders with Bacon & Blue Cheese

Keto kale chips recipe – How to Make Crispy Kale Chips

Keto chicken thighs recipe – One-Skillet Mozzarella Chicken Thighs

Other Recommending Soup Recipes –

Keto sausage soup recipe – Delicious Keto Sausage Soup with Spinach

Tomato soup recipe – Roasted Tomato and Fennel Soup

Mushroom soup recipe – Creamy Wild Rice and Mushroom Soup

Creamy Keto Turkey Mushroom Soup

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Soup American
Serves: 6
Prep Time: 15 minutes Cooking Time: 15-20 minutes Total Time: 30-35 minutes

Keto-friendly turkey soup is creamy and full of flavors, ready in around 30 minutes.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1/2 cup red onion, diced small
  • 1 large stalk celery, diced small
  • 1 cup white mushrooms, chopped
  • 1 lb. ground turkey (85% lean)
  • 1 tbsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Sea salt and black pepper, to taste
  • 6 cup chicken broth, preferably organic
  • 1/2 cup heavy cream, tempered
  • 1 [12-oz.] bag frozen riced cauliflower
  • 2 cup Italian blend cheese, shredded, divided
  • 3 tbsp fresh parsley, finely chopped

Instructions

1

Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.

2

Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.

3

Reduce heat to medium and add chicken stock. Simmer for 2-3 minutes or until heated through. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well. Stir to combine and simmer for another 1-2 minutes.

4

Add frozen cauliflower rice and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted. Taste and adjust seasonings, as desired.

5

Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!

Nutrition

  • 337 Calories
  • 7.49g Carbohydrates
  • 21.3g Fat
  • 2g Fiber
  • 30.2g Protein

Notes

We calculate nutrition information using a third-party calculator. All nutrition information is only estimated information and is not guaranteed to be accurate. Please use your preferred nutrition calculator to check the nutrition information.

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