3 Keto-Friendly Soups For Thanksgiving
Three low-carb soups to open a Thanksgiving meal: cream of celery, cream of asparagus, and a hearty 4-mushroom soup.
Once the appetizers are done, guests are relaxed and ready for the next course. A savory, keto-friendly soup is the answer. Here are three low-carb options, so there's one for every table.
Jump to Cream of Celery ↓ · Jump to Cream of Asparagus ↓ · Jump to 4-Mushroom Soup ↓
Cream of Celery Soup
A perennial fall favorite, cream of celery soup warms the belly and cleanses the palate. This creamy classic gets the nod of approval from the keto-dieting crowd, so start the meal with a small serving for each dinner guest.
Cream of Celery Soup
Bone broth, white wine and fresh sage, puréed smooth.
Ingredients
- 3 cloves garlic, minced
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 head celery, diced
- 2 Tbsp dried sage
- 2 quarts homemade bone broth (chicken or beef)
- 4 cups water
- 1 cup dry white wine
- 4 Tbsp heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- 1
In a 3-quart saucepan, sauté the garlic, onion, sage and celery in the butter and olive oil until the vegetables turn translucent.
- 2
Add the white wine, bone broth, cream and water, and season with salt and pepper.
- 3
Bring to a boil over medium-high heat, then reduce to medium-low. Partially cover, leaving room for steam to escape, and simmer for about 40 to 60 minutes.
- 4
Remove from the heat and let it cool.
- 5
Transfer to a blender with the fresh chopped parsley and purée until smooth.
Cream of Asparagus Soup
Nourishing bone broth, a touch of cream, and nutrient-rich asparagus blend in this simple soup that takes only a few minutes to make. A good opener for a Thanksgiving menu.
Cream of Asparagus Soup
Bone broth and light cream, ready in well under an hour.
Ingredients
- 3 Tbsp butter
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 Tbsp fresh thyme leaves
- 1 bundle asparagus
- 6 cups bone broth (beef or chicken)
- 2 cups water
- 3 Tbsp light cream
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
- 1
Rinse the asparagus and snap off the woody ends, then cut the spears into 1-inch sections.
- 2
In a 3-quart saucepan, sauté the garlic, thyme and onion in the butter and olive oil until fragrant.
- 3
Add the bone broth and water, bring to a boil over medium heat, then reduce to medium-low and simmer for about 30 minutes.
- 4
Add the asparagus pieces and cook until just tender but still bright green.
- 5
Remove from the heat, stir in the cream, and purée in a blender until smooth. Serve with a parsley garnish.
Savory 4-Mushroom Soup
This hearty soup gets the nod from mushroom lovers and low-carb dieters alike. It's a flavorful lead-in for a Thanksgiving meal, and filling enough to be a meal in itself, though leftovers rarely last long.
Savory 4-Mushroom Soup
Four kinds of mushroom, sherry and a touch of cream.
Ingredients
- 6 Tbsp butter
- 3 Tbsp olive oil
- 6 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 slices cooked bacon, crumbled
- 2 Tbsp dried sage
- 1 Tbsp dried rosemary
- 1 tsp marjoram
- 1 package baby portobello mushrooms, washed and sliced
- 3 cups fresh shiitake mushrooms, washed and sliced
- 1 package regular mushrooms, washed and sliced
- 3 cups oyster mushrooms, washed and sliced
- 4 cups chicken broth, homemade if possible
- 2 cups water
- 1/2 cup light cream or half and half
- 1 cup sherry
- Salt and pepper, to taste
Instructions
- 1
In the bottom of a 3-quart saucepan, melt half the butter with some of the olive oil. Cook the mushrooms in batches in this mixture, adding more butter or oil as needed, and set each batch aside once lightly fried.
- 2
Add more oil and butter to the same pot and sauté the garlic, onion and herbs over medium-low heat.
- 3
Add the chicken broth, water and sherry, season with salt and pepper, then return the sautéed mushrooms to the pot.
- 4
Bring to a boil, then reduce to a simmer and cook for about 30 to 40 minutes, or until the sherry has cooked off.
- 5
Add the cream and remove from the heat. Purée the soup fully, or purée half and leave the rest of the mushrooms whole for texture.