Keto turkey mushroom soup is a low carb hearty soup that is the keto diet version of the traditional cream of mushroom soup. Although this easy recipe calls for ground turkey, it is also a great way to use that leftover turkey meat also.
Nutrition Facts
Nutritional Information: **
Carbs/Serving:
Total Carbs: 7.29g
Fiber: 2g
Net Carbs: 5.29g
Calorie Breakdown:
Protein: 26%
Fat: 67%
Carbohydrates: 7%
**Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
This article may contain an affiliate link.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup red onion, diced small
- 1 large stalks celery, diced small
- 1 cup white mushrooms or baby bella mushrooms, chopped
- 1 lb. ground turkey (85% lean)
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Sea salt and black pepper, to taste
- 6 cups chicken broth, preferably organic
- ½ cup heavy cream, tempered*
- 1 12-oz. bag frozen riced cauliflower
- 2 cups Italian blend cheese, shredded, divided
- 3 tablespoons fresh parsley, finely chopped
*To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.
Equipment
- Cutting board and knife
- Large skillet
Instructions
- 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.
- Add the sliced mushrooms, lean 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.
- Reduce to medium heat 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.
- 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.
- Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!
Storage Instructions
Store leftover turkey soup in an airtight container and refrigerate for up to 4 days.
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Keto Turkey Soup
Keto turkey mushroom soup is a low carb hearty soup that is the keto diet version of the traditional cream of mushroom soup. Although this easy recipe calls for ground turkey, it is also a great way to use that leftover turkey meat also.
Nutritional Information: ** Carbs/Serving:Total Carbs: 7.29g
Fiber: 2g
Net Carbs: 5.29g
Calorie Breakdown:Protein: 26%
Fat: 67%
Carbohydrates: 7%
**Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup red onion, diced small
- 1 large stalks celery, diced small
- 1 cup white mushrooms or baby bella mushrooms, chopped
- 1 lb. ground turkey (85% lean)
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Sea salt and black pepper, to taste
- 6 cups chicken broth, preferably organic
- ½ cup heavy cream, tempered*
- 1 12-oz. bag frozen riced cauliflower
- 2 cups Italian blend cheese, shredded, divided
- 3 tablespoons fresh parsley, finely chopped
- *To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.
Instructions
- 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.
- Add the sliced mushrooms, lean 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.
- Reduce to medium heat 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.
- 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.
- Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!