Low-Carb Cheese Soup with Mushrooms and Thyme in a ladle

Low-Carb Cheese Soup with Mushrooms and Thyme

This recipe for Low-Carb Cheese Soup with Mushrooms and Thyme makes a delicious way to start a meal, or could be used as a main course. It's suitable for low-carb, keto, Atkins, diabetic, gluten-free, grain-free, or Banting diet. 

Course Soup
Cuisine American, low-carb
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Annissa Slusher


  • 2 tablespoons butter
  • 4 ounces white onion chopped
  • 8 ounces fresh button or cremini mushrooms thinly sliced
  • black pepper freshly ground
  • sea salt
  • 1 clove garlic crushed
  • 1 tablespoon white wine vinegar
  • 1 cup heavy whipping cream
  • 2 ounces cream cheese
  • 2 cups chicken or vegetable broth
  • 4 ounces Swiss cheese grated/shredded
  • 1 tablespoon fresh thyme


  1. Heat a large soup pot or Dutch oven over medium high heat. Add butter. 

  2. When butter has melted and stopped foaming, add the onions. Cook onions until they are just beginning to turn translucent. Stir in the mushrooms. Lightly season with sea salt and pepper. 

  3. Cook onions and mushrooms, stirring occasionally, until tender. Stir in the garlic. Cook for one minute.

  4. Add the white wine vinegar and stir, scraping up any browned bits on the bottom of the pan. Simmer until the vinegar has almost completely evaporated, leaving a syrupy consistency. 

  5. Stir in about 1/4 cup of the cream. Add in the cream cheese, breaking it up and stirring to incorporate it into the cream. When the cheese has melted, slowly add the rest of the cream, a few tablespoons at a time. Stir between each addition. 

  6. Stir in half of the grated Swiss cheese. Cook, stirring constantly, until cheese has melted. Slowly stream in the broth, stirring constantly. Bring soup to a simmer. Remove from heat and stir in the fresh thyme.

  7. Taste and adjust seasoning. If you used chicken stock or low-salt chicken broth, you may need to add more salt. If you used regular broth, you may not need to add anything at all. 

  8. Serve in bowls with the remaining Swiss cheese on top.

Recipe Notes

Serving size: 1 cup (8 ounces)

Per serving:

Calories: 462

Fat (g): 41

Carbs (g): 8 

Fiber (g): 1

Protein (g): 14

Net carbs (g): 7