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prep time
9 min
cook time
17 min
ready time
26 min
Keto Bacon, Kale and Mushroom Soup
This warming keto soup is loaded with low carb veggies, rich with heavy cream and topped with a scattering of crispy bacon.
This is a great lunch option or dinner served with keto breads for dipping!
Net Carbs
3.4 g
Fiber
0.7 g
Total Carbs
4.3 g
Protein
3.4 g
Fats
13.5 g
148 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Mushrooms
4 medium
Vegetable Broth, Bouillon Or Consomme
4 cup
Kale
2 cup
Bacon
2 slice - 6" long
Garlic
1 clove
Butter, Unsalted
1 tablespoon
White Onion
1 tablespoon
Olive Oil
½ tablespoon
Heavy Cream
⅓ cup
Recipe Steps
steps 7
26 min
Step 1
Heat the olive oil in a skillet over a medium heat. Add the bacon and cook through until crisp and golden all over. Remove from the skillet and once cool enough to handle, roughly chop.Step 2
Thinly slice the garlic and clean and quarter the mushrooms. Heat the butter in a large saucepan over a medium heat and add the onion. Sweating for a minute until tender.Step 3
Add the garlic and mushrooms and cook for a minute or two more until fragrant and the mushrooms are lightly browned.Step 4
Add the vegetable stock and bring to a gentle boil. Simmer for 6-7 minutes to soften the mushrooms.Step 5
Add the kale, discarding any tough stems and stir to combine. Cook briefly to just wilt the leaves.Step 6
Transfer to a blender or use a hand held stick blender and process until smooth.Step 7
Stir through the heavy cream and scatter with the crispy bacon pieces to serve.
