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Creamy Turkey Mushroom Soup

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There’s something deeply comforting about a bowl of hot soup on a chilly day. It warms you from the inside out and feels like a hug in a bowl. The Creamy Turkey Mushroom Soup is just that kind of comforting dish. Rich, hearty, and packed with flavors, it promises to become a favorite in your recipe repertoire.

The Allure of Creamy Turkey Mushroom Soup

This soup stands out for its creamy texture and savory taste. Ground turkey, mushrooms, and riced cauliflower come together in a delectable blend of flavors that’s satisfying and filling. The Italian seasoning adds a touch of warmth and earthiness to the soup, while the red pepper flakes provide a hint of heat. And with just 5.29g net carbs per serving, it’s a great choice for those following a low-carb or ketogenic diet.

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Ingredients

To make this soup, you’ll need extra virgin olive oil, red onion, celery, white mushrooms, ground turkey, Italian seasoning, crushed red pepper flakes, garlic powder, onion powder, sea salt and black pepper, chicken broth, heavy cream, frozen riced cauliflower, Italian blend cheese, and fresh parsley.

  • 2 tbsp extra virgin olive oil
  • 1/2 cup red onion diced small
  • 1 large stalks 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 cups chicken broth preferably organic
  • 1/2 cup heavy cream tempered
  • 12 oz bag frozen riced cauliflower
  • 2 cups Italian blend cheese shredded, divided
  • 3 tbsp fresh parsley chopped

The Process

Start by heating the olive oil in a large skillet. Sauté the onion and celery until they’re soft. Then add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder. Cook until the turkey is no longer pink and the mushrooms have released their juices.

Next, reduce the heat and add chicken stock. Simmer for a few minutes, then temper the heavy cream with a spoonful of the hot liquid from the skillet before adding it to the soup. This prevents the cream from curdling when it hits the hot soup.

Add the frozen cauliflower rice and most of the shredded cheese to the skillet and stir until the cauliflower is heated through and the cheese is fully melted. Adjust the seasonings to your liking, then ladle the soup into bowls, topping each with a sprinkle of the remaining cheese and a garnish of fresh parsley.

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The Verdict

The Creamy Turkey Mushroom Soup is a testament to the fact that healthy, low-carb meals can be as flavorful and satisfying as their higher-carb counterparts. Whether you’re following a ketogenic diet or simply trying to reduce your carbohydrate intake, this soup is a delightful addition to your menu. So why not warm up with a bowl of this comforting soup? You might just find it becomes a new favorite in your cold-weather meal rotation. Enjoy!

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Creamy Turkey Mushroom Soup

This Keto Creamy Turkey Mushroom Soup is a delightful combination of savory flavors. It's the perfect comfort food that fits right into your keto diet plan.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 355kcal
Author: Iva Ursano

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1/2 cup red onion diced small
  • 1 large stalks 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 cups chicken broth preferably organic
  • 1/2 cup heavy cream tempered* (see note)
  • 12 oz bag frozen riced cauliflower
  • 2 cups Italian blend cheese shredded, divided
  • 3 tbsp fresh parsley chopped

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 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.
  • 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.
  • 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!

Notes

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

Nutrition

Calories: 355kcal | Carbohydrates: 9g | Protein: 31g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1010mg | Potassium: 555mg | Fiber: 2g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 32mg | Calcium: 133mg | Iron: 2mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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