There’s something magical about a bowl of creamy soup that hugs your soul without wrecking your diet. My love affair with low-carb cooking started years ago, and this spinach mushroom cream soup became my go-to when cravings hit. It’s rich, velvety, and packed with earthy flavors—no guilt, just pure comfort. The best part? It comes together in under 30 minutes, making it perfect for busy weeknights or lazy weekends. Whether you’re keto, watching carbs, or just want a cozy bowl of goodness, this soup delivers every single time. Trust me, once you try it, you’ll wonder how something this creamy can be so light on carbs.

Why You’ll Love This Spinach Mushroom Cream Soup Low Carb

This soup isn’t just delicious—it’s a game-changer. Here’s why:

Quick & Easy: Ready in under 30 minutes with minimal prep—perfect for hectic nights.
Indulgent Yet Light: Silky creaminess without the carb overload (just 6g per serving!).
Keto-Friendly: Packed with healthy fats and greens to keep you on track.
Flavor Bomb: Earthy mushrooms, fresh spinach, and a hint of nutmeg create depth.
Versatile: Serve chunky or blended, hot or chilled—it adapts to your mood.

One taste, and you’ll be hooked. Promise.

Ingredients for Spinach Mushroom Cream Soup Low Carb

Gather these simple, fresh ingredients—each one plays a starring role in this cozy soup:

2 cups fresh spinach, roughly chopped (packed tight for maximum green goodness!)
1 cup mushrooms, thinly sliced (cremini or button work great)
1 tbsp olive oil (or butter for extra richness)
1 small onion, finely diced (yellow or white for sweetness)
2 cloves garlic, minced (fresh is best—no jarred stuff!)
2 cups vegetable broth (homemade or low-sodium)
1 cup heavy cream (the secret to that luscious texture)
½ tsp salt (adjust to taste)
¼ tsp black pepper (freshly cracked if you’re fancy)
¼ tsp nutmeg (optional, but trust me—it’s magical)

That’s it! No weird substitutes, just real food.

Equipment Needed

You don’t need fancy gadgets for this soup—just the basics:

A sturdy pot (medium-sized, so everything cooks evenly)
A sharp knife and cutting board (for prepping those veggies)
An immersion blender or regular blender (if you want it extra smooth)

That’s all. Now let’s get cooking!

How to Make Spinach Mushroom Cream Soup Low Carb

This soup comes together like a cozy kitchen symphony—just follow these simple steps, and you’ll have a velvety bowl of comfort in no time.

Sautéing the Vegetables

Start by heating olive oil in your pot over medium heat. Toss in the diced onions and minced garlic—this is where the flavor magic begins. Stir them around until the onions turn translucent and smell sweet, about 3 minutes. Don’t walk away! Garlic burns fast, and nobody wants bitter soup. Next, add those sliced mushrooms and let them soften until they release their juices, another 4-5 minutes. You’ll know they’re ready when they glisten like little umami jewels.

Simmering the Soup

Now, pile in the chopped spinach—it’ll look like a mountain at first, but it wilts down shockingly fast. Once it’s collapsed into emerald ribbons, pour in the vegetable broth and give everything a good stir. Let it bubble gently for 5 minutes to let the flavors mingle. Here’s the key: reduce the heat to low before adding the heavy cream. High heat can make the cream separate, and we want silky perfection. Stir in the salt, pepper, and that pinch of nutmeg (it’s the stealthy flavor booster!).

Blending (Optional)

If you love a smooth soup, this is your moment. Carefully blend with an immersion blender until velvety—but don’t overdo it, or the spinach can turn murky. Prefer texture? Skip blending entirely and savor the tender mushroom bites. Either way, taste and adjust the seasoning. Maybe an extra crack of pepper? You’re the boss here.

Tips for the Best Spinach Mushroom Cream Soup Low Carb

Want to take your soup from good to unforgettable? Here are my tried-and-true tricks:

Use fresh spinach—it keeps that vibrant green color and fresh flavor (frozen can get watery).
Adjust the creaminess: For a richer soup, add more cream; for lighter, thin with extra broth.
Don’t skip the nutmeg—it adds a subtle warmth that makes the flavors pop.
Taste as you go: Need more salt? A squeeze of lemon? Trust your palate!

Little tweaks, big rewards.

Variations

This soup is crazy adaptable! Here are my favorite twists:

Dairy-free? Swap heavy cream for coconut milk—it’s just as creamy with a hint of sweetness.
Want protein? Toss in shredded rotisserie chicken or crispy bacon bits for a heartier meal.
Extra veggies? Throw in a handful of cauliflower florets while simmering—they blend right in!

See? No rules, just delicious.

Serving Suggestions

This soup is a dream with a slice of warm almond-flour bread for dunking, or pair it with a crisp kale salad for crunch. Top with a sprinkle of Parmesan or red pepper flakes if you’re feeling fancy!

Storing and Reheating

Leftovers? Lucky you! Store this soup in an airtight container—it’ll stay dreamy for up to 3 days in the fridge. When reheating, go low and slow on the stove (microwaving can make the cream weep). Stir often and add a splash of broth if it thickens too much. Easy does it!

Nutritional Information

Just so you know, these numbers are estimates—but here’s the scoop per serving: about 180 calories, 15g fat (most from that luscious cream), and just 6g net carbs thanks to all those veggie friends. Plus, you’re getting a solid 4g protein and 2g fiber to keep you full. Low-carb comfort at its finest!

Questions About Spinach Mushroom Cream Soup Low Carb

Q1. Can I freeze this soup?
I don’t recommend it—cream-based soups tend to separate when thawed, and the texture gets grainy. Trust me, it’s worth enjoying fresh or storing in the fridge for a few days!

Q2. Is this soup keto-friendly?
Absolutely! With just 6g net carbs per serving and healthy fats from the heavy cream, it’s a perfect cozy meal for keto dieters. Pair it with a protein for an even more balanced dish.

Q3. Can I use frozen spinach instead?
You can, but fresh is better here. Frozen spinach releases more water, which can thin out the soup. If you do use frozen, squeeze out ALL the excess liquid before adding it to the pot.

Q4. What if I don’t have an immersion blender?
No problem! A regular blender works—just blend in small batches and be careful with the hot liquid. Or skip blending altogether for a rustic, chunky version (still delish).

Q5. Can I make it dairy-free?
Yes! Swap the heavy cream for full-fat coconut milk—it gives the same creamy richness without the dairy. Just taste and adjust seasoning, as coconut milk has a slightly sweet flavor.

Try this soup tonight and leave a rating—I’d love to hear how yours turns out!