So, you’ve done with appetizers. Your guests are relaxed and they teased their stomachs and now long for more. Now, there is a question bothering you: what is a good savory and very much keto-friendly recipe for thanksgiving soup? No problem! The time is to serve savory and very much low-carb soup. If you worry what kind of soup, don’t worry; we’ve got you covered. The only headache you might have, is…
To Choose Which One Of The Three Keto-Friendly Soups For Thanksgiving
Cream of Celery Soup
A perennial fall favorite, cream of celery soup warms the belly and cleanses the palate. This creamy classic gets the nod of approval from the keto-dieting crowd. Start the meal with a small serving of this rich soup for each dinner guest. 
Ingredients:
- 3 cloves garlic, minced
- 2 Tbs. butter
- 1 Tb. olive oil
- 1 onion, chopped
- 1 head celery, diced
- 2 Tbs. dried sage
- 2 quarts homemade bone broth (can be chicken or beef)
- 4 cups water
- 1 cup dry white wine
- 4 Tbs. heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
To make:
In a 3-quart sauce pan, sauté the garlic, onion, sage and celery in butter and olive oil until the veggies are translucent. Add the white wine, bone broth, cream, and water. Season all with salt and pepper. Bring to a boil over medium-high heat, then reduce to medium-low. Partially cover, leaving some space for steam to release as the soup simmers. Let cook for about 40 to 60 minutes. Remove from heat and let cool. Add to blender along with the fresh chopped parsley. Puree to smooth.
Cream of Asparagus Soup
Nourishing bone broth, rich cream, and nutrition-rich asparagus blend perfectly in this simple and delicious soup that takes only a few minutes to make. This keto-friendly soup will be the ideal opener for your Thanksgiving menu. 
Ingredients:
- 3 Tbs. butter
- 1 Tbs. olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 Tbs. fresh thyme leaves
- 1 bundle asparagus
- 6 cups bone broth (beef or chicken)
- 2 cups water
- 3 Tbs. light cream
- Salt and pepper to taste
- Parsley garnish
To make:
Prep the asparagus by rinsing and snapping off the woody ends, then cut spears into 1-inch sections. In the bottom of a 3-quart sauce pan, sauté garlic, thyme and onion with butter and olive oil until the aroma becomes apparent. To the pot add bone broth and water. Cook on medium until soup reaches a boil, then reduce to medium-low and continue to simmer for about a half-hour. Add in asparagus pieces, and cook until just tender but still a bright green. Remove from heat and stir in cream. Puree in blender until smooth. Serve with parsley garnish.
Savory 4-Mushroom Soup
This savory soup gets the nod of approval from mushroom lovers and low-carb dieters alike. A flavorful and hearty lead-in for your Thanksgiving meal, this soup can also be a meal in itself. Leftovers lend themselves to lunch, but don’t expect to have this around long as it is that good. 
Ingredients:
6 Tbs. butter 3 Tb. olive oil 6 cloves garlic, minced 1 medium onion, finely chopped 2 slices cooked bacon, crumbled 2 Tbs. dried sage 1 Tb. dried rosemary 1 tsp. marjoram 1 package baby Portobello mushrooms, washed and sliced 3 cups fresh shitake mushrooms, washed and sliced 1 package regular mushrooms, washed and sliced 3 cups oyster mushrooms, washed and sliced 4 cups chicken broth, homemade is best 2 cups water 1/2 cup light cream or half and half 1 cup sherry Salt and pepper to taste
To make:
In the bottom of a 3-quart saucepan, melt half the butter and add some olive oil to the pan. Cook the mushrooms in this mixture in batches, adding more butter or oil as necessary. Remove each batch of mushrooms from the pot and place in a bowl temporarily, until all of the mushrooms have been lightly fried in this manner. Add more oil and butter to the same pot that the mushrooms were cooked in. Lightly sauté the garlic, onion and herbs with olive oil and butter on medium-low heat. Add the chicken broth, water and sherry wine. Season with salt and pepper. Add the sautéed mushrooms to the pot of liquid. Bring to a boil, then reduce heat to a summer and continue to simmer for about 30 to 40 minutes or until the wine is thoroughly cooked off. Add the cream and remove from heat. You can either puree the soup in a blender until smooth, or puree half of the soup; however, leave some of the mushrooms whole for added texture. Now you are ready with delicious low-carb soups for Thanksgiving feast. And your guests won’t even notice it’s “low-carb!”