Keto Mushroom Soup is rich and creamy. You will never buy canned mushroom soup once you taste this homemade cream of mushroom soup. This easy keto soup recipe is the perfect first course to a nice dinner or is a great entree all on its own.
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I love love love mushrooms. Stuffed, grilled, roasted, raw, on pizza, in soup, and any other way you can think of. Fortunately, my husband also loves mushrooms. Last week, I whipped up this keto mushroom soup and it blew our minds on the flavor factor. It was so good I felt confident serving the leftovers to the company Friday night. They each had 2 or 3 bowls full.
It is easy to make a mushroom soup keto diet friendly by skipping any thickeners like flour or cornstarch and thickening it naturally with pureed mushrooms and cream cheese.
Ingredients
Mushrooms - Mushrooms are a fungus that is both edible and poisonous, depending on the type. Their shelf life may vary from a few days to several weeks, depending on their water content. Normally, to clean mushrooms you wipe them with a damp cloth or their texture can become unpalatable. Since these are going in soup it is ok to rinse them.
Onions - Onions may be eaten raw or cooked, and they pack a lot of punch on flavor. I generally just buy regular yellow onions.
Garlic - Garlic is a pungent clove that is often used as a supplement to improve the flavor of food. I love it combined with onions as a base for soup and sauces.
Salted Butter - Salted butter is a butter with salt added to it, which provides additional flavor. You can use unsalted butter in this recipe but I only buy salted for my family.
Olive Oil - I've found that using a combination of olive oil and butter boosts the flavor of the soup. If you only have one or the other that is ok.
Chicken Broth - Chicken broth has a mild flavor so it won't overpower the other flavors in this keto soup. You can sub in a mushroom stock or vegetable broth if you prefer.
Cream Cheese - Cream cheese is my secret ingredient for making a smooth and creamy mushroom soup.
Half and Half - Half and half is common in the US. It is half milk and half cream. You can sub in a light cream or heavy cream if you prefer.
Salt & Pepper - Always season to taste. The amounts I give are guidelines.
How To Make Keto Mushroom Soup
Step One: Start by cooking your onions and garlic in butter and oil in a large saucepan over medium heat until they are softened and fragrant.
Step Two: Add the sliced mushrooms and cook for a few minutes until they soften and are tender.
Step Three: Add the broth and seasonings. Simmer for 10 minutes.
Step Four: Transfer about ¼ of the keto mushroom soup to a blender and add the cream cheese. Blend until smooth. Alternatively, you can add the cream cheese to the pot and use an immersion blender but it does come out smoother using a regular blender in this recipe.
Expert Tip: Make sure to vent the blender when blending a hot liquid. Otherwise, it can make the lid pop off while blending and the hot liquid can cause burns.
Step Five: Pour the mushroom cream cheese puree back into the pot and add half and half. Seasoning to taste with salt and pepper. Serve immediately.
Variations
Herbs - Depending on the time of year and what I have in the garden I will add some fresh thyme, rosemary, or even dill to this keto mushroom soup. For color on top garnish with chopped fresh parsley or sage.
Bacon - Bacon makes everything better, right? Feel free to mix in some cooked chopped bacon right before serving or sprinkle some on top.
Spices - Besides just using salt and pepper you can try adding a little paprika, smoked paprika, or crushed red pepper to the soup. Onion powder or garlic powder can be used to flavor the soup if you want to skip the first step and the need to saute those.
Common Questions
What Mushrooms are Best for this Keto Cream of Mushroom Soup Recipe?
You want to reach for fresh mushrooms, skip frozen or canned. Cremini, Portobello mushrooms, baby bella mushrooms, or white button mushrooms all work. I normally just use regular button mushrooms when I make this soup. Just make sure if you are using whole mushrooms you slice them up.
White button mushrooms are fungi that often grow in the ground. Button mushrooms are closely related to many wild species but have been mostly cultivated for food, being one of the most popular vegetables in the world. White button mushrooms can be found fresh and frozen at grocery stores and sometimes can be bought canned with water and salt added. For this keto soup recipe, you want fresh mushrooms. That is the most important thing.
How Do You Make Cream of Mushroom Soup Without Cream
I use half and half for my homemade mushroom soup, I find it is lighter than using heavy cream. But if you want you can also probably reach for evaporated milk. You could probably even use regular milk if you aren't doing keto, it would just make the soup thinner, and just make sure to stir often so it doesn't curdle during the cooking process.
Can I Double This Recipe?
Yes! Feel free to double the homemade mushroom soup recipe. Just ensure your pot is large enough to hold a double or even triple batch of the soup!
I have doubled the recipe when serving a crowd of guests and it worked great and tasted just as good as a single batch.
Vegetarian Option for Keto Mushroom Soup
Feel free to reach for a vegetarian chicken broth substitute to make your soup vegetarian. We normally do chicken broth in this recipe, but you are welcome to do vegetable broth to keep it meat-free! My homemade bouillon powder is based on nutrition yeast which is vegetarian but amazingly tastes like chicken broth.
You also could do bouillon in replace of stock if you don't have any on hand. Just follow the directions on your bouillon package to equal out the right amount of stock needed for the recipe.
Can This Replace Condensed Cream of Mushroom Soup in Recipes?
If you want to replace the canned condensed soup in a recipe I recommend using my keto mushroom sauce. It is very similar to this recipe but with much less liquid added.
What to Serve With Keto Mushroom Soup
You can truly serve this any way that sounds good! If you want to make this as a side to serve with your main dish, or count this as your main dish. We have done it both ways, and no matter how we ladle up this soup, the whole family loves it. Serving a keto friendly bread option along with it can turn it into a main meal. Try it with my gluten-free Keto Focaccia or Keto Breadsticks.
Another thing is you could sprinkle low-carb croutons on top of the keto soup as well for an added crunch factor. I have made homemade in the past and done that, and it was a great crunch factor.
How Long Will Mushroom Soup Last in The Fridge
You can expect to have your soup last around three to four days. After that, you will want to toss out any leftovers you might have. We typically rarely make it to day three, because this soup is incredibly delicious and so hard to resist.
To reheat merely warm on the stove or even in the microwave. If you find when you heat it is a bit lumpy, use a whisk to help break up any clumps.
Can You Freeze Homemade Cream of Mushroom Soup
Any soup that has dairy products freezer ok but not great. I have not personally tried freezing my homemade cream of mushroom soup yet.
When you freeze soups with dairy as it defrosts, it may separate and offer a grainy texture. If that happens you can puree it again with a pinch of xanthan gum.
If you are a fan of mushrooms then I think you will be swooning over this incredible keto mushroom soup recipe. We have been making this for years now, and it is still a tried and true recipe I recommend.
Ingredients
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 2 pounds fresh mushrooms sliced
- 4 cups chicken broth or vegetarian bouillon powder
- 8 oz cream cheese
- 1 cup half and half
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon xanthan gum optional
Instructions
- Melt the butter and oil in a large stockpot over medium heat. Cook onion and garlic for 5 minutes or until softened.
- Add the mushroom. Cook for 5 minutes. Add the broth and simmer for 10 minutes.
- Puree about half of the mushrooms with some of the broth and the cream cheese in a blender with the lid vented.
- Add the mushroom puree back to the pot. Add the half and half, salt, and pepper. Turn heat to low.
- Sprinkle the xanthan gum on top, if desired. Stir until dissolved. The soup will continue to thicken as it cools.
Notes
Nutrition
Originally Published March 8, 2017. Revised and Republished on January 27, 2022.
Brenda says
This soup is amazing and so easy to make! Thank you for this delicious recipe.
Jenn says
So cozy and comforting -- cream of mushroom soup is one of my favorites and I'm so excited for this keto version! xoxo
Allison says
This was perfect on a chilly evening. Thanks for sharing!
Sally K says
Made this soup last night and it was a big hit. The only change I made was to add some Rosemary which I had dried and ground. The flavor in this soup was outstanding and the recipe was very easy. Thanks so much for sharing. I will definitely be making this again!
Tracy Bruce says
Would.this work using a non dairy milk alternative? I can't tolerate almond milk so rice or flax milk would be my choices.
Taryn says
I think so but I'm not very familiar with those milks. If those work in other creamy soups they would work in this.
Jade says
I use cream of mushroom soup as the base for my gravy when making pork chops. Quick and easy and oh so good!
Denay DeGuzman says
I'm in love with this flavorful healthy recipe! Homemade mushroom soup is so much better than cans of store-bought soup!
Natalie says
You may be my husband’s new favorite with this recipe! Amazing flavor and I love that you made it a little healthier!
Fiorenza says
Simple, tasty and healthy. What's better than this mushroom cream? I love it!
Connie Condra says
I am making my third batch of this soup. I love it!! I have made a couple of changes/additions. I switched out onion for celery because my bird also loves this soup and birds cannot have onion. I also switched out greek yogurt for sour cream and added 1 cup sweet white wine to the mix Heavenly.
Robin K says
I just wanted to let you know that we combined 2 of your recipes and it was soooo good! The other night I made a double batch of your meatballs following your meatball parm recipe. One pan I made into meatball parm and the other pan I just baked the meatballs til cooked thru & stuck them in the fridge until....TONIGHT! when we made this wonderful soup and added them into it. I skipped the yogurt & I wanna like glucomannan but I don't so I left it "unthickened". It was really so satisfying & my "it's not supper without meat " husband gave it rave reviews. So this is a thank you twice over for BOTH recipes!
Taryn says
That's a great idea! Thanks for sharing 🙂
Norma says
Have you tried freezing this? Or canning it for later use?
Taryn says
Not yet. We had company so there weren't any leftovers.
Connie Condra says
I live alone--except for the bird--and it still doesn't last long enough to freeze or can. I make make meals out of it for a week.