Keto Cream of Mushroom Soup Recipe

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This Keto Cream of Mushroom Soup recipe is a thick and filling low-carb meal that you can make fast.

Easy Keto Cream Mushroom Soup
Cream and Nutritious Mushroom Soup, which is thick tasty, and very low-carb

This soup can easily be made vegetarian-friendly by swapping the chicken stock for vegetable stock, or check out our Broccoli & Leek Soup.

For a meaty soup, you can’t go past our Keto Taco Soup.

This Cream of Mushroom Soup recipe makes four servings.

Keto Cream Of Mushroom Soup Ingredients

  • 3.5 ounces of Butter
  • 3 ounces of Leek, sliced
  • 4 cloves of Garlic, roughly chopped
  • 1 pound of mushrooms, quartered
  • 3 tablespoons of Tamari Sauce
  • 25 fluid ounces of Chicken Stock
  • 7 ounces of Heavy Cream
  • 1 teaspoon of Pepper
  • 1 tablespoon butter, optional
  • 4 ounces of mushrooms, sliced, optional

Try experimenting with the ingredients of your keto cream of mushroom soup for variety if you’re confident. Otherwise, stick with our ingredients and you’ll have deliciously warm and healthy soup, make sure you make enough to share.

Keto Cream of Mushroom Soup Low-Carb Ingredients
Keto Cream of Mushroom Soup with low-carb Ingredients

How To Make Keto Cream Of Mushroom Soup

  1. In a large saucepan, place the butter, leek, and garlic and saute over medium heat.
  2. When the leek has softened, add the quartered mushrooms and stir. Continue to cook for 2 minutes.
  3. Add the tamari and chicken stock and simmer for 15-20 minutes.
  4. Remove the saucepan from the heat and add the cream and pepper.
  5. Blend using an immersion or stick blender until all ingredients are pureed.
  6. If using the optional ingredients, place the butter and salt into a nonstick frying pan over high heat.
  7. Add the sliced mushrooms and saute for 3-5 minutes until cooked.
  8. Ladle the soup between 4 bowls and garnish with the sauteed mushrooms before enjoying!
Classic Ketogenic Creamy Mushroom Soup (Low Carb, Gluten Free, Grain Free)
Keto Cream of Mushroom Soup

Keto Cream of Mushroom Soup

There’s nothing quite as "comforting and warming" as a nice bowl of soup. We’ve created this Classic Keto Cream of Mushroom Soup to soothe the soul.
5 from 71 votes
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Course: Dinner, Lunch
Cuisine: American, British, French
Cook Time: 25 mins
Total Time: 25 mins
Servings: 4 serves
Calories: 439kcal
Author: Gerri

Unit Conversion

Ingredients

  • 3.5 ounces Butter
  • 3 ounces Leek sliced
  • 4 cloves garlic roughly chopped
  • 1 pound mushrooms quartered
  • 3 tablespoons tamari
  • 25 fluid ounces chicken stock
  • 7 ounces Heavy Cream
  • 1 teaspoon Pepper
  • 1 tablespoon Butter optional
  • 4 ounces mushrooms sliced, optional
  • 1 pinch Salt optional

Instructions

  • In a large saucepan, place the butter, leek and garlic and saute over medium heat.
  • When the leek has softened, add the quartered mushrooms and stir, continue to cook for 2 minutes.
  • Add the tamari and chicken stock and simmer for 15-20 minutes.
  • Remove the saucepan from the heat and add the cream and pepper.
  • Blend together using an immersion or stick blender until all ingredients are pureed.
  • If using the optional ingredients; place the butter and salt into a non stick frying pan over high heat.
  • Add the sliced mushrooms and saute for 3-5 minutes until cooked through.
  • Ladle the soup between bowls and garnish with the sauteed mushrooms before enjoying!

Notes

Nutrition

Calories: 439kcal | Carbohydrates: 8g | Protein: 8g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 129mg | Sodium: 1216mg | Potassium: 576mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1800IU | Vitamin C: 9.1mg | Calcium: 50mg | Iron: 1.4mg

If you enjoyed our Keto Cream of Mushroom Soup, you love these tasty low-carb recipes:

To make a larger batch of this low-carb Keto Cream Of Mushroom Soup recipe, adjust the servings above.

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11 thoughts on “Keto Cream of Mushroom Soup Recipe”

    • Hi Shelly,

      You might be able to add a dash of Worcestershire sauce but you’ll be taking the gamble as we have not tried. It’s the only thing I can think of sorry.

      Hope that helps.

      Reply
  1. This is by far the beat keto mushroom soup I have ever made. My husband and I want at least one meatless meal at dinner once a week and this is great. I think it is the tamarind that kicks it up a notch. I did add about a tsp of porcini mushroom powder but I am sure it was the tamarind that made the difference. I am thinking of adding it to my keto asparagus soup that I make once a month. It is basically the same recipe except I use asparagus instead of mushrooms.
    Love Love It!

    Reply
    • Hi Carol,

      I think you mean tamari, otherwise, you might have confused our soup recipe for someone else’s recipe! Either way, I am very glad you enjoyed it!

      Reply
  2. Is there anything that can be substantiated in place of the tamari sauce as it is made with soy and not something I want added to my diet?

    Reply
    • Hi Sal,

      You can blend the soup in a blender, providing that you have one that will allow for the release of steam. If your blender is one that you screw the top of the cup onto the blade, using it with a hot liquid could result in an explosion due to the steam building up.

      Reply

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