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.

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.

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!

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 70 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

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:

• Low Carb INDONESIAN Chicken Drumsticks
• Keto INDIAN Chicken Curry
• Low Carb One Pot MEXICAN Casserole
• Low Carb Combination SINGAPORE Noodles
• Low Carb CHINESE BBQ Pork – Keto Char Siu Pork
• Low Carb GREEK Chicken and Cauliflower soup
• Simple ITALIAN Herb and Spice Blend

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

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