This keto mushroom soup recipe is a creamy, dreamy bowl of comfort food that’s surprisingly low-carb and easy to make. Perfect for a chilly winter evening or a light lunch, this soup is packed with flavor and will satisfy your cravings without derailing your diet.
Want more soup recipes? Try my keto chicken noodle soup, cheesy keto broccoli cheese soup, or my hearty keto cream of chicken soup.
Why You’ll Love This Recipe
- Rich and creamy: We use a combination of butter, heavy cream, and cream cheese (optional) to create a velvety smooth texture that’s absolutely decadent.
- Quick and easy: This soup is ready in under 30 minutes and perfect for busy weeknights.
- Versatile: Enjoy it as a starter, a light lunch, or pair it with a side salad for a more filling meal.
- Customizable: Easily adapt the recipe with your favorite herbs and spices.
Keto Cream Of Mushroom Soup Ingredients
- Butter: The foundation of flavor! We use butter to sauté the vegetables and create a rich base for the soup.
- Mushrooms: For a more complex flavor, use a mix of your favorite mushrooms. We love cremini, shiitake, and oyster mushrooms.
- Aromatics: Onion and garlic add depth and savoriness to the soup.
- Chicken broth: Use high-quality chicken broth for a flavorful broth. Vegetable broth can be substituted for a vegetarian version.
- Heavy cream: Creates a luxurious, creamy texture.
- Fresh thyme: Adds a touch of earthy flavor.
- Salt and black pepper: To season.
Optional additions:
- Cream cheese: For an extra creamy and tangy flavor, stir in some cream cheese at the end.
- Olive oil: Use in combination with butter to sauté vegetables.
- Whipping cream: Can be used in place of heavy cream.
How To Make Keto Mushroom Soup
- Sauté the vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic and cook until softened about 5 minutes.
- Cook the mushrooms: Add the sliced mushrooms and cook until they slightly release their moisture and brown, about 8-10 minutes.
- Simmer: Pour in the chicken broth and fresh thyme. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
- Blend: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend in batches.
- Stir in the cream: Return the soup to the pot and stir in the heavy cream. Heat through.
- Season: Season with salt and black pepper to taste.
Serving Suggestions
- Garnish: Top with fresh thyme, chopped chives, or a dollop of sour cream.
- Pair with: Serve alongside a crisp green salad, roasted vegetables, or keto-friendly bread.
- For a heartier meal: Add cooked chicken, bacon bits, or roasted cauliflower.
Frequently Asked Questions
Is mushroom soup gluten-free?
Yes, this keto mushroom soup is naturally gluten-free. Just be sure to use a gluten-free tamari sauce if you add it to the recipe.
Can I make mushroom soup dairy-free?
Yes. Use a dairy-free butter substitute, such as coconut oil or ghee, and replace the heavy cream with full-fat coconut milk or cashew cream.
Can I make mushroom soup vegan?
Yes, you can make this soup vegan by using vegetable broth instead of chicken broth and using dairy-free alternatives for butter and heavy cream.
Keto Cream of Mushroom Soup
This creamy Keto Mushroom Soup is a delicious low-carb, high-fat meal. Perfect for a cold winter day, this soup is easy to make and can be customized with your favorite toppings. Gluten-free, dairy-free, and vegan options available.
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Print Pin Share EmailServings: 4 serves
Calories: 439kcal
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
STORING: Store in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 200g | 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
Made this recipe?Tag me at @myketokitchen
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
Adjust the servings above to make a larger batch of this low-carb Keto Cream Of Mushroom Soup recipe.
