When you’re diving into the keto lifestyle, comfort foods can feel like they’re off-limits, but that doesn’t have to be the case! Keto Cream of Mushroom Soup is the perfect example of how you can take a traditionally carb-heavy recipe and transform it into something that’s creamy, rich, and totally guilt-free. This soup is a dream for anyone craving that earthy mushroom flavor without blowing their carb count for the day.
In this recipe, we’ll show you how to create a keto-friendly version of Cream of Mushroom Soup that’s low in carbs, high in flavor, and packed with healthy fats. Whether you’re new to keto or a seasoned pro, this dish is sure to become one of your favorites.
Why You’ll Love This Keto Cream of Mushroom Soup
1. Low in Carbs, High in Flavor
Most traditional cream of mushroom soups are loaded with flour or cornstarch to thicken them up—definitely not keto-friendly! But this version swaps out the heavy thickeners for some keto-approved ingredients that keep the carb count super low without sacrificing that rich, velvety texture.
2. Great for Meal Prep
This soup stores well and reheats beautifully, making it an awesome choice for meal prep. You can whip up a big batch at the beginning of the week and have a go-to meal whenever you need it. Plus, it freezes like a champ, so double or triple the recipe if you want to stock up!
3. Adaptable for Dietary Needs
Need dairy-free? No problem! You can easily swap out the heavy cream for coconut cream or almond milk. Want to add some protein? Throw in shredded chicken or crispy bacon. This recipe is flexible and can accommodate almost any dietary preference or need.
Now that I’ve got your mouth watering, let’s get into the details.
Ingredients for Keto Cream of Mushroom Soup
Here’s what you’ll need to make this delicious low-carb soup:
- 2 tbsp butter (or ghee for dairy-free)
- 2 tbsp olive oil (or avocado oil for a more neutral flavor)
- 16 oz mushrooms, sliced (use a mix of cremini, button, or shiitake for variety)
- 1 small onion, finely chopped
- 3-4 cloves garlic, minced
- 4 cups bone broth or chicken broth (make sure it’s low-carb)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup cream cheese (optional, for extra creaminess)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 tsp fresh rosemary (optional, for a herbal twist)
- Salt and pepper, to taste
- 1/2 tsp xanthan gum (to thicken)
- Fresh parsley, for garnish
The xanthan gum is a low-carb thickener that’ll give your soup that creamy, slightly viscous texture you’re used to without adding any carbs. If you don’t have xanthan gum on hand, you can leave it out, though the soup will be thinner.
Step-by-Step Instructions for Keto Cream of Mushroom Soup
Step 1: Prep the Mushrooms
Start by cleaning your mushrooms. I know, washing mushrooms can be controversial (some chefs say they absorb water), but a quick rinse and pat dry works fine here. Slice them up to about ¼-inch thick. If you like chunkier soup, you can quarter some of them.
Step 2: Sauté the Veggies
Heat the butter and olive oil in a large pot over medium heat. When it’s hot, toss in your chopped onion and garlic. Cook these down until the onion becomes soft and translucent, about 5 minutes.
Step 3: Add Mushrooms and Herbs
Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, which should take about 8-10 minutes. Stir in the thyme, rosemary, salt, and pepper. Fresh herbs really shine in this recipe, but dried ones will work in a pinch.
Step 4: Add Broth and Simmer
Once the mushrooms are golden and fragrant, pour in the bone broth. Bring it up to a simmer, then reduce the heat and let it cook for about 15 minutes. This gives the flavors time to meld together and the broth to absorb all the mushroomy goodness.
Step 5: Blend the Soup
You’ve got two choices here depending on how you like your soup. If you like it chunky, remove about a cup of mushrooms and set them aside before blending. If you prefer it smooth, blend the whole thing. Use an immersion blender directly in the pot, or carefully transfer it in batches to a blender and puree until smooth.
Step 6: Stir in Cream and Cream Cheese
Once your soup is blended to your liking, reduce the heat to low and stir in the heavy cream and cream cheese (if you’re using it). Let the soup heat through for about 5 minutes, stirring occasionally. If you’re using xanthan gum, sprinkle it in now while whisking continuously to avoid clumping. This will give your soup that velvety, thick texture.
Step 7: Adjust Seasonings and Serve
Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed. Ladle it into bowls and garnish with fresh parsley for a pop of color.
Pro Tips for Making the Best Keto Cream of Mushroom Soup
1. Use a Variety of Mushrooms
While cremini or button mushrooms work great in this recipe, using a mix of mushrooms—like shiitake, portobello, or oyster—adds depth to the flavor. Shiitake mushrooms, for example, have a more intense umami flavor that really elevates the soup.
2. Don’t Skimp on the Fat
Fat is your friend on the keto diet, and it’s what makes this soup so creamy and satisfying. Use full-fat heavy cream, or if you’re going dairy-free, opt for coconut cream over light coconut milk. You want that richness!
3. Make It a Meal
While this soup is delicious as is, adding a bit of protein can make it a complete meal. Grilled chicken, crispy bacon, or even some leftover roast beef stirred into the soup can turn it from a starter into a main course.
4. Freeze for Later
This soup freezes really well. If you’re planning on freezing it, leave out the cream and cream cheese, as they can separate when reheated. Simply freeze the mushroom and broth base, and stir in the cream when you reheat it.
Nutritional Breakdown (Per Serving)
- Calories: 320
- Fat: 28g
- Carbs: 5g (Net Carbs: 3g)
- Protein: 6g
This nutritional info assumes you’re making the soup with heavy cream and cream cheese, and without any added proteins. If you add in something like chicken or bacon, the protein and fat content will increase slightly.
Serving Suggestions
This Keto Cream of Mushroom Soup is fantastic on its own, but you can also serve it alongside a few keto-friendly sides to make it a full meal. Here are some ideas:
- Keto Garlic Bread: Use almond flour or coconut flour to make a low-carb garlic bread to dip into your soup.
- Green Salad: A simple salad with mixed greens, avocado, and a lemon vinaigrette complements the richness of the soup.
- Grilled Cheese (Keto Version): Use keto bread or a chaffle (cheese waffle) to make a low-carb grilled cheese sandwich for dipping.
Conclusion: Keto Comfort in a Bowl
Whether it’s chilly outside or you’re just craving something cozy, Keto Cream of Mushroom Soup is an excellent choice. It’s a simple, satisfying recipe that hits all the right notes for anyone following a keto or low-carb diet. Plus, it’s versatile enough to tweak for various dietary needs, so everyone at the table can enjoy it.
Give this recipe a try, and you’ll have a creamy, comforting soup that’s perfect for keto meal planning, family dinners, or just when you want something rich and delicious without the carbs.
Frequently Asked Questions (FAQs)
Can I make this soup dairy-free?
Absolutely! Replace the heavy cream with coconut cream and skip the cream cheese (or use a dairy-free alternative). It’ll still be rich and creamy without the dairy.
How do I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. If you're freezing it, make sure to do so without the cream to avoid separation issues. Reheat it slowly over low heat to keep the texture smooth.
Can I use canned mushrooms?
I wouldn’t recommend it. Canned mushrooms lack the fresh, robust flavor and texture that you’ll get from fresh mushrooms. Plus, they can add unnecessary carbs and fillers to your recipe. Stick with fresh for the best results!
What can I use instead of xanthan gum?
If you don’t have xanthan gum, you can leave it out, but the soup will be thinner. If you’re okay with that, no worries! Another option is to let the soup simmer longer to naturally reduce and thicken or use a little bit of almond flour as a thickener.