This Low Carb Cream of Mushroom Soup is hearty, silky, thick, and delicious. Enjoy a comforting, flavorful keto mushroom soup, and forget about canned mushroom soup because this recipe is extremely easy to make. Perfect low carb keto soup to make for those chilly days!
It’s unbelievable how easy this keto mushroom soup is to make. Only a few wholesome ingredients to make a delicious bowl of soup in less than 30 minutes.
There are tons of brands that sell mushroom soup, but the list of ingredients is incredibly long, full of ingredients that aren’t keto-friendly.
This mushroom soup is a slightly fluid soup, so you’ll need a way to thicken it. Most brands use wheat flour, which is super high in carbs.
No more canned soup! With this super easy soup recipe, I don’t think you’ll ever go back to the store-bought ones!
I’m sure this cream of mushroom soup will make you crave more soup recipes such as Zuppa Toscana, Cheeseburger soup, or White Chicken Chili.
Cream of Mushroom Soup
Watch this quick step-by-step video to see exactly how easy it is to make this creamy mushroom soup:
Ingredients Needed
This low carb keto mushroom soup needs just a few wholesome ingredients, such as full-fat cream, your favorite mushrooms, a splash of white wine, and to complement the flavors, add fresh thyme! Here are all the ingredients you’ll need:
- Fresh Mushrooms: I prefer using fresh brown or cremini mushrooms in this recipe. However, portobello mushrooms or a mix can be equally delightful alternatives, each culminating in a flavorful soup. To expedite the process, consider purchasing pre-sliced mushrooms.
- Fresh Herbs: My favorite herbs to use in this gluten-free soup are thyme and parsley. Feel free to substitute them with rosemary, oregano, chives, or cilantro.
- Cream: I usually go for full-fat heavy whipping cream, but if you’re watching your calories, light cream or half-and-half can be your buddies! They’ll cut down the calories and still give you a creamy taste. Just pick what works best for you!
- Garlic and onions – These are two extremely important ingredients that create the perfect taste for this mushroom soup recipe.
- Low Carb Thickener: To get that creamy texture, we need something to thicken the soup. For a low-carb option, you can use things like xanthan gum, glucomannan powder, arrowroot powder, or coconut flour.
- Wine: Adding dry red or white wine really kicks up the flavor. You can leave it out, but give it a try— it really makes a difference!
How to Make Low Carb Keto Mushroom Soup?
I used to buy canned mushroom soup for years and never thought about it. I enjoyed it for lunch or dinner and never thought of making it at home.
What a game-changer it is!
Not only we get rid of all those unnecessary ingredients like wheat flour, tons of added sugar, and a few more extra processed, but it is extremely easy to whip up. I’d say this low carb vegetarian soup is a million times creamier and flavorful, if not even more!
Start with the Infusion
Begin by infusing the butter and oil with the aromatic blend of garlic, onion, and herbs over medium heat. This concoction forms a flavorful base that will infuse the entire soup with deliciousness. Sauté the onion until soft and translucent, then add the minced garlic until fragrant, making sure not to burn them.
Sauté the Mushrooms
Once the base is well-infused, add the sliced mushrooms to the pot. Sauté them thoroughly, allowing them to soak up all the delightful garlic butter flavor.
This step is crucial for developing a deep, robust flavor in the soup, ensuring every bite is a burst of taste. Remember, don’t rush this step; let the mushrooms take their time to absorb the flavors.
Pour in Liquids
After the mushrooms are well-cooked and flavorful, pour in the white wine and let it simmer, allowing the alcohol to cook off.
Then, add the broth. Sprinkle your preferred low-carb thickening agent over the mixture, stir well to avoid lumps, and let the soup simmer for about 15 minutes.
Now, reduce the heat and carefully blend in the heavy cream or canned coconut cream.
Adding the cream at a lower temperature helps avoid curdling and ensures a smooth, creamy texture in your soup.
If you prefer a smoother texture, this is the time to puree the soup using a stick blender until you reach your desired consistency.
Final Seasoning and Serving
Lastly, season your creamy, rich mushroom soup with salt and pepper to your taste. This step is essential as it brings out the flavors and adds the finishing touch to your dish.
Serve the soup warm, preferably with a slice of buttery, toasted low-carb bread on the side.
Feel free to garnish your soup with some fresh parsley, thyme, or even a sprinkle of cheese for an extra layer of flavor and a dash of color.
How to Thicken Low Carb Soup Recipe?
This Keto Cream of Mushroom Soup indeed stands out with its luscious creaminess. However, you might be wondering about achieving that rich thickness commonly found in traditional mushroom soups.
Traditionally, a classic cream of mushroom soup relies on wheat flour as a thickening agent, delivering that hearty consistency we all love.
- Xanthan Gum – It has the same functions as gelatin but is entirely vegan. It can be used in tons of sweet or savory dishes. The best way to blend xanthan gum is to dissolve it in a bit of oil. As a rule of thumb use 1/8 tsp xanthan gum per cup of liquid and constantly whisk after adding it the sauce.
- Glucomannan Powder (or konjac fiber) – It is ten times more powerful than cornstarch and does not have calories. Use a tiny amount of konjac fiber mixed with cold water or stock until smooth, then add this mixture to the soup. Do not add konjac flour directly in the hot soup because it turns immediately into lumps. Always remember to dissolve it first in cold liquids, and it will thicken when heated to boiling temperature.
- Coconut Flour – It’s great to use as a thickener since it has the amazing property of soaking liquids very well. It will add a slightly sweet coconut taste.
- Arrowroot Powder – It’s gluten-free, grain-free, and paleo starchy substance extracted from the root of a tropical tuber. It does a great job replacing cornstarch because it has no taste and it’s twice as powerful as thicking soups and sauces than cornstarch. Use one teaspoon of arrowroot powder for every tablespoon of flour. For this recipe use 2 tsp of arrowroot powder and keep in mind that will add about 2g net carbs extra to each serving of soup.
Are Mushrooms Keto?
Aside from being incredibly tasty and nutritious, mushrooms are super low carb making them perfect for eating on a keto diet! This low carb vegetable is super versatile and can be cooked in different ways.
One cup of mushrooms provides only 2.3g net carbs, 16 calories, and 2.2g protein, you can freely enjoy mushrooms on your low carb journey.
How To Store
- Fridge – You can conveniently store any leftover keto mushroom soup in the refrigerator. Place it in a airtight container, and it will remain fresh and delicious for up to 4 days, allowing you to enjoy its creamy goodness over several meals.
- Freezer – If you’ve made a larger batch, no worries! This soup freezes well. Pour the leftover soup into an airtight container, ensuring it’s sealed properly, and it will maintain its flavor and texture for up to 3 months.
- Reheating – If the soup is frozen, you can place it directly in a saucepan over low heat, stirring occasionally until hot. If using a microwave, you might want to defrost it first, then heat it until it’s piping hot.
Other Delicious Mushroom Recipes You Might Like
- Pork Chops with Super Creamy Mushroom Sauce
- Portobello Keto Pizza
- Creamy Chicken Marsala Recipe
- The Best Sautéed Mushrooms With Garlic
- Keto Stuffed Mushrooms
- Easy Salisbury Steak with Mushroom Gravy
Low Carb Cream of Mushroom Soup Recipe
Description
Ingredients
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 10 cups 750g fresh brown mushrooms, sliced
- 4 tsp fresh thyme divided
- ½ cup white wine
- ½ tsp xanthan gum optional, to thicken the soup
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream or canned coconut cream
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
- A pinch of paprika
- Chopped fresh parsley and thyme to serve
Instructions
- Sauté Onion and Garlic: In a large pot, heat the butter and oil over medium-high heat. Sauté the onion in the melted butter for 5 minutes until softened. Add the garlic and fry for about 1 minute until fragrant.
- Add Mushrooms and Simmer: Add the sliced mushrooms, and fresh thyme. Let it simmer for 5-7 minutes, then add the white wine.
- Add Xanthan Gum and Broth: If you like a thicker soup, sprinkle the mushrooms with xanthan gum, stir well, and cook for about 2 minutes. Then, pour in the broth and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat, cover, and let the soup simmer for 12-15 minutes until it has thickened to your liking.
- Add Heavy Cream: Remove the soup from heat and stir in the heavy cream. If you prefer, you can use a stick blender to puree the soup at this stage.
- Season and Serve: Taste and adjust the seasoning with salt and pepper if needed. Stir in the remaining fresh thyme and some fresh parsley. Enjoy the warm soup with a slice of buttery, toasted low-carb bread!
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
READER FAVORITES
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
I made this soup using bone broth instead of chicken broth and it tuned out amazing. I’ll definitely make it again!
Can the Low Carb Cream of Mushroom Soup be made without the wine?
Yes, definitely. The cream of mushroom soup will still taste delicious!
Hello! I want to try this but I have an allergy to dairy and allergy friendly dairy due to coconut being another allergy of mine.
What would you recommend for a replacement for the heavy cream?
Thanks!
You can definitely use canned coconut cream instead. If you try it, let me know how it turned out!
Very good! Beats Campbells any day of the week.
Absolutely yummy! Very easy to make and will definitely make again!! Thank you!!
Thank you for this recipe. I really enjoyed it. Gots lot of little containers in the freezer for quick lunches. Still trying to get used to NO garlic bread with my soup though!
Hi,
How did you warm it up when you took mushroom soup out from the freezer?