Made with just a handful of simple ingredients and ready in under 30 minutes, this keto cream of mushroom soup is rich, velvety, and packed with deep mushroom flavor. It’s the perfect low-carb alternative to traditional condensed cream of mushroom soup—ideal for enjoying on its own or using as a base in casseroles and other recipes.
Whether you’re craving a warm, cozy bowl for a chilly night or need a keto-friendly cream soup for your favorite dishes, this recipe delivers all the comforting flavor you love without the hidden carbs or processed ingredients.
Just imagine a warm bowl of creamy mushroom soup on a chilly autumn day—rich, savory, and loaded with garlic, onion, and tender mushrooms. It’s the kind of low-carb comfort food you’ll find yourself making on repeat, not just because it’s easy, but because it’s so incredibly satisfying.
We’re big fans of soup around here, and this keto cream of mushroom soup is one of our absolute favorites. It’s thick, ultra-creamy, and packed with earthy mushroom flavor that hits the spot every time. Whether you’re looking for a cozy dinner, a light lunch, or a versatile recipe to use in other dishes like a keto green bean casserole, this one delivers every time.
One of the best parts? It’s naturally gluten-free, low in carbs, and made with simple, wholesome ingredients. And if you’re lucky enough to have leftovers (rare in our house!), it freezes beautifully for meal prep.
Once you try this homemade keto mushroom soup, you’ll never go back to the canned version again.
- 1 Are Mushrooms Keto-Friendly?
- 2 Why You’re Going to Love This Low Carb Cream of Mushroom Soup
- 3 Ingredients for Keto Cream of Mushroom Soup
- 4 How to Make This Creamy Keto Cream of Mushroom Soup
- 5 How to Store Keto Cream of Mushroom Soup
- 6 Serving Ideas
- 7 Frequently Asked Questions
- 8 More Soups Recipes
- 9 Keto Cream Of Mushroom Soup
Are Mushrooms Keto-Friendly?
Absolutely! Mushrooms are a fantastic low-carb vegetable that fits perfectly into a keto lifestyle. With just 2.3g net carbs per cup, they’re one of the most keto-friendly ingredients you can keep on hand.
Not only are mushrooms low in carbs, but they’re also incredibly versatile and nutritious. They’re rich in antioxidants, fiber, and essential nutrients like selenium and potassium—plus, they add a delicious, savory depth to any dish.
Whether sautéed in butter, blended into soups, or baked into casseroles, mushrooms are a go-to keto staple that can be enjoyed in countless ways without kicking you out of ketosis.
Why You’re Going to Love This Low Carb Cream of Mushroom Soup
- Easy to Make with Minimal Ingredients – This recipe is a true one-pot wonder, made with just a handful of simple ingredients you probably already have in your kitchen.
- Creamy, Silky, and Ultra Comforting – Every spoonful is rich, smooth, and deeply satisfying—exactly what you want from a cozy homemade soup.
- Packed with Mushroom Flavor – Loaded with sautéed mushrooms and infused with garlic, onion, and herbs, this soup delivers bold, earthy flavor in every bite.
- Low Carb & Keto-Friendly – With just a few net carbs per serving, this creamy mushroom soup fits seamlessly into any low-carb or ketogenic diet.
- Great for Meal Prep – You can make it ahead of time and store it in the fridge or freezer for easy lunches, dinners, or a quick starter.
- Versatile and Customizable – Enjoy it as a main course, serve it as a side dish, or use it as a base in casseroles like keto green bean casserole.
- Gluten-Free and Grain-Free – Naturally gluten-free, this soup is a perfect choice for anyone avoiding wheat or processed thickeners.
- Warm and Nourishing – Ideal for chilly nights, cold and flu season, or anytime you’re craving something wholesome and filling.
Ingredients for Keto Cream of Mushroom Soup
This creamy low-carb mushroom soup comes together with just a few simple, wholesome ingredients. Here’s what you’ll need:
- Olive Oil & Butter – The combination of olive oil and butter gives the soup a rich flavor base and helps sauté the vegetables to perfection.
- Onion & Garlic – These aromatics add depth and a savory backbone to the soup. For even more flavor, finely dice the onion and mince the garlic.
- Mushrooms – Use any fresh mushrooms you prefer. Cremini (brown mushrooms) offer a more robust, earthy flavor, while white button mushrooms give a milder taste. You can even mix both for more complexity.
- Chicken Broth – Choose low-sodium chicken broth to control the salt content. It provides the savory, umami-rich liquid base.
- Heavy Cream – Full-fat heavy whipping cream makes the soup extra creamy and satisfying while keeping it keto-approved.
- Unsweetened Almond Milk – This low-carb milk alternative lightens the soup slightly without adding extra carbs. You can substitute it with unsweetened coconut milk for a dairy-free option.
- Salt & Black Pepper – Season to taste. Use sea salt or Himalayan pink salt for a clean flavor, and freshly ground black pepper for a little warmth.
Optional Add-In: Add a sprinkle of fresh thyme, rosemary, or parsley for an herbal boost, or top with grated Parmesan cheese for extra richness.
How to Make This Creamy Keto Cream of Mushroom Soup
Making this homemade keto cream of mushroom soup is incredibly easy and takes just 30 minutes from start to finish. Follow these simple steps for a comforting, flavorful, and low-carb soup you’ll want to make again and again:
- Sauté the Aromatics. Place a large pot or Dutch oven over medium heat. Add olive oil and butter, letting them melt together to create a rich flavor base.
- Cook the Onions and Mushrooms. Add the chopped onion and sliced mushrooms. Sauté for 6–8 minutes, stirring occasionally, until the mushrooms are golden brown and the onions are soft and translucent.
- Add Garlic. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to let the garlic burn.
- Add Liquids and Simmer. Pour in the chicken broth, heavy cream, and unsweetened almond milk. Season with salt and pepper to taste. Stir well, bring the mixture to a light simmer, and cook for 10–12 minutes to allow the flavors to meld.
- Blend Until Creamy. Turn off the heat and use an immersion blender to blend the soup directly in the pot until smooth and creamy.
- No immersion blender? Carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
- Garnish and Serve. Ladle the soup into bowls and garnish with fresh parsley, thyme, or even a sprinkle of Parmesan cheese if desired. Serve warm and enjoy!
How to Store Keto Cream of Mushroom Soup
This keto-friendly mushroom soup stores beautifully, making it perfect for meal prep or leftovers. Here’s how to keep it fresh and delicious:
- Fridge – You can store this keto mushroom soup in the fridge in an airtight container for 5 days.
- Freezer – You can also freeze leftover soup in an airtight container for up to 3 months.
- To reheat – Place the frozen soup in a small saucepan over low heat or microwave until hot.
Serving Ideas
This Keto Cream Of Mushroom Soup it can be served simply as it is or paired with some keto bread or tortillas. Here are our favorite ones:
- The Best Keto Cornbread Recipe – This keto cornbread is a simple and quick recipe for soups and chili.
- Easy 90 Second Keto Bread – This 90-second keto bread is easy to make, super fluffy, and the best bread replacement.
- Egg-Free High Protein Keto Bread – This keto bread is the best low-carb bread recipe I’ve ever tried, and I’m sure you’ll love it too.
Frequently Asked Questions
How to Thicken Low Carb Mushrooms Soup Recipe?
Although the keto soup is really creamy, if you want to make it thicker, you can use low-carb ingredients like Xanthan Gum or Glucomannan Powder.
What Type Of Mushrooms Should I Use?
For this recipe, I like to use fresh cremini or brown mushrooms. But you can also make a delicious soup using portobello mushrooms or a mix of your favorites.
Can I Make This Soup In An Instant Pot?
Sure, you can make this soup using an instant pot if you are not a fan of recipes requiring too much cooking time. Add all the ingredients (except the heavy cream) to an instant pot and cook on high pressure for 10 minutes. Then release the pressure, add the heavy cream and blend the soup with an immersion blender until creamy.
How To Clean Mushrooms?
The best way to clean mushrooms is to wash them in cold water. Some people do this with a special toothbrush, but I use my hands or a knife to keep it simple. Because mushrooms absorb water, washing them right away before cooking is crucial to prevent them from becoming soggy.
More Soups Recipes
- Creamy Keto Pumpkin Soup – This creamy keto pumpkin soup is thick, aromatic, and ultra-comforting.
- Creamy Keto Taco Soup – This Keto Taco Soup is loaded with your favorite Mexican flavors, packed with protein, and super filling.
- Keto Broccoli Cheddar Soup – This keto broccoli cheddar soup contains many mouthwatering flavors without all the hidden carbs.
Keto Cream Of Mushroom Soup
Description
Ingredients
- 1 1/2 pounds mushrooms thinly sliced
- 1 tbsp olive oil
- 2 tbsp butter
- 1 onion medium, diced
- 5 cloves garlic minced
- 3 cups chicken broth low sodium
- 1 cup almond milk
- 1 cup heavy cream
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 2 tsp dried thyme
- 1/2 tsp xanthan gum optional to thicken
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add the onions and mushrooms, and saute for 10 minutes, occasionally stirring.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Add the chicken broth, almond milk, salt, dried thyme, and black pepper.
- Reduce the heat and simmer for about 15 minutes, occasionally stirring.
- Sprinkle with xanthan gum (to thicken) and stir well. Remove from the heat and stir in heavy cream. Taste and adjust the salt and pepper.
- Puree using an immersion blender until creamy, or enjoy as it is.
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.