Need a homemade, cold weather favorite soup, in less than 30 minutes? Keto Cream of Mushroom Soup is a better than name brand soup! A perfect low carb soup option that's easy to put together! Sit down this season with a buttery, savory comfortable warm Cream of Mushroom Soup Recipe!
Most people use Cream of Mushroom Soup for casserole's. With my homemade, keto friendly recipe.. Cream of Mushroom Soup is more than a filler for your favorite casserole! This savory, buttery flavor Mushroom Soup will be a keto favorite this cold season! Warm hug in a bowl! Yummy!
I love anything that is a warm hug in a bowl and if you are looking for a meatier stew recipe, check out my keto chili that uses double meat.
Let's get started!
HOW TO MAKE KETO CREAM OF MUSHROOM SOUP
For this recipe, I like to chop the mushrooms finely in a food processor. You could also do this with a knife but I find that getting them finely chopped like this helps them cook quicker.
Let's start by heating the butter in a heavy bottom pot over medium heat.
Add in the onion and cook until soft, this should take about 5-8 minutes.
Add in the garlic and the chopped mushrooms and continue to cook for 5 minutes more.
Add in the chicken broth, heavy cream and sprinkle the xanthan gum over the top and whisk in. Bring to boil for a few minutes to let thicken.
The soup will be thick, but still chunky.
If you want a completely smooth keto cream of mushroom soup, you can carefully blend it in a food processor or you can blend half of the soup if you want it to have a bit of texture. You can also use a immersion blender directly in the pot.
Whatever method you use, please be careful because the soup is hot!
Here is a good reference for how to puree soup safely: https://cookfasteatwell.com/how-to-puree-soup-in-a-blender/
Like this keto friendly soup? Check out my recipes for Creamy White Chicken Chili- Crockpot or Stove Top, Cream of Cauliflower Soup or Leftover Steak Soup!
⭐ Did you make this Keto Cream of Mushroom Soup Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Cream of Mushroom Soup
Ingredients
- 1 Tablespoon Butter
- ½ Cup Diced onion
- 2 cloves Garlic, minced
- 8 ounces Mushrooms, finely chopped (I use baby bella mushrooms)
- 4 Cups Chicken Broth
- 1 Cup Heavy cream
- ½ teaspoon xanthan gum
- Kosher salt and pepper to taste
Method
- Heat the butter in a heavy bottom pot over medium heat. Add in the onion and cook until soft. Should take about 5-8 minutes.
- Add in the garlic and the chopped mushrooms and continue to cook for 5 more minutes.
- Add in the chicken broth, heavy cream and sprinkle the xanthan gum over the top and whisk in.
- Bring to a boil for a few minutes to let thicken.
- If you want a completely smooth soup, you can carefully blend it in a food processor, or you can blend half of the soup if you want it to have a bit of texture. You could also use an immersion blender directly in the pot, just be careful of the hot soup!
- Season with salt and pepper to taste.
Notes
- I like to use a food processor to chop the mushrooms finely
- For the mushroom topping: I saved a couple of mushrooms and sliced them thin, then cooked them until crisp in a little oil.
- How to puree soup safely: https://cookfasteatwell.com/how-to-puree-soup-in-a-blender/
Katrina Rankin says
Very good 🙂 Used vegetable broth in place of chicken broth. It wasn't as thick as I'd like, so I added another 1/2 tsp of X.Gum ????
DianeZ says
Yum-O! I just made this and it's a winner. It's quick and easy to make and I especially love the tip to use the food processor to chop the mushrooms. The single cup of heavy cream makes it very rich and filling. I may try adding a splash of Marsala wine to it next time.
Tia says
This is so excellent. Easy to make and add different ingredients if you with to change it up. Highly recommend.
Tia Shipley says
I didn't use the xanthan gum and blended some of the mushrooms to thicken it up.
Jennifer says
I followed the recipe and it came out pretty great. I blended half of it to make it creamier, it was perfect
Michelle says
This soup is DELICIOUS and so easy to make! Definitely a keeper.
Luanne Couture says
I tried freezing the soup and the outcome was not good. Very clumpy. But it is an excellent soup so eat it all up fresh!!
jenniferbanz says
Yeah, I wouldn't recommend freezing a creamy soup
Sally says
What type of heavy cream do
You use and have you ever used a non dairy alternative?
jenniferbanz says
I use any heavy cream, nothing specific. I've Never used a non dairy alternative
Susan says
Can you freeze the cream of mushroom aoup?
jenniferbanz says
You could try but I am not sure as this is a creamy soup
rose says
why in the world is zanthan gum added to a soup?
jenniferbanz says
It is a thickener for the soup
Paula says
AWESOME! It's absolutely a keeper! I may try to add spinach and/or cooked chicken thighs next time I make it.
jenniferbanz says
That would be great!