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Keto Cream of Mushroom Soup 🥣

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Gear up for a delightful low-carb journey with our Keto Cream of Mushroom Soup! Imagine sipping on the rich and creamy flavors of a beloved classic, but with a keto twist that keeps those extra carbs away. Perfect for those who love good food without the carb overload. So, gather your ingredients, and let's create a bowl of this keto wonder together!

keto cream of mushroom soup in a small Weck jar with a spoon dipping some out

This Keto Cream of Mushroom Soup recipe is sponsored by our friends at Bob's Red Mill! Thank you for supporting the brands that make Cast Iron Keto possible!

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Preparation and cooking overview

Making our keto cream of mushroom soup is a breeze! Just melt butter in a pot, cook the mushrooms until brown, and then add cream, broth, xanthan gum, and some tasty herbs and spices. Give it a good stir and let it cook until it's thick. In only 15 minutes, you'll have a yummy low-carb soup to dig into!

Chef's note

For a fun twist on this mushroom soup, why not try different mushrooms like shiitake or oyster? Want more flavor? Add some lemon juice or sprinkle Parmesan cheese on top. Remember, you can change the recipe to match what you like best. Go on and get creative!

  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes
  • Total Time: 15 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🥣 Ingredients for this keto cream of mushroom soup recipe

You'll need these ingredients to make the low carb cream of mushroom soup: 

  • 2 tablespoons unsalted butter (or dairy-free alternative)
  • 2 teaspoons xanthan gum (such as Bob's Red Mill)
  • 1 cup vegetable broth
  • 1 cup heavy cream (or a dairy-free option like unsweetened almond milk)
  • 2 teaspoons minced herbs (thyme, rosemary, and sage are great choices)
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • ⅛ teaspoon freshly cracked black pepper
  • ½ cup diced cremini mushrooms

Ingredient substitutions

Missing an ingredient or looking to tweak the recipe to your liking? Here are some keto-friendly substitutions:

  • Butter: Coconut oil or ghee are excellent dairy-free options. However, butter does add a rich flavor we love in this soup.
  • Heavy cream: For a dairy-free option, try coconut cream or unsweetened almond milk.
  • Poultry herbs: Not a fan of minced poultry herbs? Go for other keto-approved herbs like thyme, oregano, or basil.
  • Vegetable broth: If you're out of vegetable broth or want a deeper flavor, chicken stock or beef broth are great choices.
  • Cremini mushrooms: Mix it up with different mushrooms such as baby bellas, button mushrooms, portobello, king trumpet, or oyster.
keto cream of mushroom soup with a bag of Bob's Red Mill Xanthan Gum in the background.

Additional ingredients

Want to elevate your mushroom soup even further? Consider adding these keto-friendly ingredients for a richer taste:

  • Cooking wine: A bit of cooking wine can introduce a lovely depth and slight tang to the soup.
  • Grated parmesan: A sprinkle of this cheese will lend a salty, creamy touch, enhancing the overall taste.
  • Crispy bacon: Adding some crumbled, crispy bacon not only gives a smoky punch but also a delightful crunch.
  • Chopped chives: For a subtle oniony zing and a pop of color, scatter some chopped chives on top.

Cooking tools required

To make this keto mushroom soup recipe, you'll need the following tools:

  • Small pot
  • Whisk
  • Knife
  • Cutting board
  • Measuring spoons and cups
  • Spatula

Tools substitute options

  • Small pot: If you don't have a small pot, use a medium-sized saucepan as an alternative.
  • Whisk: If you don't have a whisk on hand, use a spoon to whisk and stir the soup.

How to make Keto Cream of Mushroom Soup: step-by-step guide

Cooking methods

  • Pan-frying
  • Simmering

Preparation steps

  1. Gather all the ingredients.
  2. Dice the cremini mushrooms.
  3. Mince the thyme, rosemary, and sage.

Cooking instructions

  1. Place your pot over medium heat and melt the butter. Wait till it gets hot.
  2. Add the mushrooms to the pot. Let them cook until they turn a nice brown, usually around 4 minutes.
  3. Pour in the heavy cream and vegetable broth. Next, sprinkle in the xanthan gum. Whisk everything together until the xanthan gum dissolves completely.
  4. Stir in the herbs and spices, letting them cook just long enough to release their aromas – about a minute should do.
  5. Allow the soup to reach a simmer. Once there, it will begin to thicken in just a minute or two after the xanthan gum is added.
  6. Enjoy your soup hot, or if you're planning for later, let it cool and store it away.
ingredients for homemade cream of mushroom soup in bowls

Chef's pro tip

When making this keto mushroom soup recipe, it's key not to hurry when browning the mushrooms. They need time to get that deep, yummy flavor. So, when they're in the butter, don't keep stirring them. Let them sit and cook without moving them too much. If you wait, you'll get perfect mushrooms that make your soup taste even better!

What to serve with keto cream of mushroom soup?

Wondering what to pair with your keto mushroom soup? Here are some tasty ideas that'll make your meal complete and even more delicious:

  • Chicken treat: Try it with Chicken Shish Kebab. It adds a good protein kick to your meal.
  • Rice, but keto: Pour your soup over some fluffy Cauliflower Rice. It's like regular rice but without all the carbs.
  • Fresh salad: A crunchy Arugula Salad or Keto Salad is a nice, light side that balances the soup's creamy flavor.
  • Bread time: Make some Keto Cornbread using almond and coconut flour. It's perfect for dipping into the soup.
  • Veggie boost: Serve with roasted or charred low-carb veggies. Think Roasted Asparagus or Charred Brussels Sprouts. They add a yummy flavor that goes great with the soup.

How to make it healthier

Want to give your keto mushroom soup an extra health kick? Here are some simple ways to do it:

  • Less salt, more taste: Choose a vegetable broth that's low-sodium or has no added salt. This way, you can enjoy the soup's flavors without too much salt.
  • Go light on cream: Instead of heavy cream, use light coconut milk or unsweetened almond milk. They make the soup creamy but with fewer calories.
  • Veggie boost: Add more diced cremini mushrooms or toss in other healthy veggies like spinach or kale. It'll give your soup more nutrients and fiber.

Time-saving tips

Want to prepare this low carb mushroom soup in no time? Check out these handy shortcuts to speed things up:

  • Ready-to-use mushrooms: Buy pre-cut mushrooms to skip the chopping. They're ready to be tossed into the pot right away!
  • Grab-and-go broth: Using a good-quality store-bought vegetable broth means no need to make it yourself. It's a quick and tasty option.
  • Herbs in a flash: Keep a jar of pre-minced poultry herbs on hand. It's a fast way to add flavor without the fuss of chopping.
  • Batch cook: Think about making a bigger batch of soup. Store extras in single servings for quick, easy meals on busy days.
browning mushrooms in a small cast iron pot

Melt the butter in a small pot over medium heat. Once hot, add in the mushrooms and cook until browned, about 4 minutes.

broth and cream being added to the pot

Pour in the remaining ingredients and whisk vigorously to dissolve the xanthan gum.

browned mushrooms with herbs in a pot on the stove

Add in the herbs and spices and cook another minute until fragrant.

a ladle of cream of mushroom soup

Bring just to a simmer and cook until the mixture is thickened, it rarely takes longer than 1-2 minutes after adding the xanthan gum. Use immediately or store for a later use.

What can I prepare ahead of time?

Want a faster soup-making experience? Get a head start with these prep steps:

  • Mushrooms ready to go: Chop your cremini mushrooms ahead and keep them in a sealed container in the fridge. When it's soup time, they're ready to toss into the pot.
  • Homemade broth at hand: If you love the taste of homemade vegetable broth, make a batch in advance. Store it in portions in the fridge or freezer so it's ready to pour into your soup when needed.

Storage and reheating instructions

Storage tips

  • Fridge: Once your soup cools down, put it in an airtight container or a zip-top bag. It will stay fresh in the refrigerator for 3-4 days.
  • Freezer: Want to save some for later? Divide the soup into single-serve portions and freeze. It'll keep for 2-3 months. The texture might be a bit different when you thaw it, but a quick blend with an immersion blender can fix that.

Reheating best practices

  • Microwave: Pour the amount you want into a microwave-safe bowl. Heat for about 2-3 minutes, giving it a good stir halfway through. Add more time if needed, depending on your microwave's strength.
  • Stove: Transfer the soup to a pot and warm it up over a medium-low flame. Keep stirring now and then to make sure it heats evenly and doesn’t stick to the bottom. Once it's hot and simmering, you're good to go!
diced mushrooms on cutting board

Recipe wrap-up and conclusion

There you go - a delicious Keto Cream of Mushroom Soup, all set to delight your palate! This low-carb treat is not just for those on a keto diet but for anyone seeking a tasty and wholesome dish. So, gather your ingredients, especially those flavorful mushrooms, and let's create some culinary magic!

closeup of cream of mushroom soup

Frequently asked questions

Store-bought cream of mushroom soup is not keto as it typically has too many net carbs from thickeners such as flour. However, for this recipe, the carbs in cream of mushroom soup are minimal, which makes it keto-friendly. 

Yes, you can have cream of mushroom soup if you're on a keto diet. But, to make sure you're not consuming too many carbs, it's better to make your own soup at home. This way, you can adjust the ingredients to fit your low-carb needs.

Yes, you can overcook mushroom soup. Mushrooms might get too soft and lose their natural texture if they're cooked for an extended period. It's better to cook them until they're tender but still have a slight firmness to them.

Yes, you can transform this into a dairy free keto soup. Instead of regular butter, you can use alternatives like coconut oil or vegan butter. Also, replace heavy cream with unsweetened almond milk or coconut milk. This change will maintain the creamy and delightful flavor of the soup!

Absolutely! You can try out different types of mushrooms to give your soup more variety. Shiitake, oyster mushrooms, or a combination of wild mushrooms are all great choices that will bring distinct flavors and textures to the dish.

Absolutely! If you're looking to add some protein, consider adding cooked and shredded chicken or crumbled cooked bacon. It will add extra flavor and make the soup more hearty and satisfying.

Yes, you can easily double or halve the recipe based on your needs. Adjust the ingredient quantities accordingly, and keep in mind the cooking times may vary slightly depending on the batch size.

Definitely! You can make this soup in advance and reheat it when needed. Simply store it in the refrigerator and follow the reheating instructions provided earlier. It's a convenient option for entertaining guests without sacrificing flavor.

Yes, mushrooms are keto-friendly as they are low in carbs and high in fiber, making them an excellent choice for those following a ketogenic diet.

Cream of mushroom soup can vary in carb content. Store-bought versions may contain more carbs due to added thickeners. Making it homemade with low-carb ingredients like cream, mushrooms, and seasonings can result in a lower carb option. 

📖 Recipe

keto cream of mushroom soup thumbnail

Keto Cream of Mushroom Soup

This easy Keto Cream of Mushroom Soup is ready in less than 15 minutes. It's packed with flavor from fresh herbs, 100% better than canned.
5 from 2 votes
Print Rate Pin Recipe
Course: Soup
Cuisine: American
Keyword: keto
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 264kcal

Ingredients

  • 2 tablespoons unsalted butter dairy-free if desired
  • 2 teaspoons Bob's Red Mill Xanthan Gum
  • 1 cup vegetable broth
  • 1 cup heavy cream dairy-free if desired or unsweetened almond milk
  • 2 teaspoons minced poultry herbs we used thyme, rosemary, and sage
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • ⅛ teaspoon freshly cracked black pepper
  • ½ cup diced cremini mushrooms
US Customary - Metric

Instructions

  • Place your pot over medium heat and melt the butter. Wait till it gets hot.
  • Add the mushrooms to the pot. Let them cook until they turn a nice brown, usually around 4 minutes.
  • Pour in the heavy cream and vegetable broth. Next, sprinkle in the xanthan gum. Whisk everything together until the xanthan gum dissolves completely.
  • Stir in the herbs and spices, letting them cook just long enough to release their aromas – about a minute should do.
  • Allow the soup to reach a simmer. Once there, it will begin to thicken in just a minute or two after the xanthan gum is added.
  • Enjoy your soup hot, or if you're planning for later, let it cool and store it away.

Video

Nutrition

Nutrition Facts
Keto Cream of Mushroom Soup
Amount Per Serving
Calories 264 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 82mg27%
Sodium 587mg26%
Potassium 105mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 1177IU24%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 0.1mg1%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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