Keto Cream of Mushroom Soup

This Keto Cream of Mushroom Soup Recipe is rich and creamy with plenty of tender mushrooms in every bite. It’s ready in about 35 minutes and works just as well for a cozy bowl of soup as it does as a homemade substitute for canned cream of mushroom soup.

I especially like using this low carb cream of mushroom soup in my Keto Green Bean Casserole and Cream of Mushroom Chicken. You can also enjoy it on its own when you want something warm, creamy, and full of mushroom flavor.

Why You’ll Love This Recipe

• Ready in about 35 minutes: Buying pre-sliced mushrooms makes the prep even quicker.
• Rich and creamy without flour or cornstarch: Heavy cream and a small amount of xanthan gum give the soup its creamy texture.
• Full of mushroom flavor: Cooking the mushrooms with butter, onions, broth paste, and herbs creates a savory base before the cream goes in.

Ingredients Needed

• Cremini mushrooms: I use fresh, pre-sliced mushrooms to save time. You can substitute shiitake mushrooms or use a mixture of both.
• Onion: Dice it as finely as you prefer.
• Broth paste + cold water: Broth paste gives the soup concentrated savory flavor. Chicken broth or stock also works.
• Herb seasoning: Use a garlic and herb blend or an all-purpose herb seasoning with flavors like rosemary, thyme, and garlic.
• Xanthan gum: Thickens the soup without flour or cornstarch. You only need a small amount. If you don’t have it, see my guide to substitutes for xanthan gum.
• Heavy cream: Adds richness and gives the soup its creamy finish.
• Butter: Used to sauté the mushrooms and onions while adding extra flavor.

How to Make Keto Cream of Mushroom Soup

Cook the mushrooms and onions

Sauté them in butter with the broth paste and seasonings until the mushrooms soften and release their liquid.

Add the liquids and thicken

Stir in the remaining liquids, then add the xanthan gum while stirring so that it disperses without clumping.

Blend part of the soup

Blend up to half of the soup with an immersion blender, leaving plenty of tender mushroom pieces for texture.

Finish and season

Stir everything together and taste before adding extra salt or pepper.

How to Use Keto Cream of Mushroom Soup

This homemade soup can be served by the bowl, but it’s also an easy low carb replacement for canned cream of mushroom soup in recipes. I use it in my:

• Keto Green Bean Casserole
• Cream of Mushroom Chicken

So, if you’re making this keto mushroom soup recipe specifically for another dish, you can prepare it ahead and keep it refrigerated until you’re ready to cook.

Top Recipe Tips

• Go easy on the xanthan gum: Use 1/4 teaspoon or less. The soup thickens as it cooks and cools, so it’s better for it to look slightly loose while it’s still hot.
• Blend it to your preferred texture: I blend about half so that the soup is creamy but still has plenty of mushroom pieces.
• Salt at the end: Broth paste already contains salt, so taste the finished soup before adding more.

Is Cream of Mushroom Soup Keto?

Not always. Many canned cream of mushroom soups contain flour or other starches that add carbohydrates. This homemade version is made without flour or cornstarch and has about 4g net carbs per serving.

How to Store Leftovers

• Reheat: Warm gently on the stovetop, stirring as it heats. Cream-based soups can separate if they’re reheated too quickly.
• Refrigerator: Store the soup in an airtight container for up to 5 days.
• Freezer: Freeze for up to 4 months.

If you’re looking for another creamy soup, try my Creamy Keto Tomato Soup. Or, browse my low carb soup recipes for more options.

If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!