Craving a good, thick, and chunky keto Cream of Mushroom Soup? This one will hit the spot! Loaded with veggies and big, plump mushrooms, this isn’t a pureed mushroom soup but one that really satisfies. Hungry? Read on and I, Chef Jenn, will show you all my tips to make this amazing soup perfectly each time!
Whether you’re craving a hearty bowl of soup or you need a rich base for your favorite casserole, this Keto Mushroom Soup never disappoints! It’s wonderful for lunch, dinner, or any time you’re craving a little comfort food.
For this one-pot mushroom soup recipe, we won’t just blenderize everything into oblivion. Instead, we’ll puree the onion, celery, and garlic, and then build the rest of the soup around that base. This makes the dish so creamy, and we won’t end up with an unappetizing dirt-brown color.
Plus, I just love the big chunks of mushrooms. Add a touch of white wine, and we’ll have a beautiful, hearty soup with amazing depth of flavor!
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What You Need to Make Keto Mushroom Soup
- Medium saucepan
- Immersion blender — I use this version
- Garlic – fresh is best!
- 1 lb mushrooms – see the note below
- ½ cup white wine — sherry or marsala will also work
- Chicken broth — you can also use my homemade bone broth
- Heavy cream
- Dried thyme
- Xanthan gum — optional
What Kind of Mushrooms Should I Use to Make Keto Cream of Mushroom Soup?
I love everyday white mushrooms in this recipe. They are big, plump, and have a subtle flavor that won’t overtake the other flavors in this soup. However, you can also use cremini mushrooms and even shitake mushrooms. I would stay away from portobellos, though. They can discolor the soup if you don’t remove the gills, and they have a much more aggressive flavor.
How to Make Keto Mushroom Soup
- Add the oil to a medium saucepan. Once hot, cook the onion, celery, and garlic until soft. Add broth and simmer for 10 minutes.
- Puree with an immersion blender until smooth. Add the thyme.
- Sautee the sliced mushrooms in butter until the liquid is gone. Add the mushrooms to the broth then simmer for 15 minutes.
- Add the heavy cream and heat through. Season to taste. Add xanthan gum to thicken if desired.
CHef jenn’s Tips
- Don’t freak out at using a touch of white wine – it adds so much depth of flavor. If you do, however, wish to skip the wine, you can 1 tbsp of cider vinegar to the soup when you simmer it. This soup needs some acidity.
- To make this recipe a Keto Vegetarian Cream of Mushroom Soup, swap out the chicken broth for mushroom or vegetable broth.
- Don’t boil the cream – boiling cream will cause it to separate and look curdled. If this happens, you can remove the mushroom chunks and puree the soup again, or just eat it. It’ll still taste great it just won’t look as pretty.
- If you’re thickening the soup with xanthan gum, sprinkle in 1/4 tsp of xanthan gum while whisking the soup, AFTER it has finished cooking. Resist the temptation to add more – xanthan gum thickens as it sits and will get slimy if you add too much.
What to Serve With Keto Cream of Mushroom Soup
Crunchy sides are a great way to complement this creamy soup. You can never go wrong with crispy keto chaffles, or you could serve air fryer bacon wrapped asparagus for some nice veggies.
Want to make keto-friendly green bean casserole for the holidays? No problem! Just blanch green beans, mix with keto mushroom soup, season to taste, then bake at 350°F for about 30 minutes.
Is Keto Mushroom Soup Freezer Friendly?
You bet! Soups are great meals to store in the freezer.
Make sure you let the soup cool completely, then transfer to an airtight, freezer-safe container for storage. I recommend eating within 3 months or so.
My favorite way to freeze saucy and soupy recipes is by using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!
Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?
To thaw, place your soup in the refrigerator for a few hours or overnight. Note that the soup may separate, but we’ll fix this by pouring it into a saucepan and gently reheating, stirring constantly.
Frequently Asked Questions
Most mushroom soups are made from a basic roux, or a thickening agent made with equal parts flour and fat. Any dish made with a roux is going to be higher in carbs due to the flour.
For this recipe, we omit the flour entirely! The pureed onion, celery, and garlic do a great job thickening the soup, and you can always add xanthan gum if you like. Thanks to low-carb ingredients, this recipe for cream of mushroom soup is keto friendly.
The xanthan gum is optional if you want to thicken the consistency of your soup. Just make sure to start with a very small amount (like 1/4 tsp) and sprinkle it in very gradually while whisking so it doesn’t clump. I don’t know about you, but the only chunks I want in my soup are the mushrooms!
Yes, use avocado oil instead of the butter, and swap out the heavy cream for almond milk or coconut milk.
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step By Step Process
Keto Cream of Mushroom Soup
- 1 tbsp avocado oil
- 1 cup diced onion
- 1 cup diced celery
- 1 tsp minced garlic
- 4 cups chicken broth
- 2 tbsp butter
- 1 pound mushrooms
- 1/2 cup white wine
- 1/2 tsp dried thyme
- 1 cup heavy cream
- 1/4 tsp xanthan gum optional
- Heat the oil in a skillet and add the celery, onion, and garlic when hot. Cook over medium heat until transulcent, about 5 minutes.
- Transfer this mixture to a soup pot and add the broth and simmer for 10 minutes. After simmering, use a blender or immersion blender to puree the mixture. Return it to the soup pot and add the dried thyme.
- Meanwhile, sautee the mushrooms in the butter until they have given up all their liquid and start to caramelize. Remove the mushrooms and set aside. Over medium-high heat, deglaze the pan with the white wine.
- Add the mushrooms and juices from the skillet to the pot with the pureed vegetables. Simmer over very low heat for 15 minutes.
- Turn off the heat, add the cream and thicken with xanthan gum (optional). Serve and enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want Even More Easy Keto REcipes?
I’m always tinkering in the kitchen and making new recipes, but the following are some of my tried-and-true favorites:
- Crack cauliflower
- This keto sausage dish
- A beefy casserole
- Loaded vegetable soup
- and if you’re having trouble counting carbs, check out this Net Carb Calculator
7 thoughts on “Keto Cream of Mushroom Soup”
I love how creamy this is an delicious it sounds a must make soon
Cream of mushroom soup is one of my favourites! Love how easy this recipe is!
I love cream of mushroom soup but haven’t eaten it much lately because it is so carb heavy. I can’t wait to try your keto version that looks extra creamy.
The heavy cream makes it so luxe! Love having this Keto version on hand – thanks!
I love cream of mushroom soup and this recipe was no exception! So smooth and delicious; looking forward to seconds, indeed!
When do you add the thyme?
My apologies! I had the instructions for adding the dried thyme in the main post but not the recipe card. I’ve fixed it – thanks for calling it to my attention! The dried thyme gets added after you’ve pureed the veggies. ~Jenn