Craving a good, thick, and chunky cream of mushroom soup? This one hits the spot. Keto cream of mushroom soup is loaded with veggies and big, plump mushrooms, not a pureed mush.
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We do not blend everything into oblivion here. Only the onion, celery, and garlic get pureed, then the rest of the soup builds around that creamy base.
This keeps the soup a genuine creamy off-white color too, instead of an unappetizing dirt-brown from blending everything together.
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Chef Jenn’s Take on Cream of Mushroom Soup
Do not skip the white wine, it genuinely adds a lot of depth. If you would rather skip it, add a tablespoon of cider vinegar instead, the soup needs some acidity either way.
Sautee the onion, celery, and garlic until soft, transfer to a soup pot with the broth, and simmer 10 minutes, then puree with an immersion blender until smooth and add the thyme. Separately, sautee the mushrooms in butter until they release all their liquid and start to caramelize, remove them, then deglaze that pan with the white wine. Add the mushrooms and deglazing liquid to the pureed broth, and simmer 15 more minutes. Turn off the heat before adding the cream, never boil cream, it curdles and separates. If it happens anyway, puree the soup again, or just eat it, it will still taste fine. Thickening with xanthan gum? Sprinkle in a quarter teaspoon while whisking, after the soup is done cooking, and resist adding more, it thickens as it sits.
White mushrooms work best, big and plump with a subtle flavor. Skip portobello, it can discolor the soup and has too aggressive a flavor.
What You’ll Love About Cream of Mushroom Soup
- Real depth of flavor from a touch of white wine.
- Loaded with veggies and big, plump mushrooms, genuinely chunky, not pureed.
- A creamy off-white color, not the dirt-brown you get from over-blending.
Ingredients
- Oil – For sauteing.
- Butter
- Onion
- Celery
- Garlic – Fresh is best!
- Mushrooms – White mushrooms preferred. Cremini or shiitake also work. Skip portobello.
- White wine — Sherry or marsala will also work.
- Chicken broth — you can also use my homemade bone broth
- Heavy cream – Or almond or coconut milk for a dairy-free version.
- Dried thyme
- Xanthan gum — Optional.
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.
Make It A Meal
Crunchy sides pair beautifully with this creamy soup, Crispy Keto Chaffles or Air Fryer Bacon Wrapped Asparagus both work well.
For more soups, Keto French Onion Soup and Keto Broccoli Cheese Soup are both worth adding to the rotation.
Storage
This freezes well. Let it cool completely, then transfer to an airtight, freezer-safe container for up to 3 months. Thaw in the fridge for a few hours or overnight. It may separate on thawing, fix this by reheating gently in a saucepan, 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.
Add Preferred SourceKeto Cream of Mushroom Soup
Equipment
Ingredients
- 1 tablespoon avocado oil
- 1 cup diced onion
- 1 cup diced celery
- 1 teaspoon minced garlic
- 4 cups chicken broth
- 2 tablespoons butter
- 1 pound mushrooms
- 1/2 cup white wine
- 1/2 teaspoon dried thyme
- 1 cup heavy cream
- 1/4 teaspoon xanthan gum optional
Instructions
- 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!
Notes
Recipe Card Tips
- Only puree the onion, celery, and garlic, keeping the mushrooms whole for a genuinely chunky soup.
- Never boil the soup once the cream is added, it curdles and separates.
- Add xanthan gum sparingly, after cooking, and let it rest before deciding if you need more.
Nutrition
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
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
This cream of mushroom soup is a masterpiece! The velvety texture and rich, earthy flavors create a symphony of delight with every spoonful.
Absolutely divine! The combination of fresh mushrooms, aromatic herbs, and creamy goodness makes this soup a comforting and satisfying treat
I love mushroom soup and this one is a winner. I like to see big pieces of mushrooms in the soup and your technique of puree the veggies before adding the mushrooms made the soup creamy and perfect.