Skip to Content

Keto Cream of Mushroom Soup

Keto Cream of Mushroom Soup Throw out the can of Campbell’s and try our keto cream of mushroom soup instead. Ours is made with fresh mushrooms and thickened with cream. Eat the soup as-is, use it in casseroles, or top grilled chicken or steak. 

Keto cream of mushroom soup in a bowl topped with fresh parsley.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Butter: Saute the onions in butter and add richness.
  • Onion: I use yellow onion to sweeten the soup.
  • Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
  • Mushrooms: Feel free to use what you have on hand. I often use white or baby Bella mushrooms.
  • Spices: Season the dish with dried thyme, kosher salt, and black pepper.
  • Xanthan Gum: Use Xanthan to thicken the cream of mushroom soup and give it the perfect texture.
  • Beef Broth: Use beef broth as the base for the soup.
  • Sherry: I like to add a little sherry cooking wine to brighten the flavor of the beef broth.
  • Heavy Cream: Give the soup a creamy consistency by stirring in heavy cream at the very end. You can also use half and half, but it might be too thin. For a non-dairy alternative, use coconut cream or full-fat coconut milk.

HOW TO MAKE KETO CREAM OF MUSHROOM SOUP

Warm butter in a saute pan over medium heat. Add onions and saute until they become translucent and soften. Then, stir in the garlic and cook for another minute.

Onions sautéing in a pan.

Add the mushrooms and cook for 5 minutes. Stir in xanthan gum and season with dried thyme, salt, and pepper.

Season the mushroom and onion mixture.

Deglaze with sherry cooking wine and beef broth; reduce to low-medium heat, cover, and cook for 10 minutes until the soup thickens.

Uncover and remove the soup from heat; stir in the heavy cream to finish.

Deglaze the pan with sherry and beef broth.

COOKING TIPS

  • I prefer thick and creamy cream of mushroom soup. However, if you don’t like the chunkiness of the mushrooms, use an immersion blender to smooth them out.

SEARCHING FOR MORE LIKE THIS? 

If you love soup, try one of these keto and low-carb recipes!  

Keto cream of mushroom soup in a bowl topped with fresh parsley.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Properly stored in an airtight container, the stew will last for 3 to 4 days in the refrigerator.
  • FREEZE – Allow the dish to cool. Then, add it to a freezer-safe container or bag. Cream of mushroom soup freezes for 3 months. When you’re ready to eat, defrost it in the fridge overnight.
  • REHEAT – Warm leftovers on the stovetop or microwave, and enjoy!

FREQUENTLY ASKED QUESTIONS 

Is condensed cream of mushroom soup keto?

The store-bought canned versions contain flour and cornstarch that add carbs to the soup.

How to thicken keto cream of mushroom soup?

I use xanthan gum to thicken the soup, but you can also use arrowroot flour or coconut flour.

Are mushrooms keto?

Mushrooms are a great low-carb vegetable! One serving (one cup) of raw white mushrooms are 1 net carb.

YOU SHOULD ALSO TRY: 

Keto cream of mushroom soup in a bowl topped with fresh parsley.

Keto Cream of Mushroom Soup

Tressa Jamil
Throw out the can of Campbell's and try our keto cream of mushroom soup instead. Ours is made with fresh mushrooms and thickened with cream. Eat the soup as-is, use it in casseroles, or top grilled chicken or steak. 
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Preparations
Cuisine American
Servings 6 Servings
Calories 143 kcal

Equipment

Ingredients
  

  • 4 tablespoons butter
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • pounds mushrooms, sliced
  • 4 teaspoons thyme, dried
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • ½ teaspoon xanthan gum
  • cups beef broth
  • 2 tablespoons sherry cooking wine
  • 1 cup heavy cream

Instructions
 

  • Warm butter in a saute pan over medium heat. Add onions and saute until they become translucent and soften. Then, stir in the garlic and cook for another minute.
  • Add the mushrooms and cook for 5 minutes. Stir in xanthan gum and season with dried thyme, salt, and pepper.
  • Deglaze with sherry cooking wine and beef broth; reduce to low-medium heat, cover, and cook for 10 minutes until the soup thickens.
  • Uncover and remove the soup from heat; stir in the heavy cream to finish.

Notes

Cooking Tips: 
  • I prefer thick and creamy cream of mushroom soup. However, if you don’t like the chunkiness of the mushrooms, use an immersion blender to smooth them out.
 
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 CupCalories: 143kcalCarbohydrates: 8gProtein: 7gFat: 10gSodium: 385mgFiber: 3gSugar: 4g
Keyword Gluten-Free Cream of Mushroom Soup, keto cream of mushroom soup
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating