This keto mushroom soup is a wonderful alternative to store-bought cream of mushroom soup. It has a soothing, earthy flavor that is so nourishing and comforting!
This homemade low carb soup will surely hit the spot whenever you need something warm and relaxing. Although canned soups may seem more convenient, nothing beats the fresh taste of homemade soup. And store-bought mushroom soup has a lot of preservatives and are higher in carbs.
Making this keto mushroom soup is a breeze and in no time, you will be enjoying a warm, satisfying bowl of this heartwarming and nutritious soup! You can make it on the stove or in the instant pot to save time.
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Ingredients Used
- Mushrooms: I use baby bella mushrooms but you can use your favorite mushrooms or a variety of mushrooms to make this soup. I like to buy my mushrooms already pre-sliced to save time, but you can buy them whole and slice them yourself.
- Heavy whipping cream: This helps to increase the fat content of the mushroom soup, and make it more filling.
- Cream cheese: Cream cheese makes the soup really creamy and acts as a thickener.
- Spices: Cayenne pepper, black pepper, bouillon powder, salt, and thyme.
- Aromatics: Onions and garlic.
- Chicken broth.
- Olive oil.
How To Make This Recipe
Wash your mushrooms under running water in a colander and let them drain. If using whole mushrooms, slice them up. Chop the onions and mince the garlic, and set aside when done.
- Warm some olive oil over medium-high heat on a stovetop. Sauté the onion and garlic in the olive oil until translucent.
- Add the mushrooms, salt, and black pepper and let it cook for about 5 minutes. Stir the mushrooms frequently, so they do not burn.
- Add your chicken stock, bouillon powder, cayenne pepper, and thyme. Continue stirring, making sure that the browned bits come off the bottom.
- Bring everything to a boil, then turn down the heat and allow it to simmer for 10 minutes. Mix in your heavy cream and cream cheese to the soup.
- Cook for 5 more minutes so that there are no big clumps of cream cheese in it. Take your soup off the stove and allow it to cool a bit.
- Use an immersion blender or pour into a regular blender and blend till smooth. Put your soup back on the stove and check the seasoning. Add a bit more salt and black pepper if necessary, and simmer your soup for a few minutes on low heat.
Make this soup in an instant pot
- Saute the onions and garlic in the instant pot on sauté mode. Add the mushrooms, salt, and black pepper and cook for about 5 minutes, stirring often.
- Then, add your chicken stock, bouillon powder, cayenne pepper, and thyme. Set the instant pot to manual mode and set the pressure to 5 minutes. It will take a few minutes for the instant pot to come to pressure.
- When the timer goes off, quick-release by turning the steam release knob from sealing to venting. Switch the instant pot back to sauté mode.
- Add the heavy cream and cream cheese and stir. Let the soup simmer and thicken some more.
- Use an immersion blender or pour into a regular blender and blend till smooth.
- Pour the soup back into the instant pot (sauté mode), and check the seasoning. Add a bit more salt and black pepper if necessary, and simmer your soup for a few minutes.
Can I use frozen mushrooms for this soup?
Yes, frozen mushrooms will work well for this soup. Freezing mushrooms does change their texture and color but since they will be pureed in the soup, you don't have to worry so much about that. Make sure you defrost them in the microwave before using them.
Storing and Reheating
It is best to store this keto mushroom soup in airtight containers in the fridge. To reheat, warm it in a small pot on the stove, and you’ll be good to go.
Since this soup has dairy products in it, it won’t freeze as well. The milk’s fat content might start to separate from the liquids and give you a grainy or watery texture.
What can I eat this recipe with?
You can serve this keto mushroom soup with a side of vegetables like roasted asparagus, brussels sprouts, or roasted cauliflower. My favorite side dish to eat this soup with is my keto fish cakes.
Helpful Tips
- When blending this mushroom soup, you can make it smooth or chunky depending on your preference. What I like to do is blend half of it and pour it back into the mixture. The result is a semi-smooth mushroom soup with some chunks in it.
- Omit the cayenne pepper if you want it less spicy.
Check out these delectable keto soups!
Instant Pot Spicy Pumpkin Soup
Recipe
Keto Mushroom Soup
Ingredients
- 4 cups mushrooms sliced. I used baby bella mushrooms but you can use any.
- 1/3 cup olive oil
- 1/2 cup onion chopped
- 1 clove garlic minced
- 1/2 cup heavy whipping cream
- 4 cups chicken broth
- 4 oz cream cheese
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp thyme
- 1/2 tsp bouillon powder
- 1/2 tsp salt or to taste
Instructions
- Chop the onions and mince the garlic.
- Slice the mushrooms, if they are whole.
Make it on the stove
- Sauté onions and garlic in olive oil till translucent.
- Add mushrooms, salt, and black pepper and stir for 5 minutes.
- Add chicken stock, bouillon powder, cayenne pepper, and thyme.
- Stir and scrape the browned bits.
- Bring to boil and simmer for 10 minutes.
- Mix in heavy cream and cream cheese.
- Cook for 5 more minutes.
- Blend with an immersion blender or pour into a regular blender.
- Put back on the stove and adjust seasoning.
- Simmer for 3- 4 minutes on low heat.
Make it in the instant pot
- Sauté the onions and garlic in the instant pot on sauté mode.
- Add the mushrooms, salt, and black pepper and cook for about 5 minutes, stirring often.
- Add your chicken stock, bouillon powder, cayenne pepper, and thyme.
- Set the instant pot to manual mode and set the pressure to 5 minutes. It will take a few minutes for the instant pot to come to pressure.
- When the timer goes off, quick-release by turning the steam release knob from sealing to venting.
- Switch the instant pot back to sauté mode.
- Add the heavy cream and cream cheese and stir.
- Let the soup simmer and thicken some more.
- Blend using an immersion blender or regular blender.
- Put back in the instant pot and adjust seasoning, if you wish.
- Simmer for a few more minutes and serve.
Notes
- When blending this mushroom soup, you can make it smooth or chunky depending on your preference. What I like to do is blend half of it and pour it back into the mixture. The result is a semi-smooth mushroom soup with some chunks in it.
- Omit the cayenne pepper if you want it less spicy.
This is the most delicious creamy mushroom soup, the cayenne pepper is a nice addition.. to thicken it a little more I added my homemade keto cauliflower mashed “ potatoes “ which are quite thick as I use a cheesecloth to remove the moisture from the cauliflower, add a tablespoon or two of cream cheese, a clove of minced garlic, bouillon roasted chicken 1tsp which = a cube. I put 1/2 cup in the bottom of my soup bowl than added the mushroom soup on top… a gentle stir and I had thicker soup ! Thank You for the recipe… simply delicious
I'm so glad you loved the soup, Barbara! And I love the additions you made 😀
Loved this, so easy to make and delicious. The cayenne pepper gave it that umph…will never buy canned again
Yes, the cayenne pepper definitely adds something extra. I'm glad you loved it, Christie!
This soup is delicious! I made it as written and wouldn't change a thing. Thank you for the recipe.
I'm so glad you enjoyed it, Denise!
I made it with chestnut mushrooms and it was delicious and filling. Thank you.
I'm so glad you enjoyed it, Dee!
This recipe looks amazing! I am ordering groceries online and wondering when you say "4 cups of mushrooms" - how many containers of mushrooms did you use? The store seems to have smaller containers that are square (online it looks like similar to a pint container) and the larger rectangular containers of sliced baby bellas. Thanks! (Or if you know the weight, I will buy the big size and weigh out the correct amount.)
Hi Lanny, I buy the sliced pack of baby bella mushrooms. It says 16oz on the pack but translates to 4 cups when measured. Hope this helps!
Thank you so much for the speedy reply! That is perfect - I see the sliced 1 lb container of baby bellas and just put it in my cart. Plan to cook this weekend and will let you know how it turns out!
You're so welcome, Lanny. I can't wait to know how it turns out!
So, I made the soup on Saturday and the flavor is delicious! However, a warning to other home cooks to not make the mistake I made. I didn't taste it while cooking (normally I do, but had a head cold and figured it wasn't worth it.) Well, the carton of chicken stock I used must have been very salty as my husband actually coughed from the salt. We had groceries delivered due to being sick and it was not my normal brand. I was finally "unstuffed" today and ate some soup and loved the flavor but dear hubby was right - it was very salty... next time I will test the broth before I dump it in. I probably should have thinned it with water or used some extra cream. Will definitely make again with the brand of broth I ususally buy. Thank you for the delicious recipe!
I'm glad you enjoyed this, Lanny! And yes, broth can make a dish too salty. It's happened to me too! I hope you feel better.
This will be added to my top5 recipes, It was #delish I made it with white Mushrooms but I can't wait to make it with baby bellas. I will be building on this recipe. #itsakeeper. Thanks @abeljalim
I'm so thrilled to hear you enjoyed the mushroom soup, Abel!