Keto Mushroom Soup

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.

Jump to:

• Ingredients Used
• How To Make This Recipe
• Make this soup in an instant pot
• Can I use frozen mushrooms for this soup?
• Storing and Reheating
• What can I eat this recipe with?
• Helpful Tips
• Recipe
• Comments

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.

1. Warm some olive oil over medium-high heat on a stovetop. Sauté the onion and garlic in the olive oil until translucent.
2. Add the mushrooms, salt, and black pepper and let it cook for about 5 minutes. Stir the mushrooms frequently, so they do not burn.
3. Add your chicken stock, bouillon powder, cayenne pepper, and thyme. Continue stirring, making sure that the browned bits come off the bottom.
4. 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.
5. 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.
6. 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

1. 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.
2. 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.
3. 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.
4. Add the heavy cream and cream cheese and stir. Let the soup simmer and thicken some more.
5. Use an immersion blender or pour into a regular blender and blend till smooth.
6. 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!

Spicy Cauliflower Soup

Instant Pot Spicy Pumpkin Soup

Vegetable Beef Soup with Cabbage

Fish Pepper Soup

Recipe