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    Home » Soups, Stews and Curries » Keto Mushroom Soup

    Jul 12, 2022

    Keto Mushroom Soup

    Published on Jul 12, 2022. Updated on Jan 16, 2023. By Tayo. This post may contain affiliate links. See Disclosure. 43 Comments

    Jump to Recipe
    pinterest image for keto mushroom soup

    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!

    A bowl of keto mushroom soup with a spoon on the side

    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
    • Recipe Video
    • Can I use frozen mushrooms for this soup?
    • Storing and Reheating
    • What can I eat this recipe with?
    • Helpful Tips
    • 📖 Recipe
    • 💬 Comments

    Ingredients Used

    stock, heavy whipping cream, olive oil and spices
    • 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.
    raw sliced mushrooms in a bowl
    • 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.

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    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.
    four collages showing how to prepare mushroom soup
    side by side images of mushroom soup cooking on the stove

    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.

    Recipe Video

    Click on the image below to watch me make this recipe from start to finish on YouTube!

    keto mushroom soup youtube thumbnail

    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 asparagus, brussels sprouts, mixed veggies, or roasted cauliflower. My favorite side dish to eat this soup with is my keto fish cakes.

    A bowl of keto mushroom soup with a spoon on the side

    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!

    Oxtail Soup

    Spicy Cauliflower Soup

    Instant Pot Spicy Pumpkin Soup

    Tofu Soup

    Keto Tomato Soup

    Fish Pepper Soup

    keto mushroom soup with extra mushrooms on top

    📖 Recipe

    a wide image showing a bowl of soup with mushrooms on top

    Keto Mushroom Soup

    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!
    5 from 22 votes
    Print Pin Share on Facebook Rate
    Course: Soups & Stews
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 391kcal
    Author: Tayo Oredola

    Equipment

    • Immersion Blender
    Prevent your screen from going dark

    Ingredients

    • 4 cups mushrooms sliced. I used baby bella mushrooms but you can use any.
    • ⅓ cup olive oil
    • ½ cup onion chopped
    • 1 clove garlic minced
    • ½ cup heavy whipping cream
    • 4 cups chicken broth
    • 4 oz cream cheese
    • ½ teaspoon black pepper
    • ½ teaspoon cayenne pepper
    • ½ teaspoon thyme
    • ½ teaspoon bouillon powder
    • ½ teaspoon 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.

    Video

    Notes

    This recipe serves 4 and contains 5 net carbs per serving. Each serving is 1 cup.
    • 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.

    Nutrition

    Calories: 391kcal | Carbohydrates: 6g | Protein: 6g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 31mg | Sodium: 1312mg | Potassium: 532mg | Fiber: 1g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 1mg
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    Tried this Recipe? Let me know!tag @lowcarbafrica on Instagram and please leave a comment below

    More Keto Soups, Curries and Stews

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    • Spicy Cabbage Soup
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    Reader Interactions

    Comments

    1. Kristine says

      January 29, 2023 at 7:43 pm

      5 stars
      This was easy to make, flavorful and delicious! Thank you!

      Reply
      • Tayo says

        January 30, 2023 at 10:58 pm

        You're welcome, Kristine! The mushroom soup is always a favorite!

        Reply
    2. Denise Hayes says

      January 25, 2023 at 4:12 pm

      5 stars
      This soup is delicious!!

      Reply
      • Tayo says

        January 30, 2023 at 10:56 pm

        I'm so glad you enjoyed the mushroom soup, Denise!

        Reply
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