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. Store-bought mushroom soup has many preservatives and is higher in carbs.
Making this keto mushroom soup is a breeze. In no time, you will be enjoying a warm, satisfying bowl of this heartwarming and nutritious soup! To save time, you can make it on the stove or in the instant pot.
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 Keto Mushroom Soup
- Wash your mushrooms under running water in a colander and let them drain. If using whole mushrooms, slice them up. When done, chop the onions and mince the garlic, and set aside.
- Warm olive oil over medium-high heat on a stovetop. Sauté the onion and garlic 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. Add the heavy cream and cream cheese to the soup.
- Cook for five more minutes so there are no big clumps of cream cheese. Remove the soup from the stove and allow it to cool a bit.
- Use an immersion blender or pour into a regular blender and blend until smooth. Put your soup back on the stove and check the seasoning. Add a bit more salt and black pepper if necessary, and simmer for a few minutes on low heat.


Make this soup in an instant pot
- Saute the onions and garlic in the instant pot in 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. The instant pot will take a few minutes to get 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. Warm it in a small pot on the stove to reheat, 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.

Helpful Tips
- When blending this mushroom soup, you can make it smooth or chunky, depending on your preference. I like to 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 Pumpkin Soup
- Tofu Soup
- Fisherman Soup
- Keto Tomato Soup
- Fish Pepper Soup

📖 Recipe

Keto Mushroom Soup
Equipment
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.½ cup onion, 1 clove garlic
- Slice the mushrooms, if they are whole.4 cups mushrooms
Make it on the stove
- Sauté onions and garlic in olive oil till translucent.⅓ cup olive oil
- Add mushrooms, salt, and black pepper and stir for 5 minutes.½ teaspoon salt, ½ teaspoon black pepper
- Add chicken stock, bouillon powder, cayenne pepper, and thyme.4 cups chicken broth, ½ teaspoon cayenne pepper, ½ teaspoon bouillon powder, ½ teaspoon thyme
- Stir and scrape the browned bits.
- Bring to boil and simmer for 10 minutes.
- Mix in heavy cream and cream cheese.½ cup heavy whipping cream, 4 oz 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
- When blending this mushroom soup, you can make it smooth or chunky, depending on your preference. I like to 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.
Love this. Easy to make and really tasty. Best mushroom soup ever!
Thanks, Melster. This soup is always a winner!
Hi Tayo,
Your mushroom soup recipe is delicious! I love the flavors and the creaminess.
Thank you for sharing,
Janiece
Thanks for your lovely feedback, Janiece!
Delicious flavor but mine was too thin. How to make it creamier?
You can let it simmer a bit longer to thicken or make a slurry using half teaspoon of arrowroot powder and a tablespoon of water. Mix together and pour into the soup and let it simmer for a few minutes.
Delicious!!! I used butter instead of oil : ) Looking forward to trying some of your African recipes!
Thanks, Jaime. I hope you enjoy the rest of my recipes!
Easy to follow.
Made it today in prep for tomorrow’s pasta dish. Lovely texture, great taste and looks fantastic!
Glad to hear it was easy to follow and turned out great!
Delish! Have made this soup at least a dozen times in the past month. It has become a family favorite!!!
I'm so glad to hear that, Tina!
Made this soup for my Green Bean Casserole. It was amazing!
I'm so glad you loved it, Charna!
This was easy to make, flavorful and delicious! Thank you!
You're welcome, Kristine! The mushroom soup is always a favorite!
This soup is delicious!!
I'm so glad you enjoyed the mushroom soup, Denise!