This cream of mushroom soup recipe is the perfect comfort food for low-carb and keto-friendly diets. This creamy mushroom soup is super delicious, easy to make, and has less than 250 calories per serving.
Love soup? Try this Greek Lemon Chicken Soup, a fantastic chicken soup recipe that is comforting, healthy, and delicious.
Contents
⭐ Keto friendly mushroom soup
Low carb and full of flavor, this mushroom soup recipe is a winner for all who taste it! I am a big soup eater in general, but the keto cream of mushroom soup touches all the right spots, as it is a very hearty meal and needs no side dish apart from some fresh parmesan on top.
Nothing beats a good homemade soup, and this keto soup recipe is up there with the best them. It's creamy, easy to prepare, and you can even substitute ingredients to your liking.
You can swap the chicken stock for vegetable stock to make it vegetarian and use coconut milk instead of heavy cream. If you have a variety of mushrooms in the fridge, bring them all to the pot. However, if you want the easy heartwarming version, stick with the recipe here, and you will love this tried and true mushroom soup recipe.
Say no to canned mushroom soup full of additives and sweeteners. Start making the best homemade cream of mushroom soup at less than 6g net carbs per serving.
🍽 What you need
It doesn't matter which mushrooms you choose to use for this recipe as long as they are fresh, cleaned, and sliced. Here we use dehydrated minced onion and minced garlic as a base for the keto cream of mushroom soup recipe, along with some dried thyme for some herby flavor.
Equipment
- chopping board
- large pot
- spoon
Ingredients
- 4 tablespoon salted butter
- 16 ounces mushrooms sliced
- 1 tablespoon dehydrated minced onion
- 1 tablespoon minced garlic
- 2 cups heavy cream
- 2 cups chicken broth
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 4 teaspoon arrowroot
- 8 teaspoon water
- ½ teaspoon salt
Optional
Pair this delicious low-carb side dish with my ham roll-ups recipe for the perfect lunch.
🔪 How to make
Learn how easy it is to make homemade cream of mushroom soup without the added sugars and additives found in canned soup. You'll have this low-carb, keto-friendly mushroom soup ready in less than 30 minutes.
- Grab your large pot, melt the butter over medium heat, and add the onions and garlic for 3 minutes until fragrant.
- Add the sliced mushrooms to the pan and saute for 10 minutes, stirring frequently.
- Add the chicken stock and bring to a boil, then add the thyme, salt and pepper, and heavy cream.
- Reduce the heat to low and mix the arrowroot and water in a cup until smooth.
- Simmer for another 12 minutes, and then add the arrowroot to the soup, constantly stirring until it starts to thicken.
- Once it has a nice thick consistency, remove the pot from the heat and serve in a bowl.
💭 Top tips
- Serve the keto cream of mushroom soup with croutons, some chopped parsley, and whipping cream.
- To make the soup even creamier and extra smooth, use an immersion blender to pulsate the mushrooms.
- If you cannot get your hands on some arrowroot to thicken the mushroom soup, you can use cream cheese as a thickener or xanthan gum.
🥗 What to serve with
You can also serve it up with some healthy salads or crispy garlic bread to accompany that delicious homemade keto cream of mushroom soup.
Homemade Garlic Bread
For this, you want to grab yourself a bread loaf, slice it in half, and then crisp it up under a hot oven grill. While it is broiling, melt 50g butter, chop up a bunch of parsley and 3 cloves garlic, and then mix it in a bowl. Once the baguette is nice and crispy, spread the butter over it, top with 20g grated parmesan cheese, and broil for another 2 to 3 minutes. Finally, cut into strips and Enjoy!!
Healthy Spinach and Apple Salad
Start with 1 bag of spinach leaves (roughly 80g), cut 1 apple and 1 pear into slices, gently toast 100g walnuts in a frying pan with a drizzle of light maple syrup. Mix it all in a bowl with some balsamic vinegar and voilà, another tasty side.
Easy Arugula Salad
Made with only 5 ingredients and takes 5 minutes to prepare. This salad is perfect for accompanying any keto recipe. All you need is a bag of baby arugula leaves mixed with a generous helping of olive oil, a squeeze of lemon juice, salt, and pepper. Top with a small cup of onion (I use green, but you can use red or white) and 20g parmesan shavings. Simple yet satisfying.
🥫 Storage
Store cream of mushroom soup by letting it cool down in the pot you cooked it in. Then transfer it to the fridge with the lid covering it. If you do not have a lid to cover the pot, you can use cling film or aluminum foil.
Alternatively, you can transfer the cream of mushroom soup to an airtight container and then put it in the fridge for up to 5 days.
To serve, heat the soup in a pot.
Can you freeze fresh mushroom soup?
You can also freeze the soup if you want to store some for an extended period. Transfer the remaining keto cream of mushroom soup to an airtight container and pop it in the freezer for up to 6 months.
When you want to reheat the soup, thaw it overnight, then transfer it to a pot and bring it to the boil stirring from time to time.
👪 Serving Size
This Mushroom soup recipe makes 6 servings. If you have never tried keto mushroom soup, I hope I've enticed you to give it a go. I know you will love it; whether you are on a keto diet or not, this mushroom soup recipe is a tried and true classic mushroom soup.
📋 Recipe
Keto Cream of Mushroom Soup
Ingredients
- 4 tablespoons salted butter
- 16 ounces mushrooms - sliced
- 1 tablespoon dehydrated minced onion
- 1 tablespoon minced garlic
- 2 cups heavy cream
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 4 teaspoons arrowroot
- 8 teaspoons water
Instructions
- In a large pot or dutch oven, melt butter over medium heat.
- Add onions and garlic and saute for 2-3 minutes until fragrant.
- Add mushrooms, stirring frequently, saute for 8-10 minutes.
- Add broth and bring to a boil.
- Add seasonings and heavy cream and return to a boil. Reduce heat to low.
- Make a slurry with the arrowroot and water (mix them together and stir until smooth).
- Simmer for about 12-15 minutes, then add the arrowroot to the soup and stir. The sauce should thicken immediately, remove from heat.
Notes
- Serve the keto cream of mushroom soup with parmesan, some chopped parsley, and whipping cream.
- To make the soup even creamier and extra smooth, use an immersion blender to pulsate the mushrooms.
- If you cannot get your hands on some arrowroot to thicken the mushroom soup, you can use cream cheese as a thickener or xanthan gum.
Cheryl
You can leave out the arrow root if you let it simmer longer. . .a lot longer. Maybe forty five minutes longer, but the outcome is tastier. (I was out of arrowroot last time I made this recipe.)
Michael
What is the serving size? Thanks!
730 Sage Street
Servings for this recipe are outlined in the recipe. This recipe makes 6 servings, thus 1 serving is 1/6th of this recipe. If you are asking about nutritional value, the information provided is for a single serving, which makes this recipe 7 net carbs per serving.
Kelly
Great taste, I added some cream cheese and used glucomannan as a thickening agent, It requires very little.