This restaurant-quality keto cream of mushroom soup is easy to make and simply delicious. I will be honest, this is hands down the best cream of mushroom soup I have ever had and for it to be low-carb also is just amazing. It's velvety, rich, & tastes gourmet & only takes 30 minutes to make.
This recipe includes using homemade VEGAN MUSHROOM BROTH that keeps this keto cream of mushroom recipe vegetarian. It's a great first course to serve with my keto ground beef lasagna.
If you want an easy homemade cream of mushroom soup that is keto-friendly, low-carb, Atkins-friendly, diabetic, and gluten-free this is the best recipe. The creamy texture with sherry creates a rich velvety mushroom soup that is so much better than any Campbell's condensed version you can buy.
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Ingredients for Keto Cream of Mushroom Soup
The ingredients needed for this homemade low-carb cream of mushroom soup include fresh mushrooms, vegan mushroom broth, herbs, spices, butter, cream, cream cheese, cooking sherry, and more.
This unique cream of mushroom soup is made with cremini mushrooms but you can use your favorite or a combination. In the end, it is thickened with cream cheese (uses no flour!)
- Sliced Cremini Mushrooms - this mini portabellos are hearty, meaty, & hold up well when cooked & presliced saves prep time.
- Mushroom Broth - for more intense mushroom flavor but you can use vegetable broth too.
- Butter - to saute the mushrooms and added fat & flavor.
- Garlic - a subtle pungent flavor that always pairs well with mushrooms.
- Minced Onion - the dried flakes give intense flavor with less carbs that fresh onion yields.
- Heavy Cream - for a true keto recipe full-fat cream is key plus it makes the soup thick & decadent.
- Cream Cheese - only use full-fat block cream cheese to thicken the soup without a roux, cornstarch, wheat, or grains/gluten.
- Dry Thyme - thyme and mushrooms are a classic combination.
- Cooking Sherry - do not skip this ingredient that gives it gourmet flavor that sets it over the top.
- Celery Salt - the savory salty spice balances all that dairy.
- Salt & Pepper - season to taste.
See the recipe card for amounts and full instructions.
How Many Carbs in Cream of Mushroom Soup
All of these ingredients add so much flavor without adding so many carbohydrates. This keto recipe has only 3.8 net carbs per serving in this cream of mushroom soup.
If you need a keto substitute for cream of mushroom soup in another recipe - like my SLOW COOKER SALISBURY STEAK, this is the recipe for you. It is also a great gluten-free option instead of canned condensed cream of mushroom soup.
How to Make Homemade Keto Cream of Mushroom Soup
This is a simple 30-minute recipe that takes little prep. Here is how to make this soup step-by-step:
- Saute the Mushrooms & Spices
- Simmer
- Add Cream & Thicken
- Blend & Serve
1 - Saute the Mushrooms & Spices
In a medium-sized pot melt the butter on medium heat. To that add the mushrooms, dried onion, garlic, thyme, celery salt, salt, & pepper.
Let this saute for about 5 minutes, stirring occasionally. The mushrooms should be soft but not browned.
2 - Simmer
Next, measure out your broth and add that slowly to the pot. Turn the heat up to medium-high and bring the soup to a boil. Then lower down to low and let the soup simmer for 10 minutes.
3 - Add Cream & Thicken
Next, add the cream cheese and heavy whipping cream to the soup. Add the sherry also. Bring the heat up to medium so the cream cheese can start to melt into the other ingredients.
Stir to help combine. Once the cream cheese is smooth and the soup is warmed throughout, bring it back down to low and let simmer for 5 minutes.
4 - Blend & Serve
Finally, remove the pot from the stove. Using an immersion blender, blend for a few minutes until it is the consistency you like. I like mine mostly smooth with only a few larger bits of mushroom left. Doing this will bring the temperature of the soup down a bit and cool it off.
Return the pot to the stove to get it warmed back up to your desired temperature. To serve, ladle into bowls and top with fresh herbs if desired. ENJOY!
Variations & Substitutes
Here are some great recipe variations & ingredient substitutions that can be made. These may help you enjoy this recipe even with dietary, health, or personal nutritional preferences.
Substitutions
- Heavy Cream - Use whole milk
- Homemade Mushroom Broth - buy canned or boxed mushroom broth at the store, like Pacific Foods
- Sherry - omit if you do not consume alcohol, replace with a squirt of fresh lemon juice when you serve the soup.
Variations
- Dairy-Free - use coconut milk & a dairy-free cream cheese substitute
- Garlicky - instead of the minced onion add roasted garlic and puree it in
- Low-Sodium - omit the salt & use a low-sodium mushroom broth or make your homemade with ½ the salt
This recipe is already gluten-free & grain-free.
What to Serve with Cream of Mushroom Soup
Here are great recipes for ideas on what goes well with cream of mushroom soup. Many are keto and gluten-free, but not all of them.
- SIMPLE SPINACH SALAD
- STRAWBERRY ARUGULA SALAD
- KETO CORNBREAD CHAFFLES
- KETO FATHEAD ROLLS
- GRILLED JALAPENO POPPERS
- KETO CHICKEN NUGGETS
Storing & Reheating
This homemade soup will keep well in your refrigerator for up to 3-4 days. When storing cream of mushroom soup make sure it is in an air-tight container.
If you wish to freeze this, you can do that as well in an air-tight container or sealed ziplock bag. It will keep for about 2 months. Simply defrost for 2 days in your refrigerator before using.
To reheat it may take a fresh splash of cream to bring it back to a smoother consistency since the cream can separate a bit from the freeze/defrost process.
Product Recommendations for this Recipe:
For equipment, I highly recommend having an immersion blender like the one I list below. It is an inexpensive kitchen tool and honestly one of my favorites.
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Keto Cream of Mushroom Soup
Equipment
- Immersion Blender
Ingredients
- 2 tablespoon salted butter (olive oil for vegan)
- 3 C cremini or baby portabello mushrooms chopped
- 1 tablespoon minced dry onion
- 1 clove garlic equal to 1 teaspoon minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- 2 C Vegan Mushroom Broth https://theshortordercook.com/vegan-mushroom-broth/
- 1 C heavy whipping cream (coconut milk for vegan)
- 4 oz full-fat cream cheese (omit or use a vegan cream cheese)
- 1 tablespoon sherry
Instructions
- In a medium-sized pot melt the butter (or olive oil if you want this vegan) on medium heat. Next, add all the ingredients through the celery salt. Saute for about 5 minutes, stir occasionally.
- Measure out your broth and add that slowly to the pot. Turn the heat up to medium-high and bring the soup to a boil. Then lower down to low and let the soup simmer for 15 minutes.
- Next, add the cream cheese and heavy whipping cream (or just use coconut milk if you want this recipe to be vegan) to the soup. Add the sherry also. Bring the heat up to medium so the cream cheese can start to melt into the other ingredients. Stir to help combine. Once the cream cheese is smooth and the soup is warmed throughout, bring it back down to low and let simmer for 5 minutes.
- Once heated through, remove the pot from the stove. Using an immersion blender, blend for a few minutes until it is the consistency you like. I like mine mostly smooth with only a few larger bits of mushroom left. Doing this will bring the temperature of the soup down a bit and cool it off.
- Return the pot to the stove to get it warmed back up to your desired temperature.
- To serve, ladle into bowls and top with fresh herbs if desired. ENJOY!
- Store in an air-tight container. It will keep for up to 4 days in the refrigerator. Read above for more information about storing it, including how to freeze cream of mushroom soup.
Morayma says
I cannot wait to try this recipe....cream of mushroom is a favorite of mine and my kids! Thanks for sharing!
Angela says
I love this soup and I hope you do too.
Laura Schwieter says
I’ve been following a keto/low carb diet for about 10 months. Your recipe sounds great and I’ve cooked similar soup. Honestly it made me frustrated because it’s so much easier to buy it for $1.00 in a can despite it’s un-keto properties. You’re very dedicated.
Angela says
It is so convenient to have the canned stuff. Part of a healthier diet is to eat cleaner ingredients and remove items that may not be good for you - in many cases removing gluten from a diet helps. This will take some time to make but not a lot of effort honestly and making a double batch to store in the fridge or freezer can make cream of mushroom homemade a lot more convenient too.
Megan says
I LOOOOOVEEE mushrooms, so I will definitely be giving this a try!
Angela says
Great, I hope you LOOOOOOVEEEE this recipe too! haha
Marianne says
Sounds delicious! I only wish I could have dairy! I have tried a dairy free version, but haven't found a recipe as good as the original.
Angela says
This recipe does have a vegan / dairy-free option by using coconut milk. YOu could also use almond milk if you do not have a nut allergy to make cream of mushroom soup.
Tricia Snow says
This looks absolutely amazing! Cream of Mushroom is my all time favorite and I love that you put sherry in it.
Amanda says
Your recipes are always wonderful! This one looks just as amazing as the others.
Angela says
Thank you so much Amanda. That is lovely to say.
Emily says
I love this recipe! We make this at our house as well
Angela says
Thank you.
Sabrina DeWalt says
Mushroom soup made with cream cheese? I'm in!
Barbara says
This looks very tastey!
Santana says
I love mushroom soup. This looks delish!!
Suz | TravelsWithSuz.com says
Oh my gosh, this sounds soooo delicious!! My stomach's rumbling. [adds to grocery list: mushrooms, cream...] 😂 Yummmmmm!
Cindy Moore says
Yum! I want to try the vegan version of this recipe!
Relle says
Homemade is so much better. Looks awesome.
Jacqueline Debono says
I love homemade mushroom soup and this version looks delicious. I've never used cream cheese in soup before. I have to try that!
Angela says
Oh yes, do try it. Cream cheese in soup makes it rich and helps thicken it without the need for flour/gluten/grain products.
Nisha says
This mushroom soup looks so flavorful and inviting. I will try this with coconut milk in it as I love that combination . You are absolutely right the immersion blender is really very useful to make such soups.
Angela says
Let me know how you enjoy this homemade mushroom soup with coconut milk. Enjoy.
Beth says
This creamy mushroom soup sounds so good with both whipping cream and cream cheese - since the only one in my family who likes mushrooms is me, I can make it as creamy as I like, too.
Cooking Coders says
Both my husband and I absolutely adore mushrooms. I am constantly looking for new ways to highlight them into a dish, but this recipe makes them the star! I can't wait to try it out, especially since it's so chilly outside right now.
Angela says
It is so perfect for warming up right now - most of the states are in the bitter cold. The sherry in this mushroom really sets it above and beyond other recipes, enjoy. Stay safe, warm, and fed! 🙂
LaRena Fry says
Cream of Mushroom is my favorite soup. Can't wait to try this recipe.
Rachel says
This is delicious and so easy to make! It also freezes well. I make it frequently as part of my weekend meal prep 🙂
Angela says
So glad to hear you make this keto mushroom soup often - it really is an amazing recipe.
Britt says
So in love with this soup. I buy the mushroom broth since I am lazy like that. Ha. This is probably the best keto soup I have ever made thanks so much. Do you think I can use other vegetables to maybe make broccoli or caulliflower soup with this too?
Angela says
I have not tried it with either of those vegetables but I do not see why they wouldn't work. Let me know if you give it a try and how it turns out. I am trying out a new keto cream soup for the blog now and hope to have it up before Fall and the chilly weather brings on soup season.
William says
No one in my family is doing keto except for me but we all raved about this soup. I just made another batch this weekend, my 3rd time in a month. We cannot get enough of it and it is a good way to eat low carb but not have a ton of meat since meat is so expensive right now. Thank you so much for this recipe.