This restaurant-quality low-carb keto cream of mushroom soup is easy to make and simply delicious. 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. I will be honest, this is hands down the best cream of mushroom soup I have ever had and for it to be keto also is just amazing. This unique cream of mushroom soup includes celery salt for lovely flavor and it is thickened with cream cheese (uses no flour!) If you want an easy homemade cream of mushroom soup that is keto-friendly, low-carb, Atkins-friendly, and gluten-free this is the best recipe.
This recipe includes using homemade VEGAN MUSHROOM BROTH that keeps this keto cream of mushroom recipe vegetarian. Using homemade broth also lets you make this soup in a low-sodium version if that is best for you. With two simple updates, this cream of mushroom soup can be made vegan and dairy-free with no cream as well. See notes in the recipe card for the simple swaps including using coconut milk for a creamless soup.
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. 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.
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 keto-friendly and gluten-free option instead of canned condensed cream of mushroom soup.
How to Make Homemade Keto Cream of Mushroom Soup
In a medium-sized pot melt the butter (or olive oil if you want this vegan) on medium heat. To that add all the ingredients through the celery salt. Let this 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 5 minutes.
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!
What to Serve with Cream of Mushroom Soup
Here are great recipes for ideas on what goes well with cream of mushroom soup. All these salads, baked goods, sides, and more are the best recipes to make & serve with rich, creamy, & earthy mushroom soup. These side dishes include keto, low-carb, gluten-free recipes, vegetarian, and traditional recipes for serving with homemade cream of mushroom soup.
How to Store Cream of Mushroom Soup
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.
PIN FOR SAFEKEEPING & SHARING!
Product Recommendations for this Recipe:
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Keto Cream of Mushroom Soup
Equipment
- Immersion Blender
Ingredients
- 2 TBSP salted butter (olive oil for vegan)
- 3 C cremini or baby portabello mushrooms chopped
- 1 TBSP minced dry onion
- 1 clove garlic equal to 1 tsp minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
- ¼ tsp 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 TBSP 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.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 285 |
| % Daily Value* | |
| Total Fat 26.9g | 34% |
| Saturated Fat 16.8g | 84% |
| Cholesterol 88mg | 29% |
| Sodium 928mg | 40% |
| Total Carbohydrate 4.7g | 2% |
| Dietary Fiber 0.9g | 3% |
| Total Sugars 1.9g | |
| Protein 6.8g | |
| Vitamin D 209mcg | 1043% |
| Calcium 46mg | 4% |
| Iron 2mg | 13% |
| Potassium 238mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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I cannot wait to try this recipe….cream of mushroom is a favorite of mine and my kids! Thanks for sharing!
I love this soup and I hope you do too.
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.
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.
I LOOOOOVEEE mushrooms, so I will definitely be giving this a try!
Great, I hope you LOOOOOOVEEEE this recipe too! haha
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.
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.
This looks absolutely amazing! Cream of Mushroom is my all time favorite and I love that you put sherry in it.
Your recipes are always wonderful! This one looks just as amazing as the others.
Thank you so much Amanda. That is lovely to say.
I love this recipe! We make this at our house as well
Thank you.
Mushroom soup made with cream cheese? I’m in!
This looks very tastey!
I love mushroom soup. This looks delish!!
Oh my gosh, this sounds soooo delicious!! My stomach’s rumbling. [adds to grocery list: mushrooms, cream…] 😂 Yummmmmm!
Yum! I want to try the vegan version of this recipe!
Homemade is so much better. Looks awesome.
I love homemade mushroom soup and this version looks delicious. I’ve never used cream cheese in soup before. I have to try that!
Oh yes, do try it. Cream cheese in soup makes it rich and helps thicken it without the need for flour/gluten/grain products.
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.
Let me know how you enjoy this homemade mushroom soup with coconut milk. Enjoy.
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.
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.
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! 🙂
Cream of Mushroom is my favorite soup. Can’t wait to try this recipe.
This is delicious and so easy to make! It also freezes well. I make it frequently as part of my weekend meal prep 🙂
So glad to hear you make this keto mushroom soup often – it really is an amazing recipe.
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?
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.
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.