Name: Keto Cream of Mushroom Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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); 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried thyme; 1/4 tsp celery salt; 2 C 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

Keto Cream of Mushroom Soup

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, 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 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.

Keto Cream of Mushroom Soup adding broth

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.

Keto Cream of Mushroom Soup immersion blender in the pot

To serve, ladle into bowls and top with fresh herbs if desired. ENJOY!

Keto Cream of Mushroom Soup bowl and spoon ready — Keto Cream of Mushroom Soup ready to eat

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.

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