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    Home » Keto, Paleo, or Gluten Free

    Updated: Feb 16, 2024 · Published: Jan 21, 2021 · by Angela · This post may contain affiliate links · 32 Comments

    Keto Cream of Mushroom Soup

    Jump to Recipe

    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.

    Keto Cream of Mushroom Soup

    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.

    Jump to:
    • Ingredients for Keto Cream of Mushroom Soup
    • How Many Carbs in Cream of Mushroom Soup
    • How to Make Homemade Keto Cream of Mushroom Soup
    • 4 - Blend & Serve
    • Variations & Substitutes
    • What to Serve with Cream of Mushroom Soup
    • Storing & Reheating
    • Keto Cream of Mushroom 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.   

    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!)

    Keto Cream of Mushroom Soup ingredients
    • 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:

    1. Saute the Mushrooms & Spices
    2. Simmer
    3. Add Cream & Thicken
    4. 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.

    Adding broth to the cooked mushrooms in the pot.

    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.

    Adding cream into the pot of soup.

    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!

    immersion blender in the pot

    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
    Keto Cream of Mushroom Soup bowl and spoon ready

    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.

    Keto Cream of Mushroom Soup served in two white bowls.

    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.

    KitchenAid Variable Speed Corded Hand Blender - KHBV53, White
    $64.95
    KitchenAid Variable Speed Corded Hand Blender - KHBV53, White
    Buy Now
    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.
    05/13/2025 12:21 pm GMT

    DOWAN Soup Bowls with Handles, 24 ounces Ceramic Cereal Bowl Set for kitchen, White French Onion Soup Crocks, Microwave Oven Safe, Stackable Soup Mug for Soup, Cereal, Stew, Chilli Set of 4
    $29.99
    DOWAN Soup Bowls with Handles, 24 ounces Ceramic Cereal Bowl Set for kitchen, White French Onion Soup Crocks, Microwave Oven Safe, Stackable Soup Mug for Soup, Cereal, Stew, Chilli Set of 4
    Buy Now
    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.
    05/13/2025 11:36 am GMT

    SIMPLY ORGANIC CELERY SALT 0.85 OZ.
    SIMPLY ORGANIC CELERY SALT 0.85 OZ.
    Buy Now
    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.

    Reese Sherry Cooking Wine, 12.7 oz
    $8.83
    Reese Sherry Cooking Wine, 12.7 oz
    Buy Now
    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.
    05/12/2025 05:26 pm GMT

    The Short Order Cook is a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.  If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you!

    Keto Cream of Mushroom Soup featured overhead two bowls

    Keto Cream of Mushroom Soup

    Angela
    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. 
    5 from 13 votes
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 252 kcal

    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
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 252kcalCarbohydrates: 6gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 74mgSodium: 707mgPotassium: 244mgFiber: 0.3gSugar: 3gVitamin A: 1123IUVitamin C: 1mgCalcium: 57mgIron: 0.3mg
    Keyword comfort, easy, gluten-free, grain-free, keto, low carb, vegetarian, winter
    Tried this recipe?Let us know how it was!

    « Wonderful Wednesday Blog Hop #413
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Morayma says

      January 25, 2021 at 5:53 pm

      5 stars
      I cannot wait to try this recipe....cream of mushroom is a favorite of mine and my kids! Thanks for sharing!

      Reply
      • Angela says

        January 26, 2021 at 1:52 pm

        I love this soup and I hope you do too.

        Reply
    2. Laura Schwieter says

      January 25, 2021 at 6:21 pm

      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.

      Reply
      • Angela says

        January 26, 2021 at 1:50 pm

        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.

        Reply
    3. Megan says

      January 25, 2021 at 8:11 pm

      I LOOOOOVEEE mushrooms, so I will definitely be giving this a try!

      Reply
      • Angela says

        January 26, 2021 at 1:49 pm

        Great, I hope you LOOOOOOVEEEE this recipe too! haha

        Reply
    4. Marianne says

      January 26, 2021 at 6:13 am

      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.

      Reply
      • Angela says

        January 26, 2021 at 1:48 pm

        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.

        Reply
    5. Tricia Snow says

      January 26, 2021 at 1:32 pm

      5 stars
      This looks absolutely amazing! Cream of Mushroom is my all time favorite and I love that you put sherry in it.

      Reply
    6. Amanda says

      January 26, 2021 at 1:34 pm

      5 stars
      Your recipes are always wonderful! This one looks just as amazing as the others.

      Reply
      • Angela says

        January 26, 2021 at 1:46 pm

        Thank you so much Amanda. That is lovely to say.

        Reply
    7. Emily says

      January 26, 2021 at 2:19 pm

      5 stars
      I love this recipe! We make this at our house as well

      Reply
      • Angela says

        January 28, 2021 at 10:35 am

        Thank you.

        Reply
    8. Sabrina DeWalt says

      January 26, 2021 at 2:39 pm

      Mushroom soup made with cream cheese? I'm in!

      Reply
    9. Barbara says

      January 26, 2021 at 7:19 pm

      This looks very tastey!

      Reply
    10. Santana says

      January 27, 2021 at 12:40 pm

      I love mushroom soup. This looks delish!!

      Reply
    11. Suz | TravelsWithSuz.com says

      January 29, 2021 at 1:13 am

      Oh my gosh, this sounds soooo delicious!! My stomach's rumbling. [adds to grocery list: mushrooms, cream...] 😂 Yummmmmm!

      Reply
    12. Cindy Moore says

      January 31, 2021 at 6:09 pm

      5 stars
      Yum! I want to try the vegan version of this recipe!

      Reply
    13. Relle says

      February 15, 2021 at 7:57 am

      Homemade is so much better. Looks awesome.

      Reply
    14. Jacqueline Debono says

      February 15, 2021 at 11:45 pm

      5 stars
      I love homemade mushroom soup and this version looks delicious. I've never used cream cheese in soup before. I have to try that!

      Reply
      • Angela says

        February 16, 2021 at 8:45 am

        Oh yes, do try it. Cream cheese in soup makes it rich and helps thicken it without the need for flour/gluten/grain products.

        Reply
    15. Nisha says

      February 16, 2021 at 7:07 am

      5 stars
      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.

      Reply
      • Angela says

        February 16, 2021 at 8:44 am

        Let me know how you enjoy this homemade mushroom soup with coconut milk. Enjoy.

        Reply
    16. Beth says

      February 16, 2021 at 12:55 pm

      5 stars
      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.

      Reply
    17. Cooking Coders says

      February 16, 2021 at 8:31 pm

      5 stars
      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.

      Reply
      • Angela says

        February 16, 2021 at 9:44 pm

        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! 🙂

        Reply
    18. LaRena Fry says

      February 16, 2021 at 10:00 pm

      5 stars
      Cream of Mushroom is my favorite soup. Can't wait to try this recipe.

      Reply
    19. Rachel says

      March 04, 2021 at 6:36 pm

      5 stars
      This is delicious and so easy to make! It also freezes well. I make it frequently as part of my weekend meal prep 🙂

      Reply
      • Angela says

        March 04, 2021 at 8:33 pm

        So glad to hear you make this keto mushroom soup often - it really is an amazing recipe.

        Reply
    20. Britt says

      June 18, 2021 at 7:57 am

      5 stars
      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?

      Reply
      • Angela says

        June 18, 2021 at 11:15 am

        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.

        Reply
    21. William says

      October 17, 2021 at 1:16 pm

      5 stars
      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.

      Reply

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