keto cream of mushroom soup recipe

Written ByJenny Smyth Posted on
keto cream of mushroom soup recipe
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The Best keto cream of mushroom soup recipe

I’m so excited to share this keto cream of mushroom soup recipe with you all. As a busy mom, I’m always on the lookout for delicious and easy-to-make meals that fit within our keto lifestyle. This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it.

The creamy texture and rich flavor of the mushrooms are simply divine, and my family can’t get enough of it. Whether we’re having a family dinner or just need a quick lunch, this soup is always a hit. Plus, it’s incredibly easy to make and requires minimal ingredients, making it perfect for a weeknight meal.

So, let’s get started and dive into the world of keto cream of mushroom soup! I first discovered this recipe when I was researching low-carb soups online. The original recipe called for heavy cream and butter, but I knew I could make some tweaks to make it more keto-friendly.

I replaced the heavy cream with full-fat coconut milk and reduced the amount of butter used in the recipe. The result was a creamy and rich soup that fit perfectly within our keto diet. One of the things I love about this recipe is how versatile it is.

You can serve it as a main dish or use it as a side dish for a larger meal. It’s also incredibly easy to customize with your favorite spices and herbs. My kids love adding some chopped fresh parsley on top of their bowl before serving.

Now, let’s talk about the key technique behind making this soup: using high-quality ingredients. When it comes to soups like this one, using fresh and high-quality ingredients makes all the difference in the world. Don’t be tempted to use low-quality or frozen mushrooms – they’ll ruin the flavor and texture of your soup.

Keto Cream of Mushroom Soup

Keto Cream of Mushroom Soup

4.7 from 966 votes

A rich and velvety cream of mushroom soup that is low in carbs and high in flavor. This keto-friendly version uses heavy cream and cream cheese to achieve a luscious texture without flour.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

Soup Base

1 pound fresh mushrooms, sliced
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 ounces cream cheese, softened
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

👨‍🍳Directions

1Melt butter in a large pot over medium heat.
2Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown.
3Add the chopped onion and minced garlic, then cook for another 2 to 3 minutes until the onion is translucent and fragrant.
4Pour in the chicken or vegetable broth and bring the mixture to a gentle boil over medium-high heat.
5Reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld.
6The mushrooms should be tender and the broth aromatic.
7Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy.
8If using a regular blender, let the soup cool slightly, then blend in batches until smooth, and return to the pot.
9Return the pot to low heat and stir in the heavy cream, softened cream cheese, and xanthan gum.
10Whisk continuously for 3 to 5 minutes until the cream cheese is fully melted and the soup thickens to a velvety consistency.
11Season with salt, black pepper, and dried thyme, then adjust seasoning to taste.
Serve hot.

🔧Equipment

Large pot
Wooden spoon
Immersion blender or regular blender
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 7g

📝Notes

For a thicker soup, add an extra 1/4 teaspoon of xanthan gum. You can also reserve a few sauteed mushroom slices for garnish. This soup stores well in the refrigerator for up to 3 days.

Watch Video Of How Keto Cream of Mushroom Soup Works

This keto cream of mushroom soup is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day.

It’s also incredibly easy to reheat and serve at family gatherings or potlucks.

Simply reheat the soup in an oven-safe bowl until warm and top with some fresh parsley or chopped scallions before serving.

❓ Frequently Asked Questions About Keto Cream of Mushroom Soup

Q: What type of mushrooms should I use for this recipe?

In this recipe, we recommend using cremini or shiitake mushrooms for their rich, earthy flavor and meaty texture.

Q: Can I use low-sodium broth in place of regular broth?

Yes, you can use low-sodium broth if you prefer, but keep in mind that it may affect the overall flavor of your soup.

Q: How do I store leftover soup?

Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Q: Can I make this recipe dairy-free?

To make this recipe dairy-free, substitute the heavy cream with coconut cream or another non-dairy milk alternative.

Q: What if I don’t have full-fat coconut milk on hand?

You can substitute heavy cream or half-and-half if you don’t have full-fat coconut milk on hand.

Q: Can I add other vegetables to this soup?

Yes, feel free to add other vegetables like diced bell peppers or sliced carrots to make this soup more substantial.

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