I’ve been making this low-carb cream of mushroom soup recipe for years, and it’s always a hit with my family. My kids love it because it’s creamy and flavorful, and my husband appreciates how easy it is to make.
I like that it’s a healthier alternative to traditional cream of mushroom soup, which can be loaded with carbs and preservatives. This recipe uses a combination of mushrooms, garlic, and heavy cream to create a rich and satisfying flavor profile.
The key to making this recipe is to use high-quality ingredients and to not overcook the mushrooms, which can make them tough and unpleasant. I also like to add some fresh thyme or parsley to give it an extra boost of flavor.
This soup is perfect for a weeknight dinner or a special occasion, and it’s also great for meal prep because it can be refrigerated or frozen for later use. One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a side dish, use it as a base for other soups or stews, or even serve it over a bed of greens for a low-carb meal.
I’ve also found that this recipe makes a great comfort food when I’m feeling under the weather – there’s something about the creamy texture and the earthy flavor of the mushrooms that just hits the spot. Overall, this low-carb cream of mushroom soup recipe is a staple in our household, and I’m sure it will become one in yours too.
Low Carb Cream of Mushroom Soup
4.6 from 701 votes
A rich and creamy mushroom soup with minimal carbs. This comforting soup uses cauliflower and heavy cream to achieve a velvety texture without flour.
2Add diced onion and cook for 3 minutes until softened and translucent.
3Stir in minced garlic and cook for 30 seconds until fragrant.
4Add sliced mushrooms to the pot and cook over medium-high heat for 5 minutes, stirring occasionally, until they release their liquid and begin to brown.
5The mushrooms should shrink and develop a golden color.
6Add cauliflower florets and broth to the pot.
7Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the cauliflower is fork-tender.
8Remove the pot from heat.
9Use an immersion blender to puree the soup until smooth and creamy.
10Alternatively, transfer the soup in batches to a blender and blend carefully, then return to the pot.
11Stir in heavy cream, dried thyme, salt, and pepper.
12Cook over low heat for 2 minutes until heated through, stirring frequently.
13Do not let the soup boil.
14Remove from heat and stir in butter until melted and fully incorporated.
For a dairy-free version, substitute heavy cream with full-fat coconut milk and use ghee or coconut oil instead of butter. Adjust salt to taste depending on broth sodium content.
Watch Video Of How Low Carb Cream of Mushroom Soup Works
This low-carb cream of mushroom soup recipe is always a good idea for any occasion – whether you’re serving it as part of a special meal or just need something comforting on a weeknight. One of my favorite things about this recipe is that it’s so easy to customize – you can add your own favorite spices or herbs to give it an extra kick of flavor.
When storing leftovers, be sure to refrigerate them within two hours of cooking and consume within 5 days – or freeze for later use. To reheat, simply heat gently over low heat until warmed through.
❓ Frequently Asked Questions About Low Carb Cream of Mushroom Soup
Q: What type of mushrooms are best for this recipe?
A: You can use any type of mushroom you like, but I find that cremini or shiitake work particularly well because they have a rich, earthy flavor that pairs perfectly with the garlic and thyme.
Q: Can I use low-fat cream instead of heavy cream?
A: While you can use low-fat cream as a substitute, keep in mind that it will change the flavor and texture of the soup slightly. Heavy cream gives this soup its rich, velvety texture and helps to bring out the flavors of the mushrooms and garlic.
Q: How long does this soup keep in the fridge?
A: This soup will keep in the fridge for up to 5 days – just be sure to store it in an airtight container and give it a good stir before reheating.
Q: Can I make this soup in advance?
A: Yes, you can make this soup up to 2 days in advance and store it in the fridge until you’re ready to serve. Just reheat it gently over low heat until warmed through.
Q: What if I don’t have any fresh thyme?
A: You can omit the thyme if you don’t have any on hand – but if you want to add an extra boost of flavor without using fresh herbs, you could try using dried thyme instead.
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