This easy keto mushroom soup is a fabulously delicious gluten-free, low carb cream of mushroom soup substitute! Warm up with a bowl of this delicious and creamy soup on a cold night or use it as your new secret weapon to make your favorite classic casserole recipes low carb!
Just the Facts, Ma’am: Homemade keto cream of mushroom soup in 20 minutes. Makes about 6 cups, at 6.7g net carbs per cup. Enjoy it as soup, or make it thicker to replace canned soup in casseroles like green bean casserole. One can of Campbell’s has about 20g carbs.
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Growing up, the iconic red and white Campbell’s cream of mushroom soup can was a staple in our kitchen. My mother and grandmother religiously used it with everything from “healthy” soups to casseroles.
But it was the eighties and soup was “Good Food.” Now, it’s hard for me to rationalize eating anything from a can especially soup.
Carbs In Canned Mushroom Soup
One can of Campbell’s condensed cream of mushroom soup has about 20g of carbs, mostly from wheat flour and modified food starch, plus vegetable oil and other ingredients you won’t find in your kitchen.
When I started the keto diet creating low carb homemade soup staples was not on my radar, but after the official food boredom kicked in, I knew I had to do something to re-create my childhood favorites without sacrificing my weight loss.
Keto Cream of Mushroom soup seemed like a logical place to start! Full disclosure: this recipe was inspired by Dinner With Julie’s Cream of Mushroom Soup with Buttered Crackers recipe!
I knew if I recreated it & made it low carb and keto-friendly, I could use it in casseroles as a keto swap (I Love A Good Casserole) and liberate myself from “I Can’t Eat That” syndrome!
Since I don’t enjoy working in the kitchen all day, I made this low carb, keto mushroom soup recipe as easy as possible without sacrificing the flavor.
Oh, and did I mention it only has 4.4 Net Carbs?
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Keto Cream of Mushroom Soup – The Major Players (AKA: Ingredients)
- Mushrooms
- Chicken Stock
- Onion
- Butter
- Garlic
- Leeks
- Heavy Cream
- Thyme
- Sherry Cooking Wine (Optional)
The Best Mushrooms for Cream of Mushroom Soup
Mushrooms are packed with plant-based proteins, fiber, antioxidants & vitamins. And their low carb profile makes them a keto favorite!
Even though they have different appearances, white button, cremini, and portobello mushrooms are all part of the same mushroom species: Agaricus bisporus.
These mushrooms are a fabulous source of riboflavin, vitamin B6, folate, protein, zinc, and copper.
FYI: Cremini is known for a slightly bolder flavor!
Chanterelle mushrooms are full of protein, vitamin D & B, plus minerals including potassium, copper, and selenium. These wild mushrooms are typically a bit meatier than the others and pair well with cream sauces. They are available all year & you can usually find them in any produce department.
I mixed it up with this recipe and used all 3 varieties of mushrooms, but you can stick to one! Which I have done & it’s still FABULOUS!
Related: 22 Of The Best On Trend Keto Stuffed Mushroom Recipes
Choosing a Low Carb Chicken Stock
While homemade is the healthiest (& cheapest) option let’s get real: we don’t always have make-your-own kind of broth time! You can find low carb chicken stock on the aisle of your local grocery store. Sam’s Choice Organic Chicken Bone Broth is the one I use when homemade isn’t an option.
Keto Cream of Mushroom Soup FAQ
Is Campbell’s cream of mushroom soup keto?
Not really. Regular Campbell’s condensed cream of mushroom soup has about 8g carbs per ½ cup and about 20g per can, mostly from wheat flour and modified food starch. A homemade version made with fresh mushrooms and real cream has far fewer carbs and no flour.
How do I use this instead of canned soup in a casserole?
Make a thicker version: use 2 cups of chicken stock instead of 4, and simmer until it coats a spoon. About 1¼ cups replaces one 10.5-ounce can of condensed soup. It’s perfect for a keto green bean casserole at Thanksgiving!
Can I freeze keto cream of mushroom soup?
Yes, for up to 3 months. Cream can separate when frozen, so for best results freeze it before adding the cream, then stir the cream in when you reheat.
Ok. So now that we’ve gotten the FAQ out of the way let’s get to the recipe! This keto cream of mushroom soup is so fabulous it can hold its own as a dinner recipe, but what makes it AMAZING is that it’s the perfect sub when you need a low carb option for casseroles & sauces! I hope you love it as much as we do!
Easy Keto Cream of Mushroom Soup
- Total Time: 20 Minutes
- Yield: 4 Cups 1x
- Diet: Gluten Free
Description
This easy keto mushroom soup is the best low carb cream of mushroom soup substitute! Warm up with a bowl of this delicious and creamy soup on a cold night or use it as your new secret weapon to make your favorite casserole recipes low carb!
Ingredients
- 1 pound sliced mushrooms (brown, cremini or chanterelle, or a mix)
- 4 tablespoons butter, divided
- 1 small onion, finely chopped
- 1 leek (white and light green parts), chopped
- 2 garlic cloves, crushed
- 1 to 2 sprigs fresh thyme or 1 teaspoon dried thyme (optional)
- 1 tablespoon sherry cooking wine (optional)
- 4 cups low carb chicken stock
- 1 cup heavy whipping cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Rinse and slice the mushrooms. Set aside.
- Finely chop the onion and leek.
- Melt 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat.
- Add the onion and leek. Cook 4 to 5 minutes, until soft and translucent.
- Add the garlic and cook 1 minute, until fragrant.
- Add the mushrooms, the remaining 2 tablespoons of butter and the thyme. Cook 5 minutes, stirring often, until the mushrooms soften and release their juices.
- If using sherry, add it and cook 1 minute.
- Stir in the chicken stock. Bring to a simmer and cook 8 minutes.
- Stir in the heavy cream and cook 3 minutes more. Season with salt and pepper.
- Remove the thyme sprigs, if using. Blend with an immersion blender until smooth and creamy, or blend in batches in a regular blender. Leave it a little chunky if you like.
Notes
For casseroles: use 2 cups of chicken stock instead of 4, and simmer until it coats the back of a spoon. About 1¼ cups replaces one 10.5-ounce can of condensed soup.
Lighter version: use ½ cup cream instead of 1 cup.
Storage: refrigerate up to 4 days. To freeze, let it cool and freeze before adding the cream for up to 3 months, then stir the cream in when you reheat.
Blender safety: if using a regular blender, fill it only halfway and vent the lid, since hot soup expands.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
I get it! I’ve lost 150 pounds on the keto diet and maintained that weight loss for twelve years – these meal plans and recipes helped me a TON.
👉 Download my FREE Keto Cookbooks – Breakfast, Dinner, Meal Prep & Bread!
I hope you enjoy this recipe. Thanks for reading!
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