Keto Mushroom Soup (Easy & Creamy)

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This easy keto mushroom soup recipe is super creamy. It tastes so much better than any store bought cream of mushroom soup! A satisfying and healthy meal that's ready in under 30 minutes.

Two plates with mushroom soup decorated with mushrooms.

Ready-made soups may be convenient, but they often contain hidden sugars and carbs plus preservatives. In my opinion, homemade soups always win.

They are healthier, fresher and taste better.

As soon as the weather cools down, we make this soup on a regular basis. In fact, alongside my keto tomato soup, it is my husband's favourite soup.

It is perfect for meal prep, so make a big batch and freeze for quick lunches.

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🌟 Why You'll Love This Recipe
Ingredients
Instructions
Recipe Variations
Instant Pot Method
Mushroom 101
Recipe FAQs
Toppings and Serving Suggestion
Storage And Meal Prep
More Keto Soup Recipes
Recipe

🌟 Why You'll Love This Recipe

Nourishing and filling. A satisfying lunch packed with nutrients.
Big on flavor. We're letting the mushrooms do the talking, not the cream.
Gluten-free. No cornstarch or flour! You puree the mushrooms and other vegetables to make the soup deliciously creamy and thick.
Keto friendly. One serving is just 5.1g net carbs.
Easy and quick. Simple steps and ready in less than 30 minutes.

Ingredients

You only need a handful of ingredients to make a keto cream of mushroom soup:

Butter
Onion
Celery
Mushrooms - white or brown mushrooms. I use baby bella, cremini or portobello. Make sure they are cleaned and cubed. To save time, you can also buy pre-sliced mushrooms.
Garlic - Fresh is always best!
Chicken Stock - For best results, use a good quality chicken broth. However, a stock cube will also do the job.
Cream
Seasoning - I used thyme, bay leaf, pepper & sea salt

Optional extra: Add ⅓ cup or 10 grams of dried porcini mushrooms. These really elevate the taste! They need to be soaked for 5 minutes in hot water and then washed well before you add them to the soup.

See the recipe card for full information on ingredients and quantities.

Instructions

Here are the basic steps to make this soup.

Scroll down to the recipe card for the detailed method and nutrition information.

STEP 1

Fry the onion, celery, thyme and bay leaf in a large saucepan over medium heat.

STEP 2

Then add the mushrooms and garlic and sauce until golden brown.

Pick out some of the mushrooms for decorating the soup bowls later.

STEP 3

Add the chicken broth (and porcini mushrooms, if using) and simmer until the mushrooms have softened.

Last, add the heavy whipping cream.

Blended mushroom soup in a food processor.

STEP 4

Blend until smooth with an immersion blender or in a high speed blender.

Fill into bowls and top with the reserved mushrooms, a swirl of cream, extra virgin olive oil, cracked black pepper and fresh thyme.

Katrin's Top Tips

#1 Wash and clean the mushrooms immediately before cooking so they don't turn slimy. Mushrooms absorb water!

#2 If you prefer a chunkier soup, only puree half of the soup.

Recipe Variations

Below are ideas how you can change up the recipe to your taste or dietary needs.

Vegetarian: use a vegetable stock instead of the chicken broth.
Spicy: Add smoked paprika, a pinch of cayenne pepper or red chili pepper flakes.
Extra creamy: Use ½ cup heavy cream and / or add 4oz or 120 grams of cream cheese at the end. In this case, cook the soup an additional 10 minutes after adding the cream to reduce the liquid and intensify the taste.

Instant Pot Method

Below are instructions how you can make a low carb mushroom soup in an Instant pot or pressure cooker.

Step 1: Fry the onion, celery, thyme and bay leaf on the Sauté setting. Add the chopped mushrooms and garlic and cook until tender.
Step 2: Remove some of the mushrooms for decorating the soup later.
Step 3: Pour in the chicken broth and seal the lid. Set the timer to 5 minutes.
Step 4: When the cook cycle has ended, let the soup to sit for 10 minutes. Then, do a quick release.
Step 5: Add the cream and puree the soup.

Mushroom 101

Choosing mushrooms: Check that the surface of the mushrooms is dry, firm and smooth.

Cleaning: Wash mushrooms in cold water to remove any dirt. Some people use a dedicated toothbrush for this, but I'm keeping it simple and use my hands or a knife.

Storage: Always in the fridge and never in air-tight containers. Mushrooms like to "breathe". This means either store them in the packaging they come in or use a paper bag which you leave slightly open.

Recipe FAQs

Are mushrooms keto?

Mushrooms are naturally keto friendly. They are low in carbs and high in fibre. White button mushrooms are the lowest at just 3 grams of carbs per 100 grams or 1 cup.

Can I use frozen mushrooms?

Yes, frozen mushrooms work in this soup. Defrost them before using.

How do I make this recipe dairy-free?

Use olive oil instead of butter and leave out the cream or use a dairy-free cream. I like to add Violife vegan feta sprinkled on top if I'm not adding cream.

Closeup of a soup topped with olive oil and cream swirls and mushrooms.

Toppings and Serving Suggestion

Keto mushroom soup tastes delicious topped with grated parmesan cheese or stir in a tablespoon of nutritional yeast.

Other possible toppings: Keto croutons, chopped parsley or chives.

Serve with keto dinner rolls, almond flour biscuits, these cheesy keto biscuits or a slice of toasted and buttered low carb bread.

Storage And Meal Prep

Meal Prep: When I make a large batch of this soup to freeze, I omit the cream. I simply add a tablespoon per serving after defrosting, when I am ready to reheat and serve.
Cream does not freeze well and sometimes it can separate, creating a grainy texture. If you do freeze the soup with the cream, blending it again solves the issue.

Refrigerator: Store in an airtight container in the fridge for up to 4 days.

Freezer: Freeze for up to 3 months. Defrost overnight in the fridge, then reheat in the microwave or on the stovetop.