This easy keto mushroom soup is super creamy without being overly rich. It tastes so much better than any store bought cream of mushroom soup! A satisfying and healthy low carb soup that's ready in under 30 minutes and only 5.1g net carbs per serving.
Table of contents
Ready-made soups may be convenient, but they often contain hidden sugars and carbs plus preservatives. In my opinion, homemade soups always win. Not only are they healthier because you're using fresh low carb ingredients, they always taste so much better too!
This creamy mushroom soup is a prime example. It's rich and nourishing, packed with flavour yet without the overload of cream you'll often find in mushroom soup recipes.
Regular cream of mushroom soup often contains a thickener like cornstarch or flour. This recipe, on the other hand, is gluten free. We're simply pureeing the mushrooms and other vegetables to make the soup deliciously creamy.
You can make this recipe on the stove like I did. Alternatively, make it in the instant pot if you want to save time!
Serve with keto dinner rolls or a slice of toasted and buttered low carb bread.
Ingredients
- Butter
- Onion
- Celery
- Mushrooms - white or brown mushrooms. Whether it's baby bella, cremini or portobello - all work! Make sure they are cleaned and cubed
- 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.
- Double Cream (that's heavy cream in the US)
- Thyme, Bay Leaf, Pepper & Salt
Optional extra: Add â…“ 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.
How to make keto mushroom soup
Heat the butter in a large saucepan. Once hot, add the onion, celery, thyme and bay leaf and fry over medium heat for 2 minutes. Then add the mushrooms and garlic and cook for 5 - 7 minutes until golden brown.
Pick out about ¼ cup of mushrooms and place to one side to decorate the soup bowls later.
Add the chicken stock (and porcini mushrooms, if using) and simmer for about 10 - 15 minutes.
Add the heavy whipping cream and turn off the heat. Remove the bay leaf and transfer to a blender. Blitz until smooth. Taste and adjust the seasoning to your liking.
Top with reserved mushrooms, a swirl of cream, extra virgin olive oil, cracked black pepper and fresh thyme.
Low carb mushroom soup in the Instant Pot
Put the pressure cooker on the Sauté setting. Add the onion, celery, thyme and bay leaf and cook for a couple of minutes. Add the chopped mushrooms and garlic and cook for 5 minutes until tender and lightly browned. Stir regularly.
Pick out about ¼ cup of mushrooms and place to one side for the top.
Pour in the chicken broth. Put the lid on the Instant Pot and seal. Select manual and set the timer to 5 minutes. The pot will take a few minutes to come to pressure.
When the cook cycle has ended, allow the pot to sit for 10 minutes, Then turn the knob and do a quick release of the remaining steam.
Add the cream and proceed as per recipe.
Mushroom top tips
Choosing mushrooms: You can buy sliced mushrooms for this recipe of you want to save time. I prefer to buy mine whole because that way they're fresher. 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 just use my hands or a knife. The important thing is to wash them immediately before cooking so they don't turn slimy (mushrooms absorb water!).
Storage: Always in the fridge and never in air-tight containers! Mushrooms like to "breathe", which means it's best to store them in moisture-absorbing packaging that allow for air flow. This means either store them in the packaging they come in or use a paper bag which you leave slightly open.
Carbs in mushrooms
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. Read more about the nutritional benefits of mushrooms here!
Recipe variations
For a dairy free version of this keto mushroom soup use olive oil instead of butter and leave out the cream. I like to add a little Violife vegan feta sprinkled on top if I’m not adding cream.
To make the recipe vegetarian, use a vegetable stock instead of the chicken broth.
Want it spicy? Add smoked paprika, a pinch of cayenne pepper or red chili pepper flakes.
Like your soup extra rich? 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.
If you prefer a chunkier soup, only puree half of the soup.
Mushroom soup tastes delicious topped with grated parmesan cheese or stir in a tablespoon of nutritional yeast.
Other possible toppings: chopped parsley or chives.
More keto soup recipes
These belly-warming recipes are like a hug in a bowl!
Creamy Keto Roasted Cauliflower Soup
Low Carb Butternut Squash Soup
Tried this recipe? Give it a star rating below!
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Keto Mushroom Soup
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ¼ cup butter 55g, unsalted
- 1 small onion 60g
- 2 celery ribs 80 g
- 2 tablespoon fresh thyme leaves or 1.5 teaspoon dried 1.5g
- 1 bay leaf
- 1.1 lbs / 500g white or brown chestnut mushrooms cleaned and cubed
- 2 garlic cloves minced
- 4 cup / 900ml chicken stock
- ¼ cup / 60ml double cream keeping a little back to drizzle on top or ¼ cup vegan feta for DF
- Salt and pepper to taste
To serve
- 1 teaspoon olive oil
- Swirl of cream
- 1 teaspoon fresh thyme
- cracked black pepper to taste
Instructions
- Heat the butter in a large saucepan. Once hot add the onion, celery, thyme and bay leaf and fry on a medium heat for 2 minutes.
- Add the mushrooms and garlic and cook for 5 - 7 minutes until golden brown.
- Pick out about ¼ cup of mushrooms and place to one side for the topping. Add chicken stock and simmer for about 10 - 15 minutes.
- Add cream and turn off the heat. Remove the bay leaf and transfer to a blender. Blitz until smooth. Taste and adjust seasoning to your liking.
- Top with reserved mushrooms, swirl of cream, olive oil, cracked black pepper and fresh thyme.
Notes
Nutrition
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Augustine
This is ah-may-zing!!! I dislike thyme so used taragon instead and as suggested added the porcini mushrooms. What a dish!!! A drizzle of truffle oil to serve and this is restaurant quality. Great dish on high rotation for a filling tasty lunch option.
Katrin Nürnberger
Great idea to use tarragon in the soup. I bet it was delicious.
maggie
Can this be frozen? I'm on my own and this makes a lot!
Katrin Nürnberger
Yes, this soup can be frozen.
Sarah in CA
I am on a liquid diet for medical reasons. This soup is perfect. I added a scoop of protein peptides and used home made chicken bone broth. Perfect for a cold snowy day in the Sierra Mountains of California.
Linda V
Mmmmmm Delicious Yum!
So, I made it as shown and only blitzed it half way, so you get the creamy feel and the mushroom chunks. Lots of rich flavour. Even though it was perfect this time, next time I will try adding just a bit of Cream cheese for a little zing like you suggested, or a blob of sour cream maybe? Who knows.
This Recipe is Definitely a Keeper!!!
Thanks Katrin