Low Carb Cream of Mushroom Soup Recipe - Low Carb Spark (2024)

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This Low Carb Cream of Mushroom Soup is hearty, silky, thick, and delicious. Enjoy a comforting, flavorful keto mushroom soup, and forget about canned mushroom soup because this recipe is extremely easy to make. Perfect low carb keto soup to make for those chilly days!

It’s unbelievable how easy this keto mushroom soup is to make. Only a few wholesome ingredients to make a delicious bowl of soup in less than 30 minutes.

There are tons of brands that sell mushroom soup, but the list of ingredients is incredibly long, full of ingredients that aren’t keto-friendly.

This mushroom soup is a slightly fluid soup, so you’ll need a way to thicken it. Most brands use wheat flour, which is super high in carbs.

No more canned soup! With this super easy soup recipe, I don’t think you’ll ever go back to the store-bought ones!

I’m sure this cream of mushroom soup will make you crave more soup recipes such as Zuppa Toscana, Cheeseburger soup, or White Chicken Chili.

Cream of Mushroom Soup

Watch this quick step-by-step video to see exactly how easy it is to make this creamy mushroom soup:

Ingredients Needed

This low carb keto mushroom soup needs just a few wholesome ingredients, such as full-fat cream, your favorite mushrooms, a splash of white wine, and to complement the flavors, add fresh thyme! Here are all the ingredients you’ll need:

• Fresh Mushrooms: I prefer using fresh brown or cremini mushrooms in this recipe. However, portobello mushrooms or a mix can be equally delightful alternatives, each culminating in a flavorful soup. To expedite the process, consider purchasing pre-sliced mushrooms.
• Fresh Herbs: My favorite herbs to use in this gluten-free soup are thyme and parsley. Feel free to substitute them with rosemary, oregano, chives, or cilantro.
• Cream: I usually go for full-fat heavy whipping cream, but if you’re watching your calories, light cream or half-and-half can be your buddies! They’ll cut down the calories and still give you a creamy taste. Just pick what works best for you!
• Garlic and onions – These are two extremely important ingredients that create the perfect taste for this mushroom soup recipe.
• Low Carb Thickener: To get that creamy texture, we need something to thicken the soup. For a low-carb option, you can use things like xanthan gum, glucomannan powder, arrowroot powder, or coconut flour.
• Wine: Adding dry red or white wine really kicks up the flavor. You can leave it out, but give it a try— it really makes a difference!

How to Make Keto Mushroom Soup?

I used to buy canned mushroom soup for years and never thought about it. I enjoyed it for lunch or dinner and never thought of making it at home.

What a game-changer it is!

Not only do we get rid of all those unnecessary ingredients like wheat flour, tons of added sugar, and a few more extra processed, but it is extremely easy to whip up. I’d say this low carb vegetarian soup is a million times creamier and flavorful, if not even more!

Start with the Infusion

Begin by infusing the butter and oil with the aromatic blend of garlic, onion, and herbs over medium heat. This concoction forms a flavorful base that will infuse the entire soup with deliciousness. Sauté the onion until soft and translucent, then add the minced garlic until fragrant, making sure not to burn them.

Sauté the Mushrooms

Once the base is well-infused, add the sliced mushrooms to the pot. Sauté them thoroughly, allowing them to soak up all the delightful garlic butter flavor.

This step is crucial for developing a deep, robust flavor in the soup, ensuring every bite is a burst of taste. Remember, don’t rush this step; let the mushrooms take their time to absorb the flavors.

Pour in Liquids

After the mushrooms are well-cooked and flavorful, pour in the white wine and let it simmer, allowing the alcohol to cook off.

Then, add the broth. Sprinkle your preferred low-carb thickening agent over the mixture, stir well to avoid lumps, and let the soup simmer for about 15 minutes.

Now, reduce the heat and carefully blend in the heavy cream or canned coconut cream.

Adding the cream at a lower temperature helps avoid curdling and ensures a smooth, creamy texture in your soup.

If you prefer a smoother texture, this is the time to puree the soup using a stick blender until you reach your desired consistency.

Final Seasoning and Serving

Lastly, season your creamy, rich mushroom soup with salt and pepper to your taste. This step is essential as it brings out the flavors and adds the finishing touch to your dish.

Serve the soup warm, preferably with a slice of buttery, toasted low-carb bread on the side.

Feel free to garnish your soup with some fresh parsley, thyme, or even a sprinkle of cheese for an extra layer of flavor and a dash of color.

How to Thicken Low Carb Soup Recipe?

This Keto Cream of Mushroom Soup indeed stands out with its luscious creaminess. However, you might be wondering about achieving that rich thickness commonly found in traditional mushroom soups.

Traditionally, a classic cream of mushroom soup relies on wheat flour as a thickening agent, delivering that hearty consistency we all love.

• Xanthan Gum – It has the same functions as gelatin but is entirely vegan. It can be used in tons of sweet or savory dishes. The best way to blend xanthan gum is to dissolve it in a bit of oil. As a rule of thumb use 1/8 tsp xanthan gum per cup of liquid and constantly whisk after adding it the sauce.
• Glucomannan Powder (or konjac fiber) – It is ten times more powerful than cornstarch and does not have calories. Use a tiny amount of konjac fiber mixed with cold water or stock until smooth, then add this mixture to the soup. Do not add konjac flour directly in the hot soup because it turns immediately into lumps. Always remember to dissolve it first in cold liquids, and it will thicken when heated to boiling temperature.
• Coconut Flour – It’s great to use as a thickener since it has the amazing property of soaking liquids very well. It will add a slightly sweet coconut taste.
• Arrowroot Powder – It’s gluten-free, grain-free, and paleo-starchy substance extracted from the root of a tropical tuber. It does a great job replacing cornstarch because it has no taste, and it’s twice as powerful as thicking soups and sauces than cornstarch. Use one teaspoon of arrowroot powder for every tablespoon of flour. For this recipe, use 2 tsp of arrowroot powder and keep in mind that will add about 2g net carbs extra to each serving of soup.

Are Mushrooms Keto?

Aside from being incredibly tasty and nutritious, mushrooms are super low carb making them perfect for eating on a keto diet! This low carb vegetable is super versatile and can be cooked in different ways.

One cup of mushrooms provides only 2.3g net carbs, 16 calories, and 2.2g protein, you can freely enjoy mushrooms on your low carb journey.

How To Store

• Fridge – You can conveniently store any leftover keto mushroom soup in the refrigerator. Place it in an airtight container, and it will remain fresh and delicious for up to 4 days, allowing you to enjoy its creamy goodness over several meals.
• Freezer – If you’ve made a larger batch, no worries! This soup freezes well. Pour the leftover soup into an airtight container, ensuring it’s sealed properly, and it will maintain its flavor and texture for up to 3 months.
• Reheating – If the soup is frozen, you can place it directly in a saucepan over low heat, stirring occasionally until hot. If using a microwave, you might want to defrost it first, then heat it until it’s piping hot.

Other Delicious Mushroom Recipes You Might Like

• Pork Chops with Super Creamy Mushroom Sauce
• Portobello Keto Pizza
• Creamy Chicken Marsala Recipe
• The Best Sautéed Mushrooms With Garlic
• Keto Stuffed Mushrooms
• Easy Salisbury Steak with Mushroom Gravy