Keto Cream of Mushroom Soup is made with fresh mushrooms and thickened with cream to make the perfect substitute for condensed cream of mushroom soup.

Keto Cream of Mushroom Soup in a black bowl

I grew up eating dinner casseroles and delicious side dishes that used a can of condensed cream of mushroom soup to make a delicious mushroom gravy that brought everything in the dish together.

Sadly, condensed cream of mushroom soup is made with starches to give it that thick consistency, not to mention the preservatives added to the canned food. This simple keto cream of mushroom soup uses fresh mushrooms and thickens the recipe by adding heavy cream and cooking the everything down to get the perfect consistency.

Now I can make healthy versions of classic comfort food recipes like our Keto Green Bean Casserole, and Cheesy Broccoli Casserole without losing all of those delicious flavors I grew up with.

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Keto Cream of Mushroom Soup in a skillet with seasonings around the skillet

What You’ll Need

  • Mushrooms – You’ll want to use fresh mushrooms for the best flavor. The type doesn’t matter, you can use white button mushrooms, or crimini mushrooms, or meatier portobello mushrooms.
  • Butter – Using a good quality salted butter adds a delicious flavor to the mushrooms as you saute them.
  • Onion powder – You can also use 1/2 cup of diced onions but I prefer onion powder because it has a little less carbs.
  • Garlic powder – You can substitute with a clove of minced fresh garlic if you prefer.
  • Chicken Broth – Just a small amount of broth at the end helps to deglaze the pan after your mushrooms are cooked. You can substitute with vegetable broth but I don’t recommend beef broth because it can overwhelm the mushrooms with its flavor.
  • Heavy Cream – This is where the magic happens. Add that rich, thick cream to the dish and them simmer until everything thickens to a consistency of wet oatmeal.
Keto Cream of Mushroom Soup in a cast iron skillet

How to Make It

Saute the mushrooms. Add the butter to a skillet over medium heat and let it melt. Once the pan is hot add the mushrooms and cook for 10-15 minutes, until the mushrooms have cook down and released most of their excess moisture.

Season the mushrooms. Add the onion powder, garlic powder, salt, pepper, and chicken broth to the mushrooms. Stir with a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 5 minutes and then remove 1/3 of the mushrooms (don’t worry about being exact) from the pan setting them to the side.

Add the heavy cream. Pour the heavy cream into the skillet and then use an immersion blender to puree the soup. It’s ok to leave some mushroom bits but getting a good puree will help thicken the soup. Add the reserved mushrooms back to the soup.

Continue to cook for 15-20 minutes or until soup has thickened.

a bowl of Keto Cream of Mushroom Soup with parsley and black plate

Is Condensed Cream of Mushroom Soup Keto?

In general the condensed cream of mushroom soup is made by cooking mushroom soup with a roux made of flour and butter which thickens the soup up. This keto version gets rid of the starches and instead we thicken the soup by adding heavy cream and then pureeing part of the mushrooms. After simmering it all together the excess moisture begins to evaporate and the soup thickens to the perfect consistency.

When it is done you’ll have 18 ounces of condensed cream of mushroom soup that has a total of 6 net carbs per 4.5 ounces.

Can I Make It Ahead of Time?

Yes, you can store it in the refrigerator for 3-4 days or you can freeze it in a sealed, airtight container for up to 2 months. If you freeze it you’ll need to thaw it in the refrigerator before using.

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Servings: 4
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins

Keto Cream of Mushroom Soup

Keto Cream of Mushroom Soup is made with fresh mushrooms and thickened with cream to make the perfect substitute for condensed cream of mushroom soup.
Keto Cream of Mushroom Soup in a black bowl
Print Recipe
5 from 1 vote

Ingredients

Instructions

  • Add the butter to a skillet over medium heat and let it melt.
  • Once the pan is hot add the mushrooms and cook for 10-15 minutes, until the mushrooms have cook down and released most of their excess moisture.
  • Add the onion powder, garlic powder, salt, pepper, and chicken broth to the mushrooms. Stir with a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 5 minutes and then remove 1/3 of the mushrooms (don’t worry about being exact) from the pan setting them to the side.
  • Pour the heavy cream into the skillet and then use an immersion blender to puree the soup.It’s ok to leave some mushroom bits but getting a good puree will help thicken the soup. Add the reserved mushrooms back to the soup.
  • Continue to cook for 15-20 minutes or until soup has thickened.
  • Serve or store in an airtight container in the refrigerator or freezer for later.

Nutrition

Serving: 4.5ounces, Calories: 490kcal, Carbohydrates: 7g, Protein: 6g, Fat: 50g, Saturated Fat: 31g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 179mg, Sodium: 421mg, Potassium: 457mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1925IU, Vitamin C: 3mg, Calcium: 81mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell