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.
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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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.
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.
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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Keto Cream of Mushroom Soup
Ingredients
- 2 tablespoons Butter
- 16 ounces Mushrooms, finely diced
- ¼ teaspoon Onion powder
- ¼ teaspoon Garlic powder
- 2 cups Heavy Cream
- 1/4 cup Chicken broth
- ½ teaspoon Salt
- ¼ teaspoon Pepper
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
I don’t know if canned cream of mushroom soup ever actually had cream but several years ago the “cream” became thickened translucent gel. I opened a can to make our favorite chicken, rice, mushroom soup casserole but ended up with just chicken and rice as I tossed the soup – and all the mushroom soup in the pantry. I learned to make my own, fresh, and it’s a hundred times better than canned and I’ve been doing it for years now.
Still, your recipe adds some new-to-me twists, such as the chicken broth and the hand blender to get the mushroom flavor more fully into the cream (mine gets there but I have to cook for 45 minutes to get the flavor blended). I’m definitely going to follow your recipe the next time I make it.
I hope you like it! I don’t think I could ever go back to canned cream of mushroom 🙂
I think this is the fourth time I have made this soup. It is so easy and quick to make and it’s so delicious!! You will not regret trying this recipe out. Thank you for posting this recipe, you’ve changed my life with cream of mushroom soup! LOL I did add about 1/4 tsp more salt, but that’s must me… I love salt.
I’m so glad you like it! I didn’t know how much I liked mushroom soup until I made it this way
This soup is delicious. It tastes jus as good as it smells!
Just wondering if anyone has had success freezing this soup. Getting ready to have major shoulder surgery & would really like to freeze a batch for during my recovery. I also add fresh Thyme to my soup, it’s really yummy. Plus, I prefer to used a fresh shallot & fresh garlic instead of the powdered seasoning.
Hi Kelly, just like any type of soups, you can freeze cream soup. However, cream soups have higher chances of flavor and texture changes when frozen and defrosted. The ingredients could clump together, the base could turn runny, and the original flavor might not be the same. If you decide to freeze it, the best way to freeze soup is by first letting it cool in an ice bath. Next, you pour it into a zip-top plastic freezer bag and then simply lay it flat in the freezer.
This recipe is so delicious and easy to make! i didn’t have enough heavy cream so added about 1/2 cup of coconut milk, and it was so good my husband wouldn’t stop eating so making more today!
Just made this. Wonderful!
I’ve made it several times, and found it freezes well. Make creamed spinach as easily as with canned, only 1,000 times better/healthier
So glad you liked it and thanks for letting us know it freezes well!
This is delicious! But at 490 calories and 7 carbs per 1/2 cup it’s something that a person on a keto diet to lose weight cannot afford. Usually a serving of soup is 1 cup. For this recipe that’s waaay too much in order for me to stay compliant. The batch I just made will go in the freezer for the day I only want to eat 1 cup of soup and maybe a small steak for the entire day.
Hi Pamela, this soup was made as a substitute for condensed cream of mushroom soup so that it can be used in recipes (usually casseroles) that require condensed cream of mushroom soup. When used that way a cup is spread across multiple servings. If you want to use this simply as a soup I would use 4 ounces of the condensed cream of mushroom soup and add 4 ounces of beef or chicken broth. That will thin the liquid and make for a full meal. I hope that helps!