Keto Cream of Mushroom Soup recipe. This easy to make low carb recipe uses fresh mushrooms, heavy cream and cream cheese to make a delicious creamy bowl of soup!
My favorite meal on a chilly evening is a big bowl of soup. With the temperatures dropping in NYC, I’ve been loving this homemade creamy mushroom soup ! If you’re following a keto, low carb diet you might be missing cream of mushroom soup, but don’t worry – I’m here to help you with this delicious soup!
Ingredients for Keto Mushroom Soup
You don’t need any fancy ingredients for this homemade soup. You might already have everything in your kitchen!
- 1/4 cup butter
- 6 cups mushrooms – chopped
- 1/2 cup onion – finely chopped
- 1 clove garlic – minced
- 3 cups chicken broth
- 2 cups heavy cream
- 1 4 ounce package of cream cheese
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make Cream of Mushroom Soup
This mushroom soup is ready for you in about 35 minutes, most of that time is just the soup simmering on the stove.
Add chicken broth, heavy cream, cream cheese, thyme, salt and pepper. You can use boxed chicken broth or you can use bouillon cubes and water. I use bouillon because it saves me money. Stir so it’s all combined.
Bring the soup to a boil and then reduce heat and simmer for 25 minutes, stirring occasionally.
Now this is important. Remove half of the soup from the pot and place in a bowl. Careful, the soup is hot! With the soup remaining in the pot, use a immersion blender to blend until smooth. Now add the soup that’s in the bowl back into the pot. Simmer for 10 more minutes.
Why do we use a immersion blender? We want the soup to be creamy and really have a mushroom taste to it. By using the immersion blender, we’re helping the soup achieve a high mushroom flavor and thicken up into a creamy soup. If you don’t have a immersion blender, you can use a blender. But again, please be careful – it’s hot!
Now the best part – time to serve in bowls! It’s Mushroom Soup Time! Totally optional, but I like a little dash of paprika on top!
Can I freeze Cream of Mushroom Soup?
Yes, just put the leftover cream of mushroom soup in a freezer safe bag . When ready to use, defrost overnight or defrost in microwave. Then use mushroom soup as you normally would.
Keto Casserole Recipes You Might Like:
Scrambled Egg and Ground Beef Casserole
Cheddar Cheese Cauliflower Casserole
Keto Alfredo Sauce
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Ingredients
- ▢ 1/4 cup butter
- ▢ 6 cups mushrooms chopped
- ▢ 1/2 cup onion finely chopped
- ▢ 1 clove garlic minced
- ▢ 3 cups chicken broth
- ▢ 2 cups heavy cream
- ▢ 1 4 ounce package of cream cheese
- ▢ 1/2 teaspoon fresh thyme
- ▢ 1/2 teaspoon salt
- ▢ 1/2 teaspoon pepper
Instructions
- Melt butter in a large soup pot over medium high heat. Once melted, add mushrooms, onion and garlic. Stir until the onions are tender and translucent, about 5-10 minutes.
- Add chicken broth, heavy cream, cream cheese, thyme and salt and pepper. Stir so it’s all combined and creamy.
- Bring to a boil and then reduce heat and simmer for 25 minutes, stirring occasionally. Remove half of the soup from pot and place in bowl - careful it’s hot. With the soup remaining in the pot, use a immersion blender to blend until smooth. Now add the soup that’s in the bowl back into the pot. Simmer for 10 more minutes.
- Now the fun part. Serve in bowls and eat! I like to add a dash of paprika on top of my soup. Enjoy!
Nutrition Information:
Keto Cream of Mushroom Soup
Ingredients
- 1/4 cup butter
- 6 cups mushrooms chopped
- 1/2 cup onion finely chopped
- 1 clove garlic minced
- 3 cups chicken broth
- 2 cups heavy cream
- 1 4 ounce package of cream cheese
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Melt butter in a large soup pot over medium high heat. Once melted, add mushrooms, onion and garlic. Stir until the onions are tender and translucent, about 5-10 minutes.
- Add chicken broth, heavy cream, cream cheese, thyme and salt and pepper. Stir so it’s all combined and creamy.
- Bring to a boil and then reduce heat and simmer for 25 minutes, stirring occasionally. Remove half of the soup from pot and place in bowl - careful it’s hot. With the soup remaining in the pot, use a immersion blender to blend until smooth. Now add the soup that’s in the bowl back into the pot. Simmer for 10 more minutes.
- Now the fun part. Serve in bowls and eat! I like to add a dash of paprika on top of my soup. Enjoy!
Nutrition
Recipe Created by Pamela Reed for brooklynfarmgirl.com
