This Creamy Mushroom Soup recipe is keto, low carb, and gluten-free! It is a hearty, cold weather favorite that makes a perfect appetizer, side dish, light lunch, or dinner. Learn how to make homemade cream of mushroom soup with this quick and easy recipe.
Homemade cream of mushroom soup tastes so much better than canned, and is so simple to make! Pair it with a side salad or a sandwich for a satisfying meal.
The most important ingredient in this recipe is, you guessed it, fresh mushrooms! You can use just about any kind of mushrooms in this recipe. I used a combination of cremini and white button mushrooms this time, and they worked perfectly.
How to Make Creamy Mushroom Soup
Begin this recipe by cooking the mushrooms in a bit of olive oil and butter. The mushrooms are going to get pureed, but I like this soup to have a texture that is both smooth and chunky. That’s why I like to remove some of the mushrooms from the pot at this point and set them aside (they will be added back at the end).
Add the shallots, garlic and thyme and sauté them a bit until fragrant. Then, add the broth and allow the mixture to simmer for a bit.
Next, blend everything together until smooth. I prefer to use an immersion blender, but you can use a regular/traditional blender instead and just return the soup to the pot when you are done.
Important: If you do use a traditional blender, be sure to blend the hot soup in batches, and only fill the blender up until it is halfway full.
Finally, stir in the cream, season with a little S & P, and add back the mushrooms you set aside from before. Soup’s ready!
More soup recipes to try
For this Creamy Mushroom Soup recipe, I recommend:
- Kitchen and Food Scale – A scale makes it so easy to measure the perfect amount of mushrooms to use for this dish. A kitchen scale is also super useful when you need to accurately measure the weight of pasta, meat, or flour to use in recipes.
- Immersion/Hand Blender – This is the one I use and love! I have had mine for years and it is one of my favorite kitchen tools. I use it all the time to make soups, smoothies and sauces.
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If you make this Creamy Mushroom Soup recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂
Creamy Mushroom Soup (Keto, Low Carb, GF)
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds fresh mushrooms, sliced
- 1/2 cup minced shallots
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- In a large pot, heat the oil and butter over medium heat. Add the mushrooms and cook for 8 - 10 minutes until browned.
- Remove about a cup of the cooked mushrooms from the pot and set aside.
- Add the shallots, garlic and thyme. Sauté for 1 minute until the garlic is fragrant.
- Stir in the broth and bring mixture to a boil over high heat. Reduce heat to low and simmer for about 10 minutes.
- Remove from heat. Use an immersion blender to purée the soup, or purée the soup in batches in a traditional blender.
- Stir in the cream and season with salt and pepper to taste. Add reserved mushrooms back to the pot and stir to combine. Serve hot.
Nutrition
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YUM! I’m all about soup recipes this time of year, and anything with mushrooms is I completely love. This one looks nice and easy as well as super delish! Thanks for the recipe, Alia!
Hi Laura! Same here! I got home from work today and I was so cold, all I wanted was a big bowl of soup! Thanks so much for your kind words! You’re welcome, have a great week!! 🙂
Oh absolutely nothing beats a bowl of hot homemade creamy mushroom soup on a cold day. This is one of my favorite soups and I LOVE IT with crusty bread. Your recipe sounds absolutely delicious and I cannot wait to try. Definitely pinning!!!
Hello Ashika!! I agree! It is so cold today, so I had a big bowl of this soup as soon as I got home. Mushroom soup is one of my favorites too! Thanks so much!! 🙂
Alia, this soup looks so creamy. I won’t need a spoon, I will pour it right into my mouth from the bowl. Perfect photos.
Hi Sabine! Haha, you’re so funny!! 🙂 In all honesty, I think I have definitely done that before! Thanks so much! I love your photos on your blog too!!
Just reading this post is making my stomach growl. I love mushroom soup!!! I used to hate it as a kid, but I think that’s primarily because it came from a small can, hah. This looks amazing, Alia!
Hi Katherine! I love mushroom soup too! Thanks so much! I hope you have a great week my dear! 🙂
Just made this soup today. Super easy and tasty. Used less broth, a bit more cream and added Marsala thanks for sharing!!
Yay I am so glad you enjoyed the soup! You’re very welcome, thank you for letting me know! 🙂
I love a good soup for our dinner these days! This looks so creamy and delish! Mushrooms, garlic and thyme, that just sounds wonderful!
Hi Deepika! Me too, it’s been so cold lately that all I crave is soup and hot drinks! Thanks so much!! ♥
This looks delicious! I’m wondering if I could use this with my beef stroganoff as part of the sauce. Does it hold up as well as, say, Campbells cream of mushroom soup? Thanks!
Thanks Jessica! Yes, you can definitely use this in the sauce for a beef stroganoff recipe! Just keep in mind that Campbell’s Cream of Mushroom Soup is condensed straight out the can, so you might need to make some tweaks, depending on how you normally make your recipe! 🙂
Hello, wanted to let you know that I made this today.
I hate mushrooms but my husband loves it, so I made this for him today. And it was delicious. I wasn’t going to have any but I had a sip while adding salt and pepper to finish, I was pleasantly surprised!
I found this recipe and your blog through Pinterest, I look forward to trying out other recipes of yours.
Thank you!
Hi Shine! Thank you so much for your kind words! I am so happy you and your husband enjoyed the soup. Definitely let me know what you think of my other recipes if/when you try them! 🙂