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You are here: Home / Recipes / Appetizers / Creamy Mushroom Soup Recipe (Keto, Low Carb, Gluten-Free)

Creamy Mushroom Soup Recipe (Keto, Low Carb, Gluten-Free)

January 8, 2018 By Alia 18 Comments

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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 from scratch with this quick and easy recipe. 

Overhead view of two bowls of Creamy Mushroom Soup on a dark background with two spoons on the side.

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!

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Close-up overhead view of a bowl of Creamy Mushroom Soup on a dark background.

More Soup Recipes to Try

Craving more warm and cozy soup recipes? Here are some of top choices:

  • Creamy Tomato Soup
  • Butternut Squash Soup
  • Creamy Carrot Soup
  • Simple Green Soup
  • Curried Pumpkin Soup

For this Creamy Mushroom Soup recipe, I recommend:

Here are a couple of kitchen tools I suggest using to make this recipe:

  • 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.

If you make this Creamy Mushroom Soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Easy Keto Cream of Mushroom Soup | Recipe at EverydayEasyEats.com

Creamy Mushroom Soup Recipe (Keto, Low Carb, Gluten-Free)

Alia | Everyday Easy Eats
This Creamy Mushroom Soup recipe is keto, low carb, and gluten-free! Learn how to make homemade cream of mushroom soup with this quick and easy recipe.
4.67 from 9 votes
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Main
Cuisine American
Servings 6 servings
Calories 186 calories

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. Season with salt and pepper to taste.
  • Add reserved mushrooms back to the pot and stir to combine. Serve warm.

Notes

Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.

Nutrition

Nutrition Facts
Creamy Mushroom Soup Recipe (Keto, Low Carb, Gluten-Free)
Amount per Serving
Calories
186
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
37
mg
12
%
Sodium
 
675
mg
29
%
Potassium
 
495
mg
14
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
740
IU
15
%
Vitamin C
 
3.5
mg
4
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cream of Mushroom Soup, Keto Mushroom Soup
Did you try this recipe?Let me know what you thought!

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Filed Under: Appetizers, Sides

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Reader Interactions

Comments

  1. Laura says

    January 8, 2018 at 10:58 am

    5 stars
    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!

    Reply
    • Alia says

      January 10, 2018 at 9:17 pm

      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!! 🙂

      Reply
  2. Ashika | Gardening Foodie says

    January 10, 2018 at 2:57 pm

    5 stars
    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!!!

    Reply
    • Alia says

      January 10, 2018 at 9:20 pm

      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!! 🙂

      Reply
  3. Sabine says

    January 11, 2018 at 12:17 pm

    5 stars
    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.

    Reply
    • Alia says

      January 11, 2018 at 12:59 pm

      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!!

      Reply
  4. Katherine | Love In My Oven says

    January 13, 2018 at 8:36 pm

    5 stars
    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!

    Reply
    • Alia says

      January 14, 2018 at 3:47 pm

      Hi Katherine! I love mushroom soup too! Thanks so much! I hope you have a great week my dear! 🙂

      Reply
    • Kd says

      March 20, 2020 at 1:12 pm

      5 stars
      Just made this soup today. Super easy and tasty. Used less broth, a bit more cream and added Marsala thanks for sharing!!

      Reply
      • Alia says

        March 20, 2020 at 2:19 pm

        Yay I am so glad you enjoyed the soup! You’re very welcome, thank you for letting me know! 🙂

        Reply
  5. Deepika|TheLoveOfCakes says

    January 14, 2018 at 12:36 am

    5 stars
    I love a good soup for our dinner these days! This looks so creamy and delish! Mushrooms, garlic and thyme, that just sounds wonderful!

    Reply
    • Alia says

      January 14, 2018 at 3:48 pm

      Hi Deepika! Me too, it’s been so cold lately that all I crave is soup and hot drinks! Thanks so much!! ♥

      Reply
  6. Jessica says

    August 25, 2019 at 2:18 pm

    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!

    Reply
    • Alia says

      September 1, 2019 at 10:24 pm

      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! 🙂

      Reply
  7. Shine says

    November 13, 2019 at 5:04 pm

    5 stars
    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!

    Reply
    • Alia says

      November 16, 2019 at 5:32 pm

      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! 🙂

      Reply
  8. Angela says

    January 10, 2022 at 9:57 pm

    3 stars
    loved it

    Reply
    • Alia says

      January 15, 2022 at 6:50 pm

      Thank you Angela! 🙂

      Reply

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