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Easy Keto Cream of Mushroom Soup | Recipe at EverydayEasyEats.com
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5 from 7 votes

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

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main
Cuisine: American
Keyword: Cream of Mushroom Soup, Keto Mushroom Soup
Servings: 6 servings
Calories: 186calories


  • 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


  • 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.


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


Calories: 186calories | Carbohydrates: 8g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 675mg | Potassium: 495mg | Fiber: 1g | Sugar: 4g | Vitamin A: 740IU | Vitamin C: 3.5mg | Calcium: 22mg | Iron: 1mg