I am wild about mushrooms, and this Keto Mushroom Soup is such a treat. Rich and creamy, this is a soup that works great for a light meal, or you can make the "condensed" version to use it in casseroles. Either way, I think you will agree this is a keto soup recipe that deserves a regular spot in your rotation.
Since I started following a low-carb and keto diet, I find myself craving soup all the time. There is something magical about a rich and creamy bowl of goodness.
My latest obsession is this Low-Carb Mushroom Soup. With simple ingredients, this recipe delivers flavor that wows.
Truth be told, when I originally made it, I planned on pureeing it with an immersion blender. But then I tried it, and I knew I had to leave it as it was.
Like my white chicken chili, I find this hearty enough for a meal by itself. For casual nights, I've been known to serve it alongside my keto grilled cheese. And for special occasions, it is fabulous with slow roasted beef tenderloin and keto roasted cauliflower.
Tools Needed
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- Large Saucepan or Instant Pot
- If you are planning on freezing leftovers, I am OBSESSED with these Souper Cubes.
How to Make Keto Mushroom Soup
First, melt your butter in a large sauce pan. Add your mushrooms, onions, garlic, and thyme. Cook for about 7 minutes, or until the mushrooms have released most of their liquid.
Next, add the chicken stock and cream cheese. Cook until the cream cheese melts.
Finally, stir in heavy cream and season to taste with salt and black pepper. Blend if desired.
Instant Pot Mushroom Soup
First, set your Instant Pot to saute and add the butter. When melted, add the mushrooms, onions, garlic, and thyme. Cook for 6 minutes.
Next, add the broth and season to and season to taste with salt and pepper.
Seal your pressure cooker and set the pressure to high. Cook for 4 minutes.
Allow the pressure to release naturally, and then do a quick release.
Return the Instant Pot to saute and add in the cream cheese. Cook until melted. Turn the temperature to warm and add in the heavy cream.
Let's Talk Mushrooms
What kind of mushrooms should I use for this recipe?
With more than 300 edible mushroom varieties, there are certainly a lot of options! I've made this with both baby Bella's and white mushrooms, and both were great.
Buying Mushrooms
Many times you can find pre-sliced mushrooms, and if time is of concern, that is certainly an option. I prefer to buy loose mushrooms so that I can inspect them. Mushrooms should feel moderately damp but should not be slimy. The texture should be springy, and the smell sweet and earthy.
Storing Mushrooms
Because they contain a lot of moisture, mushrooms are very perishable. Store them in a partially open zip-top bag, or keep them in their original container. Once the box is open, cover it with plastic wrap. Don't cover with a paper towel or store in a paper bag.
Washing Mushrooms
Most experts agree that the best way to clean mushrooms is a clean, dry brush. A toothbrush kept explicitly for this purpose works great. Washing them can cause discoloration, but this isn't a huge issue when they are going to be cooked. If you do decide to wash them, place them in a salad spinner to dry so that they don't hold on to excess moisture.
Variations for This Recipe
- For condensed soup, reduce the broth to ¾ of a cup and the heavy cream to ½ cup.
- Add 2 teaspoons hot paprika.
- Add 1 teaspoon dried dill.
- Add 2 tablespoons coconut aminos.
Keto Mushroom Soup Recipe | Instant Pot or Slow Cooker
Ingredients
- ¼ cup butter
- 12 ounces mushrooms sliced
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme
- 4 cups chicken bone broth or regular broth
- 3 ounces cream cheese
- Salt and pepper to taste
- 1 cup heavy cream
Instructions
Stove Top
- Melt butter in a large saucepan
- Add mushrooms, onions, garlic, and thyme.
- Cook until the mushrooms have released most of their liquid, about 7 minutes.
- Add chicken broth and cream cheese to the pan, and cook until the cream cheese melts.
- Season to taste with salt and pepper, and add heavy cream. Simmer for 15 minutes.
Instant Pot
- Set your Instant Pot to low saute and add butter. When the butter melts add the mushrooms, onions, garlic, and thyme. Cook for 6 minutes. Season to taste with salt and pepper.
- Add the chicken broth and place the lid on your Instant Pot. Set pressure to high and the timer to 4 minutes.
- Allow the pressure to release naturally for 10 minutes, and then do a quick release.
- Set the Instant Pot to sauté, and add the cream cheese. Cook, stirring often, until the cream cheese melts.
- Turn to warm and stir in cream.
Shannon Gurnee says
I love mushrooms. This looks like a super yummy recipe. Thanks for sharing.
Michele says
Looks great! Is there a way to make this dairy free?
Wendy Polisi says
You could use non-dairy cream cheese and unsweetened almond milk. It wouldn't be quite as thick so you might want a little xanthan gum to thicken it up. Canned coconut milk is another option if the flavor doesn't bug you.
Krista says
This was sooo good!! Next time I'll add less broth so it will be a little thicker, but the flavor was excellent
Linda says
I make this soup frequently. I like creamy consistent in the cool months of the year,so I purée the soup. I also add some cumin and coriander to make it a bit. more earthly. And if it’s really cool out I spice it up with green chilies.
Yolanda says
Can this be made in my instant pot???
Wendy Polisi says
I haven't tried it, but my guess is yes. That is on my list of things to do. My guess would be to cook it for about 10 minutes, waiting to add the creamy stuff until after it is cooked. I'd do a 10 minutes natural release and then rapid release. Then I would add all the creamy ingredients and saute it for 5 minutes or so.
Shar says
We made this soup for the first time 3 days ago, and liked it so much that we made it again tonight!! It is wonderful!! Try it, you won't be sorry!
Wendy Polisi says
I am so glad you enjoyed it!
Shannon says
Enjoying a bowl right now! Followed directions for stove top and subbed almond milk and xantham gum. This is one delicious bowl of soup!
Wendy Polisi says
I have tried it and the recipe now includes Instant Pot Instructions.
Suzanne says
I made this soup yesterday and it is fantastic. just had a bowl for lunch. I had leftover chicken and threw that in. very, very good.
Wendy Polisi says
I am glad that you enjoyed it! I bet the addition of chicken was fabulous!
Denise says
I have made this soup and love it. Shared with friends and they do also. One friend loves the flavor but likes thicker soups. I looked at the option to make it more condensed but going from 4 cups of broth to 3/4 cups seems a little drastic. How many servings would you actually get and how does it turn out. Also is cutting the heavy cream in half correct also.
Wendy Polisi says
The more condensed version would be to use in recipes that call for cream of mushroom soup - so not really something to eat as soup.
I would recommend either adding in a little xanthan gum to thicken, reducing the broth by just a cup, or adding in more cream cheese.
MARSHA says
This Soup was the best ever and is now my very Favorite Soup. Homemade Soups so great to make. The house always smells so wonderful.
I followed your Instructions to a T except I added a little more Mushrooms as to use up the rest in my Fridge It's a quick put togetherMushroom Soup that comes together qickly with minimal effort and time.
Thank You so much. for this recipe...going back for more Soup now mmmmmmm!
Wendy Polisi says
I am so glad that you enjoyed it! Thanks for taking the time to let me know.
Laurie Bean says
Just made this with some mushrooms that were not going to last too much longer! It is amazingly good! And so easy. Thanks very much for this lovely recipe.
Vickie Worthington says
To thicken it, could I put some mushrooms in my nutribullet and puree them a bit. With some of the liquid. I do this when I make cauliflower soup and the broth is a bit thicker. I don't see why it wouldn't work with mushrooms?
Mary says
What is a serving size?
Wendy Polisi says
It makes six servings.
Margit says
I’m just done finished my bowl of your delicious soup! That recipe is going to be used a lot in my house. Thanks for sharing
Wendy Polisi says
So glad that you enjoyed it!
Lauren says
How many net carbs is one serving?
Allison says
Made this tonight for dinner. We loved it!
Wendy Polisi says
So glad that you enjoyed it!
TWynnB says
Delicious!
I used leek (1) instead of onions. Just what I wanted!
Wendy Polisi says
So glad that you enjoyed it! Love the leek substitution - I will have to try that.
Tracy Greenfield says
I used dried thyme, and Boursin garlic and herbs gournay cheese instead of the cream cheese. And a splash of very dry sherry. It was delicious and I will totally make this again!
Wendy Polisi says
So glad that you enjoyed it! Love the substitutions.
Nick says
Sounds great. I think i will add some cooked chicken to it.
Wendy Polisi says
I have done that! So good.
Kathy Kopp Jakielski says
Looks delicious. Can you tell me how many servings this recipe makes?
Kathy Kopp Jakielski says
6
Jennifer Starnes says
Made with cilantro in place of thyme and omitted onions due to food allergy - delicious!
Alice Rodriguez says
Any subs for dairy?
Wendy Polisi says
You could try unsweetened almond milk or coconut milk. Not sure about the cream cheese - I have never looked at the carbs in vegan cream cheese.
Tania says
I know it yields six cups but I love mushrooms so much, I could eat this whole pot myself!! In order to know how many grams of carbs I’m getting in one serving, I need to know what the serving size is, please.
Kelley L Blanks says
I've found that serving sizes are easiest by weight. So for anything like this I just weigh the entire recipe and divide by the number of servings. Works really great for things like soups or casseroles where it is harder to measure out a specific "size".
Deb Walker says
I've been looking for a non pureed mushroom soup. Perfect!!!! Thanks so much!!! Just made it tonight and loved it. Only got 3 servings out of it but I do love my soup!!!
Wendy Polisi says
I am so glad that you enjoyed it!
Deb Walker says
I made the stove top version last week and I HAD to have it again!!! The best soup I've ever made! Thanks for not pureeing and so much for this recipe. Dinner again tonight!
Wendy Polisi says
I am so glad that you enjoyed it Deb! Definitely a favorite of mine.
Deb says
This recipe is great. I have made it a few times. Last time I added finely chopped celery. It was delicious. I love both ways
Wendy Polisi says
Love the addition of celery! I am happy that you like it.
Lisa Binion says
This is the perfect recipe for mushroom soup; it is so good I can eat it cold right out of the refrigerator. I make the condensed version in the Instant Pot with extra mushrooms, and I always add an extra ounce of cream cheese. Instead of heavy cream, I use Califia Farms Unsweetened Coffee Creamer with Almond Milk and Coconut Cream. For dinner, I serve the soup on top of spinach with Mozzarella Crisps as a side.
DJ says
Are you using red onion?
Kristin says
My husband and I loved this soup. My son said it was good until he saw the mushrooms lol. I’m looking forward to trying the condensed version to make greenbean casserole!
Thank you for the beautiful recipe.
Deb Cormier says
I have made this several times and have it prepped up in my pot right now for later. It is absolutely delicious!!If I have leftover steak, I throw that in with the cream to heat through.
Lisa says
I just made this!! It's so delicious !!!!!!!!
Laurel says
How long do I need to cook this if I don’t have an InstaPot?
Wendy Polisi says
Stove top instructions are above the Instant Pot instructions in the recipe card. (It is 15 minutes once everything is added.)
Lisa Throop says
how much is in 1 serving.
Jeff says
This recipe is great, my wife gave it two thumbs up. I will definitely be making this from now on.
Carol says
I just made this and it was fantastic! I did add carrots (not keto) and celery, then instead of chicken stock, I added beef stock. The cream cheese took it to a new level, but I didn't add the cream. Next time I will have to double the batch, because between three of us, we ate the whole pot! Thanks for the recipe.
Wendy Polisi says
I am so glad you enjoyed it!
Kathie says
Easy, creamy, tasty!
Wendy Polisi says
I am happy that you liked it!
Deanna says
Lovely flavour! I only had 18% cream, not technically heavy, so I added an extra ounce of cream cheese. I also used 1 tsp of rubbed dry thyme in place of fresh. I removed 1/2 cup of the cooked mushroom/onion/garlic mixture and used the emulsion blender just slightly after adding the cream cheese & stock. Added the 1/2 cup mushrooms back in & then the cream. Gave it a good blend of both whole slices & bits & pieces for our tastes. This was easy & delicious, can hardly wait to try it with heavy cream & fresh thyme! Thanks for the recipe - it's gourmet!
Tracy says
This may be the first time I've added a comment to a recipe, however, this soup was really delicious. I encourage you to try making it. I followed the directions as printed. At the end, I added some leftover chicken. This boosted the protein and made the soup a bit heartier. So good! Very easy.
Lilly says
Girl, this recipe is amazing! I mean it is right up there with the absolute best keto recipes I've ever made. The only thing I changed is I had to use some olive oil because I didn't have quite enough butter. I also used a bit of glucomannan to thicken it up, which it did very nicely without changing the taste. Thank you so much!
Wendy Polisi says
So glad that you enjoyed it - thanks for taking the time to let me know! 🙂
Jessica says
Could I add some spinach to this and if so when you I add it? I plan on making this tonight!
Wendy Polisi says
I haven't tried this but it sounds delicious! I would add it in the last few minutes of the mushroom cooking time before you add the broth. Saute it until it wilts and then add the broth.
Let me know how it goes!
Kimberly says
This is soooo good! I blended with an immersion blender, and added a few tablespoons of sherry toward the end of cook time. The sherry added amazing flavor!
Karen Hintz says
This soup is absolutely 4 star restaurant quality. I've made it many times and love it more every time. Thanks for a great recipe.
Denise says
Love this recipe. Made a bunch of times. Looking to double the recipe as never enough.
Wendy Polisi says
I am so glad that you enjoy it! If you click the number of servings in the recipe, it will scale it up or down for you.
Denise says
What's the cooking times when doubled?
Michelle S. says
I just made this mushroom soup recipe for the first time today as I had fresh mushrooms that needed to be used (and I'm following a KETO diet). I cooked everything from start to finish in my iron skillet. The only ingredient that I didn't have was thyme. No biggie. It was delish! Oh, I also added a little cornstarch slurry while the soup was simmering to help thicken it a bit. This one's a keeper! Thanks so much for sharing.
Tara says
My mistake! I forgot to write down Step 1 about melting the butter! My mistake! Still...I don't know at what temps. Thank you!
Brittany says
I kept to the recipe, slightly, I used beef broth, instead of chicken and I put a deer roast in the crockpot,with caramelized onions and added that, plus the broth from it. Literally the best thing I've ever made. My husband is doing keto but I've never added heavy cream or cream cheese to a recipe. It is amazing. It's not doing me any favors because I'm eating it with a bunch of bread but he loves it.
I'm sure it's delicious the way it's written too but omg. The deer meat made it so hearty and still keto