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 that it is downright delicious.
This Keto Mushroom Soup is Pure Comfort Food!
I must confess that I haven’t always loved soup.
Maybe it is the whole living in Florida thing. Warm weather most of the year doesn’t exactly scream soup.
Or maybe it is just that I never had the RIGHT soups.
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 Keto Mushroom Soup.
Truth be told, when I originally made it, I planned on pureeing it. But then I tried it, and I knew I had to leave it as it was. This recipe is pure bliss, and I think you will agree – this one is a keeper. Cold weather not required.
As an Amazon Associate, I earn from qualified sales.
My Latest Book is Now Available For Preorder.
Get it Now!
How to Make Keto Mushroom Soup
1 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.
2 Next, add the chicken broth and cream cheese. Cook until the cream cheese melts.
3 Finally, stir in heavy cream and season to taste with salt and pepper.
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.
Frequently Asked Questions
Are mushrooms good for keto?
Yes! Mushrooms are an excellent option for keto! A one-cup serving of sliced mushrooms (70g) has 2.3g of carbohydrates and .7g of fiber. So just 1.6 grams of carbs per serving.
Additionally, mushrooms are a great source of B vitamins, vitamin D, and they contain immune-stimulating properties.
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 3/4 of a cup and the heavy cream to 1/2 cup.
- Add 2 teaspoons hot paprika.
- Add 1 teaspoon dried dill.
- Add 2 tablespoons coconut aminos.
If You Like This Recipe You May Also Like:
- For a light but delicious meal, you are going to go wild for this Keto Caesar Salad recipe.
- Looking for dinner inspiration? Don’t miss these Keto Casserole Recipes.
Keto Mushroom Soup Recipe
I love this Keto Cream Mushroom Soup. Everything about it works for me. Earthy mushrooms balance the richness of the garlicky, creamy liquid. This recipe will become a cold-weather kitchen staple.
Keto Mushroom Soup Recipe
Ingredients
- 1/4 cup butter
- 12 ounces mushrooms sliced
- 1/2 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.
Nutrition
More Low Carb Soup Recipes to Try:
- Hamburger Beef Soup is a hearty soup that is loaded with nutrition.
- Keto Jambalaya is loaded with protein and is the perfect filling family meal.
Stacie
That looks soooo good. I can eat my weight in mushrooms. This is perfect for me! PLUS, that earthy flavor is perfect fro the fall.
Nicole
It’s a raining night here now. I wish I had mushrooms on hand to make this! I will have to stock up on mushrooms tomorrow so I can make this soon!
Heather
I can’t wait to try this recipe. I’m a huge mushroom fan and this sounds like something I’d really enjoy.
Ntensibe Edgar Michael
Nnniiicccceeeeee….I have always loved this dish! Never grows old for me.
Wendy @ One Exceptional Life
This mushroom soup sounds amazing. I’ve never thought of making it myself, but you make it seem so easy. Thanks a lit!
joy
what a beautiful looking soup! i appreciate the note about keeping the mushrooms in a partially open zip lock bag. that’s so helpful. thank you.
Joy at The Joyous Living
GiGi Eats
Those mushrooms are just so HUNKY!!
Dreams Abroad
This Keto Mushroom Soup looks delicious! I will make this for the family in the upcoming week.
Emman Damian
Keto Mushroom Soup Recipe sounds so delicious! Hope I can cook it soon. So good! 🙂
Annemarie LeBlanc
I love mushroom soup! It is just so flavorful and filling. I reach out for a bowl (or two) every time we have it at home. I will try your recipe. It sure looks better than mine!
Rosey
This is a pleasant way to take off the chill so many are going through right now. My mom told me there’s snow in her forecast. Bet she’d appreciate this mushroom soup.
Fatima Torres
My mom would really enjoy this mushroom soup recipe. She’s a huge fan of mushrooms.
Julie Cao
This mushroom soup is a great treat for a cold winter day. One of my friend is on keto diet and I will refer your recipe to her.
Emily Zielinski
Yum, this looks delicious!! I must make this as we’re having some cold weather at the moment.
Ruth I
This is a pretty interesting recipe. It isn’t that complicated to prepare which is enticing. I am definitely trying this
Denise
This sounds great, can’t wait to make it. If I don’t have fresh thyme can I use dried and if so how much.
Michele
Looks great! Is there a way to make this dairy free?
Wendy Polisi
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.
Yolanda
Can this be made in my instant pot???
Wendy Polisi
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.
Suzanne
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
I am glad that you enjoyed it! I bet the addition of chicken was fabulous!
Denise
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
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
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
I am so glad that you enjoyed it! Thanks for taking the time to let me know.