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Truth be told, when I originally made it, I planned on pureeing it with an immersion blender.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.
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.
DJ says
Are you using red onion?
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.
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.
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 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!
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".
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.
Jennifer Starnes says
Made with cilantro in place of thyme and omitted onions due to food allergy - delicious!
Kathy Kopp Jakielski says
Looks delicious. Can you tell me how many servings this recipe makes?
Kathy Kopp Jakielski says
6
Nick says
Sounds great. I think i will add some cooked chicken to it.
Wendy Polisi says
I have done that! So good.
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.
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.
Allison says
Made this tonight for dinner. We loved it!
Wendy Polisi says
So glad that you enjoyed it!
Lauren says
How many net carbs is one serving?
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!
Mary says
What is a serving size?
Wendy Polisi says
It makes six servings.
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?
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.
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.
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.
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!
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.
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.
Shannon Gurnee says
I love mushrooms. This looks like a super yummy recipe. Thanks for sharing.