This Keto Mushroom Soup Recipe was first published in December 2012. But it’s such a lovely and easy soup, I decided it needed a little update. I’ve even included a video to show you just how easy it is to make.
Making cream of mushroom soup is so easy, I honestly don’t know why anyone would use store-bought. It takes less than 20 minutes to make and it’s so much more flavorful.
And cooking the mushrooms in brown butter makes it truly unique and special. No pre-made soup can compare.
If you love simple soup recipes, be sure to check out Instant Pot Cauliflower Soup, Roasted Tomato Soup, and Italian Sausage Soup.
What readers are saying
“I now make this quite often. It is delicious with every spoonful. Thank you Carolyn for all your wonderful and delicious recipes!” — Jennifer
You need to try this recipe!
Step away from the canned soup, people! And make my simple keto mushroom soup instead. It takes only 5 ingredients and is so much healthier, with a richer, fresher flavor. Let’s do a little comparison, shall we?
The typical canned mushroom soup contains some pretty scary ingredients. Most of them are made with things like soybean oil, wheat flour, and MSG. Even the so-called healthier, organic brands have additives like rice flour to thicken it.
Kettle and Fire does make a decent keto friendly soup in cartons. The ingredients aren’t scary (yay!), but it’s rather expensive. And it has quite a long ingredient list for what should be a simple soup.
My recipe, on the other hand, is thick, creamy, and contains 5 simple ingredients. It doesn’t cost a fortune to make and I guarantee you that the flavor is far superior to that of anything from a can or a carton.
Ingredients you need
- Butter: Choose a good quality salted butter as the browned butter is what makes this recipe unique.
- Mushrooms: You can use white mushrooms or baby bellas. To save on time, get them pre-sliced.
- Fresh sage: I can’t emphasize enough how much flavor comes from fresh sage in this dish. You could use 1/2 tsp dried sage or try it with fresh thyme or rosemary if you prefer.
- Broth: I like to use homemade chicken bone broth for this soup but cartoned broth is fine too. You can also use vegetable broth for a vegetarian meal.
- Heavy cream: This makes the soup thick and creamy. For a dairy free option, use full fat coconut milk or coconut cream.
- Salt and pepper
Step-by-step directions
1. Brown the butter: In a large pot, heat the butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add the sage and cook one minute more.
2. Sauté the mushrooms: Add the mushrooms and stir to coat, then sauté until the mushrooms are tender and lightly browned, 4 to 5 minutes.
3. Add the broth. Stir in the broth and bring to a simmer. Cook 4 to 5 minutes more.
4. Blend it up. Transfer the soup to a food processor or good blender and blend until smooth (you may need to work in batches). You can also use an immersion blender but it tends not to get it as smooth.
5. Add the cream. Return the soup to the pot and stir in the cream. Serve immediately.
Expert Tips
Don’t skip the browned butter, as it’s what makes this Keto Mushroom Soup recipe so special. Browned butter has a rich, nutty caramel flavor and it goes beautifully with mushrooms and herbs.
Store any leftovers in an air tight container in the fridge for up to a week, as long as your cream was fresh. Since milk fat separates when it freezes, I don’t suggest freezing leftovers. But you can freeze the soup minus the cream and then add the cream when you re-heat it.
If you want a chunkier soup, don’t purée completely or set aside a portion of the mushrooms and add them to the puréed mixture afterwards.
Dairy-Free Option: Use coconut milk for the heavy cream. If you can tolerate ghee, there is a browned butter ghee that would be great. Otherwise use butter-flavored coconut oil.
Frequently Asked Questions
The cream of mushroom soup you purchase from the grocery store is not keto friendly at all. They often contain high carb fillers and thickeners, along with other questionable ingredients. However, this keto mushroom soup recipe is very low carb and it tastes so much better. And it’s super thick and creamy!
All varieties of mushrooms are naturally low in carbohydrates. So they make an excellent addition to keto recipes. They add flavor, but they also contain a number of vital nutrients and minerals such as Vitamin D.
This keto mushroom soup recipe has 4.6g of carbs and .6g of fiber per serving. That comes to 4g net carbs per cup of soup.
More Delicious Keto Mushroom Recipes
Keto Mushroom Soup Recipe
Ingredients
- 6 tbsp (85 g) salted butter
- 2 tbsp fresh sage, chopped
- 1 lb (453.59 g) mushrooms, sliced
- 4 cups (960 ml) chicken broth, or vegetable broth
- Salt and pepper to taste
- 1/2 cup (119 ml) heavy cream
Instructions
- In a large pot, heat the butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add the sage and cook one minute more.
- Add the mushrooms and stir to coat, then sauté until the mushrooms are tender and lightly browned, 4 to 5 minutes.
- Stir in the broth and bring to a simmer. Cook 4 to 5 minutes more.
- Transfer the soup to a food processor or blender (in batches, if your processor is not large enough). Blend until smooth. You can use an immersion blender but it tends not to get as smooth.
- Return the soup to the pot and stir in the cream. Serve immediately.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I made just made this for the first time. excellent,!
Thanks!
Delicious!!!
Absolutely delicious! Flavor is fantastic!
I do think I over blended the soup. Did not have the nice sized specks as in the picture so next time(and there will be a next time), I’ll blend in my Ninja blender for less time.
Thanks for a great recipe!
Carolyn💜
I have been craving mushroom soup since Christmas. I just made THIS awesome recipe and my husband was so disappointed that I did not double the recipe! It was umami!! I was sad that I did not have any sage, but my rosemary came to the rescue. So delish. Many thanks for all of your efforts during a time that I cannot even imagine for you. I am hearing your pain about your dear Tim and hoping you can feel some hugs that I am sending all the way from Atlanta. Keep your warrior on.
This is one of my favorite recipes for a wintry evening.
Just made this Mushroom Soup for lunch. This must be the simplest, easiest, quickest, most delicious soup on the planet! I used my Instant Pot as I wanted to used my Immersion Blender for a chunkier version. The Blender would have scratched my enamel coated cast iron Dutch oven. Cooked the whole recipe on Simmer as it was so quick, pressure cooking wasn’t necessary. Another keeper along with the wonderful Loaded Cauliflower Soup.
Thanks again Carolyn
Carolyn, I just wanted to let you know that my family and I found the Keto Mushroom soup recipe amazingly good. Everyone was looking for seconds…. to bad I only made a single batch. There will be no more cans of cream of mushroom soup used in this house. It will be this healthier version that tastes so so good. Thank you for all you do.
Anne
Great to hear!
I make this at least weekly during the cold, winter months.
Could you run the mushrooms through the food processor first?
You mean prior to making the soup? They won’t blend well.
Easy and very tasty recipe. Will definitely be making it again.