This creamy mushroom soup recipe is made with brown butter and sage for delicious rich flavor. So easy to make, with only 5 ingredients, it’s a perfect keto soup recipe for those chilly days.
This Keto Brown Butter 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 homemade cream of mushroom soup.
I’ve got to be honest here. Making your own 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. Not to mention healthy!
Let’s do a little comparison, shall we?
There are many commercial brands of cream of mushroom soup out there. I won’t like, the ingredients are little scary. Or a lot scary, depending on the brand. Most of them are mad with things like soybean oil, wheat flour, and MSG. Even the so-called healthier, organic brands have additives like rice flour.
Okay, I have to ask: why the flour, people? A blended mushroom soup like this one needs no extra thickeners. The mushrooms themselves thicken it sufficiently.
Step away from the canned soup, people! And make my simple keto mushroom soup recipe instead. It takes only 5 ingredients: Butter, mushrooms, sage or thyme, broth, and cream.
That’s it! And I guarantee you that the flavor is far superior to that of anything from a can or a carton.
Watch my video to see how easy it is to make healthy mushroom soup at home!
How to make Cream of Mushroom Soup
Sauté the mushrooms. This is a critical first step and helps deepen the umami of the mushrooms. And there is something absolutely magical about the combination of melted butter and browned mushrooms.
My recipe takes this one step further and browns the butter first. Browned butter has a rich caramel flavor that is spectacular in both sweet and savory dishes.
Add the broth. You can use chicken broth, beef broth, or veggie broth here. If using store bought, look for broth with 1g of carbs or less. I find that store bought chicken broth usually has fewer carbs than beef or veggie. But if you can make your own, even better!
I recently bought some mushroom broth recently and it surprisingly has only 1g of carbs per serving. I have yet to try it but it would probably be great in this soup as well.
Bring to a simmer. You don’t have to cook the mushrooms in the broth for very long, but simmering for 5 minutes or so helps the mushroom flavor intensify.
Blend it up. I like to transfer mine to my big blender, but you can use a food processor or an immersion blender here as well. Make sure to blend until it’s all creamy smooth. If you want to save a few of the browned mushroom slices for the top, it makes a beautiful presentation that way.
Add the cream. It can’t be cream of mushroom soup without cream! Or at least some creamy liquid. I suppose coconut milk would work too, if you are trying to cut back on dairy.
Return the pureed soup to the pot before adding the cream and then return to low heat and warm through.
And you’re done! Can you believe how easy it is to make homemade cream of mushroom soup? Why on earth would you ever buy it again???
More Delicious Keto Mushroom Recipes
Cauliflower Risotto with Mushrooms
Tenderloin Steak with Mushroom Garlic Butter
Pork Medallions with Creamy Rosemary Mushrooms
Spinach and Mushroom Omelet Muffins
Mushroom and Gruyere Smothered Chicken
Want another great way to use the wonderful flavours of browned butter and sage? Check out these Butternut Squash Noodles from Boulder Locavore.
This recipe is also featured in The Everyday Ketogenic Kitchen cookbook.
Brown Butter Mushroom Soup Recipe
Ingredients
- 6 tbsp butter (113.5g)
- 2 tbsp fresh sage chopped
- 1 lb mushrooms sliced
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- 1/2 cup heavy cream
Instructions
- In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add sage and cook one minute more.
- Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.
- Stir in stock and bring to a simmer. Cook 4 to 5 minutes more.
- Transfer to food processor or blender (in batches, if your processor is not large enough). Blend until smooth.
- Return to pot and stir in cream. Serve immediately.
Denise Freitas says
I know this is an older recipe, but it was just the ticket for me tonight. 5 days ago I had to have my jaw wired shut as treatment for a fracture received in a fall 2 weeks earlier. So, I’ve been on the hunt for nutritious and delicious Keto soups that I can sip through a straw. This will be added to my rotation of meals for the next 4 weeks (Dr. said I had to wear the wires for 4 to 5 weeks :-(). I needed to up the protein value so I added 2 oz of rotisserie chicken breast and a scoop of collagen powder to the pot. I also added 1 Tbsp. of dry sherry for added depth of flavor. My blender has a liquefy speed so I blended it before adding the cream. It was delicious. I can’t say it was as beautiful as the picture because I used beef broth. But no matter what it looked like, the taste was perfect. Thanks for a wonderful recipe.
Jearu573 says
I made this today, but didn’t blend the mushrooms because I wanted a chunky soup. It’s perfect! Thank you!
Carol says
Easy and absolutely delicious. Didn’t have any heavy cream on hand so used sour cream.This is my mushroom soup recipe from now on. Had it with a chaffle.
Thank you for posting. : )
Gari says
5 * restaurant quality cream of mushroom soup…yum!
Kelly Anne Miller says
Made this tonight. It was a bit thin and bland. I’m wondering if this is a soup that tastes better the next day. Next time I’ll use less broth. Maybe that will help.
Kathy Lowe says
This was wonderful and such a nice addition to dinner. I used the Vitamix to puree everything. Definitely be making this again! I’m so tempted by all the sweet baking so a recipe for healthy dinner options is a plus!
Lisa ODonnell says
This was such an incredible soup- as good as our local cafe. I’ve been trying to perfect a recipe for cream of mushroom and I’m laughing at how simple this was to make! I am glad I wasn’t deterred by the fact that I didn’t have sage- I just omitted and simply seasoned it with s&p. (I’m sure the addition of the sage must be amazing too- will add it to my shopping list for next time). The truffle oil makes ALL the difference – it takes this soup up to fancy restaurant standard. Shared with 3 other people who commented “this soup is the bomb” and “please make this again”. Thanks for sharing your recipe!
Lisa ODonnell says
To clarify from my previous comment…
… a drizzle of truffle oil when serving this soup takes it to fancy restaurant standards. Not necessary but if you haven’t tried it before, please do, it’s amazing…
Carolyn says
Sounds good to me!
Dave says
Boom! This is a winner!
Easy – Check!
Tasty – Check!
Quick – Check
So Easy you look like a master chef – triple check!
Thanks for sharing.
Cynthia Parker says
This is the first recipe that I have tried from your website and it is absolutely delicious. Looking forward to trying lots more!
Carmel Maldonado says
I made this for dinner tonight. Absolutely delicious recipe. 😋
Thank you, Carolyn.
Kathy Cooke says
Wow! I used 9 tbsp salted butter, 1.5 lbs baby bella mushrooms, chicken broth, 2 tbsps thyme, 3 scoops collagen, and a whole can of coconut milk. I also chopped a small onion and a few ribs of celery and added those in shortly before the mushrooms just to work in some extra veg. This is fantastic! Great for fall. An immersion blender makes things much easier.
Kimberly says
Omg, omg this soup tasted amazing
Kathryn Lichner says
This was the most delicious bowl of mushroom soup I’ve ever tasted. Mine didn’t look like yours, it was much darker, but the fragrance and the taste was out of this world. (I love mushrooms!) I have a few more bowls left and I’m looking forward to having them soon! Thank you for the recipe!
Deb Williams says
Easy, quick preparation, and absotootly yummy! Thanks so much for your creativity!
Anna says
I am dying to try this recipe and am wondering: do you think I could substitute cream cheese for the heavy cream? For a bit of added thickness? Thanks!
Carolyn says
Sure! I recommend putting the cc in a blender and pouring the hot soup over to get it really well blended in.
Daniela says
What could I use instead of sage? Would fresh rosemary work?
Carolyn says
Thyme or rosemary would be fine but sage is delicious.
GAIL GOEBEL says
This is delicious!!! Can you freeze it?
Carolyn says
With the cream, I would be afraid it would separate during freezing.
Valerie says
Found your recipe after searching for a keto cream of mushroom soup recipe. It was perfect! I used a box of low-sodium veggie broth from Trader Joe’s because I do not mix meat and dairy products and added four diced shiitake mushrooms at the end with the cream to give some texture. I needed about 1/2 tsp. salt for the whole recipe. Finally, I was able to use the immersion blender (carefully) to make it a true one pot meal. This is one I will return to often during the winter!
Carolyn says
Glad it worked out well!
Dennylynn says
Why would you want to blend up the mushrooms? I can see a little but but chunks of mushrooms would be better
Carolyn says
Cream of mushroom soup is typically a blended recipe but you are welcome to leave yours chunky if you wish.
Natalie says
This soup is perfect! It will be on our weekly rotation. Thank you 🙂