This creamy keto mushroom soup recipe is made with brown butter and sage for delicious rich flavor. Easy to make and with only 5 ingredients, it’s a perfect keto soup recipe for those chilly days.
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.
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.
Reader Testimonials
“I now make this quite often. It is delicious with every spoonful. Thank you Carolyn for all your wonderful and delicious recipes!” — Jennifer
“Incredibly better than any cream of mushroom soup I’ve ever eaten. It took me no time to make it. We’ll be serving it often! Thnx for your skills and generosity. I recommend you to my friends, family & strangers all the time!!” — Ludona
“Thank you so much for this amazing soup. I’d missed cream of mushroom soup for years. But this is lightyears ahead of it. It is truly my comfort soup!” — Tracy
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
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I love this soup, not only is it delicious and satisfyingly umami, but it’s super easy to make and the kids even love it! Thank you =)
Love love love this soup. . I love the brown butter with the sage the flavor is amazing the only thing I do different is that I use about 2 lbs of mushrooms. I save about 1/4 pound unprocessed. I wish I could use saltines but the extra mushrooms will have to substitute. I got this recipe from her cookbook and I use it all the time. I have low carb/ keto cook books that I rarely use but this my go to for everything and I’m never disappointed. I don’t worry about extra carbs per serving with more mushrooms because the soup is so rich that I can’t eat very much of it at one time. Thank you for sharing your great recipes!
So happy you like it!
Made this with fresh thyme instead of sage, Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend, and topped it with truffle oil. Best. soup. ever.
Looks so comforting! Yum!
Hi Carolyn! I have a question about the butter: salted or unsalted? Thank you!
I make this all winter long!
I love mushroom soup and this looks SOOOOO good!
So yummy! Thank you!
My husband loves mushrooms and he couldn’t stop talking about how delicious it was. Thanks!!
I just made this soup, it is amazing!
I made a batch last night, and here you post the recipe this morning! Great minds think alike..????????????????????????????❤️????????
🙂 The recipe was already on my site but it was an old one and in need of an update! Glad you like it!
I know, I have it bookmarked in my Favorites????❤️
Wish I’d thought to use my immersion blender. Not having a food processor (& having reduced the recipe by two thirds) I figured it’d be fine to use my heavy duty Black&Decker blender for the ‘smoothing’ part, never imagining it would *explode*! ‘Shoved the lid right off the top! Then, to make matters worse, brilliant me took *two more* explosions to decide the blender just wasn’t the right tool for the job. And, naturally, today was the day I chose to wear my favorite designer white t-shirt. And an hour later, I’m still cleaning bits of mushroom from nooks & crannies I didn’t even know existed in my kitchen. On the bright side, what little remained in the blender was quite tasty (netted about a 1/2 cup I think). I’m keeping the shirt on ’til hubs gets home. If *this* doesn’t convince him that we need that lovely KitchenAid food processor, I don’t know what will!
Oh dear! Listen, two good tips when blending soups. Do it in batches if it’s more than a few cups and always cover the top with a kitchen towel and then hold it firmly on.
I don’t have a food processor, can I use an immersion blender?
Yes, that should work.
Hi, just wondering if you know the calories, protein and fat information for this recipe?
It looks delish, but I may need to bulk it out with more fat to make it as substantial as possible.
Can this be frozen? Being single I like to make ahead and freeze for later
I can’t see why not!
This looks great and I have everything to make it at home! I can’t eat 6 cups of soup, will it reheat well? Can I make and freeze it next time I get a deal on mushrooms?
Hmmm, I’ve never tried freezing it. But I think it would be okay. You can always make a half-batch too!
Thanks for the soup recipe! It is easy and quick and in the words of my twelvr year old son “that’s amazing!”. P.S. now I am green for a new kitchen gadget! Adjustable slicing thickness!!!!
I have the exact processor! Same color and everything! Love it and love your recipes!
we’re processor twins!
This is my all time favorite soup. Thank you!
I just made this and it was very good. I doubled it but only added 6 cups of chicken stock to keep it thick. I also got a lot of liquid from the doubled mushrooms and cooked it down for about 15-20 minutes to get the mushrooms to brown before adding the stock. Lastly, I added a little truffle salt and a tiny bit of sweet Marsala wine for flavor. It was great and I will definitely make it again.