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 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.
I made this today, but didn’t blend the mushrooms because I wanted a chunky soup. It’s perfect! Thank you!
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. : )
5 * restaurant quality cream of mushroom soup…yum!
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.
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!
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!
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…
Sounds good to me!
Boom! This is a winner!
Easy – Check!
Tasty – Check!
Quick – Check
So Easy you look like a master chef – triple check!
Thanks for sharing.
This is the first recipe that I have tried from your website and it is absolutely delicious. Looking forward to trying lots more!
I made this for dinner tonight. Absolutely delicious recipe. ????
Thank you, Carolyn.
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.
Omg, omg this soup tasted amazing
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!
Easy, quick preparation, and absotootly yummy! Thanks so much for your creativity!
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!
Sure! I recommend putting the cc in a blender and pouring the hot soup over to get it really well blended in.
What could I use instead of sage? Would fresh rosemary work?
Thyme or rosemary would be fine but sage is delicious.
This is delicious!!! Can you freeze it?
With the cream, I would be afraid it would separate during freezing.
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!
Glad it worked out well!
Why would you want to blend up the mushrooms? I can see a little but but chunks of mushrooms would be better
Cream of mushroom soup is typically a blended recipe but you are welcome to leave yours chunky if you wish.
This soup is perfect! It will be on our weekly rotation. Thank you 🙂