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 made this very easily and delicious!
Awesome recipe! I made it worth baby Bella mushrooms and 1 teaspoon of rubbed sage. The soup is so savory and delicious that my wife who doesn’t eat anything named mushroom liked the soup!
I looked for it in the recipe, did I miss it? Can this be stored? But this is delicious and would certainly chase away any winter chills!!!!
Just store in the fridge for up to a week, as long as your cream was fresh!
Sounds yummy. I’d like to stick with vegetable broth so I can use it in different recipes. I keep a kosher home so a broth that’s neither meat or dairy is best. How do I make a vegetable broth that’s low carb and can be frozen in parts to be used in various recipes? Is there a difference between soup,broth,and stock? I did some googling but it got confusing.
Thanks.
Suzan
I’ve never really made my own veggie broth.
Hey Suzan
Keep your well washed veggie scraps of every kind—onion ends and peels, garlic same, cores and tops of peppers, any bits and pieces or peelings in freezer bag. When you have a good amount cook in a stock pot with filtered water, seasonings of your choice and bay leaf, some kombu or other sea vegetables and simmer a couple of hours. Strain out the scraps. You can freeze in glass jars..leave 1” head space, freeze a day or two with lid loose, then tighten lid. Stores several months. Use size jar that is common for your use. I use pint size. You can also freeze in ice trays, then pop into a freezer bag for tbs portions.
Delicious soup – thank you! I had never browned butter before, but it certainly added to the depth of flavour. I didn’t have fresh sage, so I used tarragon instead. I will certainly make the soup again using the recommended sage.
Could the mushrooms be blended prior to adding to the browned butter?
No… they need to be cooked and softened first.
Hi Carolyn,
Can I use dried sage? If so how much?
TIA
Try 1/2 tsp.
I now make this quite often. It is delicious with every spoonful. Thank you Carolyn for all your wonderful and delicious recipes!
Incredible soup! Today I will take the leftovers and share with my daughter. My only change was to scoop out 1/2 cup of mushroom pieces before putting the rest in the blender. I used shiitake and crimini.
Made another one of your recipes. It came out perfect, as usual for your recipes. Can’t tell you how much I love them all. I’m trying my best to get through as many as I can. 🙂 One tip: Don’t recommend using a Nutribullet to blend the mushrooms, it will explode on you. Only thing I’m upset about is that I lost some of the soup…lol
Oh no! I don’t own one so I wouldn’t know how they work.
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!!
Came home hungry, had mushroom that needed to be used. Voila! This was wonderful!!!
I just made this, very simple and delicious. Next time I think I would add some scallion or a small garlic clove with the mushrooms. Will make again!
Thanks
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!
‘Browned’ butter is magical. Will be trying you recipe which is very similar to the one I use. We have found that 4 oz of crumbled Gorgonzola (a mild bleu cheese) is a wonderful twist.
LOVE that idea!!!
Hi…………this brown butter mushroom soup looks to die for. In the video, it appears after the butter is melted and before the shrooms are added that something else has been added like paprika or seasoned salt? It goes from clear butter to butter with bits and those bits transfer noticeably to the shroom. Is that part of the browning process for the butter or was something added that didn’t make it to the recipe. Thanks! Love your recipes. Love your site.
Hi Glenn… when you brown butter, you see the milk solids taking on a brown color. That’s what you’re seeing… nothing added that’s not in the recipe!
Figured this out, that was just a.function of browning the butter. This soup s delicious.
Another awesome soup, Carolyn! Thank you!
Ya know, I thought my mushroom soup was good, but WOW! This one’s AMAZING and so easy. I serve this to guests – and make a big batch so I can have some for the freezer. A wee bit of white wine may find its way into the pot too now and again, and I use criminis. A true FAVOURITE!! ????
This is the easiest soup recipe yet. It came together in 20 minutes and it is so good. Thanks Caroline for another keeper.
So glad you liked it!
Absolutely easy and Fantastic!