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    Home » Soups, Chilis & Stews » Keto Mushroom Soup

    Published: Dec 20, 2022 by Carolyn

    Keto Mushroom Soup

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    18.4K shares
    Jump to Recipe Print Recipe

    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.

    Keto Mushroom Soup in a black bowl with a spoon resting in it.

    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.

    A cup of keto mushroom soup in a black bowl with fresh sage on top.

    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

    Top down image of the ingredients needed for keto mushroom soup.
    • 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 ½ teaspoon 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

    A collage of 6 images showing how to make Keto Mushroom Soup.

    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.

    A spoon lifting a spoonful of keto mushroom soup away from the bowl.

    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.

    Top down image of a black bowl filled with keto mushroom soup, with a mushroom floating on top.

    Frequently Asked Questions

    Can you eat cream of mushroom soup on keto?

    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!

    Are mushrooms keto friendly?

    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.

    How many carbs are in keto mushroom soup?

    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

    • Cauliflower Risotto with Mushrooms
    • Tenderloin Steak with Mushroom Garlic Butter
    • Pork Medallions with Mushroom Cream Sauce
    • Keto Mushroom Gravy
    • Cheesy Keto Stuffed Mushrooms
    • Instant Pot Chicken and Mushrooms
    Banner showing Keto Soups and Stews Cookbook.
    Keto Mushroom Soup in a black bowl with a spoon resting in it.

    Keto Mushroom Soup Recipe

    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.
    4.95 from 57 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Keyword: keto mushrooms soup
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6 servings
    Calories: 198kcal

    Ingredients

    • 6 tablespoon salted butter
    • 2 tablespoon fresh sage chopped
    • 1 lb mushrooms sliced
    • 4 cups chicken broth or vegetable broth
    • Salt and pepper to taste
    • ½ cup heavy cream
    US Customary – Metric

    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

    Storage Information: Store the soup in a covered container in the fridge for up to 7 days. You can also freeze the pureed soup before the addition of the cream for up to 2 months. 
    For a chunkier soup, remove a portion of the mushrooms prior to blending, then add back in to the pureed mixture.  
    Nutrition Facts
    Keto Mushroom Soup Recipe
    Amount Per Serving (1 cup)
    Calories 198 Calories from Fat 159
    % Daily Value*
    Fat 17.7g27%
    Carbohydrates 4.6g2%
    Fiber 0.6g2%
    Protein 4.6g9%
    * Percent Daily Values are based on a 2000 calorie diet.
    18.4K shares

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    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.

    Reader Interactions

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      Recipe Rating




    1. Wilma says

      December 13, 2022 at 4:21 pm

      5 stars
      I made this very easily and delicious!

      Reply
    2. Marc Cummins says

      December 13, 2022 at 10:18 am

      5 stars
      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!

      Reply
    3. Linda Kern says

      December 08, 2022 at 8:47 pm

      5 stars
      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!!!!

      Reply
      • Carolyn says

        December 08, 2022 at 10:15 pm

        Just store in the fridge for up to a week, as long as your cream was fresh!

        Reply
    4. Suzan says

      December 08, 2022 at 6:25 am

      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

      Reply
      • Carolyn says

        December 08, 2022 at 7:09 pm

        I’ve never really made my own veggie broth.

        Reply
    5. Susan says

      October 02, 2022 at 10:47 am

      5 stars
      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.

      Reply
    6. Annette Warren says

      October 01, 2022 at 7:47 pm

      Could the mushrooms be blended prior to adding to the browned butter?

      Reply
      • Carolyn says

        October 01, 2022 at 10:42 pm

        No… they need to be cooked and softened first.

        Reply
    7. Debi says

      September 30, 2022 at 7:19 pm

      Hi Carolyn,
      Can I use dried sage? If so how much?
      TIA

      Reply
      • Carolyn says

        October 01, 2022 at 4:40 pm

        Try 1/2 tsp.

        Reply
    8. Jennifer says

      March 10, 2022 at 10:36 am

      5 stars
      I now make this quite often. It is delicious with every spoonful. Thank you Carolyn for all your wonderful and delicious recipes!

      Reply
    9. Linda says

      February 25, 2022 at 8:31 am

      5 stars
      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.

      Reply
    10. Pam says

      February 22, 2022 at 8:43 pm

      5 stars
      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

      Reply
      • Carolyn says

        February 23, 2022 at 9:27 am

        Oh no! I don’t own one so I wouldn’t know how they work.

        Reply
    11. Ludona H Smith says

      February 16, 2022 at 5:11 pm

      5 stars
      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!!

      Reply
    12. Patti Sass says

      February 08, 2022 at 7:56 pm

      Came home hungry, had mushroom that needed to be used. Voila! This was wonderful!!!

      Reply
    13. Eileen says

      February 04, 2022 at 2:36 pm

      5 stars
      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

      Reply
    14. Tracy says

      January 23, 2022 at 10:24 pm

      5 stars
      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!

      Reply
    15. Keith says

      January 19, 2022 at 6:44 am

      ‘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.

      Reply
      • Carolyn says

        January 19, 2022 at 9:51 am

        LOVE that idea!!!

        Reply
    16. Glenn Stone says

      January 14, 2022 at 6:28 pm

      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.

      Reply
      • Carolyn says

        January 14, 2022 at 6:57 pm

        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!

        Reply
      • Glenn Stone says

        January 15, 2022 at 9:42 am

        Figured this out, that was just a.function of browning the butter. This soup s delicious.

        Reply
    17. AnnMarie says

      November 15, 2021 at 11:48 am

      5 stars
      Another awesome soup, Carolyn! Thank you!

      Reply
    18. Delta Erin says

      November 05, 2021 at 4:41 pm

      5 stars
      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!! ????

      Reply
    19. Wendy Paterson says

      October 29, 2021 at 11:29 am

      5 stars
      This is the easiest soup recipe yet. It came together in 20 minutes and it is so good. Thanks Caroline for another keeper.

      Reply
      • Carolyn says

        October 29, 2021 at 12:49 pm

        So glad you liked it!

        Reply
    20. Lisa Weber says

      October 05, 2021 at 5:59 pm

      5 stars
      Absolutely easy and Fantastic!

      Reply
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