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It’s no secret that creamy soups are my favorite kind. Apparently you guys can relate, because my 5-ingredient broccoli cheese soup is one of the most popular recipes on the blog. Today I’ve got another creamy low carb soup recipe to add to your list: gluten-free cream of mushroom soup!
The cool thing about gluten-free cream of mushroom soup is that it’s both an amazing dish in itself and a killer recipe ingredient. Sure, it works as a starter to your meal on its own, but it’s also a common staple in other foods, like casseroles. (And, I already have one in mind using this recipe!)
This is probably why the canned kind is so popular, but that pales in comparison in so many ways. Not only is the flavor more bland, the ingredients are often questionable at best. Store bought cream of mushroom soup is not usually gluten-free and filled with hidden carbs and preservatives.
Who needs all that, when you can make your own low carb cream of mushroom soup with just seven common ingredients and 30 minutes? I much prefer this homemade version made with real food. Once you try it, I think you’ll agree. You could even make it paleo and whole 30 if you’d like – just use coconut cream instead of heavy cream.
This gluten-free cream of mushroom soup is all made in one saucepan, and is easy as can be. Start by sauteing the mushrooms and onions, then the garlic. Add the remaining ingredients and simmer for a while. Finally, puree with an immersion blender. Viola – low carb cream of mushroom soup!
This week turned out to be perfect timing for this keto cream of mushroom soup. The weather in the Midwest has been doing it’s usual March thing, alternating between warm and cold abruptly. Fortunately, it’s definitely been on the warmer side of normal (and this spring loving girl is thrilled!). But, the winds picked up in the past few days and the temperature is dropping again, so I’m happy to have some gluten-free cream of mushroom soup ready to go in the fridge.
When we have this soup on its own, I like to add some sliced sauteed mushrooms to it. Thyme or parsley make nice additions, too. You can use fresh or dried – whatever you have on hand works.
Still, as delicious as it is plain, I’m really excited to incorporate this gluten-free cream of mushroom soup into other recipes. I already have one in mind, but would love to hear your ideas, too. What kinds of things would you use it for?
Tools To Make Keto Mushroom Soup
Tap the links below to see the items used to make this recipe.
- Cookware set – This cookware set is what I use in my kitchen. The large pot is the perfect size for this keto soup recipe.
- 8-inch chef’s knife – Chopping and slicing is simple with this chef’s knife.
- Immersion blender – This stainless steel immersion blender is perfect for blending a creamy soup.
Gluten-free Cream of Mushroom Soup Recipe (Low Carb, Keto):
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Gluten-Free Cream Of Mushroom Soup (Low Carb, Keto)
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Tap on the times in the instructions below to start a kitchen timer while you cook.
In a large pot over medium heat, saute the onions and mushrooms in olive oil for about 10-15 minutes, stirring occasionally, until lightly browned. Add the garlic and saute for another minute.
Add the chicken broth, cream, almond milk, sea salt, and black pepper. Bring to a boil, then simmer for 15 minutes, stirring occasionally.
- Use an immersion blender to puree until smooth (or puree in batches in a regular blender).
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Serving size: 1 cup
Video Showing How To Make Gluten-free Cream of Mushroom Soup:
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