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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 keto cream of mushroom soup! It comes together super fast — just saute, simmer, and blend.
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.
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. Who needs all that, when you can make your own low carb cream of mushroom soup with just seven common ingredients and 30 minutes?
Why You’ll Love This Keto Cream Of Mushroom Soup Recipe
- Rich, mushroom flavor
- Creamy, smooth texture
- Easy naturally keto recipe
- Ready in 30 minutes
- Just 6 grams net carbohydrates
- 5 grams vegetarian protein
- Great to eat on its own or use in recipes
Ingredients You’ll Need
This section explains how to choose the best ingredients for homemade gluten free cream of mushroom soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Basic Ingredients:
- Olive Oil – For sauteing the mushrooms. You could also use avocado oil, or butter if you don’t turn up the heat too high.
- Onion – I use a white onion, but you could also use a yellow onion as a substitute.
- Mushrooms – I’ve used white button mushrooms, but baby bella mushrooms or any wild mushrooms you like would also be delicious. Buy sliced mushrooms to save time if they are available.
- Garlic – Use fresh garlic cloves for best flavor, or jarred minced garlic for convenience. One clove of garlic = 1/2 teaspoon minced.
- Broth – I used low-sodium chicken broth, but beef broth works just as well. Bone broth is also great to up the nutrition, if you like the richer flavor. You can also use vegetable broth for a vegetarian gluten free mushroom soup, but the carbs will be a little higher.
- Heavy Cream – This makes the soup rich and creamy. Don’t substitute almond milk or coconut milk beverage, as both will be too thin. For a dairy-free, paleo, and whole30 option, substitute full-fat coconut milk (the kind in a can) or coconut cream.
- Almond Milk – Make sure it’s unsweetened. I love homemade almond milk, but store bought is perfectly fine, too. For a nut-free option, substitute coconut milk beverage (the kind in the dairy section, not canned), or for ultra-rich soup, swap in more heavy cream.
- Sea Salt & Black Pepper – The amount you need will vary based on the broth you use and your personal preference, so adjust to taste.
You Could Also Add:
- Cream Cheese – Instead of the cream and almond milk, blend in some room-temperature cream cheese at the end to thicken and make the soup creamy.
- Fresh Herbs – Add some fresh thyme, rosemary, or Italian seasoning while sauteing the mushrooms and onions.
- Cooking Wine – An option to add extra flavor. Pour it over the mushrooms after sauteing and use it to deglaze the pan before adding the other liquids.
- Dijon Mustard – Another great flavoring addition. Add it with the liquid ingredients.
How To Make Gluten Free Cream Of Mushroom Soup
This section shows how to make keto mushroom soup (that’s also gluten-free!), with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute mushrooms and onions. Heat olive oil in a dutch oven or pot over medium heat. Saute onions and mushrooms, until soft and lightly browned.
- Saute garlic. Add minced garlic and saute until fragrant.
- Simmer. Add the liquids (chicken broth, heavy cream, and almond milk), sea salt, and black pepper. Bring to a boil, then continue simmering, stirring occasionally.
- Blend. Use an immersion blender to puree soup until smooth. Voila – low carb cream of mushroom soup!
TIP: How to blend without an immersion blender: If you don’t have an immersion blender, you can blend the soup in a regular blender instead, working in batches if needed.
Is Cream Of Mushroom Soup Gluten Free?
Store bought cream of mushroom soup is not usually gluten-free, as it’s thickened with wheat flour, not to mention filled with hidden carbs and preservatives.
This cream of mushroom soup without flour doesn’t need any flour or xanthan gum to thicken it, it’s thick enough on its own, thanks to the cream and pureed mushrooms.
Is Cream Of Mushroom Soup Keto?
No, traditional cream of mushroom soup is not keto. Most versions are made with flour, cornstarch, and other non-keto ingredients that add carbs to the soup. Carbs in cream of mushroom soup canned varieties typically clock in at 8 grams per cup, which isn’t outrageous, but because of those starches, it can still spike blood sugar and kick you out of ketosis.
Instead, make this is delicious option for the keto diet, made with no starches or artificial ingredients. The only carbs in this soup come from the mushrooms and onions. If you want to reduce the carb count further, you can omit the onion. If you reduce the amount of mushrooms, your soup will be thinner and less creamy, so if you feel the need to do that, I recommend adding a thickener (check my list of cornstarch substitutes for options).
Storage Instructions
- Store: Keep the keto mushroom soup recipe in the refrigerator for 3-4 days.
- Reheat: Reheat soup gently in a saucepan on the stove or in the microwave, until hot.
- Freeze: Freeze soup in an airtight container for 2-3 months. If the texture isn’t smooth, run the immersion blender through it, once it’s hot.
What To Serve With Cream Of Mushroom Soup
Serve this low carb cream of mushroom soup with some extra toppings or one of these sides:
- Toppings – When we have this soup on its own, I like to add some sauteed mushrooms on top. A swirl of cream, a sprinkle of fresh thyme leaves, and some keto croutons for crunch are also nice additions.
- Bread – Dip keto white bread, almond flour bread, or even almond flour biscuits into a bowl of keto friendly mushroom soup.
- Salads – Soup and salad are a classic combo for a reason. Try my spring mix salad, kale crunch salad, or kale and brussels sprouts salad.
- Green Bean Casserole – Using homemade cream of mushroom soup in my keto green bean casserole gives it the BEST flavor. Non-keto people will also love it.
More Easy Mushroom Recipes
If you like this gluten free cream of mushroom soup recipe, you might also like some of these other easy mushroom recipes:
- Oven Roasted Mushrooms
- Healthy Spinach Stuffed Mushrooms
- Mushroom Cauliflower Risotto
- Keto Salisbury Steak
Tools To Make Keto Mushroom Soup
- Dutch Oven – Pictured above, this one is beautiful and can be used for serving. If you prefer to use a regular pot for this keto soup recipe, this cookware set has one that’s a good size.
- 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.
Low Carb Gluten Free Cream Of Mushroom Soup Recipe
Gluten-Free Keto Cream of Mushroom Soup Recipe
A thick, creamy, gluten-free keto cream of mushroom soup recipe, made with just 7 simple ingredients in 30 minutes! Enjoy it on its own or use it in recipes.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Heat olive oil in a dutch oven or large pot over medium heat. Add the onions and mushrooms, and saute for 10-15 minutes, stirring occasionally, until soft and lightly browned.
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Add the garlic and saute for about 1 minute, until fragrant.
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Add the chicken broth, cream, almond milk, sea salt, and black pepper. Bring to a boil, then simmer for about 15 minutes, stirring occasionally, until the flavors develop to your liking.
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Use an immersion blender to puree until smooth (or puree in batches in a regular blender).
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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120 Comments
vasiliki
0Delicious. I will be adding a bit of nutmeg at serving. Thank you so much.
Martye
0Hi!! This says 5 servings. Do you know how much of the recipe would yield a typical can of COM soup? Want to use this in recipes.
Wholesome Yum D
0Hi Martye, Each serving is 1 cup.
Shirley
0This soup was wonderful just as written. I wanted it to be a little thicker, so my DH (whose cooking skills are limited to hot dogs and popcorn) suggested I add cauliflower rice. It put the soup on a whole other level. It reminded me a little of mushroom risotto – which I have dearly missed since going keto. Thanks for the recipe – it will be a staple around my house.
Linda Krok
0“Cream Cheese – Instead of the cream and almond milk, blend in some room-temperature cream cheese at the end to thicken and make the soup creamy”
So, I could leave out the cream and the almond milk and use only the cream cheese instead? Is that accurate? How much cream cheese?
Thank you, in advance!!!
Wholesome Yum D
0Hi Linda, Yes, you can replace the cream and almond milk. I suggest starting with 4 oz of cream cheese and adding more if you need it.
Taegan
0I haven’t tried this recipe yet, but I was wondering if anyone has had any luck with canning this? I wouldn’t want to freeze it on my end but I’d like to have it around for the holidays. Can’t wait to try it though!
Wholesome Yum D
0Hi Taegan, I have never tried canning this recipe.
Linda
0This soup is delicious. I made it according the recipe, then used your suggestion of adding a bit of Italian seasoning. I also added 1/4 tsp of dry mustard powder. (I think a dash of nutmeg would also be good if you don’t have dry mustard powder).
Linda K Smith
0This soup is delicious! I love mushrooms having grown up in the mushroom capital of the world in PA back in the 60s… ate mushrooms at many meals. I mixed white button and portobello for the soup and added a few extra mushrooms… so earthy and flavorful!
Sandra
0Maya, I’m really confused here. Right below the ingredient list at the top of this post and below “Broth”, the next paragraph says “Heavy Cream” – This makes the soup rich and creamy. Don’t substitute Almond milk or coconut beverage, as both will be too thin. After this paragraph, it says: Almond milk- make sure it’s unsweetened. In the recipe itself, 1 cup of Almond milk is listed.
So, does this mean that both are used, or – can just all cream be used instead? I would like to try this in your Cream of Mushroom Soup. I’m trying to more & more things from scratch, rather then buying processed foods, especially those in cans or the meals that come in a box. Please advise, Thank You.
Wholesome Yum D
0Hi Sandra, Both heavy cream and almond milk are to be used in this recipe. I meant do not substitute the cream for almond milk because the soup won’t be thick enough.
Lynn
0Can this be put in the freezer?
Wholesome Yum D
0Hi Lynn, You can freeze soup in an airtight container for 2-3 months.
Robin Hartman
0Is this soup good to freeze?
Wholesome Yum D
0Hi Robin, You can freeze soup in an airtight container for 2-3 months.
Julie Miller
0This looks wonderful! I have just one question. If a recipe calls for I can of cream of mushroom soup. How much of this do I use? The canned soup is a concentrate and this isn’t. How do I measure? I don’t mean to sound silly but I just don’t know! Thanks!!
Wholesome Yum D
0Hi Julie, You can use the same amount. It’s pretty thick.
Jeanette Yeadon
0My daughter can’t have egg, milk and cheese. Going make cream of mushroom soup for tuna casserole for her family
MSMOO
0Yum, just made a batch…used a little brandy and reduced it down to deglaze the pan, add veggie stock, cream, and a tsp of tamari sauce. Then simmered.
Debra Alexander-Thornton
0This was so good and so easy! Thank you for sharing!
Ann
0Just made this for my lunch, so quick and delicious!! Thank you!
Glenda
0It looks heavenly! I love that it can be used in other recipes like casseroles, too!
Kellie
0Totally in love with this recipe! Simple to make and a filling, hearty dinner.
Taylor
0This was a huge hit with my family! It’s super creamy and flavorful and not to mention EASY. We loved it!
Doris Layhe
0So delicious! Thank you for this, I have been looking for this for so long!
Heather
0Hello! I’d like to make this soup to use in your green bean casserole recipe. I’m curious if you’ve tried to make a dairy free version of this. Thank you.
Wholesome Yum D
0Hi Heather, You can use coconut cream to make this recipe dairy free.
Maria
0My mom makes a broccoli casserole with Cream of mushroom soup can I use this recipe instead of the Campbell’s cream of mushroom soup
Wholesome Yum D
0Hi Maria, Yes, you could use this in your broccoli casserole.
Susan
0I’m curious to know if you can freeze this soup. We are not necessarily wanting to eat cream of mushroom soup, but it would work in place of the cream of chicken soup (homemade but not keto) I’ve been using for a stroganoff recipe I’ve been making for at least 50 years. The original was made with canned soup, which I haven’t gone near for years. Thanks.
Wholesome Yum D
0Hi Susan, Yes, this recipe freezes very well! It is very convenient if you freeze in individual portions, that way you only need to reheat what you need. Enjoy!