This post may contain affiliate links, which help keep this content free. (Full disclosure)
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:
Click 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):
Pin it to save for later!
Follow Wholesome Yum on Pinterest
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Gluten-Free Cream Of Mushroom Soup (Low Carb, Keto)
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
- 1 tbsp Olive oil (or any oil of choice)
- 1/2 large Onion (diced)
- 20 oz Mushrooms (sliced)
- 6 cloves Garlic (minced)
- 2 cup Chicken broth (or vegetable broth for vegetarian)
- 1 cup Heavy cream (or coconut cream for paleo/whole 30)
- 1 cup Unsweetened almond milk (or coconut milk)
- 3/4 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click 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).
Readers Also Made These Keto Low Carb Recipes
Made this recipe? Leave a rating! ★★★★★
Share a recipe pic with #wholesomeyum on Instagram or in our Facebook support group.
Recipe Notes
Serving size: 1 cup
Video Showing How To Make Gluten-free Cream of Mushroom Soup:
Don't miss the VIDEO above - it's the easiest way to learn how to make Gluten-free Cream of Mushroom Soup!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Shop My Must-Have Keto Sweeteners
Use the buttons below to buy my new Besti keto sugar replacements, developed by Wholesome Yum!
Get the full low carb pantry shopping list, browse low carb product discounts, and visit my Amazon Shop!
61 Comments
Susan
can you tell me what the sodium content is?this looks amazing and if it is low in sodium I would love to make this!!
Wholesome Yum M
Hi Susan, I don’t track sodium levels while on low carb. If you are interested in finding out, you can enter the recipe into an online recipe calculator.
Brent
Without a doubt, the best mushroom soup we have ever had. Better than a very high end restaurant we went to where we thought they had the best mushroom soup. I used coconut milk versus almond, and mushroom broth versus chicken. Also cooked half the mushroom in a frying pan to ensure browning the all – difficult to do in one stockpot.
Melanie
An excellent soup! I didn’t puree the mushrooms but chopped them fairly fine. I also added a half teaspoon of curry powder to the sauteeing onion, garlic mix. Perfect snowy day comfort food.
Dr. Susan
This was so good & easy! I used dried wild mushrooms, all I had, & used the filtered soaking liquid for half the stock along with a cup of frozen concentrated turkey bone broth (from the Thanksgiving turkey.) I would do that stock combo again, but would add some sliced creminis to the dried mushrooms In the soup & for garnish. Also added a little booze (about 2 oz of leftover old peaty Scotch) to balance sweetness after finding out the almond milk was unsweetened vanilla, not plain! Nevertheless, this was absolutely delicious & the recipe is obviously very forgiving.
Kathy
Absolutely delicious recipe and so very easy. I
Kara
I was searching for a way to have my beef stroganoff again without breaking my sugar fast (you know- alllll things sugar even sugar breakdowns!) and came across your recipe for this soup! Perfect! I then decided to add sautéed beef, mushrooms, and onions to the soup to create stroganoff soup! It’s perfect and I just will use almond flour for the beef coating instead of coconut. But just another way to take what you have already created and build on it! Thank you so much!
Ann Ohr
So…..another win from you! I double checked my cooking bible (Easy Keto Cookbook) and didn’t find the answer I’d like to have. Can we hot water bath this soup for storage or is the freezing method the only option. Thanks for all you give us!
Baker Judy
This was EXCELLENT, Maya! A definite 10!!! So easy. Makes enough for us to have several meals. I love that.
Brian McMillan
OMG we love mushroom soup and this is the best. I love to cook and at this time of year I really get into making soups. Two weeks ago we started a low carb diet. I found this recipe and made it, I followed the recipe exactly and we were blown away. Hands down the best recipe ever and so simple. Now I’m going to try all your recipes.
Amber
Oh my yum! So good. I didn’t have freshman thyme, so added about a tsp of dried thyme while it simmered to soften it. And my almond milk, though unsweetened, made it a touch sweet. So I added extra salt and pepper, and puréed about 2 Tbsp (30g) of cream cheese through when I blended it all. Gave a slightly richer flavour. Thanks for the recipe!
Marie Pascarell
I love mushrooms bits in my soup. So right after sauteeing I take some out and chopped . After blending, I add the chucks to the soup for texture.
Concetta Schafhausen
Could not print the recipe, all the ingredients disappear when I click to print or save.
Maya | Wholesome Yum
Hi Concetta, You can use the Print button on the recipe card, which will give you a printer friendly version including ingredients.
Heather White
How much of this would equal 1 can cream of mushroom soup if I were using it in a casserole?
Maya | Wholesome Yum
Hi Heather, I suppose it depends on the can, but the ones I’ve seen are 10.5 ounces, so that’s about 1 cup + 1/4 cup + 1 tablespoon, or 1 cup + 1/3 cup for the easiest measurement.
Erica B
Hi Maya, Thank you for your recipes. You’ve clearly put a lot of time and effort into them. I’ve just begun browsing, and look forward to trying several!
Patty
I’m not low carb or Keto. I’m Celiac. Why almond milk? Can I use Lactaid?
Maya | Wholesome Yum
Hi Patty, This recipe is both low carb and gluten-free. Yes, you can use Lactaid if you don’t need it to be low carb.
Eva Boice
Do you think I can freeze this gluten free cream of mushroom soup? Thank you.
Maya | Wholesome Yum
Hi Eva, Yes, absolutely!
Hailey
I made this with cashew cream and cashew milk instead of the coconut, and it turned out amazing! 🙂
Maya | Wholesome Yum
I am so happy to hear that, Hailey! Thank you!
Debbie Freeberg-Renwick
For years “cream” soups have been a winter favorite of mine. For veggies, I usually pressure cook a few handfuls of mixed greens out of our greenhouse, if in a hurry I use onion or garlic powder, some Italian herbs, almond or coconut milk, and blend. You just can’t go wrong for a cold weather meal! I really enjoy looking at what you create. Thank you Maya!
Maya | Wholesome Yum
Thank you so much, Debbie! That sounds delicious.
Debbie Freeberg-Renwick
Hi Maya, have you made this recipe using canned mushrooms?
Maya | Wholesome Yum
Hi Debbie, I haven’t tried that. Let me know if it works for you!
Chelsea Oberle
Any suggestions for a dairy free version?
Maya | Wholesome Yum
Hi Chelsea, Coconut cream would probably work instead of heavy cream.
Kristen
This soup is amazing. I made a few additions that I loved Cayenne, Basil, Worcestershire, and dill.
Maya | Wholesome Yum
I am so happy you liked the soup, Kristen! Have a great day!
Kim
LOVE this! Rich, creamy and tasty … but I doubled the mushrooms (because I had plenty) and used coconut milk and coconut cream. So quick and easy and I now have a freezer stocked for those drop-in guests.
Maya | Wholesome Yum
I am so happy you liked the soup, Kim! Please come back again soon!
Kayla Ayers
Can you freeze this or can it for later use??? How long is shelf life, etc?
Maya | Wholesome Yum
Hi Kayla, Yes, you can. If you freeze, thaw it in the fridge first and then stir constantly when heating so that it doesn’t separate.
Suzette
Hi Maya! I’ve been keto for 6-1/2 months now and am in maintenance, so I’m always on the hunt for new recipes. I made this soup a couple of weeks ago and doubled all the ingredients so that my family and I could have leftovers for lunch the rest of the week. While making the soup, I realized I only had unsweetened vanilla almond milk on hand. I had no choice but to go with it, so I added it while crossing my fingers and blended the soup with an immersion blender (love that thing!) at the end. This soup is so good and, thankfully, you couldn’t taste the vanilla from the almond milk….WHEW!! I was happy to eat the leftovers the rest of the week and this recipe is now in my “Keeper” file. Thank you so much for this recipe!! 🙂
Maya | Wholesome Yum
Hi Suzette! I am so happy you liked the soup! Please come back again soon!
Robina Dowel
Omg, this soup is amazing.
Maya | Wholesome Yum
I love that, Robina! Thanks for stopping by!
Miki
I want to make it from fresh bananas. How many would you use for this recipe?
Maya | Wholesome Yum
Hi Miki, You must be thinking of a different recipe! This is cream of mushroom soup.
Carol
Hello Maya: I’ve enjoyed your keto recipes thus far, they have been a huge help in dinner variety. My question is about the cream of mushroom soup. I have a recipe for beef stroganoff which uses canned soup. I only need one can, possibly two and was wondering if your recipe can be frozen for later use?
Maya | Wholesome Yum
Hi Carol, Thank you – I’m glad you have enjoyed the recipes! Yes, you can freeze this soup. Just be sure to stir well when reheating to prevent curdling.
Cynthia Murphy
This is so tasty! Thank you! I also added chopped poblano chilis and did not blend the finished soup.
Maya | Wholesome Yum
Thank you, Cynthia! I bet it was delicious with the poblanos!
Tina
I’ve always loved cream of mushroom soup mixed with ground beef served over rice. I’m going to try your recipe over riced cauliflower!
Maya | Wholesome Yum
Sounds delicious!
Duda Radulovic
I just made this soup today. It was super easy and tastes amazing. How long can I store it for in the fridge? And any ideas for what other recipes to use it for? I’m fairly new to cooking, I don’t think I have ever used cream of mushroom soup for a base before. Thanks for the yummy recipe!
Maya | Wholesome Yum
Hi Duda, Thank you, I’m glad you like it! You can store it in the fridge for at least a few days, possibly a week. One of the most common uses is for a casserole. I made a green bean casserole with it for Thanksgiving, but you can also do other casseroles. Just mix it with some cooked chicken or beef and vegetables, then bake.
Paula
I was looking at this for the green bean casserole, but I know canned crm of mushroom is condensed. Does this soup substitute 1 for 1 for the canned?
Maya | Wholesome Yum
Yes, you can use this for green bean casserole! In fact, I did just that in this green bean casserole recipe!
Bonnie Henderson
Made this today, delicious! I didn’t have coconut milk or almond milk so I omitted it. I did not have an immersion blender so I left the mushrooms sliced. It was wonderful
Maya | Wholesome Yum
Thank you, Bonnie! I do think it’s delicious with the mushrooms sliced too.
Shayna
Thank you so much for this amazing recipe. I used coconut milk and heavy whipping cream as called for. The mushrooms I used were regular button mushrooms (12 oz) and baby bellas (8 oz). I added a tablespoon of white wine while mushrooms were being sauteed. I decided to put about 3/4 of the soup into my ninja and mix it back in with the other 1/4 cause I love mushrooms and wanted to leave some whole. It tastes and smells amazing. Thanks again!
Maya | Wholesome Yum
Thank you, Shayna! I like the idea of leaving out some of the sauteed mushrooms, I like some whole mushrooms in my soup too. 🙂
Karol M.
Made this tonight. I used whole milk instead of almond/coconut milk. I used the puree function of my ninja blender and it came out very smooth. The garlic is strong in this recipe but I love it! My boyfriend didn’t believe I made this from scratch. I will definitely use this recipe again! 10 out of 10 stars.
Maya | Wholesome Yum
Thank you, Karol! So glad you both loved it!
Jackie
Do you think this would freeze okay? It would be great to have a couple of batches on hand to resurrect some of my favorite slow cooker recipes that use the canned stuff that I can no longer eat because of the high salt and carb levels…among other things.
Maya | Wholesome Yum
Hi Jackie, I haven’t tried freezing it but it should work. Freezing soups containing cream (like this one) does sometimes cause separation, so if that happens you can reheat with a little more cream and then whisk together again before using in your recipes. Let me know how it goes if you try freezing it!
Baba
This Baba can’t wait to try this – looks divine.
Maya | Wholesome Yum
Thank you!