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Get It Now- Why You’ll Love This Keto Cream Of Mushroom Soup Recipe
- Ingredients You’ll Need
- How To Make Gluten Free Cream Of Mushroom Soup
- Is Cream Of Mushroom Soup Gluten Free?
- Is Cream Of Mushroom Soup Keto?
- Storage Instructions
- What To Serve With Cream Of Mushroom Soup
- More Easy Mushroom Recipes
- Tools To Make Keto Mushroom Soup
- Keto Cream of Mushroom Soup Recipe card
- Recipe Reviews
It’s no secret that creamy soups are my favorite kind. Apparently you guys can relate, because my easy broccoli cheddar 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 store-bought, but chicken broth from scratch is even better, and 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.
Keto Cream of Mushroom Soup
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.
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).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
136 Comments
Annemarielaco
0I just made this soup. It is very good. Will make it again. Annemarie
Lauren
0Love it. Made it two days In a Row and was asked for the recipe. Added fresh thyme. Yummo
Lorelei
0Made this for my husband and I (I added a bit more garlic, because that’s how we roll) – we loved it! It was wonderfully creamy and flavorful. We will definitely be making this recipe again.
Nesja
0Loved this soup!! Made it yesterday for another recipe calling for cream of mushroom soup. It was delicious and very soul satisfying.
Rachael Dean
0Was decent. Needs more flavor. I added some thyme. Also note I altered the recipe. I had no unsweetened almond or coconut milk. I added onion and garlic powder also. Still a good recipe.
MIchelle
0I added 4 oz of cream cheese to make this alittle bit thicker. My husband, who is a real (snob!) when it comes to how his green bean casserole comes out, absolutely loved it, and told me to send it to his mom. I previously rated this 3 stars, and don’t know how to update it. Thanks for the lovely recipe.
Russell E Mullins Jr
0This was a great Sunday afternoon treat easy directions quick fix and so filling and satisfying.
Kim Hosier
0I just finished making a second batch of this delicious soup (a friend gave me a big bag of mushrooms). After using 3 cups of the first batch to make your green bean casserole for Thanksgiving, I think I will cut it to 2 cups the next time because it was watery. Can a little cornstarch or beef gelatin be used to thicken it some for recipes?
Also, I have the idea to add some cooked ground sausage to it when we have it for a meal…maybe some finely chopped kale, too.
Wholesome Yum M
0Hi Kim, Cornstarch isn’t keto, but feel free to use beef gelatin or xanthan gum to thicken it.
CG
0Amazing soup. Love the flavor and simplicity. I’ve done this soup with coconut cream and heavy cream. I prefer heavy cream as it is not as sweet, but both versions are delicious. I make this recipe at least once per month.
Donna
0Would it be somewhat creamy even if I didn’t use the blender??? I like chunky mushrooms in my soup
Wholesome Yum M
0Hi Donna, This recipe uses both heavy cream and almond milk, so it will have a cream element, even if you don’t blend the mushrooms. I think for the best overall flavor and texture, I would consider blending at least a small amount of mushrooms from the recipe, as they will have to thicken the soup as well.
Hannah
0This was super easy and everyone loved it. I used a small packet of whipping cream and a small packet of coconut milk and vegetable stock. Everyone in the family loves it!
Julie
0Delicious
Cassandra
0Can I just use the almond milk and skip the heavy cream or use fresh parm?
Wholesome Yum M
0Hi Cassandra, Your soup won’t be as rich and creamy, but you can definitely make it with all almond milk and omit the cream.
Nicole
0Have made it several times (I do the nondairy version, using canned coconut milk), it’s always great. Thank you!
keon Robertson
0Delicious recipe! I omitted the almond milk and instead added a package of Boursin herb & garlic and it was wonderful!
Rob
0I don’t have an immersion blender. Would it be ok to use a food processor instead? Thanks. Cheers!
Wholesome Yum M
0Hi Rob, Yes, I think a food processor will work well. You may not achieve the exact silky smooth texture, but it will get you most of the way there!
Martha
0Gluten free was my need. I subbed heavy cream, lactose free milk, and minced garlic. Delicious
Gina
0This recipe is delicious! I am new to the keto lifestyle, and it can be difficult to find replacement meals that the whole family enjoys. We all loved this soup. My only criticism is that it did not make enough (all 5 of us wanted more:)). Today, I am making the recipe, again, but doubling it! Thank you so much!
Susan
0Can 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
0Hi 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
0Without 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
0An 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.
Michelle
0It’s not nearly as creamy as I thought. It looks like a regular soup, not a condensed one for my green bean casserole. Good overall base, but needs some tweaking.
Dr. Susan
0This 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 scotch (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
0Absolutely delicious recipe and so very easy. I
Kara
0I 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
0So…..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
0This was EXCELLENT, Maya! A definite 10!!! So easy. Makes enough for us to have several meals. I love that.
Brian McMillan
0OMG 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
0Oh 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
0I 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
0Could not print the recipe, all the ingredients disappear when I tap to print or save.
Maya | Wholesome Yum
0Hi Concetta, You can use the Print button on the recipe card, which will give you a printer friendly version including ingredients.
Heather White
0How much of this would equal 1 can cream of mushroom soup if I were using it in a casserole?
Maya | Wholesome Yum
0Hi 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
0Hi 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
0I’m not low carb or Keto. I’m Celiac. Why almond milk? Can I use Lactaid?
Maya | Wholesome Yum
0Hi 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.
Ruby Powell
0I haven’t made this but I do have celiac and was ordering if this can be frozen for later date use?
Wholesome Yum M
0Hi Ruby, Yes, this recipe freezes very well! It very convenient if you freeze in individual portions, that why you only need to reheat what you need. Enjoy!
Eva Boice
0Do you think I can freeze this gluten free cream of mushroom soup? Thank you.
Maya | Wholesome Yum
0Hi Eva, Yes, absolutely!
Hailey
0I made this with cashew cream and cashew milk instead of the coconut, and it turned out amazing! 🙂
Maya | Wholesome Yum
0I am so happy to hear that, Hailey! Thank you!
Debbie Freeberg-Renwick
0For 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
0Thank you so much, Debbie! That sounds delicious.
Debbie Freeberg-Renwick
0Hi Maya, have you made this recipe using canned mushrooms?
Maya | Wholesome Yum
0Hi Debbie, I haven’t tried that. Let me know if it works for you!
Chelsea Oberle
0Any suggestions for a dairy free version?
Maya | Wholesome Yum
0Hi Chelsea, Coconut cream would probably work instead of heavy cream.
Kristen
0This soup is amazing. I made a few additions that I loved Cayenne, Basil, Worcestershire, and dill.
Maya | Wholesome Yum
0I am so happy you liked the soup, Kristen! Have a great day!
Kim
0LOVE 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
0I am so happy you liked the soup, Kim! Please come back again soon!
Kayla Ayers
0Can you freeze this or can it for later use??? How long is shelf life, etc?
Maya | Wholesome Yum
0Hi 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
0Hi 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
0Hi Suzette! I am so happy you liked the soup! Please come back again soon!
Robina Dowel
0Omg, this soup is amazing.
Maya | Wholesome Yum
0I love that, Robina! Thanks for stopping by!
Miki
0I want to make it from fresh bananas. How many would you use for this recipe?
Maya | Wholesome Yum
0Hi Miki, You must be thinking of a different recipe! This is cream of mushroom soup.
Carol
0Hello 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
0Hi 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
0This is so tasty! Thank you! I also added chopped poblano chilis and did not blend the finished soup.
Maya | Wholesome Yum
0Thank you, Cynthia! I bet it was delicious with the poblanos!
Tina
0I’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
0Sounds delicious!
Duda Radulovic
0I 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
0Hi 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
0I 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
0Yes, you can use this for green bean casserole! In fact, I did just that in this green bean casserole recipe!
Bonnie Henderson
0Made 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
0Thank you, Bonnie! I do think it’s delicious with the mushrooms sliced too.
Shayna
0Thank 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
0Thank you, Shayna! I like the idea of leaving out some of the sauteed mushrooms, I like some whole mushrooms in my soup too. 🙂
Erica
0Would the recipe change terribly if I replaced the heavy cream with fat-free half and half? I’m trying to reduce the fat/ calories.
Wholesome Yum M
0Hi Erica, Yes, the recipe will still work with fat-free half and half.
Karol M.
0Made 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
0Thank you, Karol! So glad you both loved it!
Jackie
0Do 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
0Hi 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
0This Baba can’t wait to try this – looks divine.
Maya | Wholesome Yum
0Thank you!