Homemade Low-Carb Cream of Mushroom Soup: A Rich and Healthy Comfort Dish
Nothing beats a warm, creamy bowl of homemade mushroom soup that’s both delicious and healthy. This low-carb cream of mushroom soup is rich, comforting, and packed with earthy mushroom flavors. It’s the perfect option for those following a keto diet or simply looking for a wholesome, hearty meal.
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly – Made without flour or high-carb thickeners.
- Rich and Creamy – Uses heavy cream for a luxurious texture.
- Homemade and Preservative-Free – No canned soups here!
- Easy to Make – Ready in just 30 minutes with simple ingredients.
Ingredients You’ll Need
To make this flavor-packed cream of mushroom soup, you’ll need:
- 1 lb fresh mushrooms (button, cremini, or a mix), sliced
- 2 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 tsp xanthan gum (optional, for thickening)
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
1. Sauté the Mushrooms and Aromatics
Heat butter or olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their juices and start to brown. Add the chopped onion and garlic, cooking for another 2-3 minutes until fragrant.
2. Simmer with Broth
Pour in the chicken or vegetable broth, then add the thyme, salt, and black pepper. Bring to a gentle simmer and let it cook for 10-15 minutes to allow the flavors to develop.
3. Blend for a Smooth Texture (Optional)
For a silky smooth soup, use an immersion blender directly in the pot. If you prefer a chunkier soup, blend only half of it or skip this step altogether.
4. Add the Cream
Lower the heat and stir in the heavy cream. If you want a thicker consistency, whisk in xanthan gum and let it cook for another 5 minutes until it reaches the desired texture.
5. Serve and Garnish
Ladle the soup into bowls and sprinkle with fresh parsley. Serve hot and enjoy!
Tips for the Best Cream of Mushroom Soup
- For a dairy-free version, use coconut milk instead of heavy cream.
- To enhance the umami flavor, add a dash of soy sauce or Worcestershire sauce.
- If you like a thicker soup, let it simmer longer or mash some of the mushrooms before blending.
- Want extra protein? Add shredded chicken or ground turkey.
Frequently Asked Questions
Can I Store and Freeze This Soup?
Yes! Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, let the soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stovetop.
What Mushrooms Work Best?
A mix of button, cremini, and shiitake mushrooms gives the best depth of flavor. However, you can use whatever you have on hand.
Can I Make It Without Cream?
Yes! Swap out the heavy cream for unsweetened almond milk or coconut milk for a lighter, dairy-free version.
What to Serve with Cream of Mushroom Soup
This soup pairs wonderfully with:
- Keto Garlic Bread – A low-carb alternative to traditional bread.
- Cheesy Cauliflower Breadsticks – Perfect for dipping.
- Crispy Zucchini Chips – A crunchy side that complements the creamy texture.
More Low-Carb Soups to Try
If you love this recipe, check out these other delicious soups:
- Keto Broccoli Cheddar Soup – A creamy, cheesy favorite.
- Roasted Cauliflower Soup – Another low-carb alternative to traditional creamy soups.
- Tuscan Chicken Soup – Packed with bold flavors and healthy ingredients.
Final Thoughts
This low-carb cream of mushroom soup is a fantastic, healthy alternative to store-bought versions. It’s quick, easy, and bursting with natural flavors. Whether you enjoy it as a starter or a main course, this homemade soup will become a staple in your kitchen.
Did you make this recipe? Let us know in the comments, and check out more low-carb recipes on Chaskoza!
