Condensed Cream of Mushroom Soup, Keto, Low Carb, Gluten Free
This Condensed Cream of Mushroom Soup is lower carb, gluten free, keto-friendly and perfect for those Thanksgiving casseroles Grandma used to make. Substitute one cup of this Condensed Cream of Mushroom Soup for one can of Campbell’s Condensed Cream of Mushroom Soup.
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Don’t you love all those Thanksgiving casseroles grandma used to make? Me too! Unfortunately many of them are made with condensed cream of mushroom soup. Have you ever read the nutrition label on one of those cans? One can has about 20 grams of carbs in it along with a lengthy list of questionable ingredients.
I sub one cup of this Condensed Cream of Mushroom Soup for one can of Campbell’s Condensed Cream of Mushroom Soup.
This Condensed Cream of Mushroom Soup is so fall-fragrant and comforting. The combo of mushrooms and onions sautéing in butter mingled with thyme is out of this world.
If you’re looking for a non-condensed creamy, comforting soupy version to for dinner on a chilly autumn night, go here instead: Keto Cream of Mushroom Soup.
Condensed Cream of Mushroom Soup, Keto, Low Carb, Gluten Free
Ingredients
- 1/2 c. salted butter
- 1 medium yellow onion finely chopped
- 16 oz. mushrooms I used half portobello and half white.
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. dried thyme
- 2 cloves garlic minced
- 32 oz. chicken or vegetable broth
- 8 oz. cream cheese softened
- 2 c. heavy cream
- 1 tsp. xanthan gum
Instructions
- Melt butter in a saucepan over medium heat.
- Add onion and mushrooms. Cook 10 minutes until tender.
- Add softened cream cheese and stir several minutes until melted.
- Remove heat and stir in heavy cream.
- Use an immersion blender to blend soup to your desired consistency.
- Add xanthan gum slowly while back on low heat to thicken. Use an immersion blender if it clumps.
Notes
A Note on Nutrition Facts
I am not a nutritional expert. Nutritional information for this recipe is provided as a courtesy and is only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythitrol carbs are not included in the nutritional information as it has been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols.
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Can this be frozen?
Does this recipe for condensed cream of mushroom soup freeze well?
Can you substitute evaporated milk for xantham gum? Can not find it in my store! thank you.
This soup is so good! Do you know how long it will keep in the fridge? Or can it by chance be frozen?
Kristi…this cream of mushroom soup is wonderful! I made it over the weekend and used it in the meatloaf I made for Sunday dinner. It was awesome! Thanks so much for sharing!
I’m so glad you liked it! Thank you for your comment. ☺️
Sorry I’m having difficulty getting my head around 690 calories for a cup of soup!!
This is a keto recipe and is meant to be used as a substitute for the Campbell’s condensed soup, not eaten by the cup. If you’re not following the keto diet, I would recommend finding a different recipe.
It’s not a cup of soup. It is a cup of condensed soup.
Campbell’s Condensed Cream of Mushroom Soup needs to be reconstituted (water added). Are the reconstituting directions the same or is this an eat “as is” soup?
To eat it, just add 1/4 tsp. xanthan gum instead of 1 tsp.
It’s not a cup of soup. It is a cup of condensed soup.
Chicken broth or chicken bone broth?
I never saw an answer to the inquiry about freezing this condensed soup, does it freeze well? I made this and used it to cook chicken breasts the old Cambell’s soup way brown the meat then pour the soup over it and simmer 20 min. It was really perfect soup/gravy. Mine didn’t get thick, like the original. I did use a tsp of xanthan gum.
Hi. I am not sure about freezing it. I haven’t tried it. I plan on making a new batch soon, so I’ll give it a try and post an update. Kristi
This is amazing, I will never buy can soup again. Making another batch to keep in the freezer for fast go to meals. Thanks so much.
Hello Kristi, I made this last year for my thanksgiving broccoli casserole. It worked out great! I ended up, however, throwing the remainder of it away. I have the same question about freezing it. Did you try it? And how long will it last in the refrigerator?
Thanks for your help.
You ciukd easiky halve the recipe for 2.5 cups, but I love that this makes 5 cups, (which can really be 10 cups soup if I’m correctly assuming you can dilute it as you would canned condensed soup). I’m planning on using it concentrated for 3 meals if it lasts that long, in hamburger or chicken and/or green bean casseroles. I’m going to freeze leftovers experiment. I think it would freeze well once combined with your casseroles. Thx- yum!