01 Oct Keto Cream of Mushroom Soup, Low Carb, Gluten Free

This Keto Cream of Mushroom Soup is lower carb, gluten free, keto-friendly, wonderfully fall-fragrant and the perfect comfort meal on a chilly autumn night. Mushrooms and onions sauté in copious amounts of butter and mingle with thyme and fresh garlic, leaving you yearning for the next bite.

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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.

During the search to find or make the perfect Keto Condensed Cream of Mushroom Soup, I stumbled upon this wonderfully tasty non-condensed, totally-edible-on-its-own-and-not-just-a-casserole-ingredient Keto Cream of Mushroom Soup.

This Keto 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.

Serve it alongside a giant spinach salad for a full meal or before a dinner of roasted chicken and buttery mashed cauliflower.

If you’re looking for the condensed version to sub in grandma’s casseroles, go here instead: Condensed Cream of Mushroom Soup.

Keto Cream of Mushroom Soup, Low Carb, Gluten Free

Kristi Barnes

This Keto Cream of Mushroom Soup is lower carb, gluten free, keto-friendly, wonderfully fall-fragrant and the perfect comfort meal on a chilly autumn night. Mushrooms and onions sauté in copious amounts of butter and mingle with thyme and fresh garlic, leaving you yearning for the next bite.

3.75 from 4 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Soup

Cuisine American

Servings 6 cups

Calories

Ingredients

  

1x2x3x

• 1/2 c. salted butter
• 1 medium yellow onion finely chopped
• 16 oz. mushrooms I used half portobello and half white.
• 1/2 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
• 1/4 - 1/2 tsp. xanthan gum

Instructions

 

• Melt butter in a saucepan over medium heat.
• Add onion and mushrooms. Cook 10 minutes until tender.
• Add sea salt, freshly ground black pepper, dried thyme and garlic and cook one minute.
• Stir in chicken (or vegetable) broth. Bring to a boil, reduce heat and simmer 10 minutes.
• 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. Omit if desired.

Notes

Add the xanthan gum slowly. The soup will continue to thicken as it cools. If it clumps, use an immersion blender to mix well.

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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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