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.
Note: If you purchase a product through a link provided in this post, I may receive a small commission to support blog expenses at no additional expense to you. For more information, see my Privacy Policy. All opinions expressed are my own. Thank you for your support!
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
Ingredients
- 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 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
Pin-worthy graphic —->
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.
Copyright Notice
Unauthorized use and/or duplication of this material without express permission from this site’s owner, Kristi Barnes, is strictly prohibited.
Excerpts and single photos may be used provided full credit is given to farmsteadchic.com with a link back to the original content.
