Name: Rich and Creamy Keto Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp butter; 2 tbsp olive oil; 2 pounds fresh mushrooms sliced; 4 cups chicken broth; 2 cloves garlic chopped; 1 onion chopped; 8 oz cream cheese; 1 cup half and half; 1/2 tsp black pepper; 1 tsp xanthan gum optional; 2 tsp salt

Keto Mushroom Soup is rich, creamy and full of flavor. Once you try this homemade version, you’ll never reach for canned mushroom soup again. It’s simple to make making it a perfect starter for a dinner or even a satisfying main course on its own.

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I absolutely love mushrooms stuffed, roasted, grilled, raw, on pizza, in soups any way you can imagine. Luckily, my husband feels the same way. Last week, I made this keto mushroom soup, and the flavor completely blew us away. It was so good that I happily served the leftovers to guests on Friday night, and everyone went back for seconds and even thirds.

Making a keto-friendly mushroom soup is easy. By skipping traditional thickeners like flour or cornstarch, the soup gets its creamy texture naturally from pureed mushrooms and cream cheese, keeping it low-carb without sacrificing richness.

Ingredients for Keto Mushroom Soup

Mushrooms – The star of this soup. For cleaning, wiping with a damp cloth is ideal to avoid sogginess, but a quick rinse works fine since they’ll be cooked in the soup.
Onions – Regular yellow onions are perfect, though any variety will work. They add sweetness and depth.
Garlic – Fresh garlic pairs beautifully with onions, boosting the overall flavor of the soup.
Salted Butter – You can use unsalted butter if you prefer, but I usually keep salted butter for richer flavor.
Olive Oil – Using both olive oil and butter enhances the taste. If you only have one, it will still work.
Chicken Broth – Provides a mild base that lets the mushroom flavor shine. You can also use mushroom or vegetable broth as a substitute.
Cream Cheese – This secret ingredient makes the soup luxuriously smooth and creamy.
Half and Half – A mix of milk and cream, though you can swap in light cream or heavy cream depending on preference.
Salt & Pepper – Adjust to taste; the amounts given are just guidelines.

How to Make Keto Mushroom Soup

Step 1: In a large saucepan over medium heat, cook the onions and garlic in butter and olive oil until they become soft and fragrant.

Step 2: Add the sliced mushrooms and sauté for a few minutes until tender and slightly golden.

Step 3: Pour in the broth, add salt and pepper, and let the soup simmer for about 10 minutes to develop flavor.

Step 4: Remove about a quarter of the soup and transfer it to a blender. Add the cream cheese and blend until completely smooth. (You can also use an immersion blender directly in the pot, but a regular blender gives a silkier texture.)

Expert Tip:

When blending hot liquids, vent the blender lid slightly to avoid pressure build-up and prevent spills.

Step 5: Pour the blended mushroom mixture back into the pot, stir in the half and half, and adjust seasoning with salt and pepper. Serve hot and enjoy immediately.

Variations for Keto Mushroom Soup

Fresh Herbs: Add a seasonal touch with fresh thyme, rosemary, or dill. For a pop of color, garnish with chopped parsley or sage before serving.
Bacon: Cooked, chopped bacon adds smoky flavor. Mix some into the soup or sprinkle on top just before serving.
Spices: Beyond salt and pepper, try paprika, smoked paprika, or a pinch of crushed red pepper. You can also use garlic or onion powder if you want to skip sautéing the onions and garlic.
Chicken Option: Swap some mushrooms for chicken to create a creamy keto chicken soup using the same base recipe.

Common Questions

What Mushrooms Work Best for This Keto Cream of Mushroom Soup?

For the best flavor and texture, always choose fresh mushrooms and avoid frozen or canned varieties. Cremini, Portobello, baby bella, or white button mushrooms are all excellent options. I usually stick with regular white button mushrooms when making this soup. If using whole mushrooms, be sure to slice them evenly so they cook consistently.

While white button mushrooms are available fresh, frozen, and sometimes canned (with added water and salt), fresh mushrooms are key for this keto-friendly soup. Their natural flavor and texture make all the difference, so always try to use fresh mushrooms whenever possible.

How Can You Make Cream of Mushroom Soup Without Heavy Cream?

For a lighter version, I use half and half in this recipe. It creates a creamy texture without being as rich as heavy cream. If you want alternatives, evaporated milk works well too. For non-keto options, regular milk can be used, but the soup will be thinner. Be sure to stir frequently while cooking to prevent curdling and ensure a smooth consistency.

Can This Mushroom Soup Recipe Be Doubled?

Absolutely! You can double—or even triple—the recipe if you need more servings. Just make sure your pot is large enough to hold the extra volume. I’ve doubled this soup when cooking for a crowd, and it turned out perfectly. The flavor remains just as rich and creamy as a single batch, making it ideal for gatherings or meal prep.

Vegetarian Option for Keto Mushroom Soup

If you want to make this soup vegetarian, you can swap the chicken broth for a vegetarian alternative. While I usually use chicken broth in this recipe, vegetable broth works perfectly to keep the soup completely meat-free.

Another great option is homemade bouillon powder. My version is made with nutritional yeast, which is vegetarian but delivers a flavor surprisingly close to chicken broth.

If you don’t have broth on hand, you can also use store-bought bouillon cubes or powder. Just follow the instructions on the package to make the correct amount of liquid needed for the soup.

Can This Replace Condensed Cream of Mushroom Soup in Recipes?

If you need a substitute for canned condensed cream of mushroom soup, my keto mushroom sauce works perfectly. It’s very similar to this soup but with less liquid, making it ideal for recipes that call for a thicker consistency.

What to Serve With Keto Mushroom Soup

You can enjoy this soup in many ways either as a side dish or as a hearty main course. We’ve done both, and no matter how it’s served, it’s always a hit with the whole family.

Pairing the soup with a keto-friendly bread makes it a complete meal. Try it with my gluten-free Keto Focaccia or Keto Breadsticks for a satisfying combination.

For some added texture, sprinkle low-carb croutons on top. I’ve made homemade croutons in the past, and they add a wonderful crunch that complements the creamy soup perfectly.

How Long Will Mushroom Soup Last in the Fridge?

This keto mushroom soup will keep well in the refrigerator for about three to four days. After that, it’s best to discard any leftovers. Honestly, it rarely lasts that long in our house because it’s so delicious and hard to resist!

To reheat, simply warm the soup on the stove or in the microwave. If it becomes slightly lumpy while reheating, a quick whisk will help smooth out any clumps and restore its creamy texture.

Can You Freeze Homemade Cream of Mushroom Soup?

Soups containing dairy can be frozen, but the results aren’t always perfect. I haven’t personally frozen this mushroom soup yet, but keep in mind that dairy-based soups may separate or develop a slightly grainy texture when thawed.

If this happens, you can blend the soup again and add a pinch of xanthan gum to bring back its creamy consistency. For mushroom lovers, this keto mushroom soup is truly a winner. We’ve been making it for years, and it’s still one of our go-to recipes that never fails to impress.