Keto/ low Carb/Gluten Free Mushroom Soup

If I had to list some of my favorite things about fall, soup would be one of them. I mean, fall foods, in general, are my favorites, but soup is definitely the top one on my list. Super rich, savory and satisfying… this easy keto/ low carb cream of mushroom soup is pure comfort in a bowl! My recipe calls for a couple pounds of cremini and white button mushrooms. Don’t have both? Either will do, though I love cremini (young portobello mushrooms) because they are a little tastier and add a deeper flavor to this soup.

So if you love mushrooms (like I do) you are going to LOVE this soup.  It’s chock-full of fresh mushrooms in a rich, savory and creamy broth.  The best part is that it’s ready in under 40 minutes and you can customize it to your preference.

  • Add shredded rotisserie chicken for extra protein.
  • For a richer soup, swap the chicken broth, for beef stock or bone broth.
  • For a lighter soup (or a vegetarian version), swap the chicken broth for vegetable broth.
  • For a dairy-free version, omit the cream cheese and swap the heavy cream with coconut milk
  • Top it with bacon bits for epic deliciousness.

keto/ Low Carb/ Gluten Free Mushroom Soup

5.2g Net Carbs per serving
0 from 0 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 6
Calories 323 kcal

Ingredients
  

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 2 lbs mushrooms sliced, I use a mix of white button and crimini
  • 2 tsp fresh thyme chopped & divided
  • 5 cups low sodium chicken broth use vegetable broth to make it vegetarian
  • 1/2 tsp Xanthan gum https://amzn.to/2J58gyX
  • 1/2 tsp freshly cracked pepper
  • salt to taste
  • 2 oz cream cheese softened, omit for dairy free version
  • 1 cup heavy cream omit for dairy free and swap with canned coconut milk
  • Freshly cracked pepper & fresh thyme to garnish

Instructions
 

  • Heat butter and oil in a large pot over medium-high heat until melted.
  • Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
  • Add mushrooms and cook on high for 5 minutes.
  • Add sat, pepper, & 2 tsp thyme .
  • Add the broth, and xanthan gum.
  • Whisk until the xanthan gum is fully incorporated and bring to a boil. Reduce heat to low-medium heat.
  • Cover and allow to simmer for 10-15 minutes, while occasionally stirring.
  • Whisk in the softened cream cheese.
  • Add in the heavy cream & turn the flame off. . Adjust salt and pepper to your taste.
  • I like to serve it with bits of bacon , cracked pepper, & extra fresh thyme.
  • I often make it into a meal by adding some rotisserie chicken.
  • This soup will stay in the fridge for up to a week. Great do ahead if you’re planning on making some green bean casserole for Thanksgiving, perhaps.
  • I have never had leftovers so I have never frozen it.

Video

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.

Nutrition

Serving: 1/6 recipeCalories: 323kcalCarbohydrates: 7.1gProtein: 9.8gFat: 25.6gFiber: 1.9g
Keyword cream of mushroom soup, gluten free cream of mushroom soup, keto cream of mushroom soup, keto mushroom soup, low carb cream of mushroom soup
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