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
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6
Calories 323 kcal


  • 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
  • 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


  • 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.



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Serving: 1/6 recipeFiber: 1.9gCalories: 323kcalFat: 25.6gProtein: 9.8gCarbohydrates: 7.1g
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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