Keto Cream of Mushroom

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This keto cream of mushroom soup is made with fresh ingredients and has only 5 net carbs per serving. It can be made in under 30 minutes, and it tastes unbelievably delicious. You will never reach for the canned stuff again, once you try this flavorful and healthy keto cream of mushroom soup recipe.

This recipe uses fresh garlic, butter, mushrooms, and cream all in the same pot. And if that’s not enough flavors, there’s also fresh oregano adding a completely different dimension to the flavor profile. This is the BEST cream of mushroom soup recipe.

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Ingredients Needed for Cream of Mushroom Soup

  • Mushrooms: I recommend using white button mushrooms or brown button mushrooms for this recipe.
  • Onion: Onions are high on flavor but also contain about 12g of net carbs per 1 cup. Just be mindful to measure out the onions.
  • Whipping cream: This ingredient gives the soup that creamy texture. You can increase or decrease the amount to your liking, but I recommend starting off with 1/4 cup for this recipe. Too much cream takes away from the other flavors in the soup.
  • Butter: You can substitute ghee or olive oil.
  • Fresh Garlic: You can use a garlic press or mortar and pestle to mash the garlic. Garlic will taste differently if it’s chopped vs. being mashed.
  • Fresh Oregano: If you can’t find fresh oregano, then you can substitute dried oregano or fresh thyme. I highly recommend using fresh oregano if possible.
  • Salt and pepper

Keto Cream of Mushroom

Equipment Needed for Cream of Mushroom Soup

  • Wooden spatula
  • Non-stick large pot
  • Cutting board and chef’s knife
  • Garlic press or mortar and pestle (to mash the garlic)
  • Handheld immersion blender

Instructions

  1. Prepare the vegetables. Slice the mushrooms. Chop the onions. Smash the garlic. Finely chop the fresh oregano.
    Preparing ingredients
  2. Cook the vegetables in butter. Set a large pot to medium-high heat, add the butter. Once melted, add the garlic and onions. After the onions are starting to turn golden, add the mushrooms and fresh oregano. Cook for about 2 to 3 minutes.
    cooking cream of mushroom
  3. Make the soup. Add the water and beef bouillon. Turn the stovetop to high heat and cover the pot. Cook the soup for about 10 to 15 minutes or until the mushrooms are tender.
  4. Blend. Using a handheld immersion blender, blend the mushroom soup smoothly.
  5. Whisk in the cream, salt, and pepper.

Keto Cream of Mushroom close-up shot

Tips and Variations

  • My biggest tip for this recipe is using fresh garlic and fresh oregano if possible. You can’t beat fresh herbs and garlic when making a flavorful soup.
  • You can experiment with different variations of mushrooms for this recipe, but I recommend using the white or brown button mushroom to start off.

What Can I Have with Soup Instead of Bread?

This recipe goes really well with a protein like a skillet chicken or roast beef.

Is Cream of Mushroom Soup Good On Its Own?

This keto cream of mushroom soup recipe can be eaten on its own as a light meal. For a bit more filling meal, try one of the recipes below that goes with this cream of mushroom soup.

What Goes Well With Cream of Mushroom Soup?

You can pair this keto cream of mushroom soup with these delicious low carb recipes:

Instead of buying canned cream of mushroom soup, you can make it with whole ingredients that you can pronounce. For just 10 minutes more, you have a healthier and better-tasting soup. This is an excellent quick keto recipe that you will keep coming back to.

 

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Keto Cream of Mushroom

This keto cream of mushroom soup is made with fresh ingredients and has only 5 net carbs per serving. It can be made in under 30 minutes, and it tastes unbelievably delicious. You will never reach for the canned stuff again, once you try this flavorful and healthy keto cream of mushroom soup recipe.
Course Soup
Cuisine American
Keyword cream of mushroom, keto, soup
Total Time 30 minutes
Servings 4
Calories 170kcal
Author Lilian Boukheir

Equipment

  • Wooden Spatula
  • Non-stick large pot
  • Cutting board
  • Chef's knife
  • Garlic Press
  • Handheld immersion blender

Ingredients

Instructions

  • Wash and slice the mushrooms.
  • Peel and chop the onion. Measure out the onion to only 3/4 cup.
  • Peel and smash the garlic with a garlic press.
  • Wash and chop the fresh oregano into small pieces.
  • In a large pot on medium-high heat, add the butter. Once the butter is melted, add the fresh garlic and chopped onions.
  • Once the onions start to brown, add the mushrooms and fresh oregano and cook for about 2 to 3 minutes.
  • Add water and the beef bouillon cube. Turn up the stovetop to high heat and cover.
  • Cook the mushrooms for about 10 to 15 minutes or until tender.
  • Remove from the heat. Using a handheld immersion blender, blend the soup evenly.
  • Add cream, salt, and pepper.

Notes

Beef broth can be substituted for beef bouillon. Substitute 32 oz. of beef broth for bouillon. Do not add additional water.
Dried oregano can be substituted for fresh oregano.

Nutrition

Calories: 170kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 339mg | Potassium: 340mg | Fiber: 3g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg

Last Updated 10/08/2020

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