Keto Cream of Mushroom Soup

This keto cream of mushroom soup recipe is made with lots of mushrooms, thyme, and my secret weapon - port wine, for a deliciously rich flavor you can't beat! It is so easy to make and it’s a perfect keto soup recipe for chilly days.

Looking for more creamy keto soup recipes? Give this Keto Tomato Bisque with Bacon or Easy Cauliflower Cheese Soup a try!

Close up photo of Keto Cream of Mushroom Soup in a white bowl on a wooden table.

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This recipe has a lot of history with me. 

Years ago, when I was living in San Diego, a friend of mine and I went out to dinner. The soup we had was the most amazing cream of tomato soup I had ever had in my life.

EVER!

This was way before my food blogging days, or even days that I did much cooking. 

I had been a box and can kinda girl.

But I loved this soup so much I got the nerve to ask the chef for the recipe. He of course gave it to me like you would to someone that knows something about cooking.

You know, the whole "a little of this, and a pinch of that.

I just stared at him 😐

Not wanting to sound like an idiot, I smiled and thanked him, but had no idea how I was going to recreate the recipe at home. I mean this girl needed exact measurements and times, and someone to hold her hand!

But I had jotted down what he said and vowed to someday make it.

Fast forward oh, about 20 years.

I was now on my healthier eating journey and blogging, and much more comfortable in the kitchen. So the testing began.

It took me a few months to really dial it in, but I finally came up with a soup that tasted just like what I remembered. The whole family loved it.

Then I went keto.

Back to the drawing board for me.

But this version of that soup is just as tasty as the carb-heavy one, trust me!!


Overhead photo of the ingredients needed to make Keto Cream of Mushroom Soup on a wooden table.


INGREDIENTS NEEDED TO MAKE KETO CREAM OF MUSHROOM SOUP

What you will need:


Six photos of the process of making Keto Cream of Mushroom Soup.


HOW TO MAKE KETO CREAM OF MUSHROOM SOUP

STEP 1

In a large saucepot, over medium heat, melt the butter. 

STEP 2

Stir in the mushrooms and thyme and cook until the mushrooms have released most of their liquid, about 5 minutes. Add the garlic and cook for an additional minute. 

STEP 3

Add the port wine and continue to simmer until the liquid is almost gone about 10 minutes.

STEP 4
 
Add the bone broth, heavy cream, onion powder, nutmeg, salt, and pepper. Bring to a boil and then reduce to simmer. 

STEP 5

Cook for 30 minutes, stirring occasionally.

STEP 6

Taste and adjust seasonings if necessary.


Overhead photo of Keto Cream of Mushroom Soup in a large blue soup pot on a wooden table with a ladle full closer to the camera.


FAQ ABOUT KETO CREAM OF MUSHROOM SOUP


What can I do to make the soup thicker if I want to? This soup is thinner than what you would get from the canned version so if you would like yours a bit thicker you can always add 1/2 to 1 teaspoon xanthan gum at the end. Just sprinkle it in and whisk it while the soup simmers until you reach the desired thickness and then serve.

Another alternative is to use an immersion blender at the end. 

How do I store the leftover Keto Cream of Mushroom Soup? Store the leftover soup in an airtight container in the fridge for up to 4 days.

Can I freeze this Keto Cream of Mushroom Soup? Yes, I freeze mine all of the time. The cream can separate from the rest of the liquid, and the fat in the cream can take on a yellowish hue during freezing, but the color and texture should return to normal after it thaws.

To freeze Keto Cream of Mushroom Soup allow the soup to cool completely. Then place it in one of these containers (I use these removable labels) and place it in the freezer for up to 2 months.

To use the frozen Keto Cream of Mushroom Soup, remove the container from the freezer and allow it to thaw in the fridge for several hours or overnight. Pour the mushroom soup into a saucepan and gently reheat, making sure to stir constantly. You may notice that the soup has separated or has a slightly different texture before reheating, but the slow reheating, and the stirring will reincorporate the texture to its original state.


Overhead photo of a white bowl full of Keto Cream of Mushroom Soup on a wooden table with the remaining soup in a large blue soup pot off to the side.


Last thoughts about Keto Cream of Mushroom Soup


I have another keto cream of mushroom soup recipe here on the blog. That is more of a replacement for the canned version and is much thicker. 

We enjoy both. The flavor of this one is much richer so that to me is the big plus of this recipe.

I know some people like a thicker soup, so I explained a couple of ways that you can thicken this soup if you want to in the FAQ section above. 

If you chose to use an immersion blender, but are like me and like to have nice hearty mushrooms in your soup, you could saute some extra mushrooms in some butter on the side and then add them to the soup after your blend it up.

That would be the best of both worlds for you!


Overhead photo of Keto Cream of Mushroom Soup in a white soup bowl on a wooden table.


MORE DELICIOUS KETO SOUP IDEAS



Instant Pot Keto Broccoli Chicken Bacon Cheese Soup


Keto Bacon Cheeseburger Soup


Keto Cream of Mushroom Soup

Keto Cream of Mushroom Soup

Yield: 6 servings
Author: Bobbi Hass-Burleson
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This keto cream of mushroom soup recipe is made with lots of mushrooms, thyme, and my secret weapon - port wine, for a deliciously rich flavor you can't beat! It is so easy to make and it’s a perfect keto soup recipe for chilly days.

Ingredients

Instructions

  1. In a large saucepot, over medium heat, melt the butter.
  2. Stir in the mushrooms and thyme and cook until the mushrooms have released most of their liquid, about 5 minutes. Add the garlic and cook for an additional minute.
  3. Add the port wine and continue to simmer until the liquid is almost gone about 10 minutes.
  4. Add the bone broth, heavy cream, onion powder, nutmeg, salt, and pepper. Bring to a boil and then reduce to simmer.
  5. Cook for 30 minutes, stirring occasionally.
  6. Taste and adjust seasonings if necessary.

Notes:

Use a wine that you would drink, the better the wine, the better the soup. I like to use a 10 year aged tawny port. If you wish to omit the wine you can use an additional cup of chicken (or beef) bone stock.

If you omit the port wine you can reduce the net carbs per serving by 2.45.


Calories

408.39

Fat (grams)

36.55

Sat. Fat (grams)

23.07

Carbs (grams)

9.78

Fiber (grams)

0.80

Net carbs

9.34

Sugar (grams)

5.32

Protein (grams)

10.54

Sodium (milligrams)

691.81

Cholesterol (grams)

111.64
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.
Keto, Low Carb, Gluten-Free, Vegetarian
Soup
American
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Keto Cream of Mushroom Soup - This keto cream of mushroom soup recipe is made with lots of mushrooms, thyme, and my secret weapon - port wine, for a deliciously rich flavor you can't beat! It is so easy to make and it’s a perfect keto soup recipe for chilly days. #keto #lowcarb #glutenfree #mushroom #soup #recipe


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