Keto Cream of Mushroom Soup in a white bowl on a dark barn wood background with fresh mushrooms and parsley.

Condensed Cream of Mushroom Soup, Keto, Low Carb, Gluten Free

Last Updated on November 25, 2018

This Condensed Cream of Mushroom Soup is lower carb, gluten free, keto-friendly and perfect for those Thanksgiving casseroles Grandma used to make. Substitute one cup of this Condensed Cream of Mushroom Soup for one can of Campbell’s Condensed Cream of Mushroom Soup.

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Keto Cream of Mushroom Soup in a white bowl on a dark barn wood background with fresh mushrooms and parsley.

Don’t you love all those Thanksgiving casseroles grandma used to make? Me too! Unfortunately many of them are made with condensed cream of mushroom soup. Have you ever read the nutrition label on one of those cans? One can has about 20 grams of carbs in it along with a lengthy list of questionable ingredients.

I sub one cup of this Condensed Cream of Mushroom Soup for one can of Campbell’s Condensed Cream of Mushroom Soup.

Keto Cream of Mushroom Soup in a white bowl on a dark barn wood background with fresh mushrooms and parsley.

This Condensed Cream of Mushroom Soup is so fall-fragrant and comforting. The combo of mushrooms and onions sautéing in butter mingled with thyme is out of this world.

If you’re looking for a non-condensed creamy, comforting soupy version to for dinner on a chilly autumn night, go here instead: Keto Cream of Mushroom Soup.

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Keto Cream of Mushroom Soup in a white bowl on a dark barn wood background with fresh mushrooms and parsley.

Condensed Cream of Mushroom Soup, Keto, Low Carb, Gluten Free

  • Author: Kristi Barnes
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 5 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Condensed Cream of Mushroom Soup is lower carb, gluten free, keto-friendly and perfect for those Thanksgiving casseroles Grandma used to make. Substitute one cup of this Condensed Cream of Mushroom Soup for one can of Campbell’s Condensed Cream of Mushroom Soup.


Ingredients

Scale

Instructions

  1. Melt butter in a saucepan over medium heat.
  2. Add onion and mushrooms. Cook 10 minutes until tender.
  3. Add sea salt, freshly ground black pepper, dried thyme and garlic and cook one minute.
  4. Stir in chicken (or vegetable) broth. Bring to a boil, reduce heat and simmer 30 minutes.
  5. Add softened cream cheese and stir several minutes until melted.
  6. Remove heat and stir in heavy cream.
  7. Use an immersion blender to blend soup to your desired consistency.
  8. Add xanthan gum slowly while back on low heat to thicken. Use an immersion blender if it clumps.

Notes

Add the xanthan gum slowly. The soup will continue to thicken as it cools. If it clumps, use an immersion blender to mix well.

Substitute one cup of this Condensed Cream of Mushroom Soup for one can of Campbell’s Condensed Cream of Mushroom Soup.

Keywords: soup, keto, keto soup, cream of mushroom soup, condensed cream of mushroom soup, condensed soup, low carb soup, low carb cream of mushroom soup, low carb condensed cream of mushroom soup

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A Note on Nutrition Facts

I am not a nutritional expert. Nutritional information for this recipe is provided as a courtesy and is only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythitrol carbs are not included in the nutritional information as it has been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols.

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Excerpts and single photos may be used provided full credit is given to farmsteadchic.com with a link back to the original content.

Keto Cream of Mushroom Soup in a white bowl on a dark barn wood background with fresh mushrooms and parsley.

15 Comments
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    Marie
    Posted at 10:07h, 29 April Reply

    Can this be frozen?

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    Beverly Jones
    Posted at 12:59h, 12 June Reply

    Does this recipe for condensed cream of mushroom soup freeze well?

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    Beverly Jones
    Posted at 13:04h, 12 June Reply

    Can you substitute evaporated milk for xantham gum? Can not find it in my store! thank you.

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    Jillian
    Posted at 21:03h, 21 July Reply

    This soup is so good! Do you know how long it will keep in the fridge? Or can it by chance be frozen?

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    Becky Litherland
    Posted at 16:24h, 06 August Reply

    Kristi…this cream of mushroom soup is wonderful! I made it over the weekend and used it in the meatloaf I made for Sunday dinner. It was awesome! Thanks so much for sharing!

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      Kristi
      Posted at 20:16h, 16 November Reply

      I’m so glad you liked it! Thank you for your comment. ☺️

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    Debbie Maidment
    Posted at 20:08h, 16 November Reply

    Sorry I’m having difficulty getting my head around 690 calories for a cup of soup!!

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      Kristi Barnes
      Posted at 20:18h, 16 November Reply

      This is a keto recipe and is meant to be used as a substitute for the Campbell’s condensed soup, not eaten by the cup. If you’re not following the keto diet, I would recommend finding a different recipe.

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      JAMIE Edwards
      Posted at 15:26h, 17 March Reply

      It’s not a cup of soup. It is a cup of condensed soup.

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    Robb Geist
    Posted at 21:09h, 04 January Reply

    Campbell’s Condensed Cream of Mushroom Soup needs to be reconstituted (water added). Are the reconstituting directions the same or is this an eat “as is” soup?

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      Kristi Barnes
      Posted at 09:09h, 15 February Reply

      To eat it, just add 1/4 tsp. xanthan gum instead of 1 tsp.

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    JAMIE Edwards
    Posted at 15:26h, 17 March Reply

    It’s not a cup of soup. It is a cup of condensed soup.

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    Sarah
    Posted at 21:25h, 16 April Reply

    Chicken broth or chicken bone broth?

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    Wilma
    Posted at 23:05h, 20 September Reply

    I never saw an answer to the inquiry about freezing this condensed soup, does it freeze well? I made this and used it to cook chicken breasts the old Cambell’s soup way brown the meat then pour the soup over it and simmer 20 min. It was really perfect soup/gravy. Mine didn’t get thick, like the original. I did use a tsp of xanthan gum.

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      Kristi Barnes
      Posted at 10:13h, 23 February Reply

      Hi. I am not sure about freezing it. I haven’t tried it. I plan on making a new batch soon, so I’ll give it a try and post an update. Kristi

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