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

Keto Cream of Mushroom Soup, Low Carb, Gluten Free

  • Author: Kristi Barnes
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


This Keto Cream of Mushroom Soup is lower carb, gluten free, keto-friendly, wonderfully fall-fragrant and the perfect comfort meal on a chilly autumn night. Mushrooms and onions sauté in copious amounts of butter and mingle with thyme and fresh garlic, leaving you yearning for the next bite.




  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 10 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. Omit if desired.


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

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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