Keto Mushroom Soup – Low Carb Africa

This keto mushroom soup is a wonderful alternative to store-bought cream of mushroom soup. It has a soothing, earthy flavor that is so nourishing and comforting!

This homemade low-carb soup will surely hit the spot whenever you need something warm and relaxing. Although canned soups may seem more convenient, nothing beats the fresh taste of homemade soup. Store-bought mushroom soup has many preservatives and is higher in carbs.

Making this keto mushroom soup is a breeze. In no time, you will be enjoying a warm, satisfying bowl of this heartwarming and nutritious soup! To save time, you can make it on the stove or in the instant pot.

Ingredients Used

• Mushrooms: I use baby bella mushrooms, but you can use your favorite mushrooms or a variety of mushrooms to make this soup. I like to buy my mushrooms already pre-sliced to save time, but you can buy them whole and slice them yourself.

• Heavy whipping cream: This helps to increase the fat content of the mushroom soup and make it more filling.
• Cream cheese: Cream cheese makes the soup really creamy and acts as a thickener.
• Spices: Cayenne pepper, black pepper, bouillon powder, salt, and thyme.
• Aromatics: Onions and garlic.
• Chicken broth.
• Olive oil.

How To Make Keto Mushroom Soup

1. Wash your mushrooms under running water in a colander and let them drain. If using whole mushrooms, slice them up. When done, chop the onions and mince the garlic, and set aside.
2. Warm olive oil over medium-high heat on a stovetop. Sauté the onion and garlic until translucent.
3. Add the mushrooms, salt, and black pepper and let it cook for about 5 minutes. Stir the mushrooms frequently so they do not burn.
4. Add your chicken stock, bouillon powder, cayenne pepper, and thyme. Continue stirring, making sure that the browned bits come off the bottom.
5. Bring everything to a boil, then turn down the heat and allow it to simmer for 10 minutes. Add the heavy cream and cream cheese to the soup.
6. Cook for five more minutes so there are no big clumps of cream cheese. Remove the soup from the stove and allow it to cool a bit.
7. Use an immersion blender or pour into a regular blender and blend until smooth. Put your soup back on the stove and check the seasoning. Add a bit more salt and black pepper if necessary, and simmer for a few minutes on low heat.

Make this soup in an instant pot

1. Saute the onions and garlic in the instant pot in sauté mode. Add the mushrooms, salt, and black pepper and cook for about 5 minutes, stirring often.
2. Then, add your chicken stock, bouillon powder, cayenne pepper, and thyme. Set the instant pot to manual mode and set the pressure to 5 minutes. The instant pot will take a few minutes to get pressure.
3. When the timer goes off, quick-release by turning the steam release knob from sealing to venting. Switch the instant pot back to sauté mode.
4. Add the heavy cream and cream cheese and stir. Let the soup simmer and thicken some more.
5. Use an immersion blender or pour into a regular blender and blend till smooth.
6. Pour the soup back into the instant pot (sauté mode), and check the seasoning. Add a bit more salt and black pepper if necessary, and simmer your soup for a few minutes.

Recipe Video

Click on the image below to watch me make this recipe from start to finish on YouTube!

Can I use frozen mushrooms for this soup?

Yes, frozen mushrooms will work well for this soup. Freezing mushrooms does change their texture and color, but since they will be pureed in the soup, you don’t have to worry so much about that. Make sure you defrost them in the microwave before using them.

Storing and Reheating

It is best to store this keto mushroom soup in airtight containers in the fridge. Warm it in a small pot on the stove to reheat, and you’ll be good to go.

Since this soup has dairy products in it, it won’t freeze as well. The milk’s fat content might start to separate from the liquids and give you a grainy or watery texture.

What can I eat this recipe with?

You can serve this keto mushroom soup with a side of vegetables like asparagus, brussels sprouts, mixed veggies, or roasted cauliflower. My favorite side dish to eat this soup with is my keto fish cakes.

Helpful Tips

• When blending this mushroom soup, you can make it smooth or chunky, depending on your preference. I like to blend half of it and pour it back into the mixture. The result is a semi-smooth mushroom soup with some chunks in it.
• Omit the cayenne pepper if you want it less spicy.

Check out these delectable keto soups!

📖 Recipe

Keto Mushroom Soup

This keto mushroom soup is a wonderful alternative to store-bought cream of mushroom soup. It has a soothing, earthy flavor that is so nourishing and comforting!

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