Keto Cream Of Mushroom Soup Recipe

Keto Cream Of Mushroom Soup Recipe - Featured Image

You’ll enjoy this rich and hearty Keto Cream of Mushroom Soup Recipe, both as a stand-alone soup dish and as an ingredient in some of your favorite crock pot or casserole recipes. Canned Cream of Mushroom Soup is a staple in many American recipes, and one of the absolute must-haves more many Crock Pot recipes too. It’s also just so delicious by itself, being so rich and creamy.

I consider this recipe to be quite simple, as the ingredients list is limited, but it does take some time to reduce down on the stovetop. Plan on this taking about 1 full hour from start to finish so that you do not feel rushed to shortcut the simmering process.

If you follow the recipe as written, you will have a nice and ready to eat soup. If you would like to thicken the recipe so that it has more of a consistency of Condensed Cream of Mushroom Soup you will need to add in Xanthan Gum little by little and stir until you get the consistency that you want. This will make some of your dishes has a truer texture later on if they call for condensed soup.

In this soup I call for the Kettle & Fire Mushroom Chicken Bone Broth, which has a robust flavor to it. I have been finding this locally at Sprouts, Kroger, and Whole Foods, so it may be available in your local area too. If not, you can get by with a good Chicken Bone Broth, which will probably produce a similar flavor.

Keto Cream Of Mushroom Soup Recipe





Ease of Preparation: Easy

Prep Time: 10 Minutes

Cooking Time: 60 Minutes

Total Time: 70 Minutes




  1. Dice up your Shallots and Mushrooms into as small of chunks as you can manage, and set aside.
  2. In a Large Pot melt down 4 TBSP of Grass-Fed Butter over Medium-High Heat.
  3. Add in the Diced Shallots and Mushrooms and saute for about 10 minutes.
  4. After the 10 minutes is up season with Pink Himalayan Salt, Black Pepper, and Fresh Thyme. Stir for about 1 minute to make fragrant.
  5. Add in 2 Cups of Mushroom Chicken Bone Broth , 2 & 1/2 Cups of Heavy Whipping Cream, and the Cream Cheese then reduce heat to a simmer for about 45 minutes.

Note: If you wish for this soup to be thicker for some of your casseroles or other recipes later on (like a condensed canned soup consistency) feel free to add some Xanthan Gum to the soup near the end of the cooking process to thicken it up.



Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

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  1. I would love to make the keto cream of mushroom soup. Please provide the nutritional information.

    1. Please provide nutritional info on the cream of mushroom soup

  2. Looks delicious, but when do you add the cream cheese?

    1. You add the Cream Cheese right after you pour in the Heavy Whipping Cream. 🙂

  3. I haven’t made Cream of Mushroom soup in ages, absolutely love it. Thank you for posting your recipe. Making this today, sooooo excited! I can tell it’s going to be very tasty.

  4. Also making this today and later this week the cheesey broccoli soup.

  5. This soup was so delicious and easy to make!!! Only question…How many servings does it make?

  6. Looks super tasty….yum! I am shy to try without knowing the macros – any chance of posting them, please?
    Thank you!

  7. I’d love the nutritional info on this, please! 🙂

  8. This recipe was so quick and easy and way better than anything at the store .

  9. Yumm! I used spinach artichoke dig instead of cream cheese for another flavor. And used chia seeds to thicken.

  10. I put the ingredients into my fitness pal. I didn’t have bone broth so I used regular chicken broth and heavy whipping cream (35%). and this is what has come up for 4 servings each serving would be:
    735 calories
    72 g fat
    7.2 g carbs
    9.7 g protein

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