Keto Cream of Mushroom Soup

Keto cream of mushroom soupy might not be your typical idea of a great side dish, but as they say, don’t knock it until you try it!

Keto Cream of Mushroom Soup

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Keto Cream of Mushroom Soup

Keto Cream of Mushroom Soup

Yield: 2 servings
Cook Time: 20 minutes
Total Time: 20 minutes

Keto cream of mushroom soupy might not be your typical idea of a great side dish, but as they say, don't knock it until you try it!


  • 4 cups chicken stock
  • 1 package sliced mushrooms
  • 1/2 cup shiitake mushrooms, sliced
  • 1/2 cup butter
  • 1/3 cup heavy whipping cream
  • 1/4 cup onion, minced
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • pink Himalayan salt, to taste
  • fresh ground black pepper, to taste


  1. In a large pot, melt butter
  2. Add mushrooms and saute
  3. Season with salt and pepper and remove a small number of the mushrooms; keep to the side
  4. Add onion and garlic; saute
  5. Add thyme, chicken stock, and heavy cream to the pot and bring to a low boil, then reduce heat
  6. Simmer until mushrooms are tender
  7. Grab your immersion blender and blend soup until smooth and creamy
  8. Ladle and serve!

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Nutrition Information
Yield 2
Amount Per Serving Calories 523Total Fat 55gCarbohydrates 6gProtein 4g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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  1. Could this be used as the base for recipes like tuna noodle casserole that calls for a can of condensed cream of mushroom soup?
    I’d use a substitute for the noodles if it could!

  2. can this soup be frozen

    • Logan Childress


      I would love to give you an answer, but this is not something I have personally tried myself. I can’t see why it couldn’t be frozen, but I can’t verify that.

    • Marcy Pederson

      I was wondering the same thing, but I’m concerned about freezing the cream. Normally things with dairy in them don’t freeze that well. Having said that I think I’ll cook up a double batch and freeze half of it.

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