This low carb, gluten free cream of mushroom soup is thick, creamy, delicious and oh, so easy to make!
I have never been much of a soup eater. But, when I was kid, my favorite soup was canned mushroom soup. There was something so comforting about that creamy soup. Of course, I always wished there were more chunks of mushrooms because I adore mushrooms.
Even though I’m a grown up now with 3 teenage kids, I still love cream of mushroom soup. But instead of the canned stuff, I want something way, WAY better. And since this gluten free cream of mushroom soup is made with real cream and no flour, making it low carb and keto friendly.
The best mushrooms for soup
Mushrooms are incredibly healthy, satisfying and very filling. Nutritionally speaking, they contain high amounts of vitamin B, Niacin, Folate, Potassium and Phosphorus. They are low in calories and are naturally fat free and cholesterol free. And they are also low in carbohydrates.
You can use any mushrooms for mushroom soup, but it is no surprise that simple white mushrooms are commonly used. They are found everywhere and are not expensive. I like to use cremini mushrooms. In my opinion, they are meatier and tastier than white mushrooms.
In all honesty, you can use any kinds of mushrooms you like to make cream of mushroom soup. If you use portobello mushrooms, make sure you remove the gills or your soup will turn very dark. Feel free to experiment and use a variety of mushrooms even shiitake and oyster.
What is the Keto Diet?
The latest diet craze is the ketogenic diet, which is basically a very low-carb, high-fat diet. By drastically reducing your carbohydrate intake and replacing it with fat, your body is put into a metabolic state called ketosis. When this happens, your body becomes incredibly efficient at burning fat for energy.
I have been on and off the low-carb diet many times and it really is a very productive way to lose weight. Granted, missing the carbs is a drawback, but I certainly feel healthy once the carb cravings are gone. Keto just takes the low carb diet to another level.
I piled on the mushrooms in this recipe, so it is definitely NOT lacking in mushroom flavor or mushroom goodness. It’s in a completely differently realm of awesomeness compared to the canned stuff. And because of the mushrooms and heavy cream, the soup is very filling and satisfying.
Mushrooms, onions and garlic are browned in butter. A little white wine is added for flavor, but it can be omitted if you wish. More flavor is added to the soup with garlic and thyme.
The base of the soup is vegetable broth, puréed mushrooms and some heavy cream. Because I’m using puréed mushrooms and cream instead of starting with butter and flour to thicken a milk based soup, this gluten free cream of mushroom soup is thick and delicious.
It is super easy to whip up and is way better than the canned stuff. But I can’t help but feel a little nostalgic with every sip.
Can I freeze mushroom soup?
Cream based soups tend to separate during the freezing process. The best way to freeze your homemade cream of mushroom soup is to prepare it up to the point before you add the cream. Let the soup cool completely and then freeze in air tight containers or freezer safe bags.
When you reheat the soup, place frozen soup in a pot and reheat over the stove instead of the microwave. Once mushroom soup is hot, stir in the cream now and serve when hot.
On a different note, I’m sure excited that I was able to use this beautiful copper pot in my mushroom soup photo shoot. My uncle decided to unload some of his Persian copper and he knew I would happily find them a happy home with me! I also have a few copper pieces from my mom, who has a huge collection.
These are all pieces that my mom and my uncle were able to bring to the US before the revolution in Iran. They really are spectacular works of art with beautiful embossed details and workmanship. I’m looking forward to featuring more of this beautiful copper with all of you in my recipes and photographs.
- 3 TBS unsalted butter
- 24 oz sliced mushrooms
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 cup finely chopped onions
- 2 garlic cloves, crushed
- 1 TBS fresh thyme
- 3 TBS sherry
- 6 cup vegetable stock
- ¾ cup heavy cream
- Heat a large stock pot on medium-high and melt 1 ½ TBS butter.
- Add mushroom and sauté until golden, about 8 minutes.
- Stir in ¼ tsp salt and ⅛ tsp black pepper then reserve mushrooms for later.
- In the same stock pot over medium heat, melt remaining butter.
- Add onions and sauté until softened, about 2-3 minutes.
- Stir in garlic and thyme and cook for an additional minute.
- Pour in sherry and vegetable stock and stir well.
- Set aside about one quarter of the mushrooms then add the remainder to the stock pot, reduce heat, cover and simmer for 20 minutes.
- Using a hand blender, purée soup until smooth.
- You can also use a blender, but make sure soup has cooled before placing inside blender. Work in batches and return soup to the stock pot.
- Stir in reserved mushrooms with heavy cream and cook an additional 5 minutes then serve.
You can use any variety of your favorite mushrooms for this soup. Leftovers should last about 3-4 days in the refrigerator.
Serving Size:1 cup
Amount Per Serving: Calories: 137Total Fat: 9.8gSaturated Fat: 5.6gTrans Fat: 0gCholesterol: 27mgSodium: 687mgCarbohydrates: 5.8gFiber: 1.3gSugar: 2.7gProtein: 6.8g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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