Easy Keto Cream of Mushroom Soup

cream of mushroom soup.png

I like mushrooms. I made soup.

Not exactly sure what happened, but somehow I ended up with 1.5 lbs of white mushrooms. My best guess is that over the several trips to the store that preceded the Thanksgiving holiday, I saw some mushrooms and thought it would be a good idea to grab some. So, I grabbed some, repeatedly, at least 4 times.

And that’s how I ended up making my very first batch ever of cream of mushroom soup.


  • 1.5 lbs white mushrooms  – cleaned and sliced
  • 6 tbs butter – picked up some amazing cultured butter from Achadinha Cheese Company at CUESA’s Ferry Plaza Farmers Market
  • 3 cups vegetable broth
  • .75 cups heavy cream
  • 2 tsp of garlic powder
  • several sprigs of fresh thyme
  • salt and pepper to taste


  • In a large pot, sauté mushrooms in butter, season with salt, pepper, thyme, and garlic powder until browned.
  • Add vegetable broth to pot, stir, and bring to a simmer.
  • With an immersion blender, purée the mixture.
  • Once the mixture reaches your desired level of smoothness/chunkiness, stir in the cream.
  • Bring your soup back up to temperature and enjoy!


Makes about 6 generous servings of soup. Per serving… 

  • Calories: 257
  • Fat: 23 grams
  • Protein: 9 grams
  • Net Carbs: 5 grams

More pics for your viewing pleasure…

Really enjoyed the finished product! Lemme know if you give it a shot, I’d love to know how it works out for you!

One response to Easy Keto Cream of Mushroom Soup

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