Ditch the canned soup – make your own low-carb cream of mushroom soup!
If you’ve been scouring the groceries for the cream of mushroom soup, then you’re in luck. This recipe is easy to make and easy on the carbs. It’s only 5.6g net carbs per serve.
Here’s how you can make the soup you love and avoid all the unnecessary carbs and ingredients in regular canned soup.
How to make easy homemade soup
We’ve all gone down the aisle where the readymade, canned soups are before and didn’t really think twice about it. We would have them for lunch or dinner alongside our favourite bread and we were satisfied with how it tasted and filled us.
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They were probably a staple on those winter evenings at home. Of course, that was until we realised how much of the ingredients were added wheat, added sugar and other processed nasties.
Upon closer inspection of the labels, you probably were amazed at how many canned soups contain added sugar and wheat. And real cream? Not a chance. More like milk powder substitutes and the like.
Low-Carb Mushroom Soup
But hey, don’t sweat it! Luckily, there is a real, better and – most importantly – healthier way to make your own cream of mushroom soup. This recipe is absolutely low-carb, no-nonsense and really easy to make.
I understand how much easier it is to just open a can of soup, but there are so many upsides to making it yourself. You don’t have to worry about BPA and other toxins getting in your soup because of the can itself, for example. Soups in cans can contain a lot of sodium – way more than you need! And then there are the preservatives and other additives.
Need to sneak in more vegetables in your diet? This Keto Cream of Mushroom Soup is a must-try!
The wonderful thing about making your own cream of mushroom soup is that it’s a great way to sneak in more vegetables in your diet. This is surely a recipe to add to your list especially when you’re getting your family to increase their intake their vegetables. Now, who wouldn’t want that?
Easy healthy family recipe for low-carb cream of mushroom soup. Follow the step-by-step instructions - insanely delicious in 20 minutes.You can say goodbye to those cans laced with chemicals and misleading ingredients. You just might have the ingredients for your recipe in your kitchen right now. Try this out for yourself and you’ll be glad you made the switch!
This is the best cream of mushroom soup I’ve tried so far! Let me know if you’ve tried it too.
It only takes 6 simple ingredients to make this low-carb cream of mushroom soup, and it only takes 20 minutes TOTAL.
Low-Carb Cream Of Mushroom Soup Recipe
Equipment
- Stick Blender
Ingredients
- 55 g butter
- 1 spring onion/scallion sliced
- 1 clove garlic minced crushed
- 400 g mushrooms sliced
- 500 ml vegetable stock
- 250 ml heavy whipping cream
Instructions
- In a large saucepan, heat the butter and gently fry the onion, garlic and mushrooms until soft. This should take about 5 minutes.
- Reserve a few cooked mushrooms as garnish, then pour the vegetable stock into the saucepan, stir and simmer gently for another 5 minutes,
- Remove the saucepan from the heat, puree until smooth using a stick blender with the blade attachment. Add the cream and gently heat again, but do not allow to boil.
- Serve with a drizzle of cream and a few mushroom slices for garnish.
- If you would love to enjoy some low-carb bread alongside, take a look at my low-carb almond flour bread recipe.
Nutrition
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Libby, this soup is absolutely delicious! It’s rich, hearty and has a wonderful depth of flavour – one of those recipes which tastes as if it was far more complicated to make! And yet, it was so quick and easy. Far nicer than any tinned mushroom soup I’ve eaten. Thank you for your wonderful recipes – every one’s a winner.
Isn’t it great finding recipes that are quick, easy yet taste complicated – win win 🙂 Gosh this low-carb lifestyle is tough huh? 😉
Great post and recipe!
Nutritional info says sugar 4.5 grams
Where is the sugar coming from
There are natural sugars (but sugar nonetheless) from the cream, the mushroom and the spring onions.
I made this tonight and it was amazinggg! Question, can we make a batch and store it in the freezer?
Yes, that would be a wonderful and tasty quick low-carb winter meal.
Libby, the soup was delish! I love making my own soups and having control over the ingredients. One note – I love to add a splash of dry white wine in the soups – especially the creamy ones. It doesn’t add too many carbs, and I find it adds a lot to the flavour 😉
Serving sizes. Your nutritional labels will tell the amount of calories and carbs, etc per serving, but I do not see what a serving is. I have used dozens of your posted recipes (fabulous by the way) but, you do not put a serving size amount on the label.
I am making the mushroom soup, it states 6 g of carbs (approx) per serving, what is a serving for those 6 grams? I count all of my carbs every day – I NEED to know how much of the soup (or whatever it is I am eating) I can eat to know my carb count for the day. Thank you for your kind consideratins.
Each recipe states the serving size then each nutrition panel is per serving. How many servings you make is kind of irrelevant as you can dial up the servings, the ingredients magically recalculate themselves, but the nutrition values remain the same because it is “per serving”. 🙂
I still don’t see the serving size? I have the same NEED to know.
Thanks for the great recipie
Hi Glenda, the recipe shows serving size as 4 servings.
Looks like you have to measure the complete batch of soup then divide by 4 to find out the measure of a serving size. I too had a hard time seeing where you put the number of servings, as I am new to your site.
Please reconsider doing this for your readers! For example, serving size = 1 cup. 🙂
The recipe looks fantastic and so easy! I plan on giving it a try with half the amount of butter and I may see if light cream or half and half reduces the fat, carbs and calories.
It says that the recipe makes 4 servings.
HI there… wondering if this soup can be added in casseroles, when it calls for a canned cream of mushroom soup?… green bean casserole for thanksgiving!?
Thanks,
Susan
What a superb idea! I’m sure it would work, although, with a caveat, my soup includes fresh dairy which may split when cooked for a long time in a casserole. If you try, please come back and let me know how it turned out.
I was wondering the same thing. We make green bean casserole every Thanksgiving. What do you mean by splitting???
Apologies, it’s my “kiwi” terminology. When I say a soup may “split”, I actually mean it could separate or curdle.
I made this and loved the flavor but wondered if after the blending it will always turn out somewhat “grainy” texture because of the mushrooms not blending completely smooth? I was hoping for the kind of creamy in the (terrible for you) canned cream of mushroom soup.
The grainy texture may be the mushrooms not completely being blended using the stick blender with the blade as you suspected. The regular canned/tinned cream of mushroom soup also has flour, or some type of thickener, which helps suspend the mushrooms (if indeed there are any in there 😉 ), some are only “mushroom flavoured” soups. At least with this recipe, you know it is jam-packed with actual mushrooms.
Absolutely delicious soup and so quick and simple to make. Could I substitute Greek yogurt instead of the cream? Would I then still be able to freeze it in portions?
As long as the yoghurt doesn’t cause the soup to curdle, that would be a lovely adaptation.
You have green onions in the recipe list but not in the instructions – assuming that is just for garnish… also, standard practice is to list the ingredients in the order you need to use them. Yours are randomly ordered.
The spring onions are in the recipe, the US calls them green onions 🙂 Sorry, I’m not sure what you mean that the ingredients are in the wrong order, they are listed as you use them as per recipe.
Any ideas of how to thicken this wonderful, flavorful soup, without adding too many carbs? Is cornstarch better than flour for this? I LOVED it, but didn’t seem to be creamy enough. Thoughts out there in the carb community?
Appreciate you letting me visit your site. I am cooking for a diabetic & renal kidney patient, but cream if mushroom soup has to be LOW POTASSIUM & LOW PHOSPHORUS. Your site only says LOW CARBs.
Yes this is low-carb, not low phosphorus or low potassium.
i have been making this soup for a couple of years now and just thought i needed to say how quick amd amazingly wonderful it is. everyone who tastes it wants the recipe so thank you. my daughter gave me a tip that makes it even quicker and that is to just tear up the mushrooms, don’t bother slicing, unless of course you want to decorate with some of the mushrooms