Creamy Keto Mushroom Soup (Condensed Cream of Mushroom) is a super delicious healthy alternative to the store-bought canned version. Feel good about using this soup! It is low carb, keto-friendly, and chemical-free.
Use this cream of mushroom soup now, or make it in batches to freeze and use later. Make this soup as a non-condensed version too. Yum.
You'll ❤️ This Low Carb Mushroom Soup Recipe
There is Nothing Better Than A Homemade Soup
I think everyone can appreciate how good homemade cream soups taste vs canned soups - and how much healthier they are.
Low Carb Mushroom Recipe
I happen to LOVE mushrooms, and actually my whole family does. Whether grilled, sauteed, sliced in salads, or in soups - it's all good. Because my husband and I are following a keto diet we are always looking for low carb mushroom recipes.
Easy Keto Soup Recipe
First, let me say that this soup is perfect for everyone - even if they are not following a keto diet. It is a delicious chemical-free, low carb and keto alternative to store-bought canned soups.
This mushroom soup is great if you are following a keto diet. First, it lower in carbs. Second, it has enough fat to qualify as keto.
fat 30.5 g net carbs 4.7 g protein 3.8 g
Healthy Cream of Mushroom
One of the best things about this soup (besides its amazing taste) is that it is healthy!! There are no chemicals or unnatural ingredients to be found. Yep. All ingredients are pronounceable!
🥘 What You'll Need
Here are the ingredients you will need to make this soup:
Ingredients
- Butter
- Onion
- Mushrooms
- Parsley
- Heavy Cream
- Salt
- Pepper
Additional ingredients if making cream of soup from the condensed version:
- Milk (Use nonfat or 2% . You can use whole milk but it will very rich).
- Xanthan Gum mixed with 1 tsp olive oil
Note: xanthan gum is a low carb thickener. Dissolving it in a fat such as olive oil keeps it from clumping when added to your soup. A little goes a long way, start with 1/2 tsp up to 1 tsp.
For exact ingredient quantities, please see the recipe card below!
How To Make Condensed Cream of Mushroom Soup
Over medium heat, melt butter in a skillet and sauté onions and mushrooms until very tender. Add parsley then stir. Reduce heat to low, stir in cream, salt, and pepper.
Stir frequently, continue simmering soup until liquid is reduced by more than half and very thick. You should end up with approximately 12 oz of condensed soup. Remove from heat and allow to cool.
Place in an airtight container. Store in the refrigerator for up to three days or the freezer up to three months. Allow soup to come to room temperature before using.
How To Make Cream of Mushroom Soup
Want to turn the condensed cream of mushroom soup into a soup to eat now? Here is what you need to do:
Heat condensed soup over low heat slowly. Add the 3 cups of milk and continue heating slowly. Add xanthan gum to thicken if needed. Adjust salt and pepper as needed. Enjoy! This is good stuff. 🙂
💭 Top Tips
- Use the soup anytime a recipe calls for a can of condensed cream of mushroom soup!
- If making cream of mushroom soup from the condensed soup, heat slowly to keep cream and milk from separating.
- Xanthan gum is a low carb thickener. Dissolving it in a fat such as olive oil keeps it from clumping when added to your soup. A little goes a long way, start with 1/2 tsp up to 1 tsp.
❓FAQs
Can this soup be frozen?
Yes, batch cook this soup and freeze in 10 oz to 12 oz portions. When you are ready to use thaw in the fridge. Use this healthy recipe whenever a recipe calls for condensed cream of mushroom soup, OR add milk and turn into a delicious cream of mushroom soup for lunch or dinner. Yum.
How long can I keep the condensed soup in the refrigerator?
You can keep condensed cream of mushroom soup in the refrigerator for 3 to 4 days.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Creamy Keto Mushroom Soup (Condensed Cream of Mushroom)
Ingredients
- 3 tablespoons of butter
- 1 small onion
- 8 ounces of sliced mushrooms
- 1 tablespoon of parsley (dried)
- 2 cups of heavy cream
- 2 teaspoons of salt (I used kosher salt)
- 1 teaspoon of pepper
Additional ingredients if making cream of soup from the condensed version:
- 3 cups of milk (Use nonfat or 2% . You can use whole milk but it will very rich.)
- xanthan gum
Instructions
- Over medium heat, melt butter in a skillet and sauté onions and mushrooms until very tender. Add parsley then stir.
- Reduce heat to low, stir in cream, salt, and pepper. Stir frequently, continue simmering soup until liquid is reduced by half and the soup is very thick. You should end up with approximately 12 oz of condensed soup.
- Remove from heat and allow to cool. Place in an airtight container. Store in the refrigerator for up to three days or the freezer up to three months. Allow soup to come to room temperature before using.
Kori's Tips
Nutrition
© 2025 Seeking Good Eats™
✔️ Related Recipes
Recipes That Use Cream of Mushroom Soup
- Slow Cooker Beef Stroganoff (Keto Beef Stroganoff)
- Reuben Bake With Meatballs (Keto Reuben Casserole)
- Italian Slow Cooker Chicken Thighs (Low Carb and Keto Slow Cooker Chicken)
More Homemade Cream Soups You'll Love
- Creamy Beef Taco Soup (Instant Pot Soup Recipe)
- Crockpot Cream of Chicken and Mushroom Soup (Keto Soup Slow Cooker)
- Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)
- Easy Tomato and Basil Soup (Instant Pot and Slow Cooker Soup)
Condensed cream of mushroom soup is a deliciously healthy version of the canned soup! You'll LOVE this keto cream of mushroom soup! This keto soup recipe can be used as a substitute whenever a recipe calls for a can of condensed cream of mushroom soup. Keto followers rejoice - this is lower in carbs than canned, AND it is chemical-free with no sugar! Simply add milk to turn into a rich and delicious keto soup recipe from dinner! Yum. #soup #keto #lowcarb #sugarfree #glutenfree #seekinggoodeats
Karen Oliveira
I used 1 tsp of salt
1/2 tsp of pepper
1 Tbsp parsley
I think 3 tsp of salt as recipe recommended is way to much
Debbie
I made that mistake. I thought about it before I did it, but did it anyway. I ended up adding another cup and a half of heavy cream. It was still salty, but usable in the stroganoff recipe. Just thought I would warn others. Otherwise, delicious!
Kori
Thank you so much for your feedback! It's super helpful to hear! 🙂 I am going to adjust the recipe down to 2 teaspoons of kosher salt.
P
It making a Keto version, would you substitute the milk with heavy whipping cream, almond milk, or a combo of both?
Kori
You could definitely substitute. I usually use heavy whipping cream and/or half and half.
Kelly Dell
I love this soup. I know use it all my recipes that call for for it. Thank you! BTW the link to pin it doesn't work.
🙁
seekinggoodeats
Hi Kelly! Thank you, I am so glad you love it. 🙂 I make batches of it and use it all the time. So good. Is it a social share button link that is not working?