Keto Cream of Mushroom Soup Recipe – Low Calorie Vegetarian Soup

This keto cream of mushroom soup recipe is thick, creamy and  full of savory mushrooms. It uses cauliflower cream to thicken this healthy and low calorie soup. One serving has only 76 calories and 4g net carbs.  With just a few simple ingredients you can make this vegetarian keto soup in less than 20 minutes.

You might also like this low carb, low calorie vegetable soup!

I really only eat condensed cream of mushroom soup when it’s in a recipe. It’s not all that appealing coming out of the can but when mixed into a recipe I don’t seem to mind. 

However today I wanted the real deal and found out it’s very easy to make your own creamy mushroom soup and that it only takes 20 minutes or so. It’s also very low calorie, gluten free, Paleo and vegetarian!

Keto Mushroom Soup Ingredients

For the most part all these ingredients I used are items you probably have at home. I used mushrooms, cauliflower, garlic, sage, thyme, olive oil, parmesan cheese and Better than Bouillon base.

The only usual ingredient is the Better than Bouillon vegetable base. I use Better than Bouillon bases a lot on this blog because they add so much flavor to soup. I used the vegetable base today because I wanted this to be a vegetarian soup, however I always have the chicken and beef bases on hand. I highly recommend them for keto cooking.

If you don’t have Better than Bouillon bases you can use any kind of bouillon you have on hand, broth or add some salt and pepper. But trust me the BTB is a great flavor enhancer and you can do a lot with it.

Let’s Make Some Cream Of Mushroom Soup!

1. First take half of the mushrooms and slice them very thin. Take the other have and mince them into very small pieces.
2. Add a little oil to a soup pan and brown the mushrooms slices. Take them out and set aside.
3. Spray the pan with cooking spray and add the diced mushrooms. Saute until browned. Add in the sage, thyme, water and Better than Bouillon vegetable base and stir well. Bring to a simmer.
4. Meanwhile microwave the cauliflower florets for 5 minutes in the microwave or until fork tender.
5. When the cauliflower is done, add it to a high speed blender along with the garlic, ¼ cup water and parmesan cheese. Blend until smooth and creamy.
6. Once the soup has simmered for a few minutes add in the cauliflower cream and mix well. Simmer for a few more minutes.
7. Lastly add in the mushrooms slices, mix well and serve.

Recipe Tips & Notes

• I like to slice half of the mushrooms and chop the other half. I think the little bits give flavor but I like the look of the slices so that is why I do half and half. However if you have a preference for one or the other you can use just that if you want. Either way I would brown them first for maximum flavor.
• I feel the Better than Bouillon is important in this recipe. It really does add a lot of flavor. If you don’t have any you can use bouillon or broth but you may have to add salt and pepper to give it more flavor.
• When making the cauliflower cream you should blend until smooth and creamy. If it’s too thick to turn, add a little bit of water – just a tablespoon at a time – until you can get that smooth consistency.
• I use cauliflower cream soup instead of heavy cream. The thickness of the cauliflower cream will determine the thickness of the soup. I go for a thicker consistency because you can easily add more broth or water at the end to thin it out. (After you add it to the soup).

I really, really liked this gluten free, keto mushroom soup. It’s very savory and only 76 calories because I used cauliflower instead of heavy cream. I froze some for a rainy cold day and I’ll have to let you know if it freezes well. Enjoy!

The nutritional information for 1 serving is 76 cals
3.8g fat / 6.5g carbs / 2.5g fiber / 4.3g protein = 4g net carbs

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Low Carb Cream of Mushroom Soup

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This keto cream of mushroom soup recipe is thick, creamy and full of savory mushrooms. It uses cauliflower cream to thicken this healthy and low calorie soup. One serving has only 76 calories and 4g net carbs. With just a few simple ingredients you can make this vegetarian soup recipe in less than 20 minutes.

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Ingredients

• 4 cups of mushrooms, divided
• 1 tablespoon of olive oil
• ½ teaspoon sage
• ½ teaspoon thyme
• 2 tablespoons Better than Bouillon vegetable base
• 3 cups water
• 4 cups cauliflower florets
• 2 cloves garlic, crushed
• ¼ cup parmesan cheese
• ¼ cup water

Instructions

1. Thinly slice ½ of the mushrooms. Add the olive oil to a soup pot and brown the sliced mushrroms. Once they are browned nicely, take out of the pot and set aside.
2. Finely chop the rest of the mushrooms. Spray the pot with cooking oil and add the chopped mushrooms. Saute until they release the water and start to brown.
3. Meanwhile add the cauliflower to a microwave steamer, rinse with water and drain excess. Microwave for 5 minutes or until fork tender.
4. Once the chopped mushrooms are done browning, mix the Better than Bouillon with 3 cups of water and the thyme and sage. Pour over the mushrooms and bring to a simmer.
5. Take the cooked cauliflower and add to a high speed blender. Add the garlic, parmesan cheese and ¼ cup of water. Blend until nice and creamy.
6. Add the cauliflower cream into the pot and mix well. Add in browned sliced mushrooms and simmer for 5 more minutes to incorporate all of the ingredients.
7. This batch makes about 5 cups of soup and each serving is roughly ¾ cup.

Notes

The nutritional information for 1 serving is 76 cals
3.8g fat / 6.5g carbs / 2.5g fiber / 4.3g protein = 4g net carbs

Recipe Tips and Notes

• I like to slice half of the mushrooms and chop the other half. I think the little bits give flavor but I like the look of the slices so that is why I do half and half. However if you have a preference for one or the other you can use just that if you want. However either way I would brown them first for maximum flavor.
• I feel the Better than Bouillon is important in this recipe. It really does add a lot of flavor. If you don't have any you can use bouillon or broth but you may have to add salt and pepper to give it more flavor.
• When making the cauliflower cream you should blend until smooth and creamy. If it's too thick to turn, add a little bit of water - just a tablespoon at a time - until you can get that smooth consistency.
• The thickness of the cauliflower cream will determine the thickness of the soup. I go for a thicker consistency because you can easily add more broth or water at the end to thin it out. (After you add it to the soup).

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• 
  Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium (Original Version)

Nutrition Information:

Yield: 5 Serving Size: ¾ cup
Amount Per Serving: Calories: 76

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