Gluten-Free Keto Cream Mushroom Soup Recipe

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It’s no secret that cream soup is my favorite.Obviously you can connect, because my 5 ingredients broccoli cheese soup It is one of the most popular recipes on the blog. Today I have another creamy low-carb soup recipe to add to your list: Gluten-Free Keto Cream Mushroom Soup! It blends together super fast-just sauté, simmer and blend.

The cool thing about gluten-free cream of mushroom soup is that it is an amazing dish in itself and a killer recipe ingredient.Of course, it can be used as an appetizer for your meal, but it is also a common staple food in other foods, such as Casserole.

This may be why the canned category is so popular, but in many ways it pales in comparison. Not only is the taste blander, but the ingredients are often problematic at best. Who needs all of this and when can you make your own low-carb creamy mushroom soup with seven common ingredients and 30 minutes?

The ingredients you need

This section explains how to choose the best ingredients for homemade gluten-free creamy mushroom soup, the role of each ingredient in the recipe, and alternative options. For measurement, please refer to the recipe card below.

Basic ingredients:

• olive oil – For sautéing mushrooms. You can also use avocado oil or butter if you don’t adjust the temperature too high.
• onion – I used white onions, but you can also use yellow onions instead.
• mushroom – I have used white mushrooms, but small bella mushrooms or any wild mushrooms you like are also delicious. Buy sliced ​​mushrooms to save time (if available).
• garlic – Use fresh garlic cloves for the best flavor, or use canned minced garlic for easy consumption. One clove of garlic = 1/2 teaspoon finely chopped.
• broth -I used Low Sodium Chicken Soup, But beef broth is equally effective. Bone broth If you like a richer taste, it can also increase nutrition. You can also use vegetable broth to make vegetarian gluten-free mushroom soup, but the carbohydrates will be higher.
• Heavy cream – This makes the soup rich and creamy. Do not substitute almond milk or coconut milk beverages, as both will be too runny. For non-dairy, paleo, and full-fat 30 options, use full-fat coconut milk (the kind in the can) or coconut cream instead.
• Almond milk – Make sure it is not sugared.I love Homemade almond milk, but Store bought Also very good. For the nut-free option, substitute coconut milk beverages (the kind in the dairy section, not canned), or for the super thick soup, replace it with thicker cream.
• Sea salt and black pepper – The amount you need will vary according to the broth you use and your personal preference, so please adjust it according to your taste.

You can also add:

• Cream cheese – Finally add some room temperature cream cheese instead of cream and almond milk to thicken and make the soup creamy.
• Fresh herbs – Add some fresh thyme, rosemary or Italian seasoning Saute the mushrooms and onions at the same time.
• Cooking wine – Add the option of extra flavor. Saute and pour over the mushrooms, use it to deglaze the pan before adding other liquids.
• Dijon mustard -Another good flavoring agent. Add it with the liquid ingredients.

How to make gluten-free creamy mushroom soup

This section shows how to make tomato mushroom soup (which is also gluten-free!), as well as step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.

• Saute the mushrooms and onions. Put the olive oil in the pot and heat Dutch oven Or pot over medium heat. Fry the onions and mushrooms until soft and light brown.
• Stir-fry garlic. Add minced garlic and sauté until fragrant.

• simmer. Add the liquid (chicken broth, heavy cream and almond milk), sea salt and black pepper. Bring to a boil, then continue to simmer, stirring occasionally.
• mix. use Immersion mixer Puree the soup. Voila-low carb creamy mushroom soup!

hint: How to mix without an immersion mixer: If you don’t have an immersion blender, you can use a regular blender to stir the soup, if necessary, in batches.

Is the cream of mushroom soup gluten-free?

Store-bought creamy mushroom soup is usually gluten-free because it is thickened with wheat flour, not to mention full of hidden carbohydrates and preservatives.

This flour-free creamy mushroom soup does not require any flour or xanthan gum to make it thick, and it is thick enough by itself due to the cream and mushroom puree.

Is Creamy Mushroom Soup Keto?

No, traditional creamy mushroom soup is not ketone. Most versions are made with flour, corn starch, And other non-keto ingredients that add carbohydrates to the soup. The carbohydrates in the canned varieties of creamy mushroom soup are usually 8 grams per cup, which is not outrageous, but because of these starches, it can still spike your blood sugar and get you out of ketosis.

Instead, let this be a delicious choice Ketogenic diet, Contains no starch or artificial ingredients. The only carbohydrates in this soup come from mushrooms and onions. If you want to further reduce the number of carbohydrates, you can omit onions.If you reduce the number of mushrooms, your soup will be thinner and less creamy, so if you feel it is necessary to do this, I suggest adding a thickener (check my list Corn starch substitute Option).

Storage instructions

• Shop: Store the tomato and mushroom soup recipe in the refrigerator for 3-4 days.
• Reheat: Gently reheat the soup in a pan on the stove or in the microwave until hot.
• freeze: Freeze the soup in an airtight container for 2-3 months. If the texture is not smooth, pass the immersion blender through it once it gets hot.

What to serve with creamy mushroom soup

Provide some additional ingredients or one of the following for this low-carb creamy mushroom soup:

Simpler mushroom recipes

If you like this gluten-free creamy mushroom soup recipe, you might also like some other simple mushroom recipes:

Gluten-Free Keto Cream Mushroom Soup Recipe

A thick, creamy, gluten-free mushroom soup recipe with keto cream, made with only 7 simple ingredients in 30 minutes! Enjoy it alone or use it in a recipe.

Cooking time 30 minute

total time 30 minute

Recipe video

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raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Put the olive oil in the pot and heat Dutch oven or Cauldron Medium fire.Add onions and mushrooms and sauté until 10-15 minutes, Stirring occasionally, until soft and light brown.

2. Add garlic and fry for about 1 minuteUntil fragrant.

3. Add chicken broth, cream, almond milk, sea salt and black pepper.The fire is boiled, then turn to a small fire 15 minutes, Stirring occasionally, until the taste reaches your liking.

4. use Immersion mixer Stir until smooth (or in batches in an ordinary blender).

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Recipe notes

Serving size: 1 cup

The video shows how to make gluten-free cream of mushroom soup:

Click here Jump to the video of this recipe-it’s right above the ingredient list. This is the easiest way to learn how to make gluten-free creamy mushroom soup!

nutrient content

The amount per serving. The amount in the formula description above.

Calories 233.5

fat 21.2g

protein 5.7-

Total carbohydrates 7.6-

Net carbohydrates 6 grams

fiber 1.6g

sugar 4.1g

The nutrients are provided out of courtesy. Have questions about the calculation or why are you getting different results?Please see our Nutrition policy.

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