Easy Mushroom Soup Recipe - The Best Keto Recipes (2024)

Ingredients for Mushroom Soup

Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card at the bottom of the page for the exact measurements.

• Yellow onion and Mushrooms – You can use white onion if you prefer, but it’s got a sharper, less sweet flavor. Feel free to use white or crimini mushrooms–Both work perfectly in this recipe.
• Unsalted butter, Low-sodium vegetable broth, and Low-sodium soy sauce – I’ve not tried any butter substitutes in this recipe, but you could use a cooking oil instead if you prefer. If you don’t have vegetable broth, you can use chicken or beef stock (or make your own). Coconut aminos are a great soy-free substitute for soy sauce.
• Smoked paprika, Fresh dill, Garlic powder, Salt, and Black pepper – The paprika is the “loudest” flavor in the soup, but you could use sweet or Hungarian paprika if you prefer. If you only have dried dill, use 1/3rd the amount.
• Heavy cream and Sour cream – This adds a great dose of fat (perfect for the keto diet) and helps make a super smooth soup.
• Lemon juice and Fresh parsley – These brighten the flavor of the soup and balance out that earthy mushroom flavor.

You’ll need a large pot or Dutch oven and a stovetop or hot plate.

Can you freeze soup with sour cream?

Soups with sour cream can be frozen, but you may notice that the dairy in the soup may begin to separate during reheating. It could possibly become a bit gritty and unpleasant. Here are a few tips to avoid this:

• Thaw slowly – Allow your frozen soup to thaw in the fridge over 1-2 days. A quick thaw (in the microwave or in warm water) can cause the dairy products to separate more.
• Reheat slowly – If you speed up the reheating process, the shock is likely to cause the dairy to separate. Reheating the soup on low (or 50% power if using the microwave) helps prevent this.
• Whisk while reheating – If you continuously whisk while you slowly reheat your soup, this helps the dairy stay mixed in with the rest of the soup.
• Add warm cream – Heat up 1-2 tablespoons of heavy cream, then slowly stir it in as you whisk the reheating soup. This helps re-incorporate the dairy into the soup (it’s also how you fix a “broken” or separated ganache!).

To avoid all of this, you could freeze this soup BEFORE adding the cream, sour cream, and lemon juice. Simply freeze, thaw, then add in these remaining ingredients as you reheat the soup.

Can you freeze soup with heavy cream and sour cream?

Yes, but you will likely have to take measures to prevent the soup from separating. Dairy products often begin to separate during the reheating process. See post for suggestions to “fix” this, or consider freezing the soup BEFORE adding the heavy cream and sour cream, then simply add them in while you reheat the soup.

Is mushroom soup keto?

This mushroom soup is keto-friendly and low-carb with just 10 net carbs per bowl (12.2 g carbs – 2.2 g fiber). Most mushroom soup uses a flour-based roux and is not safe for a keto or gluten-free diet. If you wish this soup were thicker (like it were made with a roux), you can mix 1-2 teaspoons of cornstarch with 1-2 teaspoons of water to create a slurry, then stir it in at the very end. This will add carbs but not as much as a flour roux would.

Easy Mushroom Soup Recipe

Annie

This easy mushroom soup recipe is vibrant, low-carb, and absolutely delicious! This quick vegetarian soup is the perfect comfort food for a weeknight!

Nutrition

Serving: 1 1/4 cupCalories: 286kcalCarbohydrates: 10.5gProtein: 7gFat: 25.3gCholesterol: 71.9mgSodium: 765.6mgFiber: 2.2gSugar: 5.9g