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The truth is that I really love this Low Carb Cream of Mushroom Soup and it’s super easy and pretty quick.  Yesterday my fridge was bursting and I needed to rearrange things.  The real estate in my fridge was going at a high price and it was time to assess what needed to go and what was worthy enough to continue to claim shelf space.

The Fridge Clean Out

I had been shopping the previous and bought this huge pack of pre-sliced white mushroom (about 6-8 cups of mushrooms)…BTW, who needs that many mushrooms at one time? So as I was digging around in my fridge I found those mushroom and they needed to be used.  God only knows why I had so many mushrooms. These mushrooms were begging to be used in a Low Carb Cream of Mushroom Soup. (and they were probably on sale*wink wink*).

Low Carb Cream of Mushroom Soup

Also, way way way in the back of my fridge I had a couple of quarts of heavy cream….again, who in the heck needs that much cream on hand?  I do remember buying 4 containers of heavy cream because it had such a long expiration date.  ALSO, it was on sale and I knew I’d use it all by Christmas. My mind started to turn about what I could pull together and that’s when Low Carb Cream of Mushroom Soup popped into my lil head.

Great Mushroom Flavor

The secret to really dense mushroom flavor is to simmer the soup for 30-45 minutes over low heat.  This simmering time helps to intensify the flavors.  Also, simmering helps to thicken the Low Carb Cream of Mushroom Soup.  Once the mushrooms have wilted down, you add in the stock and the cream and just let those things hang out for a while.  Let them dance in the pot until they marry together, like old high school sweethearts.

Cream of Mushroom Soup

Great Soup & easy to make

So…enjoy making this Low Carb Cream of Mushroom soup.

Cream of Mushroom Soup

Cream of Mushroom Soup

So creamy and low carb.  The rich mushroom flavor comes from the slow 30 minute simmer of this soup.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: dinner, lunch
Cuisine: American
Keyword: cream of mushroom soup, Low Carb High Fat Soup, mushroom soup
Servings: 10 Bowls
Calories: 200kcal
Author: The Kellie Kitchen


  • 1 tbsp butter
  • 1 cup onion chopped
  • 8 cups mushroom chopped
  • 2 cloves garlic chopped
  • 1 tsp salt or less
  • 1 tsp pepper
  • ½ tsp thyme
  • 8 oz cream cheese room temperature
  • 32 oz chicken stock or vegetable stock
  • 1 cup heavy cream
  • ½ tsp xanthan gum optional as a thickener


  • In a large stockpot melt the butter over medium heat. Add in onion, mushroom and garlic and stir to coat. The pot with look very full of your onions and mushrooms, but note that as they cook down they will lose their moisture and wilt down to roughly half their original size.
  • Continue to stir occasionally as the onions soften and the mushrooms start to cook down, about 10 minutes. Once the mushrooms have cooked down you can press into the mushrooms with your wooden spoon to chop them up a bit more.
  • As the mushrooms are cooking down, cut the cream cheese into large cubes and put into the mushroom mixture. Stir and mash the cream cheese cubes into the mushrooms to melt it down. It’s best to spend an extra minute melting down the cubes of cream cheese so that you aren’t left with chunks of cream cheese in your soup later.
  • Add in the salt (up to 1 tsp, but use less to your own taste), pepper and thyme into your pot and mix completely into your creamy mushroom mixture. Then pour in your stock and stir to fully combine.
  • Bring your soup to a quick boil and then immediately turn down the heat to a simmer. Let the soup simmer over low heat for at least 30 minutes to let all the flavor of the mushrooms meld into the liquid. Stir in the heavy cream until all combined.
  • Using an immersion blender carefully pulse and blend the soup a few times. Do this more if you want your soup to be fully pureed. I tend to like my soup fully pureed and velvety.
  • This last part is optional….sprinkle the xanthan gum like pixie dust over the soup while whisking. This will help thicken the soup. Xanthan gum tends to clump if you just toss it in by the teaspoonful. Also, less xanthan gum is actually better, so don’t think you need to keep adding more to keep thickening it. The soup will thicken over time, so be patient.
  • Enjoy!


**An immersion blender makes the pureeing of the soup so easy, but you can use a blender….just be careful with hot liquid.


Serving: 1Bowl | Calories: 200kcal | Carbohydrates: 6g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 666mg | Potassium: 389mg | Fiber: 1g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 9.5mg | Calcium: 50mg | Iron: 0.7mg
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Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.

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