This homemade keto cream of mushroom soup has the thick, creamy texture and savory flavor of the canned stuff, but with just 5 ingredients and only 2.4g net carbs per serving. There’s no cooking, no thickeners and no standing over the stove, just mix everything together for an easy cream of mushroom soup you can use in all your favorite casseroles and comfort food recipes.
I feel like all of my favorite comfort food casseroles from the ’80s and ’90s started the exact same way: open a can of cream of mushroom soup and dump it in. It was the secret ingredient behind so many creamy casseroles, slow cooker dinners and holiday side dishes I grew up eating. So when I started recreating those nostalgic recipes to make them keto and low carb, I knew I needed a homemade cream of mushroom soup that could replace the canned version without changing the flavor or texture of the recipes I loved.
What I really wanted was something that worked like condensed Campbell’s cream of mushroom soup, not a thin mushroom soup that you’d eat from a bowl. After testing it, I found that cream cheese gives me that thick, creamy consistency without flour or other thickeners, while dried mushrooms and their soaking liquid give the soup base plenty of mushroom flavor. The result is a thick, savory cream of mushroom soup that I can mix right into casseroles and other recipes just like I would the canned stuff.
Why this recipe is better
Only 5 main ingredients. You don’t need a long list of ingredients to get that creamy, savory mushroom flavor.
No cooking required. Most homemade cream of mushroom soup recipes have you sauté mushrooms and make a roux or simmer the soup on the stove. Mine doesn't require any cooking. Just soak the mushrooms and mix everything together.
No thickeners. There’s no cornstarch, arrowroot powder, xanthan gum or flour. Cream cheese naturally gives the soup its thick, condensed consistency.
Ready in about 20 minutes. Most of that time is simply letting the dried mushrooms soak, so there’s very little hands-on work.
Keto, low carb and gluten free. Each serving has just 2.4 grams net carbs, making it an easy substitute for canned condensed soup in low carb recipes.
It actually tastes like Campbell’s! This was important to me. I wanted that familiar creamy mushroom flavor and thick consistency so I could use it in the comfort food recipes I grew up with without feeling like I was making a completely different dish.
Storage information
Store homemade cream of mushroom soup in an airtight container in the refrigerator for up to 3–4 days. Give it a good stir before using, as it may thicken slightly as it chills.
I don’t recommend freezing it because the cream cheese and heavy cream can separate and develop a grainy texture once thawed.
Soak the mushrooms in about 1/2 cup warm water for 15 minutes or until rehydrated. Strain and save 1/4 cup of the liquid.
For this step
1/4 cup dried mushrooms
1/2 cup warm water
2
Whip the cream cheese
Place cream cheese in a medium bowl. Using an electric mixer, beat the cream cheese until smooth.
For this step
4 oz cream cheese, softened
3
Make it mushroom condensed soup
Add the heavy cream, reserved mushroom liquid, mushrooms, salt, garlic powder, and onion powder. Mix until combined, smooth, and thickened. Use in place of one can of cream of mushroom soup.
For this step
1/3 cup heavy cream
1/4 cup reserved mushroom liquid
mushrooms
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Nutrition
Per serving: 3.5 oz
Calories
245
Fat
24g
Protein
3.5g
Total carbs
2.7g
Fiber
0.3g
Net carbs
2.4g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use this recipe instead of canned cream of mushroom soup?
Yes. I developed this recipe specifically to work as a substitute for canned condensed cream of mushroom soup. Use it in casseroles, slow cooker recipes and other dishes that call for it.
Does this cream of mushroom soup need to be cooked?
No! That’s one of my favorite things about this recipe. You don’t have to sauté the mushrooms, make a roux or simmer anything on the stove. Simply soak the dried mushrooms, then mix everything together.
Why do you use dried mushrooms?
Dried mushrooms give this soup a concentrated mushroom flavor without having to sauté fresh mushrooms. Soaking them also creates a flavorful mushroom liquid that I use in place of broth in the soup base.
Why do I need to save the mushroom soaking liquid?
Don’t throw it away! As the dried mushrooms soak, they flavor the water and essentially create a quick mushroom broth. I use 1/4 cup of this soaking liquid to add even more mushroom flavor to the soup.
Can I use fresh mushrooms instead of dried mushrooms?
I recommend using dried mushrooms for this recipe. The mushrooms themselves provide concentrated flavor, and the soaking liquid is an important part of the soup base. Fresh mushrooms would also need to be cooked first, which takes away from the simplicity of this no-cook recipe.
