This easy mushroom soup recipe is vibrant, low-carb, and absolutely delicious! This quick vegetarian soup is the perfect comfort food for a weeknight!
Keto Mushroom Soup
This easy mushroom soup is like a cozy hug in a bowl! Tender mushrooms and onions are seasoned with paprika in a flavorful broth you’ll love. It’s made super creamy with heavy cream and sour cream, adding just enough fat and protein to keep you full and energized on your keto diet! This soup is ready in about 20 minutes, making it the perfect healthy recipe for a busy weekday. Add this recipe to your next Meatless Monday menu for a simple, inexpensive dinner you’ll want again for lunch tomorrow!
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.
How to Make Keto Mushroom Soup
This easy low-carb mushroom recipe is SO simple! Here’s a step-by-step guide to making this bright soup.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. Add the smoked paprika and cook for another minute.
Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally.
Finish with cream
Whisk in the heavy cream, sour cream, and lemon juice. Bring back to a simmer for 1-2 minutes, then top with fresh parsley and serve!
What to Serve with Mushroom Soup
If you’re stretching this meal further for company, start with a simple arugula salad or some artichokes with garlic butter for a light appetizer. Add some keto dinner rolls or these low-carb cheddar garlic biscuits to sop up anything left in the bowl! You could also serve zucchini fritters, smashed brussels sprouts, or keto garlic bread to stretch it even further.
Allow the soup to cool to room temperature, then store in an airtight container in the fridge up to 4 days.
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.
You can reheat this soup in the microwave, on the stove, or with a slow cooker.
- Microwave – Reheat in 1-minute increments on 50% power. Cover with paper towel to avoid any splatters. This method is not the best if the soup has been frozen.
- Stovetop – Reheat soup on medium-low, stirring occasionally as you reheat. If soup has been previously frozen, reheat on low and stir continuously to prevent the dairy from separating.
- Slow cooker – Reheat soup on low, stirring occasionally as you reheat. Once warm, you can switch slow cooker to “warm” to prevent anything from sticking to the bottom if you’re serving it potluck style.
If you like this easy soup, you will love these dinner ideas!
- Lobster Bisque – This simple, delicious soup is perfect for company, holidays, and special occasions! It feels so decadent but is still very keto-friendly.
- Low-Carb Tomato Soup – Each bowl has under 8 net carbs for this classic soup! This easy, vegetarian soup perfectly satisfies that childhood craving.
- Cabbage Soup – This is an easy soup with a tomatoey broth and some added ham and bacon for protein and fat. It’s super delicious and simple to make!
- Easy Keto Chicken Soup – This one is as simple and easy as it gets. Chicken and veggies in a tasty broth are all you need for this low-carb comfort food!
- Chicken Bacon Ranch Soup – This is SO creamy, filling, and satisfying! It’s a very kid-friendly soup that comes together easily.
- Want more? Check out this list of Easy Keto Soups!
Mushroom Soup FAQs
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.
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
- ¼ cup unsalted butter
- 1 medium yellow onion diced
- 24 oz mushrooms sliced
- 1 tbsp smoked paprika
- 4 cups low-sodium vegetable broth
- 2 tbsp chopped fresh dill
- 1 tbsp low-sodium soy sauce
- 1 ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- 1 cup heavy cream
- ½ cup sour cream
- 2 tsp lemon juice
- 2 tbsp chopped fresh parsley
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes.
- Add the smoked paprika and cook for another minute.
- Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally.
- Whisk in the heavy cream, sour cream, and lemon juice. Simmer for 1-2 minutes, then top with fresh parsley and serve!
- If you’re wondering if this soup really is this orange, it really is! All of the smoked paprika gives it a vibrant color and plenty of flavor, too!
- Leftovers freeze really well and keep in the fridge for up to 3 days.
- Feel free to sub in regular paprika or Hungarian paprika!
- Normally mushroom soups have thickener or flour but I kept it out to make it low carb.