Creamy, low-carb homemade cream of mushroom soup is ready in 30 minutes using basic ingredients.

Mushrooms cooked in butter, garlic, and thyme are blended with cream cheese and cauliflower to make a cozy, comforting bowl of soup.

We think it’s the best cream of mushroom soup recipe ever.

bowl of mushroom soup with pepper shaker

You Will Love This Homemade Cream of Mushroom Soup Recipe Because…

  • This easy cream of mushroom soup recipe has wholesome ingredients like pureed cauliflower for the ultimate creamy texture.
  • Quick and easy, one pot cream of mushroom soup is a keto dream dish that can be made any time of year.
  • Cream of mushroom soup has a rich, savory flavor, making it an elegant first course for the holidays.
  • This versatile recipe can be served as soup, or used as an ingredient in other recipes. Make it ahead and keep on hand when needed.

Ingredients

Mushrooms: Any blend of mushrooms will do for this recipe as they all will create that earthy, cozy, umami flavor. Plain white, baby bellas, cremini, shiitake, or sliced portobellos are great starts.

Cauliflower: Fresh or frozen works here, but if using frozen, be sure it’s thawed and any excess liquid is squeezed out. You can substitute broccoli for the cauliflower or use equal amounts of each.

Soup Base: Go for full-fat cream cheese for the best flavor and look for low or no-salt added broth for the best results. Use a vegetarian broth for a meat-free soup if you like.

Variations: For even more depth of flavor, try roasting the cauliflower first. Add some homemade chicken meatballs, leftover meat, or bacon crumbles for a protein option.

How To Make Homemade Cream of Mushroom Soup

  1. Cook mushrooms in butter until tender. Reserve some for garnish.
  2. Add garlic, chicken broth, cauliflower, thyme, and cream cheese.
  3. Blend soup until smooth (recipe below).
  4. Adjust seasonings before serving and garnish with reserved mushrooms.

Helpful Hits

Let the cream cheese come to room temperature for easier blending and be sure the cauliflower florets are cut into small pieces for quick, consistent cooking and easier blending.

Thicken cream of mushroom soup by whisking in some heavy whipping cream or thin the soup out with a little milk. 

If you don’t have an immersion blender, use a hand mixer and keep a clean kitchen towel over the pot to avoid splatters.

Cream of Mushroom Soup Recipe in the pot

Leftover Solutions

Keep leftover cream of mushroom soup in a covered container in the refrigerator for up to 3 days and reheat it on the stovetop or in the microwave. Add a little milk to loosen the soup, if necessary.

Use cream of mushroom soup as a thick sauce over homemade zoodles or as a creamy base for a low-carb chicken pot pie. Freeze portions in zippered bags for up to one month. Thaw over low heat on the stovetop or refrigerator overnight before reheating.

More Simmering Soups

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Cream of Mushroom Soup Recipe in bowls
5 from 7 votes↑ Click stars to rate now!
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Cream of Mushroom Soup

This cream of mushroom soup recipe is so smooth, rich and incredibly delicious.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients  

  • 1 tablespoon butter
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 2 cups cauliflower
  • teaspoon dried thyme leaves or ½ teaspoon fresh thyme leaves
  • 2 ounces cream cheese diced
  • salt & pepper to taste

Instructions 

  • Heat butter in a saucepan over medium-high heat. Add mushrooms and cook until tender. Remove and set aside ¼ cup mushrooms for garnish.
  • Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, cauliflower, and thyme. Simmer uncovered for 10 minutes or until cauliflower is tender. Add cream cheese and simmer 1 minute more.
  • Blend soup with a hand mixer until smooth. Season with salt and pepper to taste.
  • Spoon into bowls, top with a drizzle of heavy cream (if desired) and reserved mushrooms.

Notes

  • Allow cream cheese to reach room temperature for smooth blending.
  • Cut cauliflower into small pieces for quick, even cooking and blending.
  • To thicken cream of mushroom soup, whisk in heavy cream; thin it with milk if needed.
  • Use a hand mixer with a towel to prevent splatters.
  • Leftovers will keep in an airtight container in the refrigerator for 3 days. 
5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 0.75cup | Calories: 129kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 142mg | Potassium: 509mg | Fiber: 2g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Soup
Cuisine American

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