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    Home » Keto

    Keto Condensed Cream Of Mushroom Soup {Paleo, Whole30, & Vegan}

    Published: Oct 28, 2019 Updated: Feb 24, 2021 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image of keto cream of mushroom soup with text

    This soup recipe is whole30, vegan, gluten, dairy-free, and can be used in any recipe calling for a can of keto condensed cream of mushroom soup!

    soup in white bowl with mushroom in the middle
    soup in a white bowl with mushrooms in the middle

    Now that casserole season is here, you definitely don't want to miss this easy keto condensed cream of mushroom soup recipe!

    It's easy to prepare, doesn't have the junk ingredients of the canned stuff, and is Keto and allergy-friendly! I'm talkin' to you, Keto Green Bean Casserole, lol!

    Jump to:
    • Easy instructions
    • To thicken the soup
    • Top tips
    • 📖 Recipe
    • 💬 Comments

    Easy instructions

    cooked mushrooms and onion in cast iron skillet
    cooked mushrooms and onion in cast iron skillet

    Start by cooking an onion, garlic, and an 8 oz. package of sliced mushrooms in some butter or oil until nice and tender.

     soup in cast iron skillet before blending
    soup in cast iron skillet before blending

    After that, stir in ½ Cup of full-fat canned coconut milk (don't skip the full-fat, you need it to make it nice and creamy!), ¾ cup chicken broth, thyme, salt, and pepper and let it bubble a bit.

    To thicken the soup

    To thicken the soup, just transfer to a blender and blend until smooth. This will make it thicken up nicely. If you would like a little bit of texture, simply reserve some of the mushrooms and stir them in after blending.

    Another way to thicken the soup is by mixing 3 Tbsp. of tapioca flour with 3 Tbsp. of cold water. Then, pour the slurry into the boiling soup and stir until thickened - about 1 or 2 minutes.

    This method thickens nicely and works well too, but has added carbs and starch so I prefer the blended method.

    If you do use this method, steer clear of arrowroot because it loses it's thickening power under prolonged heat so it will not work well if you're using the recipe for a casserole.

    Also, you may want to cut or break up your mushrooms a bit more.

    soup in white bowl with mushroom in the middle
    soup in a white bowl with parsley and mushrooms

    I hope you're able to use this recipe to make all kinds of awesome recipes and casseroles. Please let me know what you think in the comment section below!!!

    Top tips

    • This recipe is equal to 1 10.5 oz can of condensed cream of mushroom soup.
    • For the coconut cream, I recommend using Thai Kitchen, Sprouts, or Thai Kitchen brands. While other brands will work, some have an aftertaste and these are three brands I know have a neutral flavor.
    • I don't recommend keeping the coconut cream in the fridge for this recipe. If the coconut cream is cold, it will separate and be hard to stir. If it's hard to stir, simply place it in a microwaveable bowl and heat a few seconds, or just until soft.
    • While technically any non-dairy milk will work, I highly recommend the full-fat canned coconut milk because it makes it rich and creamy.
    • If eating as soup and not used in place of a can of soup in a recipe, you will need to thin it out with broth to the desired consistency.

    This recipe goes perfect in my Keto & Whole30 Green Bean Casserole With Bacon!!!

    If you’ve tried this or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    Keto Condensed Cream Of Mushroom Soup {Whole30, Paleo, & Vegan}

    This soup recipe is whole30, paleo, vegan, gluten, dairy-free and can be used in any recipe calling for a can of keto condensed cream of mushroom soup! 
    5 from 1 vote
    Print Pin SaveSaved!
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Vegan, Whole30
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6
    CALORIES :101.38kcal
    CARBS :4.75g
    FIBER :1.13g
    Author: Cassidy Stauffer

    Ingredients

    • 2 tablespoon Butter, can use non-dairy - or oil of choice
    • 1 Medium Onion - Diced
    • 8 oz Mushrooms - chopped or sliced
    • 2 Cloves Garlic - minced
    • ¾ Cup Chicken Broth or Vegetable Broth For Vegan
    • ½ Cup Heavy Cream - or full-fat canned coconut milk for dairy free, vegan, and whole30, well shaken
    • ⅛ tsp. Ground Thyme
    • Salt - to taste, roughly ½ tsp.
    • Pepper - to taste, roughly ¼ tsp.
    Prevent your screen from going dark

    Instructions

    • Heat the butter or oil in a medium-sized saucepan over medium heat.
    • Once hot, add the onion, garlic, and mushrooms. Sautee until the mushrooms are soft and the onion is translucent, around 3 to 5 minutes. 
    • Slowly add in the chicken broth and coconut milk. Then stir in the thyme, salt, and pepper. Taste and adjust seasonings as needed. Allow to bubble around a minute then remove from heat.
    • Transfer to a blender and blend until smooth (or use an immersion blender). Be very careful because the soup is hot!!! If you prefer some texture, reserve some mushrooms and stir in after blending. 
      *See subheading "How To Thicken" if you prefer to thicken soup using gluten free flour instead of blending.
    • Can be used in any recipe calling for condensed cream of mushroom soup.

    Add Your Own Notes

    Click here to add your own private notes.

    Notes

    • This recipe is equal to 1 10.5 oz can of condensed cream of mushroom soup.
    • For the coconut cream, I recommend using Thai Kitchen, Sprouts, or Thai Kitchen brands. While other brands will work, some have an aftertaste and these are three brands I know have a neutral flavor.
    • I don't recommend keeping the coconut cream in the fridge for this recipe. If the coconut cream is cold, it will separate and be hard to stir. If it is hard to stir, transfer it to a microwaveable safe bowl and heat for a few seconds, or just until soft enough to stir.
    • While technically any non-dairy milk will work, I highly recommend the full-fat canned coconut milk because it makes it rich and creamy.
    • If eating as soup and not used in place of a can of soup in a recipe, you will need to thin it out with broth to the desired consistency.

    Nutrition

    Serving: 0.25Cup (approximately) | Calories: 101.38kcal | Carbohydrates: 4.75g | Protein: 2.52g | Fat: 8.88g | Saturated Fat: 6.71g | Cholesterol: 10.03mg | Sodium: 47.98mg | Potassium: 224.94mg | Fiber: 1.13g | Sugar: 2.25g | Vitamin A: 116.62IU | Vitamin C: 3.02mg | Calcium: 9.23mg | Iron: 0.62mg

    NET CARBS = Total Carbs - Fiber

    Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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    Reader Interactions

    Comments

    1. SW says

      January 07, 2022 at 10:44 pm

      Cream of mushroom soup does not have onions!

      Reply
      • Cassidy Stauffer says

        January 08, 2022 at 2:27 pm

        Hi SW,

        Not all recipes are the same. Some cream of mushroom soup recipes have onions and others do not. In this recipe, I like the flavor that the onions lend. If you prefer, you can leave them out.

        -Cassidy

        Reply
    2. Kathryn says

      November 24, 2021 at 10:24 pm

      Great recipe! Made it for The green bean casserole for Thanksgiving. Absolutely delicious! I had to keep tasting it & plan to have it for dinner one night … but not this week! I was wondering if I could freeze it?
      Thanks & have a lovely Thanksgiving 🙂

      Reply
      • Cassidy Stauffer says

        November 24, 2021 at 11:34 pm

        Oh YAY thank you, I'm so happy you like it!!!

        I haven't tried freezing it myself, but I'd imagine it would freeze nicely 😀

        XO,
        Cassidy

        Reply
    3. Judy says

      February 23, 2021 at 9:39 pm

      I want to make the soup, not the condensed version. Can I eat it as is, or should I add more liquid of some kind?

      I hope to make this next week. Looking forward to your reply. I am new to dairy free and gluten free, and this would be so nice!

      THANK YOU!

      Judy
      Simi Valley, CA

      Reply
      • Cassidy Stauffer says

        February 24, 2021 at 2:03 pm

        Hi Judy!

        To eat as a soup, you can just thin it out with some chicken broth until it reaches the right consistency 🙂 I'm excited for you to try this, please come back and let me know what you thought!

        XO,
        Cassidy

        Reply
        • Judy says

          March 04, 2021 at 4:55 am

          Sounds great, Cassidy! We look forward to trying it.

          I’ve tried other cream of mushroom recipes, but they were much too thin. I love that I can moderate the texture. I might add more mushrooms, though.

          Thanks for the tips on the more neutral tasting canned coconut milks.

          I wonder how adding oatmilk would work out.

    4. Mera says

      January 14, 2019 at 3:20 pm

      Thanks for posting this recipe - it will make converting some family favorites to a paleo version much easier! I live in Hot Dish Land, so almost every recipe calls for condensed cream of mushroom soup.

      Reply
    5. JaimeS says

      January 05, 2019 at 9:27 pm

      Could you make this in a few batches and freeze it so you have it for a quick addition to a meal rather than making it every time?

      Reply
      • Cassidy says

        January 06, 2019 at 3:22 pm

        Hi JaineS!

        While I think you could, I just couldn't say for sure because I haven't tried it - sorry! If you thicken it with gluten free flour I wouldn't recommend it as it doesn't always re-heat well, but I *think* if you use the recipe as written it should be OK. If you try it come back and let me know how it worked!!!

        -Cassidy

        Reply
        • Karen says

          November 23, 2020 at 4:28 pm

          Yes! It freezes well and is absolutely wonderful when used after being frozen. I make several batches at once and freeze for convenience. Works like a charm.

        • Cassidy Stauffer says

          November 24, 2020 at 2:49 pm

          Oh awesome, I'm glad you liked it! ...thanks so much for letting me know!!!

          -Cassidy

    6. Laura M says

      December 20, 2018 at 7:46 pm

      I think you mean vegetable broth...in order to qualify as vegan?

      Reply
      • Cassidy says

        December 21, 2018 at 4:56 am

        I did!! Thanks for pointing it out me, I'll fix it right away!

        -Cassidy

        Reply
    7. Laura Moya says

      November 19, 2018 at 1:54 am

      Could I use heavy cream instead of the coconut milk? If so, would it be the same amount? Looks amazing!

      Reply
      • Cassidy says

        November 19, 2018 at 2:50 pm

        Even though I haven't tried it myself, I don't see any reason why you can't use heavy cream as a 1:1 substitute. I imagine it should work fine 🙂

        -Cassidy

        Reply
    8. jenna urben says

      November 14, 2018 at 6:32 pm

      This looks great! I've never had cream of mushroom soup. So happy to have a creamy vegan nourishing soup for these cold months ahead.

      Reply
      • Cassidy says

        November 14, 2018 at 9:54 pm

        Thanks Jenna, I hope you like it!

        Reply
    9. Kortney says

      November 14, 2018 at 3:27 pm

      I've just started to love mushrooms - I think trying a cream of mushroom soup will be the ultimate test to see how I truly feel about them. This looks delightful and so filling.

      Reply
      • Cassidy says

        November 14, 2018 at 9:56 pm

        Oohh yeah, that would be the ultimate test!!!

        -Casidy

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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