This Keto Condensed Cream Of Mushroom Soup is Whole30, vegan, gluten, and dairy free and can be used in any recipe calling for a can of condensed cream of mushroom soup!
Now that casserole season is here, you definetely don’t want to miss this easy 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! Hello Green Bean Casserole (recipe coming soon)!!!
here are the easy steps
Start by cooking an onion, some garlic, and an 8 oz. package of sliced mushrooms in some butter or oil until nice and tender.
After that, stir in 1/2 Cup of fall-fat canned coconut milk (don’t skip the full-fat, you need it to make it nice and creamy), 3/4 Cup chicken broth, thyme, salt, and pepper and let it bubble a bit.
how to thicken
To thicken the soup, just transfer to a blender and blend until smooth and it will 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. It thickens nicely and works well, but has added carbs and starch so I prefer the blended method. If you do use this method, steer clear of arrowroot because it looses 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 😊
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!!!
pin for later
This recipe goes perfect in my Keto & Whole30 Green Bean Casserole With Bacon!!!
Keto Condensed Cream Of Mushroom Soup {Dairy Free & Vegan}
Ingredients
- 2 Tbsp Butter, can use non-dairy or oil of choice
- 1 Medium Onion Diced
- 8 oz Mushrooms chopped or sliced
- 2 Cloves Garlic Chopped
- 3/4 Cup Chicken Broth or Vegetable Broth For Vegan
- 1/2 Cup Full Fat Canned Coconut Milk
- 1/8 tsp. Ground Thyme
- Salt to taste, roughly 1/2 tsp.
- Pepper to taste, roughly 1/4 tsp.
Instructions
- Heat the butter or oil in a medium-sized saucepan over medium heat.
- Once hot, add the onion, garlic, and mushroom. Sautee until the mushrooms are soft and the onion is transluscent.
- 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.
- Use as a 1:1 replacement in any recipe calling for a can of cream of mushroom soup.
Notes
Nutritional information is approximate and may vary.
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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.
Oohh yeah, that would be the ultimate test!!!
-Casidy
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.
Thanks Jenna, I hope you like it!
Could I use heavy cream instead of the coconut milk? If so, would it be the same amount? Looks amazing!
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
I think you mean vegetable broth…in order to qualify as vegan?
I did!! Thanks for pointing it out me, I’ll fix it right away!
-Cassidy
[…] **See also my updated condensed soup recipe!!! […]
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?
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
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.