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!
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!
Easy instructions
Start by cooking an onion, garlic, and an 8 oz. package of sliced mushrooms in some butter or oil until nice and tender.
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 tablespoon of tapioca flour with 3 tablespoon 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.
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!
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📖 Recipe
Keto Condensed Cream Of Mushroom Soup {Whole30, Paleo, & Vegan}
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 Full Fat Canned Coconut Milk
- ⅛ teaspoon Ground Thyme
- Salt - to taste, roughly ½ teaspoon
- Pepper - to taste, roughly ¼ teaspoon
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.
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
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Judy says
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
Cassidy Stauffer says
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
Judy says
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.
Mera says
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.
JaimeS says
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?
Cassidy says
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
Karen says
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
Oh awesome, I'm glad you liked it! ...thanks so much for letting me know!!!
-Cassidy
Laura M says
I think you mean vegetable broth...in order to qualify as vegan?
Cassidy says
I did!! Thanks for pointing it out me, I'll fix it right away!
-Cassidy
Laura Moya says
Could I use heavy cream instead of the coconut milk? If so, would it be the same amount? Looks amazing!
Cassidy says
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
jenna urben says
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.
Cassidy says
Thanks Jenna, I hope you like it!
Kortney says
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.
Cassidy says
Oohh yeah, that would be the ultimate test!!!
-Casidy