Keto Curried Cream of Mushroom Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    10 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    25 min

Keto Curried Cream of Mushroom Soup

6 ratings

This easy Keto cream of mushroom soup is infused with curry spices and a generous swirl of heavy cream for an added boost of Keto-friendly fats. This simple soup is quick to prepare but loaded with flavor. Perfect when you want a warming meal but are short on time. Our Keto soup makes a great lunch or light dinner option, perfect with a slice of toasted Keto bread for dipping or buttered Keto bread rolls.

Are Mushrooms Keto?

Although mushrooms sit at the higher end of the low carb vegetable scale, they can still be enjoyed in moderation as part of a healthy Keto diet. Our Keto mushroom soup contains enough mushrooms to provide flavor as well as a velvety smooth texture, without tipping the carb scales. We have complemented the low carb mushrooms with butter and heavy cream to provide the all-important Keto fats.

Can I Make This Dairy-Free?

This soup provides a great base recipe that you can amend and adapt to suit your individual Keto needs. You can easily substitute the butter for coconut oil in the same quantities and the heavy cream for coconut cream. These substitutions will be equally as delicious and still provide all the flavor and fats. Be sure to adjust your macros accordingly if you make any changes to the recipe.

  • Net Carbs

    4.5 g

  • Fiber

    1.4 g

  • Total Carbs

    6.2 g

  • Protein

    2.9 g

  • Fats

    17 g

181 cals

Keto Curried Cream of Mushroom Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Vegetable Broth, Bouillon Or Consomme

    Vegetable Broth, Bouillon Or Consomme

    3-½ cup

  • Unsalted Butter

    Unsalted Butter

    2 tablespoon

  • Mushrooms


    2 cup

  • Garlic


    1 clove

  • Curry Powder

    Curry Powder

    1 tablespoon

  • Onion


    ½ medium - 2 1/2" diameter

  • Heavy Cream

    Heavy Cream

    ½ cup

Recipe Steps

steps 5

25 min

  • Step 1

    Melt the butter in a large saucepan or Dutch oven over a low/medium heat. Thinly slice the onion and garlic. Add the onion and garlic to the saucepan with the melted butter. Cook gently for 2-3 minutes until tender and fragrant.
    Step 1
  • Step 2

    While the onion and garlic cooks you can prepare the mushrooms. Wipe clean the mushrooms with a damp cloth and slice any larger mushrooms in half. Add the prepared mushrooms to the saucepan with the softened onion and garlic. Add the curry powder and stir well to combine. Cook gently for 2-3 minutes until fragrant and the mushrooms are lightly browned. Please feel free to adjust the quantities of curry powder to personal taste, but remember to adjust your macros accordingly.
    Step 2
  • Step 3

    Add the vegetable stock to the saucepan. Stir well to combine. Bring the soup up to a gentle boil then reduce to a simmer for 5-6 minutes or until the mushrooms are tender. You may wish to add salt and pepper if desired. This will depend on the strength of seasoning in your stock. You may also use a chicken stock if preferred. Please be sure to adjust your macros for any changes.
    Step 3
  • Step 4

    Remove the soup from the heat. Carefully blend until smooth using a handheld stick blender. Alternatively, you can let the soup cool a little then transfer to a free-standing blender. Do not add boiling hot soup directly to your blender jug. Process until completely smooth.
    Step 4
  • Step 5

    Add the heavy cream to the soup. Stir well to combine. If required, you may return the soup to the stove to gently warm through. Divide between individual serving bowls. Serve hot.
    Step 5

Comments 7

  • Bev

    Bev a year ago

    I will be making this minus the curry. It sounds amazing. Quick question - can any mushrooms be used? For example, shitakes, portabellas, or a combination?

    • MarvellousCauliflower789611

      MarvellousCauliflower789611 2 years ago

      Looks can be deceiving. This was fantastic. I added some garlic salt, turmeric and pepper.

      • I am, The Hateful Tomato

        I am, The Hateful Tomato 2 years ago

        Excellent! I used coconut cream, doubled up on the curry, and added white ground pepper to bring out a little pop. I would definitely make this again!

        • Tigger1006keto

          Tigger1006keto 2 years ago

          Enjoyed this recipe did swap the veggies birth for chicken and didn't blend it smooth like some chunky soup smooth doesn't do it for me. Otherwise I doubled it and froze it for later.

          • ExcellentCauliflower410717

            ExcellentCauliflower410717 2 years ago

            It was delicious. Just wish it was creamier and still low carb. Made as listed. Will make again.

            • ⭕️Pixie⭕️

              ⭕️Pixie⭕️ 2 years ago

              This was amazing, I subbed the vege bouillon for chicken, thickened it a little and 👌 even my kids that don’t like mushroom loved it

              • H-J-P-H

                H-J-P-H 3 years ago

                Changed the vegetable bouillon for chicken bouillon and was amazing!