Published July 8, 2026
Homemade cream of mushroom soup is nothing like the canned condensed kind. Real mushrooms get browned with onion, garlic, and thyme, simmered in broth, then blended so the mushrooms themselves give the soup its body. There is no flour and no can, which is exactly why it stays naturally low-carb at about 6g net carbs per serving, keto-friendly, and gluten-free. It comes together in 35 minutes and tastes like fall in a bowl.
Homemade Cream of Mushroom Soup Quick Stats
Why This Homemade Cream of Mushroom Soup Recipe Works
The mushrooms are the thickener: Canned condensed soup and old-school recipes lean on a flour roux or cornstarch for body. Blending the cooked mushrooms does the same job with no starch at all, which is what keeps this at about 6g net carbs instead of the 15g or more in a canned bowl.
Mushrooms are a low-carb star: They bring just about 2g of net carbs per cup along with savory, meaty depth, so the soup tastes rich and satisfying while staying keto-friendly.
Browning builds the flavor: Cooking the mushrooms until their liquid evaporates and they brown is the single biggest step for a deep, restaurant-quality taste. It is worth the extra few minutes.
Made for fall and freezing: It reheats well and freezes cleanly if you hold the cream until serving, so it is an easy make-ahead lunch or starter as the weather cools.
Canned Cream of Mushroom Soup vs. This Homemade Version
| Feature | Canned / Flour-Thickened | This Recipe |
|---|---|---|
| Net carbs per serving | About 15g or more | About 6g |
| Thickener | Flour or cornstarch | Blended mushrooms, no starch |
| Gluten-free | No | Yes, naturally |
| Fits keto | No | Yes |
| Freezes well | Can turn grainy | Yes, before adding cream |
Here is the full homemade cream of mushroom soup recipe with exact measurements, the no-flour method, and complete nutrition.
Cream of Mushroom Soup | Naturally Low-Carb
Ingredients
Equipment
Method
- Melt the butter in a large pot over medium-high heat. Add the onion and cook, stirring, for 4 to 5 minutes until soft. Add the garlic and cook for 1 minute more.
- Add the sliced mushrooms and thyme. Cook for 8 to 10 minutes, stirring, until the mushrooms release their liquid, it evaporates, and they brown. This browning is where the deep flavor comes from, so do not rush it. If you like, set aside a few slices for garnish.
- Pour in the broth and bring to a simmer. Cook for 15 minutes so the flavors come together.
- Blend the soup until smooth with an immersion blender, or in batches in an upright blender. There is no flour here, the blended mushrooms give the soup its body.
- Stir in the cream and season with salt and pepper. Warm through over low heat without boiling. Taste, adjust the salt, and serve topped with the reserved mushrooms and fresh parsley.
Nutrition
Notes
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Chef Tips for the Best Mushroom Soup
Brown the mushrooms properly: Give them room in the pot and let their liquid cook off completely before you add the broth. Mushrooms that steam stay pale and bland; mushrooms that brown taste deep and savory.
Mix your mushrooms: Cremini give great everyday flavor, but a handful of shiitake, oyster, or dried porcini stirred in adds real restaurant depth. Use what you have.
Reserve some for texture: Set aside a few browned slices before blending and spoon them on top, so a smooth soup still has something to bite into.
Blend for body, skip the flour: A minute in the blender is all it takes to turn the mushrooms into a creamy base. No roux, no cornstarch, no carbs from a thickener.
Add the cream off the heat: Stir the cream in at the end over low heat and do not let it boil, which can make it split. This also lets you freeze the batch before the cream goes in.
Storage and Serving Suggestions
Refrigerator storage: Keep it covered in the fridge for up to 4 days. The flavor deepens overnight, so it is a great make-ahead lunch or dinner starter.
Freezing: It freezes well for up to 3 months. For the best texture, freeze it before adding the cream, then reheat gently and stir the cream in just before serving.
Reheating: Warm it slowly on the stove over low heat, stirring, and avoid a hard boil once the cream is in so it stays smooth.
Serve it with: Top with fresh parsley, a swirl of cream, or a few browned mushrooms, and pair it with a green salad or use it as a low-carb base in your favorite casserole in place of canned condensed soup. For more cozy bowls, try our cream of zucchini soup.
Homemade Cream of Mushroom Soup Q&A
Is cream of mushroom soup keto and low-carb?
This homemade version is. Because it skips the flour or cornstarch and gets its body from blended mushrooms, it comes to about 6g net carbs per serving. Mushrooms are very low-carb, with roughly 2g net carbs per cup, so the soup fits keto and low-carb diets. Canned condensed versions are not, since they are thickened with starch.
How do you thicken mushroom soup without flour?
Blend it. Once the mushrooms are cooked and simmered in broth, pureeing them creates a naturally creamy, thick base with no flour, cornstarch, or roux. A splash of cream at the end adds richness. This is what keeps the soup gluten-free and low-carb.
Can I make cream of mushroom soup dairy-free?
Yes. Use olive oil instead of butter, vegetable broth instead of heavy cream, and full-fat coconut cream instead of heavy cream. The soup stays rich and silky, becoming dairy-free and vegan, with only a subtle coconut note. It is naturally gluten-free either way.
Can you freeze cream of mushroom soup?
Yes, it freezes well for up to 3 months. For the best texture, freeze it before adding the cream, since dairy can separate when frozen and reheated. Thaw, warm it gently, then stir in the cream just before serving.
Final Thoughts
Once you make cream of mushroom soup from scratch, the canned version is hard to go back to. Deep, savory, and velvety with no flour and no can, it is naturally low-carb and gluten-free, and it doubles as a rich base wherever a recipe calls for condensed soup. Make a big pot in the fall and freeze half for the busy weeks ahead.
Medical Disclaimer: The nutritional information provided in this article is for informational purposes only. While we strive for accuracy, individual responses to foods vary. Always consult with your healthcare provider or registered dietitian about dietary changes.
