Low Carb Cream Of Mushroom Soup

Low Carb Cream Of Mushroom Soup

Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!

Low Carb Cream Of Mushroom Soup

Why I Love This Low Carb Cream Of Mushroom Soup

The colder weather has started to work its way into our daily lives. That means recipes like this Low Carb Cream of Mushroom Soup are the perfect dish to start serving up to the family. A warm bowl of soup on a cold evening is the making of a perfect night.

If you are familiar with my Spicy Cream of Mushroom Soup, then you will love this Low Carb Cream of Mushroom Soup. Both of these recipes are similar but, this recipe is much lower in carbs. So, if you love good soup but are living a low carb lifestyle, this is the soup for you!

If you’re like me, you enjoy using creamy soups like this Low Carb Cream of Mushroom Soup as an appetizer course or side dish. It works great as an addition to chicken or pork chop dishes, but it also works as a satisfying meal all on its own!

The best part of this Low Carb Cream of Mushroom Soup is the fact that it’s made in the Instant Pot. Even when the cooler weather hits, our schedules don’t slow down. As a matter of fact, they actually get much busier in most cases. It’s great to have recipes like this one that are easily tossed into the Instant Pot and done within minutes with little effort on our part.

Ingredients You’ll Need

  • Mushrooms- I used shiitake mushrooms for this recipe.
  • Riced cauliflower– Helps to thicken the soup without the addition of flour or cornstarch.
  • Onion– Adds to the depth of flavor in the soup.
  • Minced Garlic
  • Jalapeño Peppers– You can omit these if you aren’t a fan of heat. I think they add a nice hint of spice and really bring the recipe together.
  • Beef broth
  • Dried Thyme– You can also use fresh if you have it in your kitchen.
  • Kosher Salt
  • Ground Black Pepper
  • Heavy Whipping Cream– Add this at the end of the cooking cycle to make your soup perfectly creamy.

What Are The Lowest Carb Mushrooms?

Mushrooms are naturally low in carbs, and there generally isn’t a ton of difference in the carb content in the most popular varieties. However, when you’re counting your macros while living a keto lifestyle, you want to be as accurate as possible.

Some of the lowest carb varieties of mushrooms are portabello, button, and shiitake.

How To Make Low Carb Cream Of Mushroom Soup

  1. Place all ingredients except finishing cream into the inner liner of your Instant Pot.
  2. Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
  3. Open the lid, add the cream, and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture. 

How Long Does It Last?

This Low Carb Mushroom Soup will last about a week in the refrigerator. I don’t typically suggest freezing anything with dairy in it because it has a tendency to become grainy, but I’ve heard that people have had success with freezing the soup, so feel free to portion it out and freeze it for later if you happen to have any left.

Looking For More Great Soups To Make In Your Instant Pot?

  • Serve a bowl of Chicken Taco Soup made in the Instant Pot for a delicious and easy low-carb dinner made in 30 minutes!
  • This Low Carb Italian Sausage Kale Soup gives you all the flavor of Zuppa Toscana without all the carbs! Make it quickly right in your Instant Pot!
  • This Instant Pot Cream of Mushroom Soup tastes like the canned soup you may have grown up with, except with a twist. It’s gluten-free and it has just a little kick of spice!
Low Carb Cream Of Mushroom Soup

So the next time your craving a hot bowl of delicious soup, make some of this delightful Low Carb Cream Of Mushroom Soup! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Low Carb Cream Of Mushroom Soup

Low Carb Cream Of Mushroom Soup

Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!

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Prep Time: 10 minutes

Cook Time: 18 minutes

Natural Pressure Release: 10 minutes

Total Time: 28 minutes

Course: Appetizers, Main Courses, Soups

Cuisine: American

Keyword: Cream of Mushroom Soup Recipe, Instant Pot Cream of Mushroom Soup Recipe, Keto Cream of Mushroom Soup, Keto Soup Recipes, Low Carb Cream of Mushroom Soup, Low Carb Soup Recipes, Mushroom Soup Recipe, Pressure Cooker Cream of Mushroom Soup, TwoSleevers

Servings: 4

Calories: 153kcal

Author: URVASHI PITRE

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For Finishing

Instructions

  • Place all ingredients except finishing cream into the inner liner of your Instant Pot.
  • Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
  • Open the lid, add the cream, and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
  • This soup keeps in the fridge for about a week.
  • I don’t typically suggest freezing anything with dairy in it because it has a tendency to become grainy, but I’ve heard that people have had success with freezing the soup, so feel free to portion it out and freeze it for later if you happen to have any left.

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Nutrition

Calories: 153kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Fiber: 3g | Sugar: 4g

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Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.

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