Low Carb,Dairy Free Cream of Mushroom Soup

Cream of mushroom soup is a must! Not only is it a tasty dish all its own, but it’s also a key ingredient in so many recipes! Namely, certain caseroles that are so prevalent during the holiday season- we’re looking at you green bean casserole.

Cream of Mushroom: Dairy-Free and Keto Friendly.

  • Servings: 6
  • Difficulty: Moderate
  • Print

A Coconut Cream of Mushroom soup recipe for a low carb and dairy free alternative.


  • 6 Tbsp Plant Butter
  • 1 Whole Onion, chopped
  • 16 oz Mushrooms, sliced
  • 1 Cup Beef Broth
  • 1/2 Tbsp All Purpose Flour
  • 1/4 tsp Xanthan Gum
  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder
  • 2 Cup Unsweetened Coconut
  • Cream thoroughly blended


  1. Prepare onions and mushrooms: dice the onions, slice mushrooms.
  2. Melt half the butter in a pan and saute the onions until soft.
  3. Add in the remaining butter and mushrooms.
  4. Cook mushrooms for about 4-6 minutes, or until just cooked through.
  5. Stir in the flour and xanthan gum, then add the beef broth and all the seasonings and bring to a boil.
  6. Reduce heat and simmer for 10-15 minutes.
  7. Remove from heat and stir in the coconut cream.
  8. Allow to cool to thicken, store in an air tight container in the fridge or use immediately.

Additional Notes

  1. Be sure the coconut cream is warmed enough to be liquid, and shake the can thoroughly before opening to mix it well. I find it helps to leave the can sitting on the stove-top near the heat while simmering the broth.
  2. Other butters and oils can be substituted for the plant butter, amounts might vary.
  3. This makes a fantastic base for grean bean casserole.
  4. To lower the carbs, leave out the flour and double the xanthan gum, it will not thicken quite the same, but still tastes great.

Nutrition Information

Servings 6
Serving Size1/6 of recipe
Calories 289
Fat28.8 g
Protein 4.5 g
Net Carbs6.2 g

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