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!
Why I Absolutely 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.
How Long Does Homemade Mushroom Soup Last In The Fridge?
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.
How To Make Low Carb Cream Of Mushroom Soup
- 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.
Looking For More Great Soups To Make In Your Instant Pot? Check These Recipes Out!
- 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!
Don’t forget to check out my Instant Pot Fast & Easy Cookbook or my Instant Pot Vegetarian Book!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course, taste great too.
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.
Ingredients
- 2 cups (192 g) Mushrooms, cut into quarters
- 1.5 cups (160.5 g) riced cauliflower, or 3 cups cauliflower florets
- 1 cup (160 g) Onion, diced
- 1 tablespoon (1 tablespoon) Minced Garlic
- 1 (1 ) Jalapeño pepper, chopped
- 1 cup (235 g) broth, or water
- 1 teaspoon (1 teaspoon) Dried Thyme, or 3-4 sprigs fresh thyme
- 1 teaspoon (1 teaspoon) Salt
- 1 teaspoon (1 teaspoon) Ground Black Pepper
For Finishing
- 1/2 cup (119 g) Heavy Whipping Cream
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.
D
Delicious. And I like that it doesn’t make a ton, enough for a few days. Because I added chicken broth, next time I would cut down on the salt. But it’s great. Yum. Thanks.
Sue C
For years I’ve been looking for something to use in my old recipes that said “1 can condensed cream of mushroom soup”, and I won’t make them anymore. Too many yucky ingredients! Is it possible to use this as a substitute in those recipes, or just as as soup??
URVASHI PITRE
Yes it is! I’d just use a little less liquid in this.
Lauren
Do you think I can make this vegan?
Elena-Beth Kaye
In her higher-carb version (minus cauliflower, with more mushroom and onion), Urvashi added: “Substitute coconut milk or almond milk to make dairy free.”
URVASHI PITRE
Yes I think so. Just use butternut squash, or sweet potatoes, carrots etc and it would be delicious