Low Carb Soup

Creamy Mushroom Soup

Cream of mushroom soup made with a secret ingredient.

Course Soup
Cuisine American, Indian
Keyword almond milk, Cauliflower, mushroom, onions
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 109 kcal


  • 2 cups cauliflower florets
  • 1⅔ cup unsweetened original almond milk
  • 1 teaspoon onion powder
  • ¼ teaspoon Himalayan rock salt
  • Freshly ground pepper to taste
  • ½ teaspoon extra-virgin olive oil
  • cups diced white mushrooms
  • ½ yellow onion diced


  1. Place cauliflower, milk, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor, immersion blender or blender.
  2. Meanwhile, add oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
  3. Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
  4. Serve immediately.

Recipe Notes

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Nutrient Value
Calories 109.6
Total Carbs 11.8g
   Net Carbs 7.3g
   Fiber 3.9g
Protein 5.0g
Fat 6.0g
Glycemic Load 3.8
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Recipe Name
Cream of Mushroom
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