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 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
- 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.
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
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 Peppers , chopped
- ▢ 1 cup ( 235 g ) beef broth , or water
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Thyme , or 3-4 sprigs fresh thyme
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher 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.
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Low Carb Cream Of Mushroom Soup
Ingredients
- 2 cups Mushrooms cut into quarters
- 1.5 cups riced cauliflower or 3 cups cauliflower florets
- 1 cup Onion diced
- 1 tablespoon Minced Garlic
- 1 Jalapeño Peppers chopped
- 1 cup beef broth or water
- 1 teaspoon Dried Thyme or 3-4 sprigs fresh thyme
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
For Finishing
- 1/2 cup 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.
Low Carb Cream Of Mushroom Soup https://twosleevers.com/low-carb-cream-of-mushroom-soup/
This hearty vegan creamy Red Lentil Soup recipe is not just good, it’s also good for you, and very easy to make in your pressure cooker or on the stovetop. This easy Red Lentil Soup will have you making it again and again.
What Makes This Red Lentil Soup So Good?
- Fast. Have the ultimate filling dinner in less than 30 minutes .
- Easy. Made simple in your Instant Pot .
- Vegetarian . The perfect solution for your next Meatless Monday.
- Versatile. Add a variety of spices to change the flavor profile. I like to use anything from garam masla to Thai red curry .
- Delicious. The perfect Indian comfort food.
What Are Red Split Lentils?
As you may or may not know, there are a lot of different kinds of lentils. They all taste and cook quite differently, so it’s important to know the difference. I have a great printable you can get for free that talks about that HERE .
Red lentils are the lentils that cook the fastest. They don’t need to be soaked before cooking, and so are the most popular for soups and recipes.
For more info on how to cook beans and lentils in your pressure cooker, check out my guide on How to Cook Beans in the Instant Pot !
Is Red Lentil Soup Good For You?
Lentils are high in fiber and several other vitamins and minerals. This is a vegan soup recipe, and lentils provide an excellent protein replacement for meat. Not only is this Red Lentil Soup recipe good for you, but it’s also delicious and so easy to make.
Do You Need To Soak Red Lentils?
No. Unlike other pulses, lentils do not require soaking. Simply rinse and cook.
Ingredients You’ll Need
- 2 tablespoons olive oil - Used to sauté the aromatics, helping them soften and develop deep flavor before pressure cooking.
- 1 cup Onion - Adds sweetness, savoriness, and the essential flavor base for the soup.
- 1 cup Carrots - Provides natural sweetness, body, and classic soup aroma.
- 0.5 cup Celery- Adds depth and balance to the soup’s flavor, forming the traditional mirepoix trio with onion and carrot.
- 5 cloves Garlic - Infuses the soup with robust, aromatic flavor that complements the spices and tomatoes.
- 2 cans (14.5 oz each) Canned Fire Roasted Tomatoes - Add smoky, slightly sweet acidity and help create a rich, flavorful broth base.
- 1 quart reduced-sodium vegetable broth - Provides the main liquid and savory depth while allowing you to control the salt level.
- 2 cups Water - Thins the soup, allowing lentils to expand and cook properly.
- 1.5 cups Split Red Lentils - The main protein and thickening agent; red lentils break down easily into a creamy, hearty texture.
- 1 teaspoon Ground Cumin - Adds warm earthiness and a subtle spice that complements the lentils.
- 1/2 teaspoon Dried Thyme - Gives herbal depth and a comforting soup aroma.
- 1 teaspoon Salt - Enhances all flavors in the soup while balancing acidity from the tomatoes.
- 1/2 teaspoon Ground Black Pepper - Adds mild heat and complexity to the seasoning.
- 2 cups baby spinach - Stirred in at the end for color, nutrients, and a fresh, vibrant finish.
- 1 tablespoon Red Wine Vinegar - Brightens the soup, balancing richness and adding a lively acidity that lifts the lentils.
- Heavy Cream (optional, omit for vegan) - Adds richness, creaminess, and a velvety mouthfeel if you prefer a thicker, more luxurious soup.
How To Make Red Lentil Soup In The Instant Pot
- Select Browning/Saute and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.
- Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to puree the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
- Select Simmer/Saute and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.
How To Make It On The Stovetop
- In a large pot, add in the olive oil. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.
- Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper.
- Cook on simmer for 20-25 minutes.
- Transfer 2 cups soup to a large bowl. Use an immersion blender to puree the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
- Heat the burner back to medium/high heat and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.
Tips And Tricks
Making red lentil soup in the Instant Pot is incredibly easy, and these tips will help you get the best texture and flavor with minimal effort.
- Sauté the aromatics well . Let the onions, carrots, and celery soften fully before adding liquids to build deeper flavor.
- Rinse the lentils thoroughly to remove excess starch and prevent gumminess.
- Use fire-roasted tomatoes for extra depth and a hint of smokiness without needing additional spices.
- Don’t add the spinach until the end to keep its color bright and the texture tender, not mushy.
Variations
If you want to switch up the flavors, add more protein, or explore different cuisines, these red lentil soup variations are easy to make and packed with delicious possibilities.
- Curry Red Lentil Soup - Add curry powder, turmeric, and a pinch of cayenne; finish with coconut milk for a creamy, Indian-inspired twist.
- Mediterranean Red Lentil Soup - Add oregano, smoked paprika, and lemon zest, then garnish with feta and fresh parsley.
- Spicy Red Lentil Soup - Stir in red pepper flakes, harissa paste, or diced jalapeño for extra heat.
- Smoky Red Lentil Soup - Add smoked paprika or chipotle powder to give the soup deeper, more robust flavor.
What To Eat With Red Lentil Soup
Red lentil soup is warm, hearty, and comforting on its own, but pairing it with the right sides can turn it into a complete and satisfying meal.
- Garlic Naan or Flatbread - Traditional with lentil dishes and great for scooping.
- Roasted Vegetables - Broccoli, cauliflower, or carrots add texture and color.
- Raita - Cool and refreshing, great with spicier variations.
- Grilled Cheese Sandwich - Classic comfort food pairing.
- Quinoa or Cauliflower Rice - Makes the meal more filling without overpowering the flavors.
How Long Does It Last?
This Instant Pot lentil soup will last 3-5 days in an airtight container in your refrigerator after it is made.
The longer it is stored, the softer the lentils and carrots become. Luckily, the intensity of the flavor of the broth is absorbed into the lentils the longer it sits. So while the texture may be slightly different after a few days, the depth of flavor only increases.
Can You Freeze It?
Yes, you can absolutely freeze red lentil soup, and it freezes very well. Because red lentils break down and become naturally creamy as they cook, the texture holds up beautifully after freezing and thawing.
To freeze it, let the soup cool completely before transferring it to airtight containers or freezer bags, leaving a little room at the top for expansion. Red lentil soup will keep in the freezer for up to 3 months.
When you’re ready to enjoy it, thaw it overnight in the refrigerator or reheat it straight from frozen on the stovetop or in the microwave.
More Lovely Lentil Recipes
- Instant Pot Lentil Soup
- Dal Makhani Creamy Lentils
- Instant Pot Moong Dal Soup
- Instant Pot Barley and Lentil Pilaf
- Beet Salad with Lentils
Red Lentil Soup Recipe | Easy Instant Pot Red Lentil Soup
Equipment
- INSTANT POT DUO 6 QUART
- KITCHENAID IMMERSION BLENDER
- SOUP LADLE
- Measuring Cups
Ingredients
- ▢ 2 tablespoons ( 29.57 ml ) olive oil
- ▢ 1 cup ( 160 g ) Onion , diced
- ▢ 1 cup ( 128 g ) Carrots , diced
- ▢ .5 cup ( 50.5 g ) Celery , diced
- ▢ 5 cloves ( 5 cloves ) Garlic , minced
- ▢ 2 14.5 ounces cans ( 6080.97 g ) Canned Fire Roasted Tomatoes
- ▢ 1 quart ( 0.95 l ) reduced-sodium vegetable broth
- ▢ 2 cups ( 500 ml ) Water , Plus 1 cup water for stove top
- ▢ 1.5 cups ( 270 g ) Split Red Lentils , rinsed
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1/2 teaspoon ( 1/2 teaspoon ) Dried Thyme
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 1/2 teaspoon ) Ground Black Pepper
- ▢ 2 cups ( 60 g ) baby spinach , coarsely chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Red Wine Vinegar
- ▢ Heavy Cream , (omit for vegan)
Instructions
FOR THE INSTANT POT
- Select Browning/Saute and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.
- Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to puree the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
- Select Simmer/Saute and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.
FOR THE STOVE
In a large pot, add in the olive oil. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.
Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper.
Simmer for 20-25 minutes.
Transfer 2 cups soup to a large bowl. Use an immersion blender to puree the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
Heat the burner back to medium/high heat and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.
To make this recipe vegan, omit the cream.
For some fun variations to this soup, add in some Garam Masala for an Indian Twist!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
