Best 3 Mushroom Broccoli Soup Recipes

Indulge in the creamy comfort of mushroom broccoli soup, a culinary symphony of earthy flavors and vibrant textures. This wholesome soup is a symphony of umami-rich mushrooms, tender broccoli florets, and a velvety broth enhanced with aromatic herbs and spices. Savor the symphony of flavors as each spoonful delights your palate, leaving you feeling warm and satisfied. This recipe also includes variations for a vegan and gluten-free version, ensuring everyone can relish this culinary delight.

Let's cook with our recipes!

MUSHROOM & BROCCOLI SOUP

Mushroom & Broccoli Soup image

One of my girls won't eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. -Maria Davis, Flower Mound, Texas

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 11

Ingredients

1 bunch broccoli (about 1-1/2 pounds)
1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 tablespoon reduced-sodium soy sauce
2 medium carrots, finely chopped
2 celery ribs, finely chopped
1/4 cup finely chopped onion
1 garlic clove, minced
1 carton (32 ounces) vegetable broth
2 cups water
2 tablespoons lemon juice

Steps:

Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.

Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CREAM OF BROCCOLI AND MUSHROOM SOUP

Cream of Broccoli and Mushroom Soup image

Make and share this Cream of Broccoli and Mushroom Soup recipe from Food.com.

Provided by Cindi M Bauer

Categories < 15 Mins

Time 5m

Yield 7 serving(s)

Number Of Ingredients 9

Ingredients

2 (10 3/4 ounce) cans condensed cream of broccoli soup
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 1/2 cups milk
1 (16 ounce) bag frozen chopped broccoli
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
black pepper, season according to taste
2 (4 ounce) cans mushroom stems and pieces, drained

Steps:

In a large stockpot, add the cans of soup.
Gradually stir in the milk.
Add the frozen broccoli and remaining ingredients, and stir.
Cook soup over low heat until it's heated through; stirring often.
Ladle soup into bowls and serve.

Nutrition Facts : Calories 166.3, Fat 8.7, SaturatedFat 3.2, Cholesterol 12.2, Sodium 1159.4, Carbohydrate 17, Fiber 3.8, Sugar 3.9, Protein 7.5

CREAMED BROCCOLI AND MUSHROOM SOUP

Creamed Broccoli and Mushroom Soup image

This is a delicious and easy recipe that's great on cold winter days. I always use fresh ingredients when possible but you can use frozen or canned items if you wish.

Provided by LANGMANN

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

3 cups water
2 cups chopped broccoli
8 ounces mushrooms, sliced
2 tablespoons butter
1 cup nonfat dry milk powder
1 (10.75 ounce) can condensed Cheddar cheese soup
2 dashes hot sauce
⅛ teaspoon ground black pepper
1 dash garlic powder

Steps:

In a large pot, mix the water, broccoli, mushrooms, and butter. Bring to a boil, reduce heat to low, and simmer 5 minutes, until broccoli is tender. Mix in milk powder, soup, hot sauce, pepper, and garlic powder. Continue cooking, stirring frequently, until heated through.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 8.3 g, Fiber 1.6 g, Protein 11.4 g, SaturatedFat 5.2 g, Sodium 528.6 mg, Sugar 12.1 g

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup.
Don't be afraid to experiment with different types of mushrooms: There are many different types of mushrooms available, so feel free to try different ones to find your favorites.
Sauté the mushrooms and broccoli before adding them to the soup: This will help to bring out their flavor.
Use a good quality vegetable broth: This will also make a big difference in the flavor of your soup.
Season the soup to taste: Add salt, pepper, and other seasonings to taste.
Serve the soup with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Mushroom broccoli soup is a delicious, hearty, and healthy soup that is perfect for a cold winter day. It is also very easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this mushroom broccoli soup a try. You won't be disappointed!