Print

Creamy Broccoli Mushroom Soup: 5 Steps to Comfort

Creamy Broccoli Mushroom Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Broccoli & Mushroom Soup is a rich and flavorful dish that combines fresh broccoli and mushrooms in a creamy broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups broccoli florets
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon thyme (fresh or dried)
  • 1 tablespoon lemon juice
  • Optional: grated Parmesan cheese for serving

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until translucent.
  3. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
  4. Add the sliced mushrooms to the pot. Cook for about 5-7 minutes until they are softened and browned.
  5. Toss in the broccoli florets and stir to combine with the mushroom mixture.
  6. Add the vegetable or chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes or until the broccoli is tender.
  7. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a traditional blender.
  8. Once blended, return the soup to the pot (if using a traditional blender). Stir in the heavy cream, salt, black pepper, thyme, and lemon juice. Heat through for another 5 minutes.
  9. Taste the soup and adjust the seasoning if necessary.
  10. Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Enjoy!

Notes

  • Store leftovers in the refrigerator for up to 3 days.
  • This soup can be frozen for later use.

Nutrition

Find it online: https://yummywords.com/creamy-broccoli-mushroom-soup/

×