Creamy Broccoli Mushroom Soup
Indulge in the velvety richness of Creamy Broccoli Mushroom Soup, a comforting bowl of flavor that's perfect for any season. This hearty recipe combines tender broccoli florets and earthy button mushrooms with a silky base of heavy cream, a touch of Parmesan cheese, and the warmth of dried thyme. Sautéed onions and garlic enhance the deeply savory profile, while an immersion blender creates a luscious, smooth texture. With just 45 minutes from start to finish, this one-pot wonder is as quick as it is satisfying. Serve it with a garnish of fresh parsley and a side of crusty bread for a cozy meal that’s both nourishing and decadent. Perfect for weeknight dinners or as an impressive starter, this soup is brimming with wholesome ingredients and irresistible flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 3 cups broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon dried thyme
- 0.75 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
Stir in the broccoli florets and cook for 2 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the broccoli is tender.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
Stir in the heavy cream, Parmesan cheese, dried thyme, kosher salt, and black pepper. Heat through for 2-3 minutes, stirring often, but do not let it boil.
Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.2 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
