Mushroom Vegetable Soup
Warm up with a bowl of hearty and wholesome Mushroom Vegetable Soup, a nourishing blend of garden-fresh vegetables and earthy mushrooms simmered in a fragrant herb-infused broth. This easy-to-make recipe combines baby bella mushrooms, vibrant carrots, tender zucchini, and creamy potatoes for a comforting medley of flavors and textures. Seasoned with aromatic thyme, oregano, and bay leaf, every spoonful is a burst of savory goodness. Perfect for lunch or dinner, this vegan-friendly soup is ready in just 45 minutes and makes four satisfying servings. Garnished with fresh parsley, it’s as visually appealing as it is delicious—and a healthy way to embrace cozy flavors year-round!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 10 ounces baby bella mushrooms, sliced
- 1 medium zucchini, chopped
- 1 medium potato, peeled and diced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped carrots and celery. Cook for 5 minutes, stirring occasionally, until slightly softened.
Add the sliced mushrooms and cook for 5-7 minutes until they are tender and have released their moisture.
Stir in the chopped zucchini and diced potato. Cook for another 2 minutes.
Pour in the vegetable broth and stir in the dried thyme, dried oregano, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the vegetables are tender.
Remove and discard the bay leaf.
Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5902 mg | 257% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 42.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 397 mg | 31% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5591 mg | 119% | |
*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.
