Vegetable Mushroom Soup
Cozy up with a steaming bowl of Vegetable Mushroom Soup, a hearty and nutrient-packed recipe that's perfect for any season. This vegan-friendly soup brims with wholesome ingredients like meaty cremini mushrooms, tender potatoes, crisp zucchini, and classic aromatics, all simmering in a fragrant broth seasoned with thyme and oregano. Ready in just 50 minutes, this one-pot wonder is as simple to prepare as it is delicious. Whether you're serving it as a light lunch or pairing it with crusty bread for a satisfying dinner, its rich, earthy flavors and vibrant medley of vegetables make it a comforting yet wholesome choice. Packed with antioxidants, fiber, and a comforting warmth, this vegetable mushroom soup is a must-try for soup lovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 250 grams white or cremini mushrooms, sliced
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and diced
- 6 cups vegetable broth
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3-4 minutes until softened and translucent.
Stir in minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots, celery, and mushrooms to the pot. Stir and cook for 5-6 minutes, allowing the vegetables to begin softening.
Add the diced zucchini and potatoes, stirring to combine with the other vegetables.
Pour in the vegetable broth, then add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir everything together.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the potatoes are tender.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Remove the bay leaf and discard.
Optional: Garnish with chopped fresh parsley before serving for added freshness and flavor.
Ladle the soup into bowls and serve hot. Enjoy your comforting bowl of Vegetable Mushroom Soup!
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5906 mg | 257% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 43.6 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 451 mg | 35% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 6455 mg | 137% | |
*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.
