Best 3 Mushroom Broccoli Soup Recipes

Mushroom broccoli soup is a creamy, savory, and comforting dish that is packed with nutrients and flavor. It is a great way to use up leftover vegetables and is a perfect meal for a cold winter day. This soup is also a good source of protein, fiber, and vitamins. The combination of mushrooms and broccoli provides a rich and earthy flavor, while the creamy broth adds a comforting touch. With just a few simple ingredients and steps, you can create a delicious and satisfying mushroom broccoli soup that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any unnecessary delays.
Use fresh, high-quality ingredients: The quality of your ingredients will have a big impact on the final flavor of your soup. Whenever possible, use fresh vegetables, herbs, and spices.
Don't be afraid to experiment: This recipe is a great starting point, but feel free to experiment with different ingredients and flavors to create your own unique soup.
Make a big batch: This soup is even better the next day, so feel free to make a big batch and enjoy it throughout the week.

Conclusion:

This mushroom broccoli soup is a delicious, healthy, and easy-to-make meal that is perfect for a busy weeknight dinner. It is packed with flavor and nutrients, and it is sure to be a hit with the whole family. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!