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Mushroom & Broccoli Soup

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
  • Total Time
    Prep: 20 min. Cook: 45 min.
  • Makes
    8 servings (1-1/2 quarts)

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

Directions

  • 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
3/4 cup: 69 calories, 2g fat (0 saturated fat), 0 cholesterol, 574mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • Kelsey
    Aug 28, 2019

    I will note that I'm allergic to soy products, so I didn't put soy sauce in when I made it. This was a great base recipe to make a stellar broccoli mushroom soup. It was a bit bland for me personally, so I ended up doubling the garlic amount and adding a TON of pepper, dill, and rosemary. When I make it again I'll probably replace half of the water with vegetable broth and really go heavy on the spices. I added about 1/4 cup red bell pepper to the broccoli stalks and other broth-fillers that get blended I think it added good flavor without adding spice.