Easy 30-Minute Mushroom Vegetable Soup
User Reviews
4.5
Easy 30-Minute Mushroom Vegetable Soup
Description
The soup starts by gently sautéing diced onion and garlic in olive oil to build a flavorful base. Adding the broth, thinly sliced mushrooms, broccoli florets, and diced zucchini creates a hearty and textured mix. Seasonings including soy sauce, thyme, oregano, salt, pepper, and bay leaves deepen the flavor profile while maintaining balance. The soup simmers until the vegetables soften but remain distinct.
The mushrooms provide an earthy and meaty quality, while broccoli and zucchini add mild sweetness and vibrancy. Optional rice wine and apple cider vinegars can be added to brighten the flavor and balance the broth's savoriness. A touch of sugar tames acidity if desired. Removing bay leaves ensures a smooth taste suitable for immediate serving.
This versatile vegetable soup works well as a light main or a starter. Storing it airtight in the refrigerator keeps it fresh for up to a week, and it freezes well for longer preservation. Adjusting salt and seasoning after reheating helps maintain optimal flavor. The recipe is adaptable with other vegetables or broths depending on preference.
Ingredients
- 2 to 3 tablespoons olive oil
- 1 onion peeled and diced small, medium sweet Vidalia or yellow
- 3 garlic pressed or finely minced, cloves
- 8 cups vegetable broth 64 ounces reduced sodium
- mushroom I used 4 ounces shitake and 8 ounces baby portobello, about 12 ounces trimmed and thinly sliced fresh
- 2 cups broccoli florets
- 1 zucchini diced into bite-sized pieces, medium to large size
- ¼ cup soy sauce reduced sodium
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 2 bay leaf or 3 bay leaves
- 1 tablespoon rice wine vinegar optional (brightens up the flavor)
- 1 tablespoon apple cider vinegar optional (brightens up the flavor)
- 1 teaspoon granulated sugar optional and to taste (balances the acidity from the vinegars)
Instructions
- To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
- Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
- Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
- Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
- Remove bay leaves and serve immediately.
Notes
- Adjust salt levels during cooking since broth and soy sauce vary in salt content.
- Extra broth or water can be added to adjust soup thickness before final seasoning.
- Store soup airtight in the refrigerator for 5 to 7 days or freeze for up to 6 months.
- Flavor brightening with optional vinegars and sugar balances the acidity well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 103kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 1236mg | 52% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
