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4.5 from 225 votes

Easy 30-Minute Mushroom Vegetable Soup

Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you'll LOVE!!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Calories: 103 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 2 to 3 tablespoons olive oil
  • 1 medium sweet Vidalia or yellow onion peeled and diced small
  • 3 garlic cloves pressed or finely minced
  • 8 cups 64 ounces reduced sodium vegetable broth
  • about 12 ounces trimmed and thinly sliced fresh mushrooms I used 4 ounces shitake and 8 ounces baby portobello
  • 2 cups broccoli florets
  • 1 medium/large zucchini diced into bite-sized pieces
  • ¼ cup reduced sodium soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 2 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

    Cup of Yum
  1. 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.
  2. Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
  3. 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.
  4. Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
  5. Remove bay leaves and serve immediately.

Notes

  • Salt: Amount of salt will vary based on how salty the brand of broth and soy sauce are. I added about 2 1/2 teaspoons total; 1 teaspoon in the beginning and 1 1/2 at the end.
  • Broth: At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of broth or water is okay because at the end you will adjust the salt and seasoning levels.
  • Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
  • Adapted from Tomato, Beans, and Greens Soup and Weight Loss Vegetable Soup.

Nutrition Information

Serving 1 Calories 103kcal (5%) Carbohydrates 11g (4%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Sodium 1236mg (52%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 103

% 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.