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white bowl of broccoli and mushroom soup, spoon in the bowl, another bowl of soup in the background.

Broccoli Mushroom Soup

Nothing beats a cozy bowl of soup on a busy weeknight, and this Broccoli Mushroom Soup hits all the right notes. Creamy, comforting, and packed with tender veggies, you’ll definitely want seconds.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings

Ingredients

  • 2 tbsp Butter (or Extra Virgin Olive Oil)
  • 1 medium Onion finely chopped
  • 3 Cloves Garlic minced
  • 250 grams (8oz.) Mushrooms* sliced
  • 4 cups Broccoli* bite-sized
  • 4 cups Low-Sodium Chicken or Vegetable Broth
  • 1 cup Heavy Cream
  • ½ cup Parmesan Cheese grated
  • 1 tsp Dijon Mustard
  • Salt and Pepper to taste
  • Fresh Parsley chopped, for garnish
US Customary - Metric

Instructions

  • In a large pot, melt butter over medium heat. Add onion, cooking 3–4 minutes until soft.
    diced white onions sauteeing in a soup pot.
  • Stir in garlic, then add mushrooms. Cook 6–7 minutes until mushrooms are golden and most liquid has evaporated.
    sliced mushrooms and diced white onions cooking in a soup pot.
  • Add broccoli florets and broth. Bring to a gentle boil, then lower heat and simmer uncovered for about 10 minutes, until broccoli is tender but not mushy.
    broccoli florets and sliced mushrooms in broth in a soup pot.
  • Stir in heavy cream, Parmesan, and Dijon mustard. Simmer on low for 3–4 minutes, stirring often, until the soup thickens slightly and becomes silky. Taste and season with salt and pepper.
    soup pot with broccoli florets, sliced mushrooms, and freshly grated parmesan cheese in a creamy broth.
  • Ladle soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan.
    bowl of mushroom and broccoli soup in creamy broth with a spoon.

Notes

Choose cremini, button, or baby bella mushrooms for the best flavour and texture.
Avoid high heat after adding cream to prevent curdling — simmer gently.
If you prefer a smooth, creamy texture, you can blend the soup before ladeling it into bowls.
Cool completely before refrigerating. This mushroom broccoli soup keeps 3–4 days in an airtight container.

Nutrition

Serving: 1Serving | Calories: 399kcal | Carbohydrates: 16g | Protein: 16g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 381mg | Potassium: 810mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1716IU | Vitamin C: 86mg | Calcium: 254mg | Iron: 2mg
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