Easy 30-Minute Vegetable and Mushroom Soup — Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you’ll LOVE!!
Healthy Mushroom Soup Recipe
I love mushrooms but don’t often cook with them when I’m cooking for my family because they’re not mushroom fans. Good. More of this soup for me.
A few weeks back I caught a winter cold, was feeling miserable, and wanted something comforting but light and with plenty of green. That’s how this soup was born.
It’s made from common fridge and pantry items and ready in less than 30 minutes. It’s a perfect easy weeknight dinner soup or meatless Monday meal.
It’s healthy, accidentally vegan, and gluten-free. It has an Asian vegetable soup vibe from the soy sauce, rice wine vinegar, and shitake mushrooms.
What’s in Vegetable Mushroom Soup?
To make this mushroom broth soup recipe, you’ll need:
- Olive oil
- Onion
- Garlic
- Vegetable broth
- Mushrooms
- Broccoli florets
- Zucchini
- Soy sauce
- Dried thyme, oregano, and bay leaves
- Rice wine vinegar and apple cider vinegar (both optional)
- Granulated sugar (also optional)
How to Make Mushroom Soup
This homemade mushroom soup is so simple! Just sauté the onion and garlic, then chuck in the remaining ingredients. Let the soup simmer for about 10 to 15 minutes, or until the mushrooms and vegetables have softened.
What Type of Mushrooms Should I Use?
I used 4 ounces shitake and 8 ounces baby portobello. I don’t keep super fancy or exotic mushrooms on hand, but if you’re a fungi connoisseur add your favorites. I recommend fresh rather than dried varieties.
Tips for Making Healthy Vegetable Soup with Mushrooms
The ingredients are very flexible. Try green onions at the end rather than sweet Vidalia in the beginning, add sugar snap peas rather than broccoli, use carrots rather than zucchini. Clean out your produce drawer.
The amount of salt you add to this soup 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.
At any time while making the easy homemade vegetable 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.
Easy 30-Minute Mushroom Vegetable Soup
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This is one of my favourite soups ever. I’ve been making it for awhile. I like changing it up sometimes as you suggest, but usually go for the original ingredients, although I use coconut aminos instead of soy. It’s the best!
Thanks for the 5 star review and glad this is one of your favorite soups ever!
This is one of my favourite soups ever. I’ve been making it for awhile. I like changing it up sometimes as you suggest, but usually go for the original ingredients, although I use coconut aminos instead of soy. It’s the best!
I made this for breakfast, as sometimes I just want something warm, light, and savory rather than cereal or eggs. So yummy! Taking your cue, I used vegetables on hand – yellow onion, garlic, carrots, zucchini, crimini mushrooms, and cauliflower. To the soup base I added a teaspoon of granulated dashi to pump up the Asian soup base flavor. So I was very careful to taste before adding any additional salt. What puts the flavor over the top for me is the vinegars! I added some red wine vinegar, too. Instead of sugar I added stevia at the very end. This worked fine and was undetectable. For the next batch I’m thinking of adding cabbage and turnips. Great inspirational recipe, thanks!
Love the idea of adding dashi and yes vinegar is my thing, too! Glad you love the recipe!
I made this for breakfast, as sometimes I just want something warm, light, and savory rather than cereal or eggs. So yummy! Taking your cue, I used vegetables on hand – yellow onion, garlic, carrots, zucchini, crimini mushrooms, and cauliflower. To the soup base I added a teaspoon of granulated dashi to pump up the Asian soup base flavor. So I was very careful to taste before adding any additional salt. What puts the flavor over the top for me is the vinegars! I added some red wine vinegar, too. Instead of sugar I added stevia at the very end. This worked fine and was undetectable. For the next batch I’m thinking of adding cabbage and turnips. Great inspirational recipe, thanks!
Sounds yummy. Be careful though. You can’t call it gluten-free unless it specifically calls for gluten-free soy sauce. Not sure why, but soy sauce contains wheat.
i am a huge lover of mushrooms …i will definitely try this on this weekend to see how you combined mushrooms with broccoli…looks so interesting
Wonderful, enjoy!
Surprisingly, my 3 year old is on a mushroom kick right now. So I need to take advantage and make this soup!
That’s awesome, enjoy!
I made a slightly adapted version of this for dinner last night, as I had zucchini and mushrooms on hand (I always have to adapt, as I’m distracted with kids, and have little time when I get home from work). I ate 3 bowls, and was satisfied, but not “weighed down” – Thanks for the recipe inspiration on a hectic Thursday night.
Satisfied but not weighed down, great description. I made this soup again Monday night and ate it both Mon and Tues nights and remembered just how much I really loved it. Thanks for trying the recipe!
Averie:
This sounds so good! I’m not usually a fan of vegetable or mushroom soup.
But the broccoli and no cream says I have to make it.
I love mushrooms but don’t always have fresh ones in the fridge. Like right now. I do have all the other ingredients thought! Looks good!
Oh I can almost taste this!! What a perfect soup!
It was light but satisfying..it’s raining again here today and nasty and I am tempted to make another pot of this!
I’m not usually a huge fan of brothy soups because I feel like I’m just drinking dinner, but THIS looks GOOD. Anything and everything with mushrooms, please.
Omg totalllly thought of you while I made this, devoured it, and then remade it to take blog pics of because it was just too good not to share. It is brothy but you can also beef it up with more shrooms :) or veg. The broth itself has this unami Asian-ish vibe to it that I loved. I made this awhile ago and it’s rainy and miserable (Again) in SoCal and I’m thinking about making it tonight. I picked up shitakes just in case!
That looks great, especially for a combo low calorie/low carb dinner option.
You’re right, it’s perfect for the low cal/low carb’ers!
love that this recipe has so many good-for-you ingredients! seems like the perfect weeknight meal to make on a chilly day. thanks for sharing! :)
It’s raining (again!) in SoCal like crazy and I need to make this soup today!
My hubby and I like mushrooms–the kids, not so much. This looks tasty!
More for you two then :)
I love thyme with mushrooms and onion–this looks delicious!!
This was one of my favorite soups all winter!