Broccoli Mushroom Soup
A creamy, comforting broccoli and mushroom soup with a rich butter and half-and-half base, perfect for cozy meals and satisfying vegetarians alike.
Ingredients
Instructions
- Clean and cut the broccoli into florets.
- Steam the broccoli in 1/2 cup water until tender, then set aside.
- Melt butter in a saucepan over medium heat.
- Add flour to the melted butter to make a roux, stirring well.
- Cook the roux for 2 to 4 minutes.
- Add dissolved bouillon to the roux, stirring with a wire whip, and bring to a boil.
- Add the steamed broccoli, sliced mushrooms, half and half, salt, and white pepper to the saucepan.
- Heat the soup until warmed through, but do not let it boil.
Tips & Substitutions
For a creamier texture, use an immersion blender to puree part of the soup. You can substitute vegetable broth for the bouillon and water for a vegetarian version. If you want to add more flavor, consider adding garlic and onions when cooking the roux. Fresh herbs like thyme or parsley can also enhance the taste, complementing the earthy flavors of the mushrooms.
Serving Suggestions
Serve the Broccoli Mushroom Soup hot, garnished with fresh herbs or a sprinkle of grated cheese for added flavor. It pairs beautifully with crusty bread or a side salad for a complete meal. Consider serving it alongside a light dish like Dipping Batter For Fish to create a delightful lunch or dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally. If the soup thickens too much upon cooling, add a splash of water or half and half while reheating to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Mushroom Soup contains roughly 2401 calories, with 40g protein, 193g carbohydrates, and 169g fat. It is an excellent source of iron (195% of the Daily Value), vitamin C (122% of the Daily Value), and protein (81% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 503mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used as a convenient alternative. Just ensure it's thawed and drained before adding it to the soup to avoid extra water. This will help maintain the desired consistency and flavor.
How can I make this soup gluten-free?
To make the soup gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch. You can also thicken the soup using a slurry of cornstarch and water, adding it slowly until the desired thickness is achieved.
What other vegetables can I add to this soup?
You can enhance the soup by adding other vegetables like carrots, celery, or spinach. Just sauté them along with the mushrooms for added flavor. This not only increases the nutritional value but also provides a lovely variety of textures.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).