Are you ready to transform ordinary vegetables into a creamy, soul-warming masterpiece that will make your taste buds dance? This Broccoli and Mushroom Soup isn't just another recipe – it's a culinary journey that combines nutritious ingredients with incredible flavor, promising to become your new go-to comfort food. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves delicious, easy-to-make meals, this soup will revolutionize your dinner routine!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Wash the broccoli florets thoroughly and chop them into smaller pieces if they are large. Clean the mushrooms with a damp cloth and slice them thinly. Peel and chop the onion into small pieces. Finally, peel and mince the garlic cloves.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Add the sliced mushrooms to the pot and cook for about 5 minutes, or until they have released their moisture and are tender. Stir occasionally to ensure even cooking.
- Once the mushrooms are cooked, add the broccoli florets to the pot and stir to combine all the ingredients. Cook for another 2-3 minutes, allowing the broccoli to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 10 minutes, or until the broccoli is tender.
- After the broccoli is tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it or use a regular blender in batches.
- Once blended, return the pot to low heat. Stir in the milk and season the soup with salt and pepper to taste. Allow the soup to heat through for another 2-3 minutes, but do not let it boil.
- Once heated, taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add a little more vegetable broth or milk to reach your desired consistency.
- Serve the broccoli and mushroom soup hot, garnished with fresh herbs or croutons if desired. Enjoy your delicious and nutritious meal!
Tips
- Ingredient Preparation is Key: Always wash your broccoli and mushrooms thoroughly and ensure they're cut to similar sizes for even cooking.
- Don't Rush the Sautéing: Take your time caramelizing onions and mushrooms to develop deep, rich flavors before adding other ingredients.
- Blending Technique Matters: For a silky-smooth texture, use an immersion blender. If using a standard blender, blend in small batches and be careful with hot liquids.
- Customize Your Consistency: Add more broth if you prefer a thinner soup, or reduce cooking time if you want a chunkier texture.
- Enhance Flavor Variations: Experiment by adding a splash of white wine, a sprinkle of herbs like thyme, or a dash of nutmeg for extra complexity.
- Storage Tip: This soup keeps well in the refrigerator for 3-4 days and often tastes even better the next day as flavors meld together.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 5g
Fat: 3g
Saturated Fat: g
Cholesterol: 5mg
