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 adapted from Tomato, Beans, and Greens Soup and Weight Loss Vegetable Soup. 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.
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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.
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My first soup of fall. I did a fridge clean out and added carrots instead of zucchini as suggested. Also added miso paste and a can of coconut milk to make it creamy 😍 very very yummy would definitely make again
My first soup of fall. I did a fridge clean out and added carrots instead of zucchini as suggested. Also added miso paste and a can of coconut milk to make it creamy 😍 very very yummy would definitely make again
Thanks for the 5 star review and glad this came out great for you with a fridge cleanout as a side bonus! Love that! Coconut milk sounds lovely in it!
Ok, I just made this. This is an amazing soup! I can’t wait for dinner to finally dig in. Waiting is so hard!
Thanks for the 5 star review and glad it was amazing!
Ok, I just made this. This is an amazing soup! I can’t wait for dinner to finally dig in. Waiting is so hard!
This recipe was exactly what I was searching for yesterday when I wanted to find a mushroom soup recipe. I prefer a broth rather than cream. Made this last night and my hubby and I loved it. I followed the recipe pretty closely but I did change out the broth, the veggies, and the type of mushroom. I did not use salt at all because we watch our sodium intake. I figure we can always add something at the end if needed. For the broth, I used a combination of some frozen chicken and veggie homemade broth and a store bought low sodium chicken broth. For the veggies, I used carrots, broccoli, cauliflower, and spinach to equal the amount of broccoli and zucchini in the recipe. Just a little of each for variety. I love that this recipe is so adaptable. For the mushrooms, I only had baby bellas. The Asian flavor was absolutely what I was craving. I used both the apple cider and rice wine vinegars in the recipe and wow, they made it really pop. I did not add sugar at all. My hubby is my taste tester and can be hard to please. He normally starts adding spices to everything I cook but he didn’t add anything to this. Kudos to you Averie! This recipe is a keeper and so easy.
Thanks for the 5 star review and I am this hit the spot when you wanted a brothy mushroom soup and not a cream one and that you didn’t need to add any salt/sugar and that this one is a keeper for you both!
This recipe was exactly what I was searching for yesterday when I wanted to find a mushroom soup recipe. I prefer a broth rather than cream. Made this last night and my hubby and I loved it. I followed the recipe pretty closely but I did change out the broth, the veggies, and the type of mushroom. I did not use salt at all because we watch our sodium intake. I figure we can always add something at the end if needed. For the broth, I used a combination of some frozen chicken and veggie homemade broth and a store bought low sodium chicken broth. For the veggies, I used carrots, broccoli, cauliflower, and spinach to equal the amount of broccoli and zucchini in the recipe. Just a little of each for variety. I love that this recipe is so adaptable. For the mushrooms, I only had baby bellas. The Asian flavor was absolutely what I was craving. I used both the apple cider and rice wine vinegars in the recipe and wow, they made it really pop. I did not add sugar at all. My hubby is my taste tester and can be hard to please. He normally starts adding spices to everything I cook but he didn’t add anything to this. Kudos to you Averie! This recipe is a keeper and so easy.
I am just starting to try some veggie dishes so I only made a 1/2 batch using chicken broth vs. veggie. All was mostly fine; the vinegars are a great addition. Sadly, for me, I’ve developed something of an antipathy to salt and the soy sauce made the soup go over the top salty. I added 25% more chicken broth and more rice vinegar but it’s still too salty. Next time I will taste before putting in anything salty. I need to find a way to overcome/dilute the salt taste as this will be a recurring issue. The other mistake I made was to use red wine vinegar instead of apple cider vinegar, which I had run out of. This made the soup too earthy instead of bright. All in all, this is a really nice tasting broth and a good soup base.
If you don’t use any salt it will just taste watery IMO but you know what you like so add/omit things to your taste. Your chicken broth maybe had salt in it? I always use no/low salt broths – with either veg or chicken.
Glad it will be a good soup base for you.
Made this last night and loved it! Delicious sweet and sour taste. following variations based on cupboard: red onion p/o Vidalia, 16 oz baby bellas, used medium yellow summer squash ,3T of Tamari, 3 carrots finely diced p/o broccoli, fresh thyme branch with about 9 twigs, omitted salt, used rice wine and apple cider vinegar, did not use sugar as carrots were sweeet enough. This is a definite keeper.
Thanks for the 5 star review and glad that it turned out great based on what you had on hand and it’s a definite keeper for you!
Made this last night and loved it! Delicious sweet and sour taste. following variations based on cupboard: red onion p/o Vidalia, 16 oz baby bellas, used medium yellow summer squash ,3T of Tamari, 3 carrots finely diced p/o broccoli, fresh thyme branch with about 9 twigs, omitted salt, used rice wine and apple cider vinegar, did not use sugar as carrots were sweeet enough. This is a definite keeper.
Finally made this today. So good! My green veggie was spinach (and celery). The vinegars take it from blah to yum.
Thanks for the 5 star review and I am glad you enjoyed it and I totally agree about the vinegar helping a lot!
Finally made this today. So good! My green veggie was spinach (and celery). The vinegars take it from blah to yum.