Broccoli and Mushroom Soup – Super Easy, Quick and Delicious!

Broccoli and Mushroom Soup – Super Easy, Quick and Delicious!
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Creamy, cheesy, and delicious! This Broccoli and Mushroom Soup is a super quick and easy recipe, and is also the perfect dish to have on hand when you’re in a hurry, but still so very tasty.

It is a great way to make use of items that you will most probably have in your store cupboard or pantry. And an easy recipe to make substitutes or exchanges. Meaning it can be enjoyed as is or with a few changes. 

Variations:

  • Use frozen and thawed broccoli if I can’t get to the grocery store for fresh broccoli.
  • If you want to make it from scratch then try this with canned milk and a bag of grated cheese.
  • Add chicken or turkey for a meaty dish.
  • Try adding crab or poached salmon to change it up a bit.
  • Sprinkle in some crushed, crispy bacon.

This soup is deliciously good as-is with a wonderful consistency and flavor and blended is just as good, it is also amazing with some sour cream mixed in! 

More Soup Recipes For You to Try:

SLOW COOKER PUMPKIN SOUP

HOMEMADE ALBONDIGAS SOUP

CABBAGE SOUP WITH GROUND BEEF

STORAGE: Broccoli and Mushroom Soup

FRIDGE: Place in an airtight container and store for up to 2-3 days.

FREEZER: Place in an airtight container and store in the freezer for up to 6 months.

REHEATING: Broccoli and Mushroom Soup

STOVE: Place in a saucepan, and cook for 3-6 minutes, stirring frequently.

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 5-10 minutes

MICROWAVE: Place in a microwave dish and cook on full power for 1 minute.

Broccoli and Mushroom Soup RECIPE

INGREDIENTS 

3 Cups Water

2 Cups Broccoli Florets

8 Ounces Mushrooms (sliced)

2 Tablespoons Butter

1 Cup Non-Fat Dry Milk Powder

1 Can Condensed Cheddar Cheese Soup

1/8 Teaspoon Hot Sauce (optional)

1/8 Teaspoon Salt

1/8 Teaspoon Ground Black Pepper

1/8 Teaspoon Garlic Powder or 1 Clove (minced)

INSTRUCTIONS 

1. Bring the water to a boil in a saucepan, melt in the butter, then add the broccoli and mushrooms, and stir.

2. Bring back to a boil and simmer for 5-6 minutes, until the broccoli is softened and tender.

3. Stir in the milk powder, followed by stirring in the cheese soup, and mix thoroughly.

4. Next, add in the hot sauce, black pepper, and garlic powder, and mix again until fully combined.

5. Simmer for a further 5-6 minutes until fully cooked.

6. Allow to cool, and blend using a stick blender or food processor for 2-3 minutes.

7. Serve hot with crusty bread and top with shredded cheese, broccoli florets, or sliced mushrooms

EQUIPMENT

Large Saucepan

Blender or Food Processor

TIME

PREP TIME: 10 Minutes

TOTAL TIME: 20 Minutes

Nutrition Facts
Per (6)
Amount % Daily Value*
Calories 188
Total Fat 8.4g 13%
Saturated Fat 5.2g 26%
Cholesterol 26mg 9%
Sodium 541mg 23%
Potassium 641mg 14%
Total Carbohydrate 18g 6%
Dietary Fiber 1.6g 6%
Sugars 11.9g
Protein 11.5g 23%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Broccoli and Mushroom Soup

BROCCOLI AND MUSHROOM SOUP

Creamy, cheesy, and delicious! this Broccoli and Mushroom Soup is a quick and easy recipe and is perfect when you’re in a hurry, but still very tasty.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Servings 6
Calories 188 kcal

Equipment

  • LARGE SAUCEPAN
  • Blender/Food Processor

Ingredients
  

  • 3 Cups Water
  • 2 Cups Broccoli Florets
  • 8 Ounces Mushrooms sliced
  • 2 Tablespoons Butter
  • 1 Cup Non-Fat Dry Milk Powder
  • 1 Can Condensed Cheddar Cheese Soup
  • 1/8 Teaspoon Hot Sauce optional
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Ground Black Pepper
  • 1/8 Teaspoon Garlic Powder or 1 Clove minced

Instructions
 

  • Bring the water to a boil in a saucepan, melt in the butter, then add the broccoli and mushrooms, and stir.
  • Bring back to a boil and simmer for 5-6 minutes, until the broccoli is softened and tender.
  • Stir in the milk powder, followed by stirring in the cheese soup, and mix thoroughly.
  • Next, add in the hot sauce, black pepper, and garlic powder, and mix again until fully combined.
  • Simmer for a further 5-6 minutes until fully cooked.
  • Allow to cool, and blend using a stick blender or food processor for 2-3 minutes.
  • Serve hot with crusty bread and top with shredded cheese, broccoli florets, or sliced mushrooms

Notes

Variations:
  • Use frozen and thawed broccoli if I can’t get to the grocery store for fresh broccoli.
  • If you want to make it from scratch then try this with canned milk and a bag of grated cheese.
  • Add chicken or turkey for a meaty dish.
  • Try adding crab or poached salmon to change it up a bit.
  • Sprinkle in some crushed, crispy bacon.
Keyword Broccoli and Mushroom Soup