When you’re in need of a comforting and nutritious meal that comes together quickly, this Easy 30-Minute Mushroom Vegetable Soup is the perfect solution. Packed with a variety of fresh vegetables and earthy mushrooms, this soup is both hearty and light, making it an excellent choice for a weeknight dinner or a healthy lunch. The combination of rich vegetable broth, aromatic herbs, and the umami punch from soy sauce and mushrooms creates a depth of flavor that is both satisfying and wholesome. Let’s dive into this easy recipe that will warm you up in no time!
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) low-sodium vegetable stock
- Approximately 12 ounces of fresh mushrooms, cleaned and sliced thinly (I used a mix of 4 ounces shiitake 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 cracked black pepper, or adjust to your preference
- 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 of granulated sugar, optional and to taste (to counterbalance the acidity of the vinegars)
Instructions:
- Cook the Aromatics: In a large pot, warm the olive oil over medium heat.Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
- Add the Mushrooms: Add the sliced mushrooms to the pot and cook for about 5-7 minutes, stirring occasionally. The mushrooms should release their moisture and begin to brown slightly, deepening their flavor.
- Pour in the Broth: Once the mushrooms are cooked, pour in the vegetable broth. Stir to combine and bring the mixture to a simmer.
- Add the Vegetables and Seasonings: Add the broccoli florets, diced zucchini, soy sauce, thyme, oregano, salt, pepper, and bay leaves to the pot. Stir everything together and allow the soup to simmer for 10-15 minutes, or until the vegetables are tender but still vibrant.
- Adjust the Flavor (Optional): If using, add the rice wine vinegar, apple cider vinegar, and granulated sugar to the soup. These optional ingredients help to balance and brighten the flavors of the soup. Stir well to incorporate, and taste to adjust seasoning if necessary.
- Simmer and Serve: Remove the bay leaves from the soup and discard. Pair with a slice of crusty bread for a complete and satisfying meal.
Conclusion:
This Easy 30-Minute Mushroom Vegetable Soup is a fantastic option when you want something quick, nutritious, and full of flavor. The combination of tender vegetables and hearty mushrooms in a well-seasoned broth makes this soup both filling and satisfying, yet light enough for any time of day. Whether you’re looking to warm up on a chilly evening or simply need a healthy, quick meal, this soup is sure to hit the spot. Enjoy the ease and comfort of this delightful dish!