Broccoli and mushroom soup

I'm so excited to share this one because it came out of a pretty random Tuesday in my kitchen. I had a lonely broccoli head and a box of mushrooms that needed using up, so I roasted them together instead of just steaming everything like usual. The smell alone had Donald wandering in from his office asking what I was making.

Jump to:

• Why You Will Like This Recipe
• Ingredients For Roasted Broccoli and Mushroom Soup
• Roasted Broccoli and Mushroom Soup
• How To Make Roasted Broccoli and Mushroom Soup
• Storage and Reheating
• Variations For Roasted Broccoli and Mushroom Soup
• FAQ About Roasted Broccoli and Mushroom Soup
• Recipes You May Like
• Conclusion

This roasted broccoli and mushroom soup turned out so good that when my sister tried it, she told me it might be one of the best soups she's ever had. Honestly? I didn't expect that reaction from a bowl of vegetable soup, but roasting really does something to the flavor here.

What makes this one special is that I use the whole vegetable, even the broccoli stems, so nothing goes to waste. It's simple, it's cozy, and it comes together in about thirty minutes total. If you love a good bowl of comfort, you'll want to also try my creamy leek potato soup next, since it has that same warm, silky feel.

I've made this soup at least a dozen times since that first random Tuesday, and it's never once let me down. Some nights I add a little more garlic. Other nights I throw in extra spinach because that's what needs using up. It's the kind of recipe that bends to whatever your fridge looks like that week, which honestly is my favorite kind of cooking.

Why You Will Like This Recipe

• It's ready in about 30 minutes, start to finish
• Roasting the broccoli and mushrooms first brings out a deeper, almost nutty flavor
• You use the whole vegetable, stems included, so there's less waste
• It's naturally dairy free if you swap in vegan cream
• Alex, who usually avoids anything green, actually asks for seconds
• The lemon and nutritional yeast give it a little brightness so it never tastes flat
• It's a great way to clean out the produce drawer before your next grocery run

Ingredients For Roasted Broccoli and Mushroom Soup

Here's what you'll need. Nothing fancy, just real ingredients you can find at any grocery store.

• 1 large broccoli (stems saved, don't toss them)
• 200 g mushrooms
• 6 garlic cloves
• 1 onion
• 1 leek
• 1 carrot
• Olive oil
• 1 litre vegetable stock
• 1 bag spinach
• 1 lemon, zest and juice
• ½ cup coconut cream (or vegan cream)
• 2 to 3 tablespoons nutritional yeast

For serving: croutons, a drizzle of olive oil, and fresh chives.

A quick note on substitutions. If you're not a fan of coconut cream, regular heavy cream works fine too. And if nutritional yeast isn't something you keep on hand, a sprinkle of parmesan does a similar job of adding that savory depth.

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How To Make Roasted Broccoli and Mushroom Soup

I promise this looks like more steps than it actually is. Once you get the veggies in the oven, most of the work is just waiting.

Roast The Vegetables

Preheat your oven to 200°C. Chop up all your vegetables, keeping the broccoli stems separate from the florets.

In a large roasting tin, add the broccoli florets and mushrooms. Drizzle with olive oil, season well, then roast for 20 to 30 minutes until everything looks browned and the water has cooked off.

Build The Soup Base

While the veggies roast, fry the onion, leek, carrot, and garlic in a large pot for about 10 minutes, until softened. Your kitchen will start smelling amazing around this point.

Add the broccoli stems and vegetable stock to the pot. Bring it to a boil, then let it simmer until the roasted broccoli and mushrooms are ready. In the last few minutes, stir in the spinach so it wilts down.

Make The Croutons

Once the broccoli and mushrooms are done roasting, pull them out and set them aside. Switch your oven to the grill setting, then toss torn chunks of bread into that same roasting tray with a little salt and olive oil. Grill for a few minutes, tossing so they toast evenly on all sides.

Blend And Serve

Add half of the roasted broccoli and mushrooms to a blender along with the soup broth, lemon zest, lemon juice, and nutritional yeast. Blend until smooth.

Pour into bowls, swirl in some coconut cream, then top with the remaining roasted broccoli and mushrooms, your fresh croutons, and a scattering of chives.

Storage and Reheating

This soup keeps really well, which makes it a great one to batch make on a Sunday.

Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes nicely for up to 3 months, just leave the croutons out until you're ready to serve.

To reheat, warm it gently on the stovetop over medium low heat, stirring now and then. If it's thickened up in the fridge, add a splash of stock or water to loosen it back up. Honestly, I think the flavor gets even better on day two.

If you're freezing it, portion it into individual containers first. That way you can pull out exactly what you need for lunch without thawing the whole batch, which is a trick I picked up after one too many wasted portions.

Variations For Roasted Broccoli and Mushroom Soup

Here are a few things I've picked up after making this more times than I can count.

• Want it thicker? Blend all of the roasted vegetables instead of just half.
• Add a pinch of chili flakes if you like a little heat with your bowl.
• Swap the spinach for kale if that's what you have in the fridge.
• No leeks on hand? An extra onion works in a pinch.
• Ever wonder why roasting matters so much here? It's because it caramelizes the natural sugars in the broccoli and mushrooms, which gives the soup way more depth than boiling alone ever could.

One thing to avoid is roasting the vegetables too long, since burnt broccoli can turn bitter fast. Keep an eye on the tray after the 20 minute mark.

If you love vegetable based soups like this one, my creamy curried coconut carrot soup has a similar cozy, blended texture with a bit of spice.

FAQ About Roasted Broccoli and Mushroom Soup

Why should you roast broccoli and mushrooms before adding them to soup?

Roasting brings out a deeper, slightly nutty flavor that you just can't get from boiling. The high heat caramelizes the natural sugars in the vegetables, so your soup tastes richer without needing extra cream or seasoning to make up for it.

Can roasted broccoli and mushroom soup be made without coconut cream?

Yes, definitely. Regular heavy cream or half and half works just as well if you're not looking for a dairy free option. You can also leave the cream out entirely for a lighter, broth style soup.

How do you thicken broccoli and mushroom soup?

The easiest way is to blend more of the roasted vegetables into the base instead of holding half back. You can also add a small peeled potato while the broth simmers, which blends in and thickens things naturally.

Can roasted broccoli and mushroom soup be frozen?

Yes, it freezes really well for up to 3 months. Just leave out the croutons and fresh toppings until you're ready to reheat and serve, so they stay crisp instead of going soggy.

Recipes You May Like

• Creamy Instant Pot Broccoli Cheddar Soup if you're craving something extra cheesy and rich
• Creamy Sausage White Bean Soup for a heartier, protein packed bowl
• Cafe Style French Onion Soup for another cozy classic with deep roasted flavor

Conclusion

This roasted broccoli and mushroom soup has become one of those recipes I keep coming back to when I want something warm without a lot of fuss. It's simple, it uses ingredients I always have around, and the roasting step makes it taste like you put in way more effort than you actually did.

Give it a try this week, and let me know how it turns out for you! Don't forget to save this one to Pinterest so you can find it again next time you've got a lonely head of broccoli in the fridge.