Traditional recipes

Tenderstem Broccoli and Mushroom Soup recipe

Tenderstem Broccoli and Mushroom Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup

This vegetarian-friendly soup is creamy, delicious and quick and easy to make. Crimini mushrooms and tenderstem broccoli are simmered together in a vegetable stock, then pureed with low fat cottage cheese.

6 people made this

IngredientsServes: 6

  • 250g crimini mushrooms, roughly chopped
  • 2 bunches tenderstem broccoli, roughly chopped
  • 500ml vegetable stock
  • 300g low fat cottage cheese
  • salt and pepper to taste
  • herbs to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Bring vegetable stock to the boil. Add mushrooms and tenderstem broccoli. Simmer until tenderstem broccoli is tender and the stock volume has reduced.
  2. Transfer to a liquidiser or food processor. Add cottage cheese and blend to the desired consistency.
  3. Return pureed soup to the heat. Add salt, pepper and herbs of your choice. Reheat and serve with crusty bread and butter.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Delicious.. used regular broccoli as tenderstem is difficult to locate in the states-14 Mar 2014

by MaeGregory

Easy and quick to make. Had some fetta in the fridge and used that instead of the cottage cheese and it was great.-19 Jul 2015(Review from this site AU | NZ)


Mushroom and Broccoli Soup Recipe

Mushroom Broccoli Soup is a healthy soup which is easy to make and tastes delicious. Serve this soup as a starter before your simple meal of Panchmel Dal, Aloo Bhindi Ki Sabzi and Phulka. You can also serve it with Garlic Bread.

Mushroom Broccoli Soup is a healthy, warm and creamy soup with the combination of mushrooms and broccoli. It is comforting and delicious soup with paleo ingredients. This warm soup can be prepared with minimal ingredients in minutes and is a great way to have broccoli.

You can make this soup in winters to beat the cold or can serve them as a starter for your get togethers and house parties.

Serve Mushroom Broccoli Soup as a starter before your simple meal of Panchmel Dal, Aloo Bhindi Ki Sabzi and Phulka for a weekday meal.

Serve Mushroom Broccoli Soup along with Garlic Bread as a starter for your get togethers and house parties.

If you like this recipe, you can also try other Soup Recipes such as


Broccoli and Mushroom Stir Fry

If you are passionate about the #MeatlessMonday initiative, this recipe is right up your alley. It consists of wholesome broccoli and mushrooms stir fried with soya sauce and balsamic vinegar, served on fluffy rice and sprinkled with poppy seeds. Simply put, this meal aims to be healthy, pure and &ndash well, meat free.

If you are, like me, kind of aware of what you put in your body &ndash you will quickly find that the internet are loaded with recipes, blogs and pins about clean eating, whole & raw food recipes and of course meat free, vegan and vegetarian recipe ideas.

Don&rsquot get me wrong, I am constantly aware of eating well, but we still eat meat. We try to eat more white meat than fatty red meat, and we try and buy free range, sustainable options. So, yeah, let&rsquos sustain our planets resources, ok?

Stir fry vegetables are probably the second best (other than grilled / roasted) for me, as I rarely get to actually serve veggies as a meal at our dinner table. Husband issues&hellipYou can literally add any other veggie you want to perk up your stir fry, endless options awaits. Enjoy!


Directions

In a large pot, melt the butter. Add broccoli, onion and thyme saute until broccoli is almost tender. Add the flour and cook on low heat for about 7-10 minutes, stirring often.

Add allspice, broth and cook on medium-high, stirring constantly with a wooden spoon. Remove from heat. If you prefer, you can puree the soup in a blender, in small batches.

Add the warmed milk (or half and half plus whipping cream). Saute mushrooms in a little oil. Use this and green peppers or cheese to garnish the soup and serve.


  • 1 pound broccoli, cut into 1-inch florets, stems peeled if desired
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 ounces shiitake mushrooms, stems removed, caps sliced 1/2 inch thick (4 cups)
  • 4 ounces baby bella mushrooms, quartered (2 cups)
  • ¼ teaspoon salt
  • 2 large cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon reduced-sodium tamari
  • 1 tablespoon butter
  • ¼ teaspoon crushed red pepper

Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and baby bellas, sprinkle with salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.

Reduce heat to medium add garlic and the remaining 1 tablespoon oil and cook, stirring, for 30 seconds. Add vinegar and tamari and cook for 30 seconds more. Remove from heat stir in butter, then add the broccoli and crushed red pepper and gently toss to combine.


Recipe Summary

  • 5 tablespoons butter, divided
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cups chicken broth
  • 8 cups broccoli florets
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ground black pepper to taste

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.


Main Ingredients

Broccoli and mushrooms. You can add your favorite vegetables to this dish in addition to these two. Sweet peppers, carrots, onion, or cabbage are all great options.

Seasoning. Soy sauce, rice vinegar, and sugar add the bulk of the complex flavors in this stir-fry dish.

Garlic + Ginger. Great flavor enhancers, especially with vegetables.

Oil. Just a touch of neutral-tasting oil to prevent sticking.

Water. This helps to soften the veggies.


Is Broccoli Soup Healthy?

Did you know? A cooked cup of broccoli provides Vitamin C equals to an orange. (Try my broccoli pesto, it’s pretty amazing too).

The mushrooms are also super-rich in vitamins and minerals. Hence, this mushroom broccoli soup is an excellent healthy dish that is low on calories too.

This is a dairy-free, vegan, gluten-free soup recipe. The desired creaminess in the soup comes from the button mushrooms and coconut milk.

The taste of the homemade soup is much better than the canned or store-bought ones. There is something therapeutic about making soup from scratch.

The flavor can be customized, and there is so much room to play with seasonal vegetables.


Ratings & Reviews

Keeper in my household

Loved it. Was simple budget meal. Next time I make this I will use Angle Hair pasta to make a lighter version.

Mushroom Broccoli Alfredo

My husband is not big on broccoli, so I took it out and added a pound of chicken. It was GREAT. My whole family loved it, I will make this again and again.

Mushroom Broccoli Alfredo

It's good overall, but it could be even better if just served without the pasta and served with grilled chicken and white rice.=]

Mushroom Broccoli Alfredo

My family absolutely loves this recipe.I doctor it up by adding a hint of wine and I use whole wheat pasta rotini or braod egg noodles. YUM..YUM!

Mushroom Broccoli Alfredo

Great tasting recipe which is easily supplemented with cubed turkey, chicken, ham, etc.

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Cooking guidelines

Fist of all, you need to butter a casserole dish.

The second step is to take a large pot.

Now, 3 tablespoons butter and flour should be melted over medium heat. (Make sure that it turns golden in color for making a quick roux).

You have to keep in mind the fact that the roux must resemble the peanut butter’s color.

It is the time to add mushrooms.

Then, chicken stock, heavy cream, cayenne pepper, garlic powder, onion and garlic have to be added.

Rice, 1 cup of cheese and broccoli should be added.

You have to season with pepper and salt.

Now, you have to pour it into the buttered dish.

The next step is to top with shredded cheddar available.

The cheese should be baked for 20 minutes until it is melted and turns golden.


Watch the video: #Creamy Mushroom Broccoli Soup #Restaurant Style Mushroom Broccoli Creamy Soup #Veg Soup (December 2021).