Easy 30-Minute Mushroom Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, savory vegetable soup with mushrooms, broccoli, and zucchini in a umami-rich broth. Asian-inspired with soy sauce and vinegar for depth. A satisfying, meatless main course ready in 30 minutes.
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Nutrition & ingredients
Ingredients
serves 8- 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)
- 1/4 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))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 650mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 351mg
- Calcium
- 24mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 650MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.