Soups & Stews
This broccoli and cream of mushroom soup recipe delivers the perfect balance of rich, velvety mushroom base and the subtle sweetness of hidden broccoli—without sacrificing that comforting, creamy texture we all love.
The secret lies in blending fresh mushrooms and steamed broccoli directly into the soup, creating a silky consistency with just the right amount of vegetable goodness. I developed this version after years of testing, ensuring every spoonful is packed with umami depth and a smooth, restaurant-quality finish.
What makes this recipe stand out is its simplicity—just 15 minutes of active prep and 30 minutes of simmering time transform simple ingredients into something extraordinary. The mushrooms form the heart of the soup, sautéed until deeply flavorful, while the broccoli adds a touch of freshness that brightens the dish.
A splash of cream and a sprinkle of seasonings elevate it to a velvety, satisfying bowl that’s perfect for chilly evenings or as a cozy starter.
By the end, you’ll have a creamy, velvety soup with a rich mushroom flavor and just the right amount of broccoli’s natural sweetness—no lumps, no bitterness, just pure comfort. The texture is smooth yet substantial, and the aroma alone will have everyone gathering around the table.
This soup is vegetarian-friendly, hearty enough to serve as a main, and versatile enough to pair with crusty bread or a sprinkle of parmesan.
Ready to master this recipe? Let’s get started—you’ll have a steaming bowl of perfection in no time, guaranteed to become a household favorite. The best part? It’s foolproof, so even if you’re new to soup-making, you’ll achieve professional results every time.
Ingredients for broccoli and cream of mushroom soup
Fifteen minutes of prep transforms humble mushrooms and broccoli into velvety perfection—rich umami meets hidden veggie goodness in every spoonful.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh White Button Mushrooms 🍄 | 1 ½ lb | Sliced into even 1/4-inch pieces |
| Fresh Broccoli Florets 🥦 | 2 cups | Steamed until tender-crisp |
| Yellow Onion 🧅 | 1 whole | Diced into fine 1/8-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced into a fine paste |
| All-Purpose Flour 🌾 | 2 tbsp | For roux development |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into small cubes |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Whole Milk 🥛 | ½ cup | For creaminess balance |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh thyme leaves |
| Nutritional Yeast 🍞 | 1 tbsp | For umami depth (optional) |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For sautéing mushrooms |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens the finished soup |
The mushrooms are the star—cremini or shiitake add depth, but white buttons work perfectly fine. Whole Foods or Trader Joe's carry pre-sliced options, but slicing yourself ensures even cooking. For the broccoli, bright green florets with tight buds steam faster and hold their shape better. If using frozen, thaw and drain thoroughly first. The vegetable broth should be low-sodium—you'll adjust seasoning later, and salted broth can make the soup taste flat. I always grab the Pacific Foods brand for its clean, vegetable-forward flavor.
No fresh thyme? Dried works at half the amount, but fresh is ideal—it adds a bright, aromatic note that dried can't match. Running out of heavy cream? Coconut milk plus 1 tbsp cornstarch mimics the richness (though texture will differ slightly). The nutritional yeast is optional but absolutely essential for that savory punch—think of it as the umami secret weapon. For a lighter version, swap half the heavy cream for cashew cream (blend soaked cashews with water). The flour-to-butter roux is critical—cook it low and slow until it's a deep golden color for that restaurant-quality finish.
This soup tastes even better the next day—4-5 days in the fridge, sealed airtight. Freeze for up to 3 months by portioning into containers with a splash of broth to prevent a skin from forming. Reheat gently on the stove with a splash of milk or broth to restore creaminess. For serving, a sprinkle of freshly grated Parmesan or crispy fried shallots adds a gourmet touch. Leftovers reheat beautifully—just stir in a bit of cold water if it thickens too much.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this one—just slice the onion and garlic, then dump in the florets and mushrooms. No tiny pieces, no finicky prep. The broccoli stays in big chunks so it’s easy to grab, and the mushrooms just get a quick sear. Honestly, I make this while scrolling through emails.
- Umami Bomb: That earthy mushroom base? Chef’s kiss. The flour toast in the pan first pulls out all the deep flavor from the onions and garlic, then the cream of mushroom soup ties it into something rich and satisfying. It’s the kind of taste that makes you pause mid-bite—like a hug in a bowl.
- Leftovers That Work: This soup actually improves the next day. The flavors meld, the broccoli softens just enough to be tender, and it reheats like a dream. I’ll pack it for lunch or freeze half for when I’m too tired to cook. No sad, watery leftovers here—just reliable, comforting food.
- Budget Dinner Win: Fresh mushrooms and broccoli stretch further than you’d think, especially when you’re using a can of soup as the base. I’ll often double the batch and split it with a neighbor or freeze portions. It’s the kind of meal that feels special without costing a fortune—just good, honest ingredients doing their thing.
Step-by-step instructions for broccoli and cream of mushroom soup
This velvety soup delivers restaurant-quality depth with a perfect balance of earthy mushrooms and vibrant broccoli.
Develop the Mushroom Base
Heat the 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1.5 lb sliced fresh white button mushrooms and cook for 8-10 minutes until they release their moisture and develop golden brown spots. I like to stir occasionally to ensure even browning—this creates that rich umami foundation.
Once the mushrooms are well-browned, push them to one side of the pot. Add the 1 whole yellow onion and 4 cloves minced garlic cloves to the empty space. Sauté for 3-4 minutes until the onion becomes translucent and the garlic emits its fragrant aroma. This step builds the aromatic base that carries through the entire soup.
Build the Roux and Incorporate Broccoli
Reduce heat to medium-low and add the 4 tablespoons cold unsalted butter cut into small cubes. Let it melt completely, then stir in the 2 tablespoons all-purpose flour to create a roux. Cook for 2-3 minutes until the mixture turns a light golden color—this prevents a raw flour taste and adds body to the soup.
Pour in the 4 cups vegetable broth all at once, stirring vigorously to combine. Bring to a gentle simmer, then add the 2 cups steamed fresh broccoli florets. Let it cook for 5 minutes until the broccoli is tender and the flavors meld together. This is where the magic happens—the broth absorbs all those mushroom aromatics while the broccoli softens just enough to blend seamlessly.
Finish with Cream and Seasonings
Reduce heat to low and stir in the 1 cup heavy cream and 0.5 cup whole milk. Let it simmer gently for 5 minutes until slightly thickened but still silky. Here's where I add the 1.5 teaspoons diamond crystal kosher salt, 0.5 teaspoon freshly ground black pepper, 0.5 teaspoon dried thyme, and 1 tablespoon nutritional yeast—this last ingredient adds that extra umami punch that makes the soup truly exceptional.
The soup should now be velvety smooth with visible broccoli pieces and mushroom strands. Taste and adjust seasoning if needed—sometimes the broth can vary in saltiness. For that final bright note, stir in the 1 tablespoon fresh lemon juice just before serving. This balances all the richness with a touch of acidity that makes each spoonful sing.
Serve Warm with Optional Garnishes
Ladle the soup into bowls and serve immediately while hot. The contrast of warm soup against cool air makes it even more satisfying. For presentation, I like to top each serving with a sprinkle of freshly cracked black pepper and a drizzle of extra-virgin olive oil—this adds visual appeal and another layer of flavor.
This soup keeps well in the refrigerator for 3-4 days and actually tastes better the next day as the flavors continue to meld. For reheating, warm gently on the stove over low heat and add a splash of whole milk or vegetable broth if it thickens too much. The key is to maintain that velvety texture while preserving all those developed flavors.
Pro Tips For Making Broccoli And Cream Of Mushroom Soup
- Sauté Mushrooms Low and Slow: I learned this the hard way—blasting mushrooms on high heat turns them to mush instead of releasing their flavor. Keep the heat at medium and let them cook for 8-10 minutes until all the moisture evaporates and they’re golden, not soggy.
- Slice Onions Thinly: Thinly sliced onions (about 1/8-inch) cook faster and sweeten up better in the soup. Skip the chunky dice unless you’re in a rush—you’ll taste the difference in richness.
- Don’t Overcook Broccoli: Broccoli in soup should stay bright green and just tender, not mushy. Add it late (last 3-4 minutes of cooking) and resist the urge to stir it constantly—it’ll soften faster than you think.
- Bloom the Flour Properly: Stir in the flour with a splash of cold water first, then add the broth slowly. This prevents lumps and gives the soup a smoother, thicker consistency without tasting like flour. (Yes, even if you’re impatient like me.)
Flavor customization for this recipe
Spicy Kick
If you love heat, stir in ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Cholula or Tabasco) when adding the cream. For a smoky-spicy twist, add ½ teaspoon smoked paprika with the thyme.
I also like to top each bowl with crispy fried jalapeños or a sprinkle of Penzeys chipotle powder for an extra layer of complexity. 🌶️
Creamy Upgrade
For an ultra-luxurious texture, replace half the heavy cream with crème fraîche or mascarpone cheese—just ½ cup blended into the soup at the end. This adds a tangy richness that makes the soup feel even more decadent.
If you're avoiding dairy, coconut cream works beautifully (though it has a slightly sweeter profile). 🥛
Herb Variations
Swap out thyme for other herbs to change the flavor profile completely. Try 1 teaspoon fresh tarragon for a light, anise-like note or 1 sprig fresh rosemary (finely chopped) for an earthy depth.
Sage pairs wonderfully too—just 1 teaspoon dried or 2 sprigs fresh added with the thyme. The key is to balance the herbs with the mushrooms' earthiness. 🌿
Umami Boosters
To intensify the savory depth, add 1 teaspoon fish sauce (if vegetarian, use vegetarian fish sauce like Red Boat) or 1 tablespoon Worcestershire sauce (ensure it's vegetarian-friendly). A splash of soy sauce (just ½ teaspoon) also works—it enhances the mushrooms' natural umami without overpowering.
For a deeper flavor, stir in 1 teaspoon miso paste at the end of cooking. 💫
Cheesy Twist
Stir in ½ cup shredded Gruyère cheese or Parmesan while the soup simmers to create a creamy, cheesy version. For a sharper flavor, use aged cheddar or fontina.
If you love melted cheese, top each serving with a slice of baked halloumi or a dollop of ricotta just before serving. The cheese adds a wonderful contrast to the soup's creaminess. 🧀
Vegetable Add-Ins
Customize the veggie content by adding ½ cup diced celery or ½ cup leeks (sautéed with the onions) for extra freshness. For a heartier soup, blend in ½ cup cooked lentils or ½ cup chickpeas—they thicken the soup naturally while adding protein.
Carrots or sweet potatoes also work well, especially if you prefer a slightly sweeter profile. 🥕
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, replace the heavy cream with ½ cup coconut milk plus ½ cup unsweetened almond milk. The texture will be slightly thinner but still creamy. For extra richness, blend ½ cup silken tofu with ¼ cup water and use that instead. The soup will maintain its velvety quality while being dairy-free.
How do I prevent the soup from getting lumpy?
Lumps usually happen when the roux isn't cooked long enough or when adding cold ingredients too quickly. Always cook the flour-butter roux until it's a deep golden color (2-3 minutes) before adding the broth. Stir constantly when adding the cream and milk to prevent curdling. If you notice lumps later, blend the soup briefly with an immersion blender for a silky finish.
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain it thoroughly first. Frozen broccoli works well, but fresh broccoli adds better texture and flavor. If using frozen, steam it for 3-4 minutes until tender-crisp before adding to the soup. For extra flavor, toss the thawed broccoli with 1 teaspoon olive oil and a pinch of salt before steaming.
Why does my soup taste bland after reheating?
Reheating can dull flavors because the cream separates or the broth evaporates. To fix this, stir in 1-2 tablespoons of whole milk or broth while reheating on low heat. For extra depth, add a pinch of nutritional yeast or a splash of lemon juice to brighten the flavor. Always reheat gently to avoid breaking the cream.
What’s the best way to store leftovers?
Let the soup cool completely, then transfer to an airtight container. It keeps in the fridge for 4-5 days and freezes beautifully for up to 3 months. For freezing, portion into containers with a splash of broth or milk to prevent a skin from forming. Thaw overnight in the fridge and reheat gently on the stove.