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By Diya Nalla

Easy 30-Minute Mushroom Vegetable Soup

Name: Easy 30-Minute Mushroom Vegetable Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian
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 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; ▢ ¼ 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)

5 steps

Prep:5minCook:25min

Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you'll LOVE!!

Updated at: Thu, 06 Mar 2025 01:35:25 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories73.5 kcal (4%)

Total Fat3.9 g (6%)

Carbs8 g (3%)

Sugars3.1 g (3%)

Protein3 g (6%)

Sodium718 mg (36%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 tablespoonsolive oil

1sweet Vidalia onion

medium, or yellow, peeled and diced small

3garlic cloves

pressed or finely minced

8 cupsreduced sodium vegetable broth

12 ouncesfresh mushrooms

trimmed and thinly sliced, I used 4 ounces shitake and 8 ounces baby portobello

2 cupsbroccoli florets

1zucchini

medium, diced into bite-sized pieces

¼ cupreduced sodium soy sauce

1 teaspoondried thyme

1 teaspoondried oregano

1 teaspoonkosher salt

or to taste

1 teaspoonblack pepper

freshly ground, or to taste

2bay leaves

1 tablespoonrice wine vinegar

optional, brightens up the flavor

1 tablespoonapple cider vinegar

optional, brightens up the flavor

1 teaspoongranulated sugar

optional and to taste, balances the acidity from the vinegars

Instructions

Step 1

To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.

Dutch Oven

olive oil2 tablespoons

sweet Vidalia onion1

Step 2

Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.

Dutch Oven

garlic cloves3

Step 3

Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.

Dutch Oven