Soups & Stews
This broccoli and cream of mushroom soup recipe delivers the velvety richness and umami depth you’d expect from a restaurant—without the fuss. After years of perfecting the balance between earthy mushrooms and fresh broccoli, I’ve developed a method that ensures a silky, flavorful soup every time.
The secret lies in proper sautéing and simmering to build layers of flavor before blending, resulting in a texture that’s impossibly smooth yet still hearty.
What sets this recipe apart is the way it transforms simple ingredients into something truly special. You’ll start with mushrooms and onions caramelized in butter, then add garlic and fresh broccoli to deepen the savory notes before blending with a velvety cream base.
The result is a soup that’s rich enough to satisfy yet light enough for any meal, with just the right touch of tang from a splash of lemon juice at the end.
By the time you’re done, you’ll have a steaming bowl of soup that’s creamy, aromatic, and packed with umami—perfect for chilly evenings or as a comforting starter. The best part? It comes together in about 45 minutes, with minimal prep and no complicated techniques.
Whether you’re serving it as a main dish or a side, this soup will become a staple in your rotation.
For extra depth, consider toasting the mushrooms before sautéing or adding a splash of white wine to the pot while simmering. Garnish with fresh parsley, a drizzle of olive oil, or crispy fried shallots for a restaurant-worthy finish. Let’s get cooking!
Ingredients for broccoli and cream of mushroom soup
Simple ingredients, restaurant-worthy umami—this soup transforms pantry staples into velvety perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| White Button Mushrooms 🍄 | 12 oz | Sliced into even pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Unsalted Butter 🧈 | 4 tbsp | Cold, for sautéing |
| Fresh Broccoli 🥦 | 1 ½ lb | Cut into florets, stems peeled |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Vegetable Broth 💧 | 3 cups | Low-sodium preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing drizzle |
The mushrooms are where magic happens. Cremini or baby bella add deeper flavor, but white buttons work fine if that's what you've got. Trader Joe's sells pre-sliced mushrooms that save time, but slicing your own gives better texture. Look for firm, dry mushrooms—none of that slimy stuff. The butter? Use cold, unsalted—it adds richness without extra sodium. I always grab Plugrá butter from the store, but any good-quality brand works. Toasting the mushrooms in the butter for a few minutes before adding onions brings out their natural sweetness—don't skip this step (trust me on the full-fat version).
No vegetable broth? Water plus 1 tbsp soy sauce gets you close, though the umami won't be as deep. Fresh parsley is ideal for garnish, but dried parsley at half the amount works in a pinch. Short on heavy cream? Half-and-half plus a splash of milk keeps it creamy. The flour is just for thickening—no need to worry about raw flour safety here since it's cooked. Want extra depth? A splash of white wine while sautéing mushrooms takes it to the next level. The broccoli should be bright green—if it's yellowing, swap in fresh. For a tangy finish, the lemon juice is non-negotiable (or sub a pinch of cream of tartar).
This soup tastes even better the next day—honestly, the flavors meld more beautifully. Keeps 4-5 days in the fridge, but I usually make a double batch so we have leftovers. For freezing, portion into containers and thaw overnight in the fridge. The parsley and olive oil drizzle are best added fresh, so hold those until serving. Garnish with crispy fried shallots if you're feeling fancy—Costco sells pre-made ones that are perfect for this.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just sauté onions and mushrooms in butter until they’re golden, add garlic, then dump in broth and cream. No extra bowls, no fuss. The broccoli steams right in the pot while everything else cooks, and honestly? That’s my kind of meal.
- Umami Bomb: The mushrooms and butter create this deep, savory richness that just hits—like a hug in soup form. Add a splash of cream, and suddenly you’ve got a dish that’s creamy but still bright thanks to that fresh broccoli. My picky-eater husband finishes his bowl every time.
- Leftovers That Don’t Suck: Between us, most soups turn into sad, watery meals by day three. Not this one. The broccoli holds its texture, the mushrooms stay tender, and the flavor only gets better as it sits. I make a double batch on Sundays and freeze half—no one complains when I reheat it.
- Budget Flex: You’re using pantry staples here: onions, garlic, mushrooms, butter. Fresh broccoli is the only splurge, but it’s worth it. I’ve made this for $3 a serving, and it still feels like a restaurant dish. My college-student nephew asks for it all the time.
Step-by-step instructions for broccoli and cream of mushroom soup
This velvety soup brings together earthy mushrooms and fresh broccoli in a rich, comforting blend.
Sauté Mushrooms and Aromatics for Deep Flavor
Heat 2 tablespoons of the unsalted butter in a large pot over medium heat. Add the sliced white button mushrooms and cook for 5-6 minutes until they release their moisture and begin to soften. You'll see the mushrooms shrink slightly and develop a golden edge—that's your cue they're ready.
Push the mushrooms to the side of the pot and add the remaining 2 tablespoons unsalted butter. Toss in the diced yellow onion and minced garlic cloves, cooking for 3-4 minutes until the onion becomes translucent and the garlic releases its fragrant aroma. This step builds the flavor foundation—don't rush it, as proper cooking of these aromatics prevents bitterness in the finished soup.
Thicken the Base with Flour and Broth
Sprinkle the 1 tablespoon all-purpose flour over the mushrooms and aromatics. Stir vigorously for 1-2 minutes until the flour coats everything evenly and turns a light golden color. This creates a roux that will help thicken your soup beautifully.
Slowly pour in the 3 cups vegetable broth while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 8-10 minutes until slightly thickened. You'll notice the soup develop a glossy appearance and coat the back of a spoon—that's when you know it's ready for the next step.
Add Broccoli and Simmer Until Tender
Add the cut broccoli florets and 0.5 teaspoon salt to the pot. Stir gently to combine, then cover and let it simmer for 5-6 minutes until the broccoli becomes bright green and tender when pierced with a fork. The stems should be fork-tender too—this ensures every bite is perfectly cooked without being mushy.
While the broccoli cooks, prepare the heavy cream by whisking it with 1 tablespoon lemon juice and 0.25 teaspoon ground black pepper in a small bowl. This brightens the cream and adds a subtle tang that balances the richness.
Finish with Cream and Garnish
Remove the pot from heat and carefully stir in the prepared heavy cream mixture. The soup should become luxuriously thick and velvety. If it's too thick, you can thin it slightly with a splash of warm vegetable broth—just 1-2 tablespoons at a time until you reach your desired consistency.
Return the soup to low heat and let it warm through for 2-3 minutes, stirring occasionally. The heat should be gentle enough to maintain the cream's richness without causing it to curdle. Taste and adjust seasoning with additional salt or pepper if needed.
Serve Warm with Fresh Garnishes
Ladle the soup into bowls and immediately garnish with 1 tablespoon extra-virgin olive oil drizzled on top and 1 tablespoon chopped fresh parsley sprinkled over each serving. The olive oil adds a final layer of richness while the parsley brings freshness and color to each bowl.
Serve immediately while hot. The contrast of the creamy soup with the bright broccoli and earthy mushrooms creates a perfectly balanced flavor experience. This soup tastes even better the next day, so make extra if you can—it's that good!
Pro Tips For Making Broccoli And Cream Of Mushroom Soup
- Sweat the Onions Slow: I learned this the hard way—rushing the onions turns them bitter and watery. Simmer them in the butter over medium-low for 8-10 minutes until they’re deep golden and mostly dissolved into the pan. That’s the base flavor for the whole soup, so don’t skip the wait.
- Trim Mushrooms Like a Pro: Skip the peeling—just wipe the mushrooms with a damp paper towel to remove dirt. Slice them thick (¼-inch) so they stay intact while cooking, and don’t overcrowd the pan. Too many mushrooms at once steam instead of brown, and you’ll end up with mushy soup.
- Blend in Stages: After cooking the mushrooms, blend half with the broth first, then finish with the rest. This keeps the texture smoother—no grainy surprises. If your blender struggles, add a splash of hot broth to loosen things up before blending again.
- Butter the Broccoli: Toss the broccoli florets in a tiny bit of melted butter (1 tsp) before adding them to the soup. It crisps the edges just enough to make them pop against the creamy base—like a little flavor insurance. (Yes, even if you’re impatient like me.)
Troubleshooting perfect results
Grainy Texture Fix
If your soup turns out grainy after blending, you likely didn’t strain it properly. After blending, press the soup through a fine-mesh sieve or nut milk bag to remove any remaining broccoli bits.
For extra smoothness, blend again for 10-15 seconds after adding ¼ cup warm broth—this helps break down any residual fibers. I use a Vitamix for ultra-smooth results, but even a regular blender works if you pulse thoroughly. 🥣
Too Thin or Watery
If your soup is too thin, the flour-to-liquid ratio might be off. Next time, try 1.5 tablespoons flour instead of 1, or let the broth reduce longer before adding broccoli.
For an instant fix, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the soup, and simmer for 2-3 minutes. Avoid over-blending—this can make the cream break. 💡
Broken Cream or Curdling
Cream breaking usually happens from too much heat or acidic ingredients. To prevent it, never boil the soup after adding cream—keep it at below 180°F. If it curdles, whisk in 1 tablespoon cold heavy cream and 1 teaspoon lemon juice to stabilize it.
For extra insurance, temper the cream by whisking it into a splash of warm broth before adding it to the pot. 🥛
Mushrooms Too Bitter
Bitter mushrooms mean they were overcooked. Sauté them over medium heat for no more than 5-6 minutes—they should soften but not darken. For deeper flavor without bitterness, add a splash of dry white wine (like Sauvignon Blanc) when sautéing.
If using cremini mushrooms, reduce cooking time to 4 minutes—they brown faster than white buttons. 🍷
Broccoli Undercooked
Broccoli that’s still crunchy after simmering means it didn’t cook long enough. Next time, cover the pot and simmer for 8-10 minutes (not 5-6) for fully tender stems. For extra insurance, blanch broccoli florets in boiling water for 1 minute before adding to the pot.
If using frozen broccoli, thaw and drain it first—ice crystals can dilute the soup. 🥦
Lacking Depth of Flavor
If your soup tastes flat, the mushrooms and aromatics weren’t cooked long enough. Next time, sauté onions and garlic until deeply golden (8-10 minutes), and toast mushrooms until they release all their moisture.
Add a ½ teaspoon soy sauce to the broth for umami, or finish with a pinch of nutritional yeast for a cheesy depth. A splash of fish sauce (just ¼ teaspoon) also works wonders. 🌟
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, substitute with 1 cup full-fat coconut milk or ½ cup Greek yogurt mixed with ½ cup warm broth. The yogurt adds tanginess that balances the earthy mushrooms beautifully. If you're avoiding dairy entirely, a blend of ½ cup cashew cream (soaked cashews blended with water) and ½ cup vegetable broth works well too.
How do I store leftovers to keep them creamy?
Store leftovers in an airtight container in the fridge for up to 4-5 days. To maintain creaminess, let the soup cool completely before refrigerating. When reheating, warm over low heat on the stove or in the microwave at 50% power, stirring frequently. Avoid boiling—just heat until steaming hot. For freezing, portion into containers and freeze for up to 3 months.
What's the best way to make this soup vegan?
Swap the heavy cream for 1 cup coconut cream (the thick part from a can of full-fat coconut milk) and use vegetable broth. Replace butter with olive oil and add 1 teaspoon nutritional yeast for a cheesy flavor. For extra richness, blend in ½ cup silken tofu with the broth before simmering. The mushrooms and broccoli will still shine through with these substitutions.
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain it first to prevent watering down your soup. For best results, use 1.5 cups frozen broccoli florets (about 10 oz) and add them directly to the simmering broth. Frozen broccoli works well, but fresh gives slightly better texture and flavor. If using frozen, you might need to simmer for 2-3 extra minutes to ensure tender stems.
Why does my soup sometimes separate after blending?
This usually happens when the cream is added too hot or the soup is over-blended. To fix it, whisk in 1 tablespoon cold heavy cream and 1 teaspoon lemon juice while stirring constantly. For prevention, always blend the soup while warm (not hot) and stir in the cream off the heat. If you're using an immersion blender, blend in short bursts to avoid breaking the cream.