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Closeup view of broccoli soup in a white bowl with sautéed mushrooms and parmesan cheese on top.

Broccoli Soup with Sauteed Mushrooms

This healthy Broccoli Soup with Sauteed Mushrooms is packed with flavor and nutrients and made creamy with a little bit of Greek yogurt.
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Course: Entree
Cuisine: American
Keyword: Broccoli Recipe, Healthy Soups
Prep Time: 15 minutes
Makes: 4 servings
Author: Sues

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Ingredients

  • 1 lb broccoli florets (about 2 large heads)
  • ½ cup vegetable or chicken broth
  • 4 oz. 2% Greek yogurt
  • 3 teaspoon minced garlic divided
  • 4 teaspoon freshly squeezed lemon juice divided
  • 1 teaspoon red hot pepper flakes divided
  • Salt
  • Pepper
  • 1 tablespoon olive oil
  • 4 oz. sliced mushrooms
  • 1 tablespoon finely chopped parsley
  • Finely grated parmesan cheese optional for topping

Instructions

  • Bring a large pot of salted water to a boil and cook broccoli florets until they start to soften, but are still bright green (about 4-5 minutes). Drain broccoli, but be sure to reserve about ¾ cup of the water.
  • Put broccoli in a blender along with ¾ cup of reserved water, vegetable or chicken broth, Greek yogurt, 2 teaspoon minced garlic, 2 teaspoon lemon juice, ½ teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper and puree until smooth.
  • Heat olive oil in a medium saucepan over medium heat and add mushrooms, remaining 1 teaspoon minced garlic, remaining 2 teaspoon lemon juice, and remaining ½ teaspoon red pepper flakes. Cook for about 4 minutes. Season with about ¼ teaspoon salt and ¼ teaspoon pepper. Add parsley and toss.
  • Serve broccoli soup in bowls and top with sautéed mushrooms. Sprinkle a little parmesan cheese on top, if desired.
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