Mushroom Vegetable Soup

Warm up with a bowl of hearty and wholesome Mushroom Vegetable Soup, a nourishing blend of garden-fresh vegetables and earthy mushrooms simmered in a fragrant herb-infused broth. This easy-to-make recipe combines baby bella mushrooms, vibrant carrots, tender zucchini, and creamy potatoes for a comforting medley of flavors and textures. Seasoned with aromatic thyme, oregano, and bay leaf, every spoonful is a burst of savory goodness. Perfect for lunch or dinner, this vegan-friendly soup is ready in just 45 minutes and makes four satisfying servings. Garnished with fresh parsley, it’s as visually appealing as it is delicious—and a healthy way to embrace cozy flavors year-round!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 stalks celery stalks, chopped
• 10 ounces baby bella mushrooms, sliced
• 1 medium zucchini, chopped
• 1 medium potato, peeled and diced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the chopped carrots and celery. Cook for 5 minutes, stirring occasionally, until slightly softened.

Step 5

Add the sliced mushrooms and cook for 5-7 minutes until they are tender and have released their moisture.

Step 6

Stir in the chopped zucchini and diced potato. Cook for another 2 minutes.

Step 7

Pour in the vegetable broth and stir in the dried thyme, dried oregano, bay leaf, salt, and black pepper.

Step 8

Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the vegetables are tender.

Step 9

Remove and discard the bay leaf.

Step 10

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 11

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	2433.8 grams (2433.8g)

Amount per serving	% Daily Value*
Calories	1159

Total Fat 42.50g	54%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 5902mg	257%
Total Carbohydrate 166.90g	61%
Dietary Fiber 31.90g	114%
Total Sugars 42.80g
Protein 40.90g	82%

Vitamin D 20IU	99%
Calcium 397mg	31%
Iron 12mg	68%
Potassium 5591mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 13.5%

Carbs: 55.0%