Creamy Broccoli Mushroom Soup

Prep Time
Cook Time
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"No cheese in this one."

Original recipe yields 7 servings


  • Serving Size: 1 (495.9 g)
  • Calories 740.2
  • Total Fat - 43 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 63.5 mg
  • Sodium - 1494.9 mg
  • Total Carbohydrate - 59.1 g
  • Dietary Fiber - 2 g
  • Sugars - 10.5 g
  • Protein - 29.1 g
  • Calcium - 543.1 mg
  • Iron - 3.3 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0.9 mg

Step 1

In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.

Step 2

Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.

Step 3

Bring stock to a boil, and add broccoli and mushrooms. Cover, lower heat to simmer and cook, stirring occasionally, for about 10-15 or until broccoli becomes tender (depends on the size of the broccoli pieces).

Step 4

Whisk flour and paprika into a small bowl along with the evaporated milk. Stir into soup, and raise heat, stirring constantly. When soup comes to a boil, if your soup is thick as you like it finish by adding the cream and removing from heat. If it's a little thin for you, whisk some more flour in the heavy cream and add that, stirring until it boils and thickens.

Tips & Variations

No special items needed.