Broccoli and Mushroom Soup with Parmesan
A creamy, low-carb soup featuring fresh broccoli, earthy mushrooms, and a subtle Parmesan finish. This american-inspired keto ready in about 40 minutes pairs chopped into florets broccoli, sliced mushrooms, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, chopped into florets broccoli
- 8 oz, sliced mushrooms
- 1/2 cup, diced onion
- 2 cloves, minced garlic
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup, grated Parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Step 2: Add sliced mushrooms and minced garlic, and cook for 3 minutes until mushrooms are tender.
- Step 3: Stir in chopped broccoli, 3 cups chicken broth, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a simmer and cook for 15 minutes until broccoli is tender.
- Step 4: Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Step 5: Stir in heavy cream and grated Parmesan, then cook for 2 more minutes until heated through. Season with remaining salt and pepper.
Frequently asked questions
How long does Broccoli and Mushroom Soup with Parmesan take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Broccoli and Mushroom Soup with Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped into florets broccoli from drying out.
Can I substitute ingredients in Broccoli and Mushroom Soup with Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Broccoli and Mushroom Soup with Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Broccoli and Mushroom Soup with Parmesan?
American keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Elegant enough for guests but simple for weeknights. The mushroom depth was spot-on.
- ★★★★★
My kids actually asked for seconds on this. Perfect for low-carb dinners.
- ★★★★★
This soup saved my keto week! The parmesan made it rich without cream.
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