Broccoli Zucchini Soup

picture of a bowl of zucchini and broccoli soup

A nice, creamy and nutritious soup. My kids absolutely love it, even though they detest both zucchini and mushrooms! And as a mom, I take great pleasure in the fact that, without them knowing it, we eat a whopping 300 grams of veggies per person with this dish. Serve with some nice bread and you have a lovely simple family meal for 4. But of course this soup is just as great as an entree, just add some more water in that case, to make a thinner soup. Recipe in vera style.

Broccoli Zucchini soup

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Broccoli Zucchini soup
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Author: Petroeska
Servings: 6 people
Category: soup
Cuisine: european


  • 2 large or 3 medium zucchini, roughly chopped
  • 250 grams of mushrooms, roughly chopped
  • 350 grams of broccoli (1 head), roughly chopped
  • 1 onion, chopped
  • 2 cloves of garlic
  • water, ± 1 liter
  • 2 vegetable stock cubes
  • 100 grams of cream cheese
  • 1 tbs of olive oil for frying


  1. fry the onion and the garlic in the oil or butter for a couple of minutes
  2. add the mushrooms and after another couple of minutes add the zucchini and broccoli
  3. roast the vegetables for a while, occasionally stirring
  4. add the water until the vegetables are just covered (for a thick soup, add less, for a thinner soup add more)
  5. add the stock cubes and let simmer for 15 – 20 minutes
  6. add the cream cheese and blend the soup with a blender or a stick blender
  7. season to taste


make sure the soup does not boil after adding the cream cheese as it will curdle. It is okay to eat, but does not look nice. Heating is fine, just not let it boil.

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