Zucchini and broccoli soup

picture of a bowl of zucchini and broccoli soup

Recipe in “autumn theme”

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picture of a bowl of zucchini and broccoli soup

Zucchini and broccoli soup

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3 ratings
Recipe by: Petroeska
Category: entree, soups, dinner
Cuisine: european

A nice, creamy and very nutritious soup. My kids absolutely love it, even though they detest 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 to make it thinner in that case. You can then easily serve 6 – 8.

picture of a bowl of zucchini and broccoli soup


35 minutes
190.64 kcal
  • 2 large or 3 medium zucchini, rougly chopped
  • 250 grams mushrooms, roughly chopped
  • 1 head of broccoli (± 350 grams), roughly chopped
  • 1 onion, chopped
  • 2 cloves of garlic, sliced or pressed
  • ± 1 liter of water
  • 2 stock cubes (chicken, or vegetable whatever you prefer)
  • 100 grams cream cheese


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


make sure the soup does not come to the boil again after adding the cream cheese. Heating it is no problem, as long as it does not boil.

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