Spring Mushroom Vegetable Soup

Name: Spring Mushroom Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 8 ounces cremini mushrooms, sliced; 8 ounces shiitake mushrooms, sliced; 4 cups vegetable broth; 1 cup carrots, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup peas; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Home Healthy Meals Ideas

I love making this Spring Mushroom Vegetable Soup when the seasons change and fresh produce abounds. The vibrant colors and textures of the spring vegetables make every bowl a delight, and the earthy mushrooms bring a depth of flavor that warms the soul. With just a handful of ingredients, I create a satisfying, yet light soup that showcases the freshness of the season. It's perfect for lunch or as a light dinner, and it’s so easy to prepare that I find myself making it time and time again.

Created by

Dorothy Finch

Last updated on 2026-02-15T07:41:36.437Z

When I first made this Spring Mushroom Vegetable Soup, I was amazed at how quickly it came together. The key is to use fresh, seasonal vegetables that enhance the flavor profile. I experimented with different mushrooms and landed on a mix of cremini and shiitake, which adds earthy notes to the soup. You'll be surprised at how just a few ingredients can create such a rich and satisfying dish.

One tip that transformed my soup was to sauté the mushrooms first, allowing them to caramelize slightly before adding the broth. This step builds a wonderful umami flavor that elevates the entire dish. Trust me, once you try this, you'll never skip it!

Why You'll Love This Recipe
Fresh, vibrant flavors from seasonal vegetables
Earthy mushrooms add depth and richness
Quick and easy preparation for busy days

Understanding the Ingredients

The foundation of this Spring Mushroom Vegetable Soup lies in its fresh ingredients. The vegetables you choose play a crucial role in the final flavor profile. Seasonal spring vegetables like carrots and green beans not only provide excellent crunch but also impart a naturally sweet undertone to the broth. Their vibrant colors ensure the soup is visually appealing, which is an essential aspect when serving. Opt for organic vegetables when possible, as they tend to have more robust flavors that enhance the overall dish.

Mushrooms in this recipe are key to adding depth. The cremini mushrooms have a slightly nutty flavor, while shiitake mushrooms bring an earthy richness that complements the fresh vegetables beautifully. If you can’t find shiitake, oyster mushrooms can be a delightful substitute, offering a similar texture and taste. Ensure to slice the mushrooms uniformly, so they cook evenly and provide a consistent bite throughout the soup.

Mastering the Cooking Technique

When sautéing the onion and garlic at the start, keep the heat at medium to avoid burning. They should become soft and fragrant but not browned, which takes about 3-4 minutes. This step is crucial as it builds the soup’s flavor base. Using a large pot helps distribute heat evenly, promoting a more uniform cooking process for all ingredients later added to the pot.

Once you add the mushrooms, cook them until they’re browned and slightly caramelized. This usually takes 5-7 minutes and helps enhance their natural umami flavor, which is vital for a soup that feels hearty despite being light. A good visual cue to look for is when the mushrooms have released some moisture and begin to brown, giving them a glossy appearance.

Make-Ahead and Storage Tips

This soup is an excellent make-ahead option! You can prepare it in advance and refrigerate it for up to three days. The flavors actually deepen after a day, making it a perfect meal prep choice for busy weeknights. To reheat, simply warm it over medium-low heat on the stovetop until hot, adding a splash of broth or water if it thickens too much.

If you want to freeze the soup, consider leaving out the peas until you reheat it. Frozen peas can become mushy when cooked a second time. The soup will freeze well for up to three months. To enjoy it later, thaw it overnight in the refrigerator before reheating—it’s as convenient as having a homemade meal ready to go!

Ingredients

Soup Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
8 ounces shiitake mushrooms, sliced
4 cups vegetable broth
1 cup carrots, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup peas
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until the onion is translucent.

Cook the Mushrooms

Stir in the sliced cremini and shiitake mushrooms and cook for another 5-7 minutes until they are browned and slightly caramelized.

Add Vegetables and Broth

Pour in the vegetable broth and add the diced carrots and green beans. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for 15 minutes.

Finish with Peas

Add the peas to the pot and simmer for an additional 5 minutes. Season with salt and pepper to taste.

Serve

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

Pro Tips

For an extra burst of flavor, try adding a splash of lemon juice right before serving to brighten the soup.

Serving Suggestions

For a delightful serving experience, consider pairing this soup with a crusty whole grain bread or a light salad. A sprinkle of croutons on top can add an enjoyable crunch that contrasts with the softness of the vegetables and broth. If you’re looking to elevate the dish even further, a drizzle of high-quality olive oil or a splash of lemon juice just before serving can brighten the flavors beautifully.

If you want to make the soup heartier, you can easily add protein. Shredded rotisserie chicken or a scoop of white beans can boost the nutritional content and make it more filling, ideal for dinner. Just be sure to adjust the seasoning after adding any additional ingredients to maintain that perfect balance of flavors.

Dietary Swaps

For those who follow a vegan diet, this soup is naturally compliant as it uses vegetable broth, but you can also enhance its nutritional profile by adding leafy greens like spinach or kale in the last few minutes of cooking. This addition not only boosts the nutrient content but also adds a lovely color and texture to the dish without overpowering the flavors.

If gluten is a concern, rest assured that this recipe is gluten-free as long as you verify that your vegetable broth is certified gluten-free. If you want to skip the oil, feel free to sauté the base vegetables in water or broth, which can help reduce calories while keeping the soup light and vibrant.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well if fresh ones are not available. Just add them to the pot during the last few minutes of cooking.

→ Is this soup gluten-free?

Yes, as long as you use gluten-free vegetable broth, this soup is naturally gluten-free.

→ How can I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove before serving.

→ Can I add more protein to this soup?

Absolutely! Adding cooked lentils or shredded chicken can boost the protein content while still keeping it delicious.