Cheesy Broccoli and Mushroom Soup

A creamy and comforting vegetarian soup loaded with nutritious broccoli, mushrooms, beans, and corn, topped with a generous amount of melted cheese.

Steps

1. Heat olive oil in a pot over medium heat.
2. Add mushrooms and sauté until they release their moisture and turn golden brown.
3. Add broccoli florets, beans, and corn kernels. Cook for another 2-3 minutes.
4. Pour in vegetable broth and season with garlic powder, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let the soup cook for about 15-20 minutes, or until the broccoli is tender.
6. Remove the pot from heat and use an immersion blender or regular blender to puree the soup until smooth and creamy.
7. Return the soup to low heat and stir in the shredded cheese until melted and well combined.
8. Taste and adjust seasonings if needed.
9. Serve hot, garnished with extra shredded cheese if desired.

• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1/2 cup cooked beans (any variety)
• 1/4 cup corn kernels
• 1/4 cup shredded cheese
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste