Nutty One-Pot Creamy Pesto Mushroom and Spinach Soup

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 pounds cremini mushrooms, sliced
• 1/2 teaspoon dried thyme
• 4 cups vegetable broth
• 5 ounces baby spinach
• 1/2 cup basil pesto
• 1/2 cup heavy cream
• 1/4 cup pine nuts, toasted
• 1/3 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Method

1. 1

   In a 6-quart saucepan, heat the olive oil and butter over medium heat until the butter melts.

2. 2

   Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Soften onion
3. 3

   Stir in the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
4. 4

   Add the sliced mushrooms and dried thyme. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, 10 to 12 minutes.

   10:00 · Cook mushrooms
5. 5

   Pour in the vegetable broth and bring to a simmer over medium-high heat.

6. 6

   Reduce heat to maintain a gentle simmer and cook uncovered for 10 minutes to let the flavors meld.

   10:00 · Simmer soup
7. 7

   Stir in the baby spinach and cook until wilted, about 2 minutes.

   2:00 · Wilt spinach
8. 8

   Reduce heat to low and stir in the basil pesto and heavy cream until fully combined and heated through, about 2 minutes.

   2:00 · Stir in pesto and cream
9. 9

   Season with the kosher salt and black pepper, adjusting to taste.

10. 10

    Ladle the soup into bowls and top with toasted pine nuts and grated Parmesan cheese before serving.