Baked Tomato Mushroom Soup
Cozy up with a warm bowl of Baked Tomato Mushroom Soup, a rich and flavorful twist on a classic comfort food. This recipe starts with oven-roasted ripe tomatoes and caramelized garlic, which add a deep, smoky sweetness to the soup. Fresh mushrooms and sautéed onions bring an earthy balance, while a touch of heavy cream delivers a luxuriously smooth texture. Infused with dried thyme and oregano, this soup harmonizes aromatic herbs with vibrant roasted flavors. Perfect for chilly evenings, it’s finished with a sprinkle of fresh parsley for a bright, herbal pop. Easy to make and packed with wholesome ingredients, this creamy tomato mushroom soup is ideal as an appetizer or a light, satisfying main course. Roasted tomato soup has never been more irresistible—make it once, and it will become your go-to comfort food favorite!
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 300 grams mushrooms
- 1 medium yellow onion
- 4 garlic cloves
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the large tomatoes into halves and place them cut-side up on a baking sheet lined with parchment paper.
Peel and smash the garlic cloves. Scatter them on the baking sheet alongside the tomatoes.
Drizzle the tomatoes and garlic with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and black pepper.
Place the baking sheet in the oven and roast for 25–30 minutes, or until the tomatoes are soft and slightly caramelized.
While the tomatoes are baking, slice the mushrooms and finely chop the onion.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent.
Add the sliced mushrooms to the pot and cook for 8–10 minutes, stirring occasionally, until the mushrooms have released their liquid and are lightly browned.
Once the tomatoes are done roasting, carefully remove the skin (optional for smoother soup) and add the tomatoes and roasted garlic to the pot with the mushrooms.
Pour in the vegetable broth, then add the dried thyme, dried oregano, and the remaining salt and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches to puree.
Stir in the heavy cream and let the soup cook for an additional 5 minutes on low heat, without boiling.
Taste and adjust seasoning with more salt or pepper if needed.
Serve hot, garnished with freshly chopped parsley and an extra drizzle of cream if desired.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.2 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 1263 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
