Sumptuous Mushroom and Tomato Soup
Warm up your soul with this Sumptuous Mushroom and Tomato Soup, a comforting and flavorful dish packed with earthy button mushrooms and vibrant ripe tomatoes. Perfectly seasoned with dried thyme and basil, this hearty soup achieves its silkiness from a quick blitz with an immersion blender, creating a velvety texture that's ideal for cozy evenings. The recipe is straightforward, requiring just 15 minutes of prep time and 30 minutes of cooking to yield a nourishing meal for up to four people. Optional heavy cream adds a touch of luxury, while a sprinkle of fresh parsley finishes each bowl with a burst of freshness. Serve it hot alongside crusty bread or crunchy croutons for a satisfying, wholesome dinner. This vegetarian soup is both nutrient-rich and comforting, making it a perfect choice for busy weeknights or leisurely weekend meals.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium-sized, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 300 grams, sliced Button mushrooms
- 400 grams, diced (or canned diced tomatoes) Ripe tomatoes
- 4 cups Vegetable stock
- 1 tablespoon Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 0.5 cup, for garnish Heavy cream (optional)
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped yellow onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 7–8 minutes.
Stir in the diced tomatoes, tomato paste, dried thyme, and dried basil. Mix well to combine the flavors.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to a simmer and let it cook for 15–20 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if you prefer more texture.
Season with salt and black pepper to taste.
If using heavy cream, stir it in just before serving for added richness.
Ladle the soup into bowls and garnish with fresh parsley.
Serve hot with crusty bread or croutons on the side.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4600 mg | 200% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 14.0 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1734 mg | 37% | |
*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.
