Sun Dried Tomato Soup with Wild Mushrooms and Wild Rice
Indulge in the earthy, rich flavors of Sun-Dried Tomato Soup with Wild Mushrooms and Wild Rice, a hearty and comforting dish that’s perfect for any season. This recipe combines the bold tanginess of sun-dried tomatoes with the savory depth of sautéed wild mushrooms, creating a velvety base enhanced with smoky paprika and aromatic thyme. The addition of nutty, cooked wild rice lends a satisfying texture and makes this soup a complete meal. Finished with optional swirls of heavy cream and fresh parsley, it’s as beautiful as it is flavorful. Ready in just 50 minutes, this vegetarian-friendly recipe offers an easy yet gourmet way to elevate your dinner table. Perfect for cozy evenings or an elegant lunch, this soup is sure to be a family favorite.
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Recipe Information
Ingredients
- 1 cup Sun-dried tomatoes (packed in oil, drained)
- 2 tablespoons Olive oil
- 1 large Yellow onion (finely chopped)
- 3 Garlic cloves (minced)
- 2 cups Wild mushrooms (cleaned and sliced)
- 6 cups Vegetable broth
- 1.5 cups Cooked wild rice
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Heavy cream (optional, for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the finely chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced wild mushrooms to the pot and sauté for 5-7 minutes until they release their moisture and begin to brown.
Roughly chop the sun-dried tomatoes and add them to the pot along with the tomato paste. Stir to combine and cook for 2 minutes to develop the flavors.
Pour in the vegetable broth, then add the dried thyme, smoked paprika, salt, and black pepper. Stir well to incorporate.
Bring the soup to a simmer over medium-high heat, then reduce the heat to medium-low and let it simmer gently for 20 minutes.
Using an immersion blender, blend the soup until it is smooth (or leave it slightly chunky if you prefer). If using a countertop blender, work in batches to avoid spills.
Stir in the cooked wild rice and let the soup simmer for an additional 5 minutes to heat through.
Taste and adjust the seasoning as needed.
Ladle the soup into bowls and drizzle each portion with a swirl of heavy cream, if using. Garnish with fresh parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1677 mg | 73% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 15.0 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1780 mg | 38% | |
*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.
