Tomato Mushroom Soup
Savor the comforting flavors of Tomato Mushroom Soup, a hearty and wholesome recipe that combines rich, ripe tomatoes with earthy white mushrooms for a velvety, flavor-packed experience. This one-pot delight is simmered with aromatic herbs like oregano and thyme, enhanced by a touch of tomato paste for depth, and balanced with a hint of sweetness from sugar. Whether blended smooth or left satisfyingly chunky, this versatile soup can be elevated with a swirl of optional heavy cream for added richness. Perfect for cozy dinners or as an elegant starter, it’s ready in just 45 minutes and garnished with fresh parsley for a vibrant finish. Keywords: tomato soup, mushroom soup, tomato mushroom soup recipe, easy soup recipe, creamy soup recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 6 medium, chopped ripe tomatoes
- 2 cups, sliced white mushrooms
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup (optional) heavy cream
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until tender and lightly browned.
Stir in the chopped tomatoes and cook for 5 minutes, allowing them to soften.
Add the vegetable broth, tomato paste, sugar, dried oregano, dried thyme, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 15 minutes.
Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a countertop blender and puree in batches. (Skip this step if you prefer a chunky texture.)
If using, stir in the heavy cream and simmer for an additional 2-3 minutes on low heat.
Taste and adjust seasonings as needed.
Serve hot in bowls, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4713 mg | 205% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 49.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4508 mg | 96% | |
*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.
