TOMATO-MUSHROOM SOUP
A wonderful, rich soup that warms up the soul. My husband loves this one.
Provided by Serena Wilgress
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
- Add mushrooms, cooking for 5 minutes.
- Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 9 g, Cholesterol 12 mg, Fat 8.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 528.5 mg, Sugar 4.5 g
TOMATO MUSHROOM SOUP
This soup recipe came about while I was experimenting with the goodies from my garden...I serve it often to my family, especially in the winter. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm. , In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes. , Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 981mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
TOMATO BASIL SOUP
A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
- Heat soup over medium-high heat until hot, about 5 minutes more.
Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g
MUSHROOM TOMATO-BASIL SOUP
"My husband and I have never been fond of tomato soup, but we think this one is out of this world," says Chris Nelson from Alliance, Ohio. "Since a friend gave me the recipe a while back, I've made a batch every week. It's good as an appetizer or paired with a sandwich or salad at lunchtime."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Remove vegetables with a slotted spoon and set aside. In the same pan, combine flour and broth until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Return mushroom mixture to saucepan. Add the tomatoes, basil, sugar, salt and pepper. Cook over medium heat for 5 minutes or until heated through.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 506mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
MUSHROOM, TOMATO, AND BASIL RAGOUT
This pasta dish is so good, I just love it with the little bit of spice in it, not too hot, just palate friendly!!
Provided by Chef mariajane
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice off and discard dark-green top and root of leek. Cut in half lengthwise, and rinse under cold water to remove any grit; thinly slice.
- In a large, deep skillet or saucepan, heat oil over medium heat. Add leek and garlic and cook, stirring constantly, for 3-4 minutes or until leek begins to soften.
- Add mushrooms and cook, stirring frequently, for 2-3 minutes. Stir in tomatoes, breaking up with a spoon, add water and orzo.
- Bring to a boil and cook, stirring occasionally for 12-15 minutes or until orzo is tender and mixture has thickened. Remove from heat and stir in basil. Pass cheese to sprinkle on top if desired. Add salt and pepper to taste.
Nutrition Facts : Calories 225, Fat 7.9, SaturatedFat 1.1, Sodium 18.4, Carbohydrate 32.7, Fiber 3.9, Sugar 5.9, Protein 8.7
TOMATO MUSHROOM SOUP
Make and share this Tomato Mushroom Soup recipe from Food.com.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 2-quart saucepan cook onion and garlic in hot margarine or butter and oil about 5 minutes or till onion is tender but not brown.
- Add mushrooms and cover and cook about 5 minutes more or till mushrooms are tender.
- Stir in the water, vermouth or sherry, tomato paste, bouillon granules, and pepper.
- Bring to a boil; reduce heat- Cover and simmer for 20 minutes.
- To serve, ladle soup into individual bowls.
- Sprinkle with Parmesan cheese and parsley or basil.
Nutrition Facts : Calories 124.6, Fat 8.4, SaturatedFat 2.1, Cholesterol 5.5, Sodium 266.8, Carbohydrate 8.9, Fiber 1.9, Sugar 4.4, Protein 5.7
TOMATO MUSHROOM SOUP
Basically a vegetable soup with mushrooms. Had a bumper crop of tomatoes, and needed to use them up. Everyone seemed to like it, so I decided to post it.
Provided by breezermom
Categories Onions
Time 1h
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
- Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
- Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
- Garnish each serving with a dollop of sour cream if desired.
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