Tomato Mushroom Soup Recipes

MUSHROOM AND TOMATO SOUP

Mushroom and Tomato Soup image

Categories Soup/Stew Food Processor Mushroom Tomato Low Fat Vegetarian Back to School Lunch Fall Tailgating Healthy Parsley Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 10

Ingredients

2 cups water
1/2 cup dried porcini mushrooms
2 28-ounce cans diced tomatoes in juice
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon chopped garlic
8 ounces crimini mushrooms, coarsely chopped
6 tablespoons chopped fresh parsley
1/2 teaspoon dried crushed red pepper
3 cups (or more) canned low-salt chicken broth or vegetable broth

Steps:

Bring 2 cups water and porcini to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes. Using slotted spoon, remove porcini. Finely chop porcini. Pour liquid into small bowl, leaving any sediment behind.
Purée tomatoes with their juices in processor until smooth; set aside. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 3 minutes. Add porcini and crimini mushrooms; sauté until tender, about 10 minutes. Stir in 4 tablespoons parsley and red pepper. Add puréed tomatoes, 3 cups broth and 1 cup porcini cooking liquid and bring to boil. Reduce heat and simmer until flavors blend, thinning soup with more broth, if desired, about 15 minutes. Season with salt and pepper.
Top soup with 2 tablespoons parsley.

TOMATO MUSHROOM SOUP

Tomato Mushroom Soup image

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

Ingredients

1 pound sliced fresh mushrooms
6 tablespoons butter, divided
2 medium onions, finely chopped
1 garlic clove, minced
2 medium carrots, chopped
3 celery ribs, finely chopped
3 tablespoons all-purpose flour
8 cups beef broth
2 medium tomatoes, peeled, seeded and chopped
1 can (15 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons minced fresh parsley
Sour cream, optional

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-MUSHROOM SOUP

Tomato-Mushroom Soup image

Make and share this Tomato-Mushroom Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion, halved and thinly sliced
1 teaspoon minced garlic
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon olive oil
4 cups sliced fresh mushrooms
1 (10 1/2 ounce) can condensed chicken broth
1 1/4 cups water
1/4 cup sweet vermouth or 1/4 cup dry sherry
1/4 cup tomato paste
1/4-1/2 teaspoon fresh ground black pepper
fresh grated parmesan cheese
2 tablespoons snipped fresh basil

Steps:

In a large pot, cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently.
Add in the mushrooms; stir to combine.
Cover and cook 5 minutes or until the mushrooms are tender.
Add in the broth, water, vermouth or sherry, tomato paste, and pepper; stir.
Bring to a boil; lower heat, cover pot and simmer for 20 minutes.
Ladle soup into individual bowls; sprinkle with parmesan cheese and basil.

TOMATO MUSHROOM SOUP

Tomato Mushroom Soup image

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

Ingredients

1 lb fresh mushrooms, thinly sliced (type your choice)
4 tablespoons butter, divided
1 onion, chopped fine
2 garlic cloves, minced
2 carrots, chopped
3 celery ribs, finely chopped
3 tablespoons all-purpose flour
8 cups beef broth
2 tomatoes, peeled, seeded and chopped
1 (15 ounce) can tomato sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
3 tablespoons fresh parsley, minced (if using dried, use half the amount)
sour cream (may use low fat or light if desired) (optional)

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.

TOMATO-MUSHROOM SOUP

Tomato-Mushroom Soup image

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

Ingredients

1 onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
4 cups fresh sliced mushrooms
1 ½ cups beef broth
1 cup water
¼ cup red wine
¼ cup tomato paste
ground black pepper to taste
¼ cup Parmesan cheese
2 tablespoons chopped fresh parsley

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

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