Tomato Mushroom Soup Recipes

MUSHROOM AND TOMATO SOUP

Steps:

• Saute the onion, celery and red pepper in the olive oil in a saucepan for 5 minutes until tender but not browned.
• Add the garlic and herbs and cook for a further 2 minutes.
• Drain the mushrooms (reserving the liquid) and add to the pan, cooking for a further 5 minutes.
• Add the mushroom liquid and vermouth and simmer for 10 minutes.
• Add the tinned tomatoes and 500ml of water and simmer for another 20 minutes.
• Serve sprinkled with olive oil and parmesan cheese and with crusty bread for real comfort.

TOMATO MUSHROOM SOUP

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.

TOMATO MUSHROOM SOUP

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.

QUICK CREAMY TOMATO SOUP

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

TOMATO MUSHROOM SOUP

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.

TOMATO-MUSHROOM SOUP

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.

MUSHROOM AND TOMATO SOUP

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.