Tomato-Mushroom Soup

"This is good served over buttered and toasted French bread slices."
 
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Ready In:
45mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. This was very good and quick to boot! I followed directions to a "t", using dry sherry. I did add a little milk at the end to make it a little creamier which I liked. I floated little garlic toasts in the bowl and tossed with freshly grated Parmesan. Made an excellent lunch on a cool day!
     
  2. Very good soup!! We love soup in our house and this was no exception...and so easy. The only thing I changed was added a little bit of heavy whipping cream at the end for a Creamy Tomato Mushroom Soup!
     
  3. My husband made this for me when I was feeling under the weather. Very soothing and comforting and full of mushrooms. Loved the rich tomato flavor. He used dry sherry instead of sweet vermouth. I was feeling like my old self in no time. Thanks for sharing this recipe.
     
  4. This was very good. It turned out nice and thick with a rich tomato flavor that I really enjoyed. Thank you for sharing this recipe!
     
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Tweaks

  1. My husband made this for me when I was feeling under the weather. Very soothing and comforting and full of mushrooms. Loved the rich tomato flavor. He used dry sherry instead of sweet vermouth. I was feeling like my old self in no time. Thanks for sharing this recipe.
     

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