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-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
EXOTIC MUSHROOM TOMATO SOUP
Make and share this Exotic Mushroom Tomato Soup recipe from Food.com.
Provided by katii
Categories Onions
Time 40m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 11
Steps:
- Bring water and porcini and flower mushrooms to a boil in a saucepan.
- Reduce heat; cover and simmer for 10 minute.
- Puree tomatoes; set aside.
- Heat oil and add onion, garlic, crimi, parsley, and chili flakes; saute until tender.
- Combine all ingredients in the saucepan and bring to a boil.
- Simmer for 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 54, Fat 2.9, SaturatedFat 0.4, Sodium 34.2, Carbohydrate 7, Fiber 2.1, Sugar 2.6, Protein 1.8
MUSHROOM AND TOMATO SOUP
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
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.
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PERUVIAN TOMATO SOUP • BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
5/5 (1)Total Time 50 minsCategory Soups And StewsCalories 263 per serving
- Prepare vegetables - Preheat oven to 425° (400° convection roast). Arrange vegetables and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with sea salt. Roast until edges begin to caramelize. They don't have to be completely cooked.
- Make the tomato bisque base - Add caramelized vegetables to a dutch oven. Pop the roasted garlic cloves out of their skins, and add to the vegetables. Add the dry sherry and 3 cups broth/stock, and bring to a boil. Reduce heat to a simmer. Simmer 10-15 minutes while you prep the garnishes. Vegetables should be very tender.
- Purée the bisque - Using an immersion blender, puree until very smooth. I like to pour the puree through a strainer as it results in a very silky soup. This step is optional!
- Finish the bisque - Add the puree back to the pot over medium heat. Add the peas and half n half, and cook about 5 minutes until everything is hot. DO NOT BOIL.
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