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Tomato-Mushroom Soup

It’s always good to have the ingredients for an easy soup in the house – especially if it is delicious. Food Sharing Network guest contributor Jill Mathieu shares her recipe for a quick and easy tomato-mushroom soup. It’s vegetarian too.

Tomato-Mushroom Soup

It's dinnertime, and the ingredients for a comforting meal are in the house.

It’s almost dinnertime, and the ingredients for a comforting meal are in the house.

The Basics:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 onion, thinly sliced
  • 1 clove garlic, minced
  • 4 cups fresh sliced mushrooms
  • 2 cups organic vegetable broth *
  • 28 ounces canned crushed tomatoes
  • 1 cup water
  • ¼ cup red wine
  • ¼ cup tomato paste
  • Ground pepper to taste
  • ¼ cup Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Heat oil and butter in a stockpot over medium heat. Add onion and garlic and cook until soft.

Add mushrooms and cook for 5 minutes.

Add broth, tomatoes, wine, water and tomato paste. Season to taste. Heat through.

Pour into bowls and garnish with cheese and parsley.

Serves 6

Inspired by a recipe on allrecipes.com.

* It’s not hard to find vegetable broth that is gluten free.

Photo by Jill Mathieu

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