Baked Tomato Mushroom Soup Recipes

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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

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

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

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.

ROASTED TOMATO SOUP



Roasted Tomato Soup image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Steps:

  • Preheat oven to 450 degrees F.
  • Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
  • Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  • Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

BAKED TOMATO MUSHROOM SOUP



Baked Tomato Mushroom Soup image

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

Provided by Millereg

Categories     Grains

Time 1h10m

Yield 3 quarts, 10-12 serving(s)

Number Of Ingredients 10

1/4 lb unsalted butter
5 lbs onions, chopped
1/4 cup minced garlic
1 lb mushroom, sliced
32 fluid ounces low sodium beef broth
32 fluid ounces water
5 lbs tomatoes, chopped
1/4 cup thyme leaves, chopped
salt
pepper, to taste

Steps:

  • Preheat a heavy soup pot over medium heat.
  • Sauté onions and garlic until onions are just beginning to brown.
  • Add mushrooms and continue cooking until the mushrooms are soft.
  • Add beef stock and water and bring to a boil, then reduce heat to simmer.
  • Add chopped tomatoes, thyme, salt and pepper, and simmer to allow flavours to develop.
  • Ladle into oven-proof soup bowls, top with bread croutons and cheese.
  • Bake until the cheese is melted.
  • Serve at once.
  • ***Recipecan easily be halved, and leftovers freeze extremely well.

MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES



Mushroom baked eggs with squished tomatoes image

Start your day the healthy way with mushrooms, baked eggs and tomato. A low-fat, low-calorie dish that's two of your five-a-day - perfect for a weekend breakfast

Provided by Good Food team

Categories     Breakfast, Brunch

Time 35m

Number Of Ingredients 7

2 large flat mushrooms (about 85g each), stalks removed and chopped
rapeseed oil , for brushing
½ garlic clove , grated (optional)
a few thyme leaves
2 tomatoes , halved
2 large eggs
2 handfuls rocket

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
  • Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.

Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

MUSHROOM, TOMATO AND ONION SAUTE



Mushroom, Tomato and Onion Saute image

One of my husband's recipes. Goes great with just about anything and easy to prepare. Using a large cast iron pan is preferable but a non-stick will suffice.

Provided by CulinaryQueen

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 -4 tablespoons olive oil
2 onions, chopped
8 ounces mushrooms, quartered
4 -5 medium tomatoes, coarsely chopped
salt and pepper, to taste

Steps:

  • Preheat the pan over medium low heat then add 2 tablespoons olive oil.
  • Add the onions and brown slowly until tender and golden, about 10 minutes.
  • Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
  • Add tomatoes and continue to cook until soft, 10-15 minutes.
  • Season with salt and pepper and serve.

ROASTED TOMATOES AND MUSHROOMS



Roasted Tomatoes and Mushrooms image

A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 5

2 pints cherry tomatoes, halved
1 pound cremini mushrooms, halved or sliced if large
6 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
  • Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

ROASTED TOMATO SOUP



Roasted Tomato Soup image

My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 pounds roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
½ red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 ½ teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  • Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  • Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  • Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g

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

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.

ROASTED GARLIC TOMATO SOUP



Roasted Garlic Tomato Soup image

Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!-Lizzie Munro, Brooklyn, New York

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

3 whole garlic bulbs
3 tablespoons olive oil, divided
2-1/2 pounds large tomatoes, quartered and seeded
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 cups chicken stock
1/2 cup half-and-half cream

Steps:

  • Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.

Nutrition Facts :

ROASTED TOMATO SOUP



Roasted Tomato Soup image

A hearty yet simple tomato soup, full of flavour and fresh vegetables. The flavours work very well with a side of cheesy garlic bread. Suitable for vegans and vegetarians. Serves 4 as a starter and 2 as a meal in itself.

Provided by Ilonav83

Time 1h40m

Yield Serves 4

Number Of Ingredients 12

1 kg of Large Tomatoes
1 Red Bell Pepper
1 Sweet Potato (medium to large)
1 Large Onion
5 Garlic Cloves
Extra Virgin Olive Oil
1 tsp of Oregano (dried)
1 tsp of Basil (dried)
1 tsp of Thyme (dried)
1 tsp of Tomato Paste
1 litre of Vegetable Stock
Salt and Pepper for seasoning

Steps:

  • Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
  • Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
  • Place the roasting tin in the pre-heated oven for 30 minutes.
  • Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
  • Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.

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