Exotic Mushroom Tomato Soup Recipes

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

Ingredients

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

Ingredients

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.

MUSHROOM AND TOMATO SOUP

Mushroom And Tomato Soup image

A healthy hearty winter soup of mushrooms and tomatoes

Provided by Karon Grieve

Categories Soup

Time 45m

Number Of Ingredients 12

Ingredients

3 tbsp olive oil
1 onion (diced)
1 stick celery (chopped)
2 cloves garlic (minced)
1/2 red pepper (chopped)
1 sprig rosemary (chopped)
1 tsp dried thyme
1 tsp dried oregano
30 g dried mushrooms (rehydrated by soaking for 20 mins in hot water)
50 ml vermouth
400 g tinned tomatoes
salt and pepper (to taste)

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.

Nutrition Facts : Calories 179 kcal, Carbohydrate 18 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 143 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

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

Ingredients

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.