Mushroom and Tomato Soup Recipe

Name: Mushroom and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Bring 2 cups water and porcini to boil in medium saucepan.
2
Reduce heat; cover and simmer 10 minutes.
3
Using slotted spoon, remove porcini.
4
Finely chop porcini.
5
Pour liquid into small bowl, leaving any sediment behind.
6
Puree tomatoes with their juices in processor until smooth; set aside.
7
Heat oil in heavy large pot over medium-high heat.
8
Add onion and garlic; saute 3 minutes.
9
Add porcini and crimini mushrooms; saute until tender, about 10 minutes.
10
Stir in 4 tablespoons parsley and red pepper.
11
Add pureed tomatoes, 3 cups broth and 1 cup porcini cooking liquid and bring to boil.
12
Reduce heat and simmer until flavors blend, thinning soup with more broth, if desired, about 15 minutes.
13
Season with salt and pepper.
14
Top soup with 2 tablespoons parsley.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups water, 1/2 cup dried porcini mushrooms, 2 28-ounce cans diced tomatoes in juice, 1 tablespoon olive oil, and more.

Yes, Mushroom and Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions