Tomato Mushroom Soup With Vermouth Recipe

Name: Tomato Mushroom Soup With Vermouth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. vegetable oil; 3 celery stalks, minced; 1 leek (white part only), minced; 1 garlic clove, minced; 1/2 pound mushrooms, minced; 5 c. peeled, seeded & minced tomatoes; 3 c. chicken stock; 1 c. whipping cream; 3/4 c. dry vermouth; 2 teaspoon tomato paste; 1/4 teaspoon sugar; Bouquet Garni: 2 parsley sprigs 1 thyme sprig 1 oregano sprig 1 basil sprig 1 bay leaf; Salt & freshly grnd pepper; 1 tbsp. butter; 1/4 pound mushrooms, sliced; 1/2 c. minced watercress; Snipped fresh chives

Servings: persons

2 tbsp. vegetable oil
3 celery stalks, minced
1 leek (white part only), minced
1 garlic clove, minced
1/2 pound mushrooms, minced
5 c. peeled, seeded & minced tomatoes
3 c. chicken stock
1 c. whipping cream
3/4 c. dry vermouth
2 teaspoon tomato paste
1/4 teaspoon sugar
Bouquet Garni: 2 parsley sprigs 1 thyme sprig 1 oregano sprig 1 basil sprig 1 bay leaf
Salt & freshly grnd pepper
1 tbsp. butter
1/4 pound mushrooms, sliced
1/2 c. minced watercress
Snipped fresh chives

1
Heat oil in heavy large saucepan over medium-low heat.
2
Add in celery, leek and garlic; saute/fry till softened, about 7 min.
3
Increase heat to high.
4
Add in minced mushrooms and saute/fry till lightly browned, about 5 min.
5
Add in tomatoes, stock, cream, vermouth, tomato paste, sugar and bouquet garni.
6
Season with salt and pepper.
7
Bring to boil.
8
Reduce heat, cover and simmer till vegetables are tender, about 30 min.
9
Throw away bouquet garni.
10
Puree soup in blender.
11
Return to saucepan; keep hot.
12
Heat butter in small skillet over medium heat.
13
Add in sliced mushrooms and saute/fry till tender, about 5 min.
14
Stir into soup.
15
Fold in watercress.
16
Adjust seasoning.
17
Ladle into bowls.
18
Garnish with snipped chives.

719

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tbsp. vegetable oil, 3 celery stalks, minced, 1 leek (white part only), minced, 1 garlic clove, minced, and more.

Yes, Tomato Mushroom Soup With Vermouth Recipe 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!