Wild Mushroom and Tomato Soup Recipe

Name: Wild Mushroom and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 1 large red onion, finely chopped; 3 celery sticks, finely chopped; 2 garlic cloves, finely chopped; 3 rosemary sprigs, finely chopped; Salt and freshly ground black pepper; Generous 1oz dried porcini mushrooms, soaked for 15 minutes in just enough hot water to cover; 2/3 cup red or white wine; 14-oz can tomatoes or fresh tomatoes, peeled and cubed; 4 slices sourdough bread (optional); 1 garlic clove, halved (optional); 1/3 cup Parmesan cheese, grated; Drizzle of extra virgin olive oil

Servings: persons

4 tablespoons extra virgin olive oil
1 large red onion, finely chopped
3 celery sticks, finely chopped
2 garlic cloves, finely chopped
3 rosemary sprigs, finely chopped
Salt and freshly ground black pepper
Generous 1oz dried porcini mushrooms, soaked for 15 minutes in just enough hot water to cover
2/3 cup red or white wine
14-oz can tomatoes or fresh tomatoes, peeled and cubed
4 slices sourdough bread (optional)
1 garlic clove, halved (optional)
1/3 cup Parmesan cheese, grated
Drizzle of extra virgin olive oil

1
Heat the olive oil in a saucepan and add the chopped onion and celery.
2
Cook at a gentle simmer for about 15 minutes until they are soft and translucent.
3
Add the garlic and rosemary and cook a minute more.
4
Season with salt and pepper.
5
Drain the porcini, reserving the soaking liquid, and add to the saucepan, mixing for a few minutes.
6
Add the soaking liquid, discarding any sediment, and pour in the wine.
7
Bring to a boil and cook gently until the liquid has reduced back into the mushrooms.
8
Add the tomatoes to the pan and simmer gently until they are reduced to a thick sauce.
9
Then add about 2 cups of water and simmer gently for another 20 minutes.
10
Toast the bread and rub with the cut side of the halved garlic clove while still warm.
11
Pour the soup into serving bowls, scatter with Parmesan, drizzle a little extra virgin olive oil on top if you like, and serve with the bread.

464

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 13 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 1 large red onion, finely chopped, 3 celery sticks, finely chopped, 2 garlic cloves, finely chopped, and more.

Yes, Wild 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!

Wild Mushroom and Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions