Baked Tomato Mushroom Soup

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Ingredients Nutrition


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

This was excellent! Very easy to do. Rather than baking on a hot summer day, I used croutons for the bread, sprinkled my cheese, and microwaved it for 2 minutes. In the winter, when homegrown tomatoes aren't plentiful, I'm going to use a brand of canned tomatoes that's very low in sodium, Del Frittata (sp?). This is a great recipe for healthy eaters! Thanks.

Wendy G June 13, 2002

Excellent! Perfect for a cold day. The melted cheese is awesome. I don't have oven proof bowls so I toasted some bread and buttered it, sprinkled on some garlic salt then threw it in the broiler with some mozzarella. It worked great. The only changes I made was cutting back on the onions and I de-glazed the pot with some white wine before adding the liquid. Mmmmm. Makes my mouth water just thinking about it.

Hadice November 16, 2010