Baked Tomato Mushroom Soup

READY IN: 1hr 10mins
Top Review by Wendy G

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.

Ingredients Nutrition

Directions

  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.

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