Total Time
45mins
Prep 25 mins
Cook 20 mins

This is good served over buttered and toasted French bread slices.

Ingredients Nutrition

Directions

  1. In a large pot, cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently.
  2. Add in the mushrooms; stir to combine.
  3. Cover and cook 5 minutes or until the mushrooms are tender.
  4. Add in the broth, water, vermouth or sherry, tomato paste, and pepper; stir.
  5. Bring to a boil; lower heat, cover pot and simmer for 20 minutes.
  6. Ladle soup into individual bowls; sprinkle with parmesan cheese and basil.
Most Helpful

This was very good and quick to boot! I followed directions to a "t", using dry sherry. I did add a little milk at the end to make it a little creamier which I liked. I floated little garlic toasts in the bowl and tossed with freshly grated Parmesan. Made an excellent lunch on a cool day!

Michelle S. February 15, 2005

Very good soup!! We love soup in our house and this was no exception...and so easy. The only thing I changed was added a little bit of heavy whipping cream at the end for a Creamy Tomato Mushroom Soup!

Jill4man April 26, 2004

My husband made this for me when I was feeling under the weather. Very soothing and comforting and full of mushrooms. Loved the rich tomato flavor. He used dry sherry instead of sweet vermouth. I was feeling like my old self in no time. Thanks for sharing this recipe.

Laylagirl April 12, 2004