Tomato-Mushroom Soup

READY IN: 45mins
Recipe by ratherbeswimmin'

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

Top Review by Michelle S.

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!

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.

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