Tomato-Mushroom Soup With Vermouth

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Total Time
1hr 15mins
30 mins
45 mins

Make this in the summer when the tomatoes are at their peak! Originally from a May 1987 issue of Bon Appetit in the "Cooking for Friends" section.

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  1. Heat oil in heavy large saucepan over medium-low heat.
  2. Add celery, leek and garlic and saute until softened, about 7 minutes.
  3. Increase heat to high; add chopped mushrooms and saute until lightly browned, about 5 minutes.
  4. Add tomatoes, stock, cream,vermouth, tomato paste, sugar and bouquet garni.
  5. Season with salt and pepper to taste; bring to boil.
  6. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
  7. Discard bouqurt garni; puree soup in blender.
  8. Return to saucepan, keep warm.
  9. Melt butter in small skillet over medium heat.
  10. Add sliced mushrooms and saute until tender, about 5 minutes.
  11. Stir into soup and mix in watercress;adjust seasoning.
  12. Ladle minto bowls and garnish with snipped chives; serve immediately.