Baked Tomato Mushroom Soup

Recipe by Millereg
READY IN: 1hr 10mins
SERVES: 10-12
YIELD: 3 quarts




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