Creamy Tomato Mushroom Soup
Highlighted under: Healthy & Light
I absolutely love making Creamy Tomato Mushroom Soup, especially during the chilly months. The rich, velvety texture paired with the earthy flavor of mushrooms transforms a simple tomato soup into something extraordinary. Every spoonful is like a warm hug, filled with the comforting essence of home. I aim for the balance of acidity from the tomatoes and the umami notes from the mushrooms, which creates a delightful experience. It's become a staple in my kitchen, and I can't wait for you to try it!
During one chilly afternoon, I decided to experiment with a classic tomato soup, but with a twist. The addition of sautéed mushrooms brought a depth of flavor that truly elevated the dish. I blended everything together to create a smooth and creamy soup that was not only comforting but also incredibly satisfying.
While perfecting my recipe, I discovered that incorporating fresh herbs at the end of cooking adds a refreshing note that contrasts beautifully with the richness of the soup. This little tip has made a significant difference in flavor, and I always make sure to include them!
Why You Will Love This Recipe
- Silky smooth texture that warms your soul
- Deep umami flavor from the mushrooms
- Quick preparation time for busy weeknights
- Perfect alongside a crusty piece of bread
The Importance of Fresh Ingredients
When making Creamy Tomato Mushroom Soup, the quality of your ingredients greatly impacts the final flavor. Using fresh mushrooms not only contributes to a more vibrant taste but also adds a delightful texture. I recommend going for cremini or portobello mushrooms for their rich umami profile, which beautifully complements the acidity of the tomatoes. Opt for San Marzano tomatoes if available, as their sweetness and lower acidity can elevate the overall flavor of your soup.
Additionally, using high-quality extra virgin olive oil enhances the dish's richness. Not only does it provide a depth of flavor, but it also helps in sautéing the onions and garlic to a perfect translucent state, releasing their natural sweetness. Always aim to use the freshest herbs you can find, as this will make a noticeable difference in the aromatic profile of the soup.
Blending Techniques for the Perfect Consistency
The blending stage of the soup is crucial for achieving that silky texture. An immersion blender works best here, allowing you to blend the soup directly in the pot without any risk of spilling. Blend until the mixture is glossy and smooth—this should only take about 1-2 minutes. If you prefer a bit of texture, blend half of the soup and leave the rest chunky; this creates a more satisfying mouthfeel while still delivering the creamy essence.
When using a regular blender, make sure to let the soup cool slightly before transferring it in batches to avoid any hot splashes. Always hold the lid down with a kitchen towel to prevent any accidents. I suggest blending the soup thoroughly but reserving some mushrooms for added texture during the serving stage.
Make-Ahead and Storage Tips
Creamy Tomato Mushroom Soup is perfect for meal prep. You can make a large batch and store it in an airtight container in the refrigerator for 3-4 days. Just reheat gently on the stove, stirring occasionally to maintain its creamy consistency. If you notice the soup thickening while stored, add a splash of vegetable broth or water to thin it out before serving.
For longer storage, consider freezing the soup. Allow the soup to cool completely before pouring it into freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the fridge and reheat on the stove. Add a splash more of cream during reheating for that fresh, creamy finish.
Ingredients
Gather the following ingredients to get started on this delicious soup:
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
With the ingredients ready, let's move on to the cooking steps!
Instructions
Follow these easy steps to make your soup:
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the Mushrooms
Add the sliced mushrooms to the pot and cook until they are browned, approximately 7 minutes. This step enhances the flavor of the soup.
Combine Remaining Ingredients
Stir in the crushed tomatoes, vegetable broth, dried oregano, sugar, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup.
Stir in the Cream
Return the pot to low heat and stir in the heavy cream until well combined. Adjust the seasoning if necessary.
Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil leaves. Serve with crusty bread for a comforting meal.
Now your delicious creamy tomato mushroom soup is ready to enjoy!
Pro Tips
- For a vegan version, substitute heavy cream with coconut milk or cashew cream. Additionally, adding a splash of balsamic vinegar at the end can enhance the flavor profile.
Variations to Try
While the recipe is delicious as is, feel free to explore variations that suit your taste. For a spicy kick, incorporate red pepper flakes during the sautéing stage or stir in a touch of hot sauce before serving. Adding a can of coconut milk instead of heavy cream will give the soup an unexpected tropical twist while ensuring it's dairy-free.
You can also mix in other vegetables, such as spinach or kale, for added nutrition. These greens can be stirred in during the final simmer to wilt them without losing their vibrant color and nutrients.
Troubleshooting Common Issues
If your soup turns out too acidic, balance it out with an extra pinch of sugar or a teaspoon of baking soda while it's simmering. Taste as you go until you achieve the desired flavor. If the texture ends up grainy due to over-blending, consider stirring in a little extra cream to help smooth it out.
Another common issue is when the soup becomes too thick after refrigeration; instead of tossing it out, simply add a little vegetable broth when reheating to reach the desired consistency. This is an easy fix that preserves the integrity of your soup.
Serving Suggestions
Pair your soup with crusty bread or a warm baguette for dipping—it makes for a truly comforting meal. Try adding a sprinkle of grated Parmesan or fresh mozzarella on top before serving for an extra layer of flavor. A drizzle of balsamic reduction can also enhance the dish with a touch of tanginess.
For a more substantial meal, consider serving the soup with a side salad or a gourmet grilled cheese sandwich. This combination is perfect for cozy evenings or gatherings, ensuring that everyone leaves the table satisfied.
Questions About Recipes
→ Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used! You'll need about 2 pounds of ripe tomatoes, peeled and chopped.
→ How long will the soup last in the refrigerator?
The soup can be stored in an airtight container in the refrigerator for up to 5 days.
→ Can I freeze this soup?
Absolutely! Let it cool completely, then freeze in airtight containers for up to 3 months.
→ Is this soup gluten-free?
Yes, this soup is gluten-free as long as you ensure the vegetable broth is also gluten-free.
Creamy Tomato Mushroom Soup
I absolutely love making Creamy Tomato Mushroom Soup, especially during the chilly months. The rich, velvety texture paired with the earthy flavor of mushrooms transforms a simple tomato soup into something extraordinary. Every spoonful is like a warm hug, filled with the comforting essence of home. I aim for the balance of acidity from the tomatoes and the umami notes from the mushrooms, which creates a delightful experience. It's become a staple in my kitchen, and I can't wait for you to try it!
Created by: Bethany Clarke
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
How-To Steps
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the sliced mushrooms to the pot and cook until they are browned, approximately 7 minutes. This step enhances the flavor of the soup.
Stir in the crushed tomatoes, vegetable broth, dried oregano, sugar, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup.
Return the pot to low heat and stir in the heavy cream until well combined. Adjust the seasoning if necessary.
Ladle the soup into bowls and garnish with fresh basil leaves. Serve with crusty bread for a comforting meal.
Extra Tips
- For a vegan version, substitute heavy cream with coconut milk or cashew cream. Additionally, adding a splash of balsamic vinegar at the end can enhance the flavor profile.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 550mg
- Total Carbohydrates: 18g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 6g