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Home » Super Soups » Italian Inspired Mushroom And Tomato Soup

Italian Inspired Mushroom And Tomato Soup

Author: Karon Grieve Published : January 2015

Recipe
mushroom and tomato soup
mushroom and tomato soup
tomato and mushroom soup

This simple Italian inspired mushroom and tomato soup is thick and tasty and a real winter warmer. It is packed with flavour, easy to make and will bring you a bit of Mediterranean sunshine no matter how cold it is outside.

two bowls of Italian inspired mushroom and tomato soup

Italian Inspired Mushroom and Tomato Soup

I’m fed up with the cold weather. We have had gales and blizzards and all manner of nasty weather this past week. There have been nights when I was afraid the whole roof would blow off.

Days when bringing in the logs from the woodshed was like running through a firing squad of tiny bullets from the hailstones shooting at you from all angles at almost 100 mph.

It hasn’t been much fun up here on Waltons Mountain, but hey ho that’s January for you!

pot of soup

Ingredients for mushroom and tomato soup

I’ve ramped up the mushroom flavour by using dried mushrooms in this simple soup recipe.

Dried mushrooms are a great larder staple. They really pack a punch in the flavour department and are great for adding to soups and stews. A little goes a long way so they are economical too.

Tinned tomatoes – use the best quality tomatoes you can get to make your mushroom and tomato soup. I love using those tinned cherry tomatoes as they are full of flavour.

mushroom and tomato soup

Flavours for mushroom and tomato soup

As the mushrooms themselves have a strong flavour I like to use some robust herbs to compliment them and help them dance nicely with the tomatoes and not overwhelm them completely.

Using rosemary, thyme and oregano brings these two flavours together beautifully and give a real depth and character to this soup.

A little touch of Italian sunshine!

There is another ingredient that adds to the flavourfest of this Italian inspired tomato and mushroom soup recipe – Italian vermouth, just a small glass, it really makes things sparkle taste-wise.

Finally, add a swirl of olive oil to your bowl and a little sprinkling of freshly grated Parmesan cheese.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

close up of soup in bowl

How to make mushroom and tomato soup

Simple saute your onion and celery then add the garlic. Next comes the drained mushrooms.

Add the liquid from the mushrooms and the tinned tomatoes.

You don’t have to wait for ages for this tomato and mushroom soup to come together, it is ready to eat well within an hour and you can curl up by the fire with your favourite bowl or mug, grab a good book or switch on a movie and forget the chill of January.

Can you freeze this soup?

Yes, simply let your mushroom and tomato soup cool completely then pour into freezer bags and label then lay flat on a baking tray in the freezer till frozen then you can pack in little packs of soup rather like files.

Saves loads of room in your freezer and the soup will beep for up to 3 months.

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Want more soupy inspiration? Then check out these recipes before you go;

Quick and easy tomato and mascarpone soup

Broccoli and stilton soup

20-minute spring minestrone soup

Pumpkin and coconut soup

Roasted red pepper soup

Spiced carrot and cauliflower soup

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
mushroom and tomato soup

Mushroom And Tomato Soup

Karon Grieve
A healthy hearty winter soup of mushrooms and tomatoes
5 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Soup
Cuisine Italian
Servings 4 people
Calories 179 kcal

Ingredients
 

  • 3 tbsp olive oil
  • 1 onion diced
  • 1 stick celery chopped
  • 2 cloves garlic minced
  • 1/2 red pepper chopped
  • 1 sprig rosemary chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 30 g dried mushrooms rehydrated by soaking for 20 mins in hot water
  • 50 ml vermouth
  • 400 g tinned tomatoes
  • salt and pepper to taste
Metric – US Customary

Instructions
 

  • Saute the onion, celery and red pepper in the olive oil in a saucepan for 5 minutes until tender but not browned.
  • Add the garlic and herbs and cook for a further 2 minutes.
  • Drain the mushrooms (reserving the liquid) and add to the pan, cooking for a further 5 minutes.
  • Add the mushroom liquid and vermouth and simmer for 10 minutes.
  • Add the tinned tomatoes and 500ml of water and simmer for another 20 minutes.
  • Serve sprinkled with olive oil and parmesan cheese and with crusty bread for real comfort.

Notes

gluten free, vegan, sugar free

Nutrition

Calories: 179kcalCarbohydrates: 18gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 143mgPotassium: 520mgFiber: 4gSugar: 7gVitamin A: 745IUVitamin C: 31mgCalcium: 62mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword mushroom, tomato
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Autumn/Fall, Foraging Recipes, Super Soups, Vegetarian Recipes

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Comments

  1. Colin says

    January 4, 2022 at 5:37 pm

    5 stars
    Great recipe.

    Reply
    • Karon Grieve says

      January 6, 2022 at 10:16 am

      Thanks, Colin glad you like the recipe.
      K

      Reply
  2. Jane Howard says

    January 26, 2022 at 3:27 pm

    5 stars
    Made this last weekend and went down well with the family. Making it again tomorrow.

    Reply
    • Karon Grieve says

      January 31, 2022 at 3:30 pm

      Hi Jane
      So glad you liked my tomato and mushroom soup. Must say it’s one of my favourites and I make it a lot in the winter months.
      K

      Reply
  3. Jake says

    August 28, 2022 at 10:27 am

    I’m confused! The description says that the soup includes both fresh and dried mushrooms, but in the recipe itself I see only dried mushrooms. Do I need new glasses?

    Reply
    • Karon Grieve says

      August 29, 2022 at 10:55 am

      Hi Jake,
      That error has been corrected this soup is made just with dried mushrooms not fresh.
      K

      Reply

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