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.
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!
Ingredients for mushroom and tomato soup
I’ve ramped up the mushroom flavour by using a mixture of both fresh and 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 ecconomical too.
Bring out the flavours
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 here – 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.
Real food fast
You don’t have to wait ages for this 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 it 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.
Want more soupy inspiration? Then check out these recipes before you go;
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Mushroom And Tomato Soup
- 3 tbsp olive oil
- 1 onion diced
- 1 celery stick
- 2 cloves garlic minced
- 1/2 red bell pepper chopped
- 1 sprig rosemary chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 30 g/1oz dried mushrooms rehydrated by soaking for 20 mins in hot water
- 1 small glass vermouth
- 400 g/14oz tinned tomatoes
- salt and pepper to taste
- 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.