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mushroom and tomato soup

Mushroom And Tomato Soup

A healthy hearty winter soup of mushrooms and tomatoes
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Soup
Cuisine Italian
Servings 4


  • 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.


gluten free, vegan, sugar free
Keyword mushroom, tomato
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