Tomato Mushroom Soup

Yum! Added smoked paprika for additional flavor

This is great!!! Thank you!!

I’m making this for the second time. It’s such a good, simple recipe. This time I diced the mushrooms a little smaller, and covered the pot while the mushrooms cooked to keep some of the moisture in. As suggested by another reviewer, I add the wine and let it cook down a bit before adding the tomato paste and broth. Thanks for this recipe.

The reviews made this sound so appealing, but I wasn’t crazy about it. I wanted to try this, but I guess we all have different taste buds. It was a nice, earthy soup on a cold day during Lent, though. Cream soups are more up my alley.

Great dinner for vegetarian.

This is a very good base soup. The reason of my 4 stars only is that I feel it lacks salt. As I noticed it is good as a base, I added a few things in line with the ingredients to not alter the soup dramatically. First, I increased the tomato paste by 2 additional tsp. Second, I by chance had tomato chicken buillon so I added it. This boosted the color and flavor. Third, I had 2 ripe tomatoes in the vine so I coarsely chopped them and added them. Fourth, I added about 1/2 tsp. of dried basil (this brought the flavors of the soup). Fifth, I as someone suggested brought the soup to a boil and then simmered it for about 45 minutes to an hour. This process will help with the flavor. I will make this soup again but with my enhancements.

This soup was sooo bland, all I tasted was onions. It is like a French onion soup with mushrooms and no seasoning. I don’t really think there is anything you can do with this recipe unless you are a French soup lover to make it taste better.

I thought this soup was hearty and delicious! I used vegan broth, 3 types of mushrooms (crimini, white and shiitake) and threw in fresh spinach (a couple handfuls) when I sauteed the mushrooms. I also added a can of diced tomatoes with green chiles and a few pinches of red pepper flakes to kick it up and give the soup more tasty and healthy texture . My vegetarian friend and I were both very happy. I will make this many more times and will try adding beans or lentils and maybe more veggies.

Easy to make, and tastes delicious, had 2 helpings and still had some left over. The only difference I made to the recipe was add a bit more tomato paste. This was great on a cold winter night

I had never seen a tomato mushroom soup recepi before.. as i love tomatoes and mushrooms, i had to try. I am so happy i did! This is one of the best and easiest soups to make… i used a bled of crimini and white mushrooms… pre cut as that made it all the more easy! I used a tad over 4 cups fresh.. cause i really like mushrooms!. Other than that i made no changes. My Husband even loved this soup! Its rich and crazy flavorful. Tasted even better the next day actually. The cheese on top is a great treat and adds that little bit extra! I will be making again … probably numerous times!

This soup was a great find! Easy and delicious. I did substitute vegetable broth, add red pepper flakes and a can of diced tomatoes, as suggested in other reviews. The cheese and parsley are a must. My husband loved it, which is always a bonus. Served with crusty French bread rolls and it was yummy. This will be on our soup rotation for sure.

I used vegetable water instead of beef broth. as that is what I had on hand. And found it very boring. .

This is delicious and easy to make!

Very delicious and full of rich flavor. I added some beef tips which a cooked in a skillet with parsley and olive oil. I then added them to the soup with the broth. This soup is so easy to make and I will definitely make again.

Good, but I wouldn’t make again. I agree with the reviewer that stated it seemed like something that would be used as a sauce.

This soup was SO much better than I expected it to be; delicious in fact! Truth be told, I really only made it because I was over zealous during my last grocery shopping trip, buying more than I ended up having a need for in a timely fashion. This included a boat load of mushrooms, perfect for this recipe. I used a combination of shitakes and baby bellas, which I think gave this soup a bolder mushroom flavor than the more common button mushrooms would have. I added the red wine to the pan before the broth and tomato paste, preferring to let it cook off a bit and let its flavor mellow. I used no water, as I didn’t see any reason to dilute flavor. Rather, I used a combination of beef and chicken broth. I thought this would be a weak, wimpy, flat tasting soup, but I couldn’t have been more wrong. The bold flavored mushrooms already gave it a deep, rich flavor and the red wine and tomato paste gave it incredible complexity. I suppose one could add a lot of things to this if for some reason they felt compelled to, like herbs, rice, pasta, spinach or other vegetables, meat, etc., but this soup is perfect, simple, delicious, and satisfying just as is. In fact, I think it would be diminished if its simplicity was messed with. Humble served with a grilled cheese sandwich, elegant as a first course for a more formal dinner, I’ll have to remember to buy a boat load of mushrooms more often.

Delicious just as is.

I thought this was great. I followed the recipe pretty closely and it came out nicely. The only thing I did differently was that I tossed in about a cup of brown rice in the mushroom step to brown. Then, instead of just heating the whole thing through, as the directions say, I let it come to a boil, reduced the heat to simmer and gave the rice about ten minutes to cook. The soup didn’t need the rice though, I just had it on hand.

we didn’t have red wine, so i used port. i didn’t use any butter or cheese, and i used vegetable broth. instead of garnishing with the parsley, i put a little bit in the pan with the olive oil, onions and garlic, and i let the rest of it soak in the broth and other wet ingredients. considering i improvised so much, i think it turned out very good (: thanks for sharing.

so easy and delicious. the wine really makes a difference.

Seriously, this is an excellent (and fast!) soup! I don’t give out 5 stars just any ‘ol day :). The only change I made was to add a couple squirts of Worcestershire sauce as I had no red wine opened (I don’t drink wine, so for me to waste a bottle but for a measly 1/4 cup would be silly). I did use 2 fresh, roma tomatoes (deseeded) instead of the tomato paste. Add the tomatoes to the sauted onions, garlic and mushrooms let the tomatoes cook down before you add the broth. I did not add any water as the soup would have been too thin. Use lots of fresh ground pepper, and I added a teensy pinch of salt as without the canned tomato paste, there really isn’t any salt and it would be bland otherwise. Wonderful, filling lunch (and relatively low-fat) and will be making this again! Thanks for the recipe!