On a brisk winter day, nothing quite compares to this scrumptious mushroom and roasted tomato soup. The delightful balance of earthy mushrooms with the sweetness of tomatoes creates an incredibly decadent broth that pairs perfectly with crusty bread for some extra indulgence. Best yet, it’s effortless to make ahead so you can savor every bite without worrying about preparation time!
Ingredients:
- 2 lbs. of tomatoes, cut into quarters
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 tablespoon of butter
- 1 lb. of sliced mushrooms
- 2 cloves of garlic, minced
- 1 onion, chopped
- 4 cups of vegetable broth
- 1/4 cup of chopped fresh basil
- 1/4 cup of heavy cream
Instructions:
- Preheat the oven to 400°F.
- Place the quartered tomatoes on a baking sheet, drizzle them with olive oil, and season with salt and pepper to taste.
- Roast the tomatoes in the preheated oven for 30-35 minutes or until they are caramelized and soft.
- In a large pot, melt the butter over medium heat.
- Add the sliced mushrooms to the pot and cook until they release their moisture and are browned, stirring occasionally.
- Add the minced garlic and chopped onion to the pot, and stir to combine.
- Season the mushroom mixture with salt and pepper to taste.
- Add the roasted tomatoes to the pot along with the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until it’s smooth.
- Stir in the chopped fresh basil and heavy cream.
- Simmer the soup for an additional 5-10 minutes to allow the flavors to meld.
- Serve the mushroom and roasted tomato soup hot, garnished with additional fresh basil if desired.
Whether you’re looking for a cozy wintertime meal or just something warm and comforting, this exquisite mushroom and roasted tomato soup is the ideal choice. Served with fresh crusty bread or a side salad, it makes 6-8 delicious servings that everyone in the family will enjoy! So get ready to savor your delectable dish – bon appétit!