Alive and Cooking

Tomato and Mushroom Soup

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350 g mushrooms, sliced
1 brown onion, finely chopped
2 cloves of garlic
2 sticks celery, finely chopped
2 x 400g tinned tomatoes
2 litre water
200ml cream
Salt and pepper
Splash of olive oil
20g butter


Heat the olive oil and butter in a large pot then fry the mushrooms until just starting to brown, then remove about ½ a cup and reserve for garnish.
Add the onions, garlic and celery and fry until the onions are translucent,
Pour in the water, tomatoes and cream.
Bring to a boil and simmer for 20 minutes
Blend until smooth, season for taste and serve immediately with the mushroom garnish.

Tomato and Mushroom Soup