Description
A cozy, silky soup blending the acidity of tomatoes and the earthiness of mushrooms with a touch of cream for comfort in a bowl.
Ingredients
- 2 cups tomatoes (fresh or canned)
- 1 cup mushrooms (sliced)
- 1 cup heavy cream
- 2 cloves garlic (minced)
- 1 onion (chopped)
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for sautéing
Cook Mode Prevent your screen from going dark
Instructions
- 1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- 2. Add the minced garlic and sliced mushrooms, cooking until mushrooms are tender.
- 3. Stir in the tomatoes, vegetable broth, oregano, and basil. Bring to a simmer and cook for about 15 minutes.
- 4. Use an immersion blender to purée the soup until smooth.
- 5. Stir in the heavy cream, and season with salt and pepper to taste.
- 6. Serve hot, ideally with crusty bread.