There’s something truly comforting about a warm bowl of mushroom tomato soup. The earthy richness of mushrooms pairs beautifully with the tangy sweetness of ripe tomatoes, creating a soul-soothing harmony of flavors.
I love how this soup comes together with simple, wholesome ingredients yet tastes like something you’d find at a cozy café. Whether you’re curled up on a rainy evening or just craving a light and nourishing meal, this mushroom tomato soup is the perfect choice.
It’s hearty, healthy, and packed with umami goodness—one of my go-to recipes when I want something satisfying without being too heavy.
How To Make Mushroom Tomato Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Soup / Light Lunch / Appetizer
Cuisine: Fusion
Serves: 4 bowls
Equipment Needed
- Large soup pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Immersion blender (or regular blender)
- Ladle
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz button or cremini mushrooms, sliced
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- 1 (14.5 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
- 2 tbsp tomato paste
- 3 cups vegetable broth
- ½ cup coconut milk or heavy cream (optional, for creaminess)
- Fresh basil or parsley, chopped (for garnish)
Instructions
1. Sauté The Base
I heat olive oil in a soup pot over medium heat. Then I add the diced onions and cook until they’re soft and golden—about 5 minutes.
2. Add Garlic And Mushrooms
I stir in the garlic and mushrooms. I keep sautéing them until they release their moisture and start to brown. This usually takes another 5–7 minutes.
3. Season The Soup
Next, I sprinkle in thyme, pepper, and salt. I let the flavors come alive for a minute before adding the tomato paste.
4. Add Tomatoes And Broth
I pour in the diced tomatoes (with their juice) and vegetable broth. I stir everything together and let it simmer for about 15 minutes to develop a deep, rich flavor.
5. Blend For Smoothness
Using an immersion blender, I puree the soup right in the pot. If I’m using a regular blender, I do it in batches carefully. I leave it slightly chunky for texture, but you can go fully smooth if that’s your thing.
6. Finish With Creaminess
To make it extra luxurious, I stir in the coconut milk or cream at the end and heat it through.
7. Serve And Garnish
I ladle the soup into bowls and top it with fresh herbs. Sometimes I even add a drizzle of olive oil or a sprinkle of grated Parmesan if I’m feeling fancy.
Nutrition Facts Of Mushroom Tomato Soup
- Calories: 160
- Carbohydrates: 16 g
- Protein: 4 g
- Fat: 10 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 580 mg
Mushroom Tomato Soup
Serving Suggestions Of Mushroom Tomato Soup
Pair With Crunchy Bread
I always pair this soup with crusty sourdough or garlic bread. It’s perfect for dipping and adds that satisfying crunch.
Add A Protein
Sometimes I top the soup with grilled tofu or shredded rotisserie chicken if I need a protein boost.
Serve As A Starter
This soup makes a lovely first course before pasta or a hearty grain salad.
Tips And Variations Of Mushroom Tomato Soup
Use Different Mushrooms
I’ve tried this with shiitake, portobello, and even wild mushrooms—each version brings a unique flavor.
Make It Spicy
I add red chili flakes or a pinch of cayenne for a little heat when I want to spice things up.
Go Dairy-Free
I love using coconut milk for a dairy-free option. It makes the soup silky without overpowering the flavors.
Add Grains
For a more filling bowl, I’ve stirred in cooked quinoa or orzo just before serving.
Note
If I’m hosting guests or want to elevate the experience, I sometimes serve this soup in small cups as an appetizer with mini grilled cheese bites on the side—it’s always a hit!
Conclusion
Mushroom tomato soup is a recipe I come back to again and again. It’s simple, soulful, and endlessly customizable.
Whether I’m in need of comfort or just want something nourishing and quick, this bowl delivers every single time. I hope you enjoy making it as much as I do—don’t forget to make it your own.
Mushroom Tomato Soup
Equipment
- Large soup pot
- Wooden spoon
- Chef's knife
- Cutting board
- Immersion blender or regular blender
- Ladle
Ingredients Â
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 8 oz button or cremini mushrooms sliced
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- 1 14.5 oz can diced tomatoes (or 2 fresh tomatoes, chopped)
- 2 tbsp tomato paste
- 3 cups vegetable broth
- ½ cup coconut milk or heavy cream optional, for creaminess
- Fresh basil or parsley chopped (for garnish)
InstructionsÂ
Sauté The Base
- I heat olive oil in a soup pot over medium heat. Then I add the diced onions and cook until they’re soft and golden—about 5 minutes.
Add Garlic And Mushrooms
- I stir in the garlic and mushrooms. I keep sautéing them until they release their moisture and start to brown. This usually takes another 5–7 minutes.
Season The Soup
- Next, I sprinkle in thyme, pepper, and salt. I let the flavors come alive for a minute before adding the tomato paste.
Add Tomatoes And Broth
- I pour in the diced tomatoes (with their juice) and vegetable broth. I stir everything together and let it simmer for about 15 minutes to develop a deep, rich flavor.
Blend For Smoothness
- Using an immersion blender, I puree the soup right in the pot. If I’m using a regular blender, I do it in batches carefully. I leave it slightly chunky for texture, but you can go fully smooth if that’s your thing.
Finish With Creaminess
- To make it extra luxurious, I stir in the coconut milk or cream at the end and heat it through.
Serve And Garnish
- I ladle the soup into bowls and top it with fresh herbs. Sometimes I even add a drizzle of olive oil or a sprinkle of grated Parmesan if I’m feeling fancy.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.