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Roasted Tomato and Mushroom Soup

June 11, 2013 by Lisa Le 7 Comments

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Roasted Tomato and Mushroom Soup from alimentageuse.com #appetizers #starters #soup

If you’ve been following my blog at all, you may have been made aware that soup is pretty much my favourite form of food. Not just any soup though, I have a weird preference for puréed soups. Minestrone? Bleh. “Chicken” Noodle? (well, veg broth noodle) On occasion, sure. But creamy butternut squash, cauliflower, or kale and spinach? Oh yes please.  This creamy, roasted tomato and mushroom soup is the perfect consistency of your childhood favourite. Creamy and flavourful with a robust umami flavour from the roasted mushrooms, this soup is full of of nutrients and minerals that are a great remedy for the common cold, a rainy day, or just a day where you crave something hot and delicious. And the best part of this soup is the fact that it’s totally vegan! You wouldn’t know it based on the pale, orange colour and the creamy texture, but there is no cream whatsoever!

I’ve made tomato soup before, and it was great, but being made with canned tomatoes, it didn’t quite capture the pure, deliciousness that the locally grown tomatoes created. Don’t get me wrong, canned tomatoes, especially from San Marzano, can be delicious and taste of Napoli, but there’s nothing quite like the taste of locally grown tomatoes. I’m not sure what it is about locally grown food, but it ALWAYS tastes better.

Roasted Tomato and Mushroom Soup from alimentageuse.com #appetizers #starters #soup

And the beautiful thing about this tomato soup is that it doesn’t need to go with anything else to be delicious. Tomato soup is usually served with grilled cheese sandwiches, but this soup does not need some hot processed cheese between bread, it is delicious on its own. Velvety and creamy with every spoonful.

Normally people spoon out the seeds when roasting tomatoes, but I wanted to keep all the sweet tomato juices, so I kept the seeds in. If your blender (stick or Vitamix-style) is strong enough, it’ll blitz all the seeds into oblivion and you won’t even know they existed. It just means you have less water to add and more delicious tomato-y flavour to eat up!

Enjoy!

Print Recipe

Roasted Tomato and Mushroom Soup

Prep Time10 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 30 minutes mins
Servings: 4 -6 servings
Author: Lisa Le

Ingredients

  • 11 medium/large sized vine tomatoes halved and stems removed
  • 1/4 cup olive oil
  • 10 cremini mushrooms
  • 1 large yellow onion chopped
  • 3 garlic cloves chopped
  • 5 cups water or broth
  • 1/4 cup tomato paste
  • 1 large sprig basil chopped
  • 2 bay leaves
  • 1/2 tsp baking soda
  • 1/4 tsp cayenne powder
  • 1 tbsp smoked paprika
  • 1/4 tsp cinnamon
  • 1 tsp salt + more to taste
  • 1 tsp pepper adjust to your taste

Instructions

  • Preheat oven to 375F, and roast tomatoes cut side up with olive oil drizzled over the tomatoes. Roast for about 45 minutes, then add the cremini mushrooms, using a spoon to use the olive oil from the pan to drizzle over the mushrooms.
  • Continue roasting for another 15 minutes, then remove from oven. Tomatoes should be darker, a little blistered, but not burnt. They'll be soft, almost falling apart.
  • Cook onions and garlic over medium heat in the cooking liquid from the roasted tomatoes until translucent.
  • Add 5 cups of water and add the 1/4 cup tomato paste and mix until the paste has been mixed in.
  • Add the tomatoes and mushrooms to the pot and stir in. Bring to a boil, then lower heat and add in basil leaves and bay leaves. Let simmer for about 20 minutes.
  • Remove the bay leaves, then use an immersion blender or regular blender and puree until smooth and velvety.
  • Add the baking soda and stir. The soup will bubble a little but then it won't taste as acidic.
  • Add the spices and blend to incorporate the ingredients. Adjust spices to your taste.
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Filed Under: Appetizers & Sides, Gluten-Free, Soups & Stews, Vegan recipes Tagged With: basil, mushrooms, pureed, roasted, soup, tomato, vegan, vegetarian

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Zelda says

    June 11, 2013 at 9:08 AM

    This looks delicious! Ima fellow soupophile so love all the liquid recipes.

    Zelda

    Reply
    • Lisa Mai says

      June 11, 2013 at 7:07 PM

      Glad I’m not the only one =D

      Reply
  2. [email protected] says

    June 11, 2013 at 10:21 AM

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.

    Reply
  3. Maria says

    June 11, 2013 at 2:48 PM

    Your soup looks delicious! Love the addition of the mushrooms, that sounds really good!

    Reply
    • Lisa Mai says

      June 11, 2013 at 7:08 PM

      Thanks Maria! It is definitely tasty =D

      Reply
  4. Suzette says

    April 6, 2021 at 3:55 PM

    Thanks for this delicious recipe.

    Reply
  5. Michele M Tremblay says

    July 29, 2021 at 4:19 PM

    Great till I added the cinnamon. Warn people it will taste like a fall soup. disappointed.

    Reply

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