Tomato-Mushroom Soup Recipe -
Tomato-Mushroom Soup Recipe
  • READY IN 40 mins

Tomato-Mushroom Soup

Recipe by  

"A wonderful, rich soup that warms up the soul. My husband loves this one."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
  2. Add mushrooms, cooking for 5 minutes.
  3. Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2015

This soup was SO much better than I expected it to be; delicious in fact! Truth be told, I really only made it because I was over zealous during my last grocery shopping trip, buying more than I ended up having a need for in a timely fashion. This included a boat load of mushrooms, perfect for this recipe. I used a combination of shitakes and baby bellas, which I think gave this soup a bolder mushroom flavor than the more common button mushrooms would have. I added the red wine to the pan before the broth and tomato paste, preferring to let it cook off a bit and let its flavor mellow. I used no water, as I didn’t see any reason to dilute flavor. Rather, I used a combination of beef and chicken broth. I thought this would be a weak, wimpy, flat tasting soup, but I couldn’t have been more wrong. The bold flavored mushrooms already gave it a deep, rich flavor and the red wine and tomato paste gave it incredible complexity. I suppose one could add a lot of things to this if for some reason they felt compelled to, like herbs, rice, pasta, spinach or other vegetables, meat, etc., but this soup is perfect, simple, delicious, and satisfying just as is. In fact, I think it would be diminished if its simplicity was messed with. Humble served with a grilled cheese sandwich, elegant as a first course for a more formal dinner, I’ll have to remember to buy a boat load of mushrooms more often.

Most Helpful Critical Review
Oct 26, 2006

This soup is very good. I replaced the beef broth with vegtable broth and added some red pepper flakes for a little spicey kick. I do agree with earlier post that this soup thickened up, would make a great pasta sauce.


42 Ratings

Oct 15, 2003

This is a quick and easy soup to prepare. The only things I did different was to add some beef bouillon granules (2 tsp.), and I used roasted garlic flavored tomato paste. I also let it come to a boil and then simmered it for an hour or so. I thought about omitting the wine but was glad I didn't. It really ads a great flavor. I doubled the recipe and it tasted even better the next day.

Oct 15, 2003

Delicious and refined. The small amount of wine really adds to it, even if you boil out the alcohol. Would be excellent with a red meat dish.I will definitely make this again.

Jun 01, 2009

This is really good, with even better potential. I ended up adding canned diced tomatoes and fresh basil, and broiling the cheese on the top for a few minutes. The base is great with room for lots of different additions. Thanks!

Nov 06, 2007

Wow! What a great way to use fresh mushrooms. I followed recipe exactly (doubled) and added a pinch of sugar and a couple of tablespoons of milk. Everyone asked for seconds.

Apr 19, 2006

With the addition of sundried-tomato chicken sausage (sauteed with mushrooms & onions), subbing chicken stock for the beef broth, and adding flavored croutons to the topping, this soup tasted just like pizza in a bowl-- and my boyfriend loved it! Thanks for the recipe!

Mar 26, 2012

Seriously, this is an excellent (and fast!) soup! I don't give out 5 stars just any 'ol day :). The only change I made was to add a couple squirts of Worcestershire sauce as I had no red wine opened (I don't drink wine, so for me to waste a bottle but for a measly 1/4 cup would be silly). I did use 2 fresh, roma tomatoes (deseeded) instead of the tomato paste. Add the tomatoes to the sauted onions, garlic and mushrooms let the tomatoes cook down before you add the broth. I did not add any water as the soup would have been too thin. Use lots of fresh ground pepper, and I added a teensy pinch of salt as without the canned tomato paste, there really isn't any salt and it would be bland otherwise. Wonderful, filling lunch (and relatively low-fat) and will be making this again! Thanks for the recipe!


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 529 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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