Creamy Tomato Mushroom Soup

Name: Creamy Tomato Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 8 ounces fresh mushrooms, sliced; 4 cups diced tomatoes (fresh or canned); 2 cups vegetable broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 cup heavy cream; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Comfort Food

I love making this Creamy Tomato Mushroom Soup, especially during the colder months. The combination of fresh tomatoes and earthy mushrooms creates a wonderful depth of flavor that warms you from the inside out. The creaminess of this soup is just irresistible! I often find myself reaching for a crusty piece of bread to soak up every last drop. It’s an easy recipe that showcases the beauty of simple ingredients, and it never fails to impress my family and friends at the dinner table.

Created by

Chloe Bennett

Last updated on 2026-01-15T13:10:23.229Z

When I first tried making tomato soup, I wanted to jazz it up a bit. By adding mushrooms, it brought an earthly flavor that complemented the tomatoes beautifully. I discovered that sautéing the mushrooms before adding the tomatoes is key; it helps to enhance the umami profile in the soup.

Another tip I learned is not to skip the finishing touch of cream. Just a swirl at the end adds richness that takes this soup to the next level. It truly does make a difference, resulting in an incredibly satisfying and comforting dish.

        Why You'll Love This Recipe
        Rich blend of tomato and earthy mushroom flavors
Creamy texture that’s perfect for dipping bread
Quick and easy to prepare, yet elegant enough for guests

      

The Magic of Mushrooms

Mushrooms are not only a flavor powerhouse, but they also contribute a unique umami quality to the soup, enhancing the overall depth. When choosing mushrooms, I recommend using a mix of varieties such as cremini and shiitake. The robust flavors of these mushrooms complement the acidity of the tomatoes wonderfully. Ensure to sauté them properly until they release their moisture and have a nice golden color, which takes about 7 minutes. This process intensifies their flavor, making each spoonful of your soup more satisfying.

If you're looking to make your soup even heartier, you can easily add additional vegetables. Consider incorporating diced carrots or celery during the sautéing stage. They’ll not only add extra nutrients but also create a subtle sweetness that balances the soup's savory notes. Keep in mind to dice them evenly to ensure they cook through in the same time frame as the onions.

Perfecting the Creamy Texture

The heavy cream is what makes this soup undeniably luxurious. It’s important to stir in the cream after blending the soup, as adding it too early can cause curdling, especially if the soup has been boiling. By adding it last, you achieve that smooth, velvety texture that clings to your spoon. If you're looking for a lighter option, feel free to substitute the heavy cream with coconut milk or a thick cashew cream for a dairy-free version that still maintains creaminess.

To elevate the texture beyond creaminess, you can finish the soup with a drizzle of olive oil or a dollop of crème fraîche just before serving. This adds a beautiful sheen to the top and enhances the overall presentation, making it appealing for guests. Just remember to serve it hot, as the flavors meld beautifully when served warm.

Storing and Serving Tips

This Creamy Tomato Mushroom Soup can be stored in the refrigerator for up to three days in an airtight container. To reheat, gently warm it over low heat on the stove, stirring occasionally. If the soup thickens after chilling, add a splash of vegetable broth or water to reach your desired consistency. It’s surprisingly delicious the next day, as flavors continue to develop!

For serving, I love pairing this soup with toasted crusty bread or a side salad for a complete meal. You can also sprinkle some grated Parmesan cheese or croutons on top for added texture and flavor. If you're feeling adventurous, a splash of balsamic glaze drizzled on top just before eating can provide a delightful tang that complements the creamy base beautifully.

Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
4 cups diced tomatoes (fresh or canned)
2 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup heavy cream
Salt and pepper to taste
Fresh basil for garnish

Instructions

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Stir in the sliced mushrooms and cook until they are soft, about 7 minutes.

Add Tomatoes and Broth

Add the diced tomatoes, vegetable broth, dried basil, and oregano to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Blend and Finish

Once the soup has simmered, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches. After blending, return the soup to the pot and stir in the heavy cream.

Season with salt and pepper to taste and heat through.

Serve

Ladle the soup into bowls, garnish with fresh basil, and serve hot.

Pro Tips

For an extra layer of flavor, try roasting the tomatoes before adding them to the soup. This caramelizes their natural sugars and enhances the overall taste.

Ingredient Substitutions

If you're out of vegetable broth, chicken broth works just as well, giving the soup a richer flavor. For herb lovers, fresh basil can be substituted for the dried herbs; just use three times the amount of fresh herbs as they are less potent. For a rustic touch, consider adding a dash of red pepper flakes for some heat, which pairs nicely with the tomato and mushroom combination.

In case you prefer a vegan version, simply swap the heavy cream for a plant-based alternative like oat cream or silken tofu blended until smooth. This change will still yield an indulgent texture without the dairy, making it suitable for those with dietary restrictions.

Scaling the Recipe

This recipe is easily doubled for family gatherings or meal prep. If doubling, use a larger pot to ensure even cooking. Be mindful to maintain the same timing while sautéing and simmering; just keep an eye on the consistency and flavors during the blending phase. You can also reduce the recipe if you're cooking for one or two; simply halve each ingredient, and you’ll have a cozy serving perfect for a light lunch or dinner.

For those who like to experiment, consider adding a protein element such as chickpeas or shredded chicken to make it more filling. These can be added during the simmering stage, allowing them to absorb the soup's flavors for a complete and hearty meal.

Questions About Recipes

→ Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work perfectly fine and save you prep time!

→ How can I make this soup vegan?

Simply substitute heavy cream with coconut milk or a non-dairy cream alternative.

→ Can I freeze this soup?

Yes, this soup freezes well! Let it cool completely before transferring to airtight containers and freeze for up to 3 months.

→ What can I serve with this soup?

Pair it with a side of crusty bread, grilled cheese sandwiches, or a fresh salad for a complete meal.