Cheesy Tomato and Mushroom Soup

A simple yet healthy Cheesy Tomato and Mushroom soup that is very easy to make in a slow cooker. Simply put the ingredients into the pot then set to heat and it almost cooks itself. Well there are a couple of things need doing yet the result is well worth it.
Start cooking the night before so that the tomato and mushroom flavours can develop overnight ready to be eaten at either lunch or dinner. Then a sprinkling of parmesan cheese plus some bread or crackers make for a great meal.

Cheesy Tomato and Mushroom Soup

Rating: 51

Prep Time: 10 minutes

Yield: Serves 4

Cheesy Tomato and Mushroom Soup

Make this in the slow cooker for an enhanced flavour because extended coking always seems to bring out the best in tomatoes. It can be made much more quickly in a pan but the flavour fails to develop. A parmesan style cheese is good for the topping but some grated cheddar or similar will also be good.

Ingredients

  • 1 410g/14oz can chopped tomatoes
  • 50g/2oz mushrooms
  • 1 small Brown Onion
  • ½ teaspoon crushed Garlic
  • ¼ teaspoon Paprika powder.
  • ½ teaspoon dried Basil or 1 teaspoon fresh
  • 1 Vegetable stock cube
  • 4 Tbsp Parmesan or similar Cheese
  • Sea Salt
  • Black Pepper

Method

  1. Peel and chop the onion then place into the slow cooker pot.
  2. Coarsely chop the mushrooms then add to the pot.
  3. Add the can of chopped tomatoes into the mix. Fill the now empty can with water and pour that in too.Pour in another half can of water.
  4. Add the garlic, paprika, basil, salt and pepper then mix well. Adjust quantities according to taste.
  5. Cover the slow cooker pot and set it on high for about 1 hour.
  6. Add the stock cube to the slow cooker pot and stir to dissolve into the soup mixture. Reduce the setting to low and continue to cook for a further 3 or so hours.
  7. Turn off the heat then leave the slow cooker overnight for the tomato and mushroom flavours to develop.
  8. Next morning, use a stick blender in the soup. Choose the consistency that you prefer. Quick blend will leave some chunks in whilst a longer one will give a smoother soup.
  9. Turn the slow cooker back to high to bring the soup up to an eating temperature. It will take around an hour at which point the soup is ready to eat.Turn the heat down to Low if your diners will be coming in at different times to eat.
  10. Serve the soup into bowls then top with a tablespoon of the cheese. Allow to stand for a couple of minutes so that it begins to melt into the soup.
  11. Eat with some crusty bread or some crackers.

Notes

Good for lunch and also as a starter course for a dinner. Add a sprinkling of extra herbs when serving to create more flavour.

http://experimentalchefs.com/cheesy-tomato-mushroom-soup/

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