A simple yet healthy 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.
Make the night before so that the tomato and mushroom flavours can develop overnight ready to eat at either lunch or dinner. Then a sprinkling of parmesan or similar cheese plus some bread or crackers for a great lunch or a starter for a dinner.
- 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
- sea salt
- black pepper
- Peel and chop the onion then place into the slow cooker pot.
- Coarsely chop the mushrooms then add to the pot.
- Add the can of chopped tomatoes into the mix. Fill the now empty can with water and pour that in too.
- Add the garlic, paprika, basil, salt and pepper then mix well. Adjust quantities according to taste.
- Cover the slow cooker pot and set it on high for about 1 hour. Add the stock cube to the slow cooker and stir to dissolve it into the soup. Reduce the setting to low and continue to cook for a further 3 or so hours.
- Turn off the heat then leave the slow cooker overnight for the tomato and mushroom flavours to develop.
- 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.
- Turn the slow cooker back to high to bring the soup up to heat. It will take around an hour at which point the soup is ready to eat. It can also be left on a low heat for longer if that is desired.
I served this with a sprinkling of parmesan-style cheese plus some cream crackers. Bread always goes well with a soup too.