Hearty Italian Tomato-Mushroom Soup
Recipe: Hearty Italian Tomato-Mushroom Soup
From the refrigerator and my cupboard comes a simple Italian soup. Robust as it is, it can stand alone as a light meal with bread or crackers or a small salad. I served it late one night with grilled cheese sandwiches on the side. You decide how it will work for you.
This is a very thick soup. If you like your soup thinner you can add tomato juice to thin it out. I'd say a couple of cups of juice would be plenty.
1/2 large onion, diced
8 oz of mushrooms, chopped
1 Tbl olive oil
3 15-oz cans diced tomatoes (organic if you can find them)
1/2 cup prepared basil pesto
1/2 cup canned corn (drained)
Salt and pepper to taste
Tomato juice (optional)
Put the onions, mushrooms and olive oil in the bottom of a medium-sized soup pot. Cook on Medium until the onions soften and the mushrooms give off their liquid and just start to brown on the edges. This will take 7 to 10 minutes.
Add the cans of tomatoes, the pesto and the corn. Heat on Medium heat until the soup starts to bubble; then turn it down to a low simmer. Total cooking time for the soup will be about 15 minutes until good and hot. Season with salt and pepper.
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