Creamy Tomato Mushroom Soup

Name: Creamy Tomato Mushroom Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped onions; 2 cloves garlic, minced; 8 ounces mushrooms, sliced; 1 can (28 ounces) crushed tomatoes; 2 cups vegetable broth; 1 cup heavy cream; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Wholesome Meal Delights

I absolutely adore this Creamy Tomato Mushroom Soup! It's one of those comforting recipes that warms you from the inside out, especially on chilly days. From the moment the mushrooms hit the pan to sauté, that rich aroma fills the kitchen and beckons everyone to come and enjoy. The combination of velvety cream and fresh tomatoes creates a delightful balance that keeps me coming back for more. I often find myself making this soup not just for a quick meal, but as a centerpiece for cozy gatherings with friends and family.

Created by

Elodie Brooks

Last updated on 2026-01-15T16:13:20.091Z

When I first made this soup, I wasn't sure how the flavors would meld together. But as the tomatoes blended with the earthy mushrooms and fragrant herbs, I found myself pleasantly surprised. The secret is to let the ingredients simmer together for just long enough to deepen their flavors, creating a robust and creamy base that I couldn't get enough of!

Another tip I learned along the way is to use fresh herbs, like basil or thyme, for garnish. It elevates the dish not only visually but also adds that extra pop of taste that complements the creamy tomato essence perfectly. This soup really is a delight!

Why You'll Love This Recipe
Rich and creamy texture that envelops your senses
A perfect balance of sweet tomatoes and umami mushrooms
Quick to prepare, making it great for weeknight dinners

Understanding the Ingredients

The foundation of this Creamy Tomato Mushroom Soup lies in its simple yet vibrant ingredients. Fresh mushrooms bring a deep, earthy flavor that enhances the sweetness of the crushed tomatoes. I recommend using cremini or shiitake mushrooms for their robust taste, but button mushrooms are a versatile option as well. Their moisture content plays a crucial role, especially when sautéing, as it contributes to the soup's overall creaminess and depth of flavor.

Heavy cream is another key player in this recipe, providing a luxurious, velvety texture. If you're looking for a lighter alternative, you can substitute with half-and-half or a plant-based cream such as coconut milk. Just keep in mind that the flavor will slightly differ, but the creamy essence will still shine through. Also, be cautious when simmering to avoid curdling; always add cream towards the end of the cooking process and maintain a gentle heat.

Technique Breakdown for Maximum Flavor

Sautéing the onions and garlic before adding other ingredients is vital for building a solid flavor base. Cook them until they become translucent but not browned, as burnt garlic can introduce bitterness. If you find the garlic starting to brown too quickly, reduce the heat to medium-low. This gentle cooking allows the natural sweetness of the onions to develop, which balances the acidity of the tomatoes beautifully.

When incorporating the mushrooms, allow them to cook until they're well-browned and have released their moisture, about 5 minutes. This not only enhances the umami flavor but also ensures that they don’t become rubbery. If your mushrooms are too crowded in the pan, they’ll steam instead of sauté. For best results, consider using a wider pot or cooking in batches if necessary.

Ingredients

Gather these ingredients before you begin cooking:

Ingredients

2 tablespoons olive oil
1 cup chopped onions
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
Fresh basil for garnish

Instructions

Follow these simple steps to create your soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing for about 3-4 minutes until they are translucent and fragrant.

Add the Mushrooms

Stir in the sliced mushrooms and cook for another 5 minutes, allowing them to soften and release their moisture.

Combine the Tomatoes and Broth

Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer for 15 minutes.

Incorporate the Cream

Stir in the heavy cream, and let it simmer for an additional 5 minutes. Season with salt and pepper to taste.

Serve and Enjoy

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

Pro Tips

For added depth, try roasting the tomatoes before adding them to the soup. It gives a lovely caramelized flavor that complements the creamy texture.

Make-Ahead and Storage Tips

This soup is perfect for making ahead of time, as the flavors deepen with a little resting. After cooking, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. To reheat, gently warm on the stove over medium heat, adding a splash of vegetable broth or water if it has thickened too much.

For longer storage, consider freezing the soup. Allow it to cool, then portion it into freezer-safe containers or bags. It can last up to 3 months in the freezer. Thaw in the refrigerator overnight or reheat directly from frozen, using low heat to avoid separation of the cream. Stir well to bring back the smooth texture before serving.

Serving Suggestions

Pair this comforting soup with crusty bread or a warm grilled cheese sandwich for a fully satisfying meal. The crunch of the bread contrasts beautifully with the creamy soup, creating an enjoyable texture variation. I love to serve it with a sprinkle of freshly grated Parmesan or a dollop of sour cream for an extra layer of flavor.

Alternatively, make the soup a little more robust by adding cooked pasta or grains. Small shapes like ditalini or orzo work well, soaking up the delicious broth. You can also stir through some sautéed spinach or kale for a pop of color and an extra nutritional boost, rounding out the meal with additional fiber and flavor.

Questions About Recipes

→ Can I make this soup in advance?

Yes, this soup stores well in the refrigerator for up to 3 days. Just reheat on the stove before serving.

→ Can I freeze this soup?

Absolutely! Allow the soup to cool completely, then store it in an airtight container. It can be frozen for up to 2 months.

→ What if I don't have heavy cream?

You can substitute half-and-half or even a plant-based cream if you're looking for a lighter or dairy-free option.

→ How can I make this soup spicier?

To add some heat, you can incorporate red pepper flakes or a dash of hot sauce while simmering the soup.