- Dish type
- Vegetable soup
- Tomato soup
A quick and easy mushroom and tomato soup recipe for your soup making machine and is suitable for vegetarians. Serve with bread or rolls pre-heated in oven.
Somerset, England, UK
24 people made this
- 400g mushrooms, sliced
- 3 large tomatoes, quartered
- 350g potatoes, diced
- 2 red onions, sliced
- 1 veg stock cube, dissolved in a little water
- 1 good pinch ground pepper
- 1 teaspoon salt
- 1 pinch mixed herbs
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Add all ingredients into soup maker, then add water to the 1.6 litre mark.
- Turn on and set on smooth for about 20 to 25 minutes.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Worth trying.Quick and easy to make in a soup making machine. A hot and tasty soup ready within about 30 minutes.-18 Jan 2017
This simple homemade tomato soup is quick, easy, and insanely delicious.
The soup is inspired by one of the most famous recipes out there — Marcella Hazan’s Tomato Sauce. Butter, tomatoes, and onion are simmered until slightly thickened. Out comes the onion and the sauce is ready to be spooned over pasta.
It’s genius and absolutely delicious. We use the same three ingredients in this tomato soup, but add a little water and blend everything together just before serving.
Making The Soup
Here’s how to the best (and easiest) tomato soup :
Combine butter, onion, and tomatoes. Grab a Dutch oven or pot, place it over medium heat and melt the butter. Add half an onion that’s been cut into large wedges and a large can of tomatoes.
Add water or broth and simmer. Bring everything to a low simmer, add some salt and leave it alone for about 40 minutes. See how creamy it gets? That’s thanks to the butter.
Blend. I find an immersion blender is useful, but a blender works, too. Adjust the soup for seasoning then grab a bowl…and maybe a grilled cheese sandwich? This soup is also amazing topped with homemade croutons or served next to this easy buttery garlic bread.
Tomatoes (canned or fresh), onion, and butter. What the tomato soup looks like after adding water (or broth) and simmering.
What Tomatoes Should I Use
This tomato soup is excellent with canned tomatoes. I love using whole peeled tomatoes or crushed tomatoes. By the way, we love San Marzano Tomatoes and are always pleased with tomatoes from Muir Glen. Neither are watery and both taste great.
You can also use fresh tomatoes. You will need 10 to 12 whole tomatoes (or about 2 pounds). It’s best to peel them, but we have made the soup with unpeeled tomatoes.
A Quick Recap
This is your new favorite weeknight meal. Promise.
- This tomato soup has three ingredients (plus water and salt).
- Everything is tossed into a pan — no browning, no hovering over a stove.
- You can use canned tomatoes — and should.
- Did I mention there are only three ingredients?
What Our Readers Are Saying
If you don’t believe that our recipe helps you achieve perfect tomato soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
“WOW!! What a delicious and easy tomato soup, my three and one-year old were as thrilled as my husband and I were.” – Ashley
“This is the best tomato soup, hands down!! Cannot say that emphatically enough. Did not change a thing from the recipe and it was perfect. Couldn’t be easier to make.” – John
“Made this exactly as written. Oh my gosh, this was amazing. ” – Dayna
More Easy Soup Recipes
- You might also want to take a peek at our chilled tomato soup recipe (Gazpacho)
- Try this Incredibly Easy and Creamy Vegetable Soup Recipe. It’s one of our absolute favorites and something we make often.
- A wonderful recipe for homemade vegetable broth — It’s ultra-satisfying!
- Or, for something a little different, our roasted tomato soup with lemon and thyme.
- This easy homemade chicken noodle soup recipe is healthy, satisfying, and tastes incredible. It’s faster to make than the traditional version, too!
Recipe updated, originally posted October 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
- 4 tablespoons unsalted butter (50g)
- 2 pounds mixed mushrooms such as button, cremini, portabello, or shiitake (1kg), sliced
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely chopped (about 8 ounces 225g)
- 4 medium cloves garlic, minced
- 2 tablespoons flour (45g)
- 1 cup dry sherry or white wine (235ml)
- 1 cup milk (235ml)
- 5 cups (1.2L) homemade or store-bought low-sodium chicken stock, or water
- 2 bay leaves
- 2 sprigs fresh thyme
- Squeeze of lemon juice (optional)
- Minced fresh herbs such as parsley, chervil, tarragon, and chives for serving.
- Drizzle extra-virgin olive oil, for serving
Canned soup is a perfect pantry staple. It has a long shelf-life, is inexpensive, there's lots of variation in flavors and cuisines, and you can use it as an ingredient to build other dishes. Canned cream soup is the obvious choice for casseroles, but there's a lot you can do with tomato soup, onion soup, and consomme, too. Check out these recipes for creative ways to use up your canned soup shelf.
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Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.
Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.
Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.
Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.
Cauliflower, cheese and broccoli soup
- Vegetable oil
- ½ onion, diced
- 2 potatoes, peeled and diced
- ½ cauliflower, chopped into small pieces
- ½ broccoli, chopped into small pieces
- 1tsp smoked paprika
- Salt and pepper
- 2 vegetable stock cubes
- 1 litre boiling water
- 75g spreadable cheese
Warm the oil in a frying pan over a medium heat and fry the onions until soft. Add the potato and, again, fry until soft.
Add the cauliflower, broccoli, paprika, salt and pepper, stock cubes and boiling water into a large pan and cook over a medium heat for 20-25 minutes until all the ingredients are soft, stirring occasionally.
Add the fried onions and potatoes to the pan of vegetables.
Once all ingredients are cooked, blitz using a hand blender until the soup becomes smooth and glossy. Add the cheese and continue to blend until smooth. Serve topped with bacon, croutons and rosemary.
Recipe courtesy of primula.co.uk
Easiest Ever Beef Stew Recipe
- 2 pounds stewing beef , well trimmed
- 1 pound potatoes , peeled and cut into medium chunks
- 1 onion , large, chopped
- 4 carrots , peeled and chopped
- 1 can tomato soup , undiluted
- 1 can cream of mushroom soup , undiluted (or cream of anything you want really. I have tried many cream soups and they work quite well)
- 8 bay leaves
- 2 cups mushrooms , sliced (optional)
- 1 1/2 cups frozen peas , optional
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1 thought on &ldquoEasiest Ever Beef Stew Recipe&rdquo
These comments were made on the older version of the site and carried forward here:
Hello! Your quick stew recipe just saved my butt.
…it was a great hit with the whole family…BUT, is did not take 5 hours…more like 3
Baked on low, if you leave it for the 5 hours the gravy is perfect. A bit runny I find after 3 hours, but suit your own taste.
I tried this stew today and though it tasty very nice the gravy was thin and it did not cook in 5 hours at 250. I actually ended up turning it up to 350 after 5 hours and cooking it for another 2 hours. I give it a 3.5 for taste but well not be cooking it again.
Not sure what happened for you. I have made this recipe dozens of times at 250 degrees for 5 hours. It’s perfect. Maybe your oven is slow?
I did too by turned up the heat to 300 and reduced to 4 hours instead also added 1/2 package of dry onion soup mixed with 1/2 cup of water made it more graviable
Originally posted by Lyn from Melbourne Australia.
I had a terrible disaster with this recipe.
I followed the instructions to the letter, but stew was burned to a crisp and inedible after 3 hours cooking.
I should have followed my gut feelings and turned the heat right down and cut back the cooking time.
What a waste of time and ingredients!
My family had soup and pizza for lunch!
Lyn, the stew works out perfectly at 250 degrees Fahrenheit. The only thing I can think of is that the difference in appliances between North America and Australia may have made a difference. I have made the stew literally a hundred times and it has NEVER burned.
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- 2 cups (480 ml) vegetable broth
- 1 can (420 g) plum tomatoes
- 1 (60 g) roma tomatoes
- 1 garlic clove, peeled
- 5 fresh basil leaves
- ½ cup (75 g) chickpeas, cooked, rinsed (optional)
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt, optional
- Place broth, plum tomatoes, tomato, garlic, basil leaves, salt, and pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid. Reduce speed to Variable 3. Remove the lid plug and add the chickpeas. Blend an additional 15 seconds. Serve immediately.
It’s easy enough to sauté up some mushrooms in butter, then add some flour, broth followed by a good glug of cream, and call it a day. And while it will taste just fine, it won’t really taste that much like mushrooms, except for the bites you get with mushroom bits in it.
So in presenting you with a mushroom soup recipe I wanted to make sure it actually tasted like – gasp, shock, horror – mushrooms!
And how do we achieve that? Simple: Blitz the soup! Only this way can we release all the gorgeous, sweet and earthy flavours locked up in the mushrooms into every luscious, creamy mouthful!!
Quick & Easy Tomato Soup
I have a great love for soup and sandwiches. And of course life doesn’t get any better than tomato soup and grilled cheese, right? Mmm….I have to admit that when I got married if ate soup it was mostly straight from the can. Just the thought makes my heart want to stop. I was missing out on so much goodness!
It’s no wonder I didn’t really like it. My kids aren’t the biggest fans either but it doesn’t really surprise me because I can’t get them to eat fresh tomatoes either. However, recently I’ve been making this version. Not only did they eat it but they complimented it! My heart almost stopped again. Was that really my children saying tomato soup was good? Be still my dear heart!
The next time I made tomato soup I was even asked before I served it if it was the same as last time. They really liked it last time. So it’s probably safe to say that this is going to be our regular tomato soup around here for a long while. This momma knows not to mess with a good thing!
I’m also a huge fan of tomato soup with fresh tomatoes out of the garden. So yum. But there does happen to be two problems with that. Sometimes I ain’t go er no fresh maters. Sigh! And other times I ain’t got no time for makin’ fresh mater soup.