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 medium onion, chopped; 2 cloves garlic, minced; 8 ounces fresh mushrooms, sliced; 2 cans (14 oz each) crushed tomatoes; 1 cup vegetable broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 cup heavy cream; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Comfort Food

I absolutely love how this Creamy Tomato Mushroom Soup warms my soul on chilly days. It’s the perfect blend of tangy tomatoes and earthy mushrooms, creating a dish that is both comforting and rich. Whenever I serve it, the aroma fills my kitchen, inviting everyone to gather around the table. I even like to customize it a bit with fresh herbs or a splash of cream, depending on my mood. This recipe has become a staple in my home, and I can't wait to share it with you!

Created by

Helena Wright

Last updated on 2026-01-18T04:28:08.908Z

Creating this Creamy Tomato Mushroom Soup was such a delightful experience for me. The recipe started when I found some fresh mushrooms and ripe tomatoes at my local market. I decided to experiment, pairing them with a few aromatics and herbs. The key is to sauté the mushrooms until they’re golden, which brings out their nutty flavor, making the soup incredibly satisfying.

I’ve found that blending the tomatoes with cream adds a luscious texture that elevates the entire dish. Adding a sprinkle of fresh basil as a garnish makes it even more aromatic and appealing. Each bowl is a little hug in disguise!

        Why You'll Love This Soup
        A perfect balance of acidity and creaminess
Earthy mushrooms enhance the tomato's natural sweetness
Quick and easy to prepare, making it ideal for busy nights

      

Understanding the Ingredients

The key to a flavorful Creamy Tomato Mushroom Soup lies in the quality of your tomatoes and mushrooms. Opt for whole canned tomatoes if possible, as they tend to retain more flavor compared to crushed ones. If you're feeling adventurous, you can even roast fresh tomatoes before adding them to the soup for an extra layer of smokiness. Regarding mushrooms, a mix of varieties like cremini and shiitake can elevate the earthy notes, giving the soup a delightful depth.

Herbs play a crucial role in this recipe, with dried basil and oregano bringing a classic Italian essence to the dish. Fresh herbs can also be used; just remember that they’re more potent, so use about three times the amount of fresh as you would dried. Additionally, feel free to experiment with other herbs like thyme or rosemary to create a unique flavor profile that suits your taste.

Perfecting the Texture

Achieving a smooth texture is essential for this soup. An immersion blender is fantastic for this recipe as it allows you to blend right in the pot without mess and minimizes the risk of burning yourself. If using a traditional blender, ensure the soup has cooled slightly to avoid pressure build-up in the blender. Blend in batches if necessary, and return it to the pot, ensuring a consistent smoothness throughout before adding the cream.

When you add the heavy cream, do it slowly while stirring over low heat to prevent curdling. The goal is to create a silky texture that coats the back of a spoon. If you find the soup too thick after blending, you can thin it out with additional vegetable broth or a splash of water until you reach your desired consistency.

Ingredients

Gather these ingredients to make this delicious soup:

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 ounces fresh mushrooms, sliced
2 cans (14 oz each) crushed tomatoes
1 cup vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup heavy cream
Salt and pepper to taste
Fresh basil for garnish

Make sure everything is prepped and ready to go before you start cooking!

Instructions

Follow these steps to prepare your creamy soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes. Stir occasionally to prevent burning.

Cook the Mushrooms

Add the sliced mushrooms to the pot and sauté for an additional 7-8 minutes, until they are nicely browned and have released their juices.

Add Tomatoes and Broth

Stir in the crushed tomatoes, vegetable broth, dried basil, and oregano. Bring the pot to a simmer and let it cook for about 10 minutes.

Blend and Cream

Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Once blended, return the soup to the pot and stir in the heavy cream. Season with salt and pepper.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh basil before serving hot.

Enjoy your delicious and creamy soup!

Pro Tips

For added depth of flavor, try roasting the tomatoes before adding them to the pot. A sprinkle of grated Parmesan on top before serving can also enhance the dish!

Storage and Reheating Tips

Once made, this creamy soup can be stored in an airtight container in the refrigerator for up to three days. To ensure the flavors meld seamlessly, make it a day ahead if you have time—all the ingredients will marry beautifully overnight. When reheating, do so gently over medium heat on the stove, stirring frequently to prevent sticking or scorching at the bottom.

For longer storage, consider freezing the soup. It freezes well because of its creamy base, but it's best to do so without the cream added. Once the soup is cooled, pour it into freezer-safe containers, leaving some space for expansion. When ready to enjoy, thaw overnight in the fridge and reheat, then stir in the cream just before serving.

Serving Suggestions

This Creamy Tomato Mushroom Soup pairs wonderfully with a variety of accompaniments. Consider serving it with a slice of crusty sourdough bread or garlic bread to soak up the deliciousness. For a more substantial meal, add a side salad topped with a tangy vinaigrette for a refreshing contrast to the rich soup.

For an added flair, try topping the soup with a dollop of pesto or a sprinkle of grated Parmesan cheese just before serving. A splash of balsamic glaze can also elevate the flavors, providing a delightful acidity that cuts through the richness of the cream and mushrooms, making each bite a little more exciting.

Questions About Recipes

→ Can I make this soup vegan?

Yes! Substitute the heavy cream with coconut milk or a plant-based cream.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

→ Can I freeze this soup?

Absolutely! Let the soup cool, then transfer it to freezer-safe containers for up to 3 months.

→ What can I serve with this soup?

It pairs wonderfully with a crusty bread, grilled cheese sandwiches, or a fresh salad.